Peanut Butter Cheesecake (No bake)
This No-bake Peanut Butter Cheesecake is super easy to make. It is a great make-ahead dessert that is perfect for any occasion. Topped with chocolate ganache, takes this cheesecake to a whole new level of delicious decadence.
Ingredients
For the crust
- 2 cups / 180g crushed cookies See note 1
- ⅓ cup / 70g butter melted
- 2 Tablespoons / 15g cocoa powder See note 2
For the filling
- 2 cups / 400g cream cheese at room temperature See note 3
- 1 cup / 200g peanut butter
- ½ cup / 125ml whipping / heavy cream
- 1 teaspoon vanilla extract
- 2 Tablespoons / 25g sugar See note 4
Chocolate ganache (optional)
- 1 ½ cups / 255g dark chocolate broken into pieces
- ½ cup / 125ml whipping cream
Instructions
The crust
- Crush or blitz the cookies: Place the cookies in a ziplock or thick plastic packet and use a rolling pin to crush the cookies. Alternately you can place the cookies in the bowl of a food processor and pulse until finely ground. Add in the cocoa powder and stir until evenly distributed
- Add in the melted butter: Melt the butter in the microwave or stovetop and stir into the crushed cookies. Mix until well combined to form a crust.
- Press the crust into the prepared pan: Grease the bottoms and sides of a 7-inch springform ( removable bottom cake tin)pan or any cake pan of a similar size. Very firmly press the crust evenly into the base of the pan. Compact it well so it holds its shape. See note 5
- Refrigerate the crust: Pop the pan with the crust into the fridge for 15 minutes while you make the filling.
The filling
- Whip the cream in a bowl to form soft peaks, and set aside.
- Beat the cream cheese: Use a separate bowl to beat the cream cheese for about one minute with a handheld beater on medium speed. Beat in the peanut butter, vanilla extract and sugar.
- Fold in the whipped cream: Add in the whipped cream and fold it in using a spatula.
- Pour the cheesecake mixture over the set crust. Level and smooth the surface. Refrigerate for at least 3 hours or overnight. Do not decorate or cover with ganache until the cheesecake has set for the required time.
Chocolate ganache (optional) See note 6
- Warm the cream in a bowl
- Add dark chocolate pieces to warmed cream.
- Allow the chocolate to soften in the cream for about 5 minutes before stirring. The ganache thickens as it cools.
- Allow the ganache to cool before pouring onto the set cheesecake.
- If you have topped the cheesecake with the ganache, then pop it into the refrigerator for an hour until the top is set and firm.
- Get neat slices of cheesecake: Dip the knife in hot water. Dry the knife with a towel and slice.
Video
Notes
- Use any cookies you prefer. I used a combination of chocolate and vanilla cookies.
- Using cocoa powder is optional. It is mixed into the crushed cookies, just to create or enhance a chocolate flavor.
- The cream cheese must be used at room temperature. Take it out of the fridge at least an hour before using it.
- I used just 2 Tablespoons of sugar, but you can add more according to your taste. You can taste the mixture after adding the sugar and decide whether it is sufficient. The cream cheese must be used at room temperature. Take it out of the fridge at least an hour before using it.
- If you do not have a springform pan, then any pan of a similar size will work. Lining the pan with foil or parchment paper first will make it easy to gently lift the cheesecake out after it has set Leave a good length of foil or parchment paper hanging out of the pan to make it easier to lift out. If using a square pan, line it with two layers, one in each direction, This will make it easier to lift the cheesecake out without breaking it.
- Although this cheesecake tastes amazing topped with chocolate ganache, keep in mind that it is optional. The cheesecake can be served with or without the chocolate ganache.
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