No-bake Peanut Butter Cheesecake: Creamy And Indulgent

This No-Bake Peanut Butter Cheesecake is a rich and creamy dessert that requires no oven. The graham cracker crust provides a crunchy base, while the filling is a decadent combination of cream cheese, peanut butter, and whipped cream. Mini chocolate chips and Reese's Pieces add extra texture and sweetness to each bite. Top it all off with a whipped cream topping and a drizzle of chocolate syrup for a dessert that looks as good as it tastes. Perfect for gatherings or a quick, no-fuss dessert.

No-Bake Peanut Butter Cheesecake is a creamy, indulgent treat that’s perfect for peanut butter lovers. With a crunchy graham cracker crust and rich peanut butter filling, this dessert is easy to prepare and requires no baking.

INGREDIENTS

• For the Crust:
• 2 cups graham cracker crumbs: Adds a sweet and crunchy base to the cheesecake.
• 1/2 cup melted butter: Helps bind the graham cracker crumbs together for a firm crust.
• 1/4 cup granulated sugar: Adds sweetness and enhances the texture of the crust.
• For the Filling:
• 2 cups heavy cream: Whipped to form a light and fluffy base for the cheesecake filling.
• 16 oz cream cheese, softened: The main ingredient that provides creaminess to the cheesecake.
• 1 cup creamy peanut butter: Adds rich peanut butter flavor to the filling.
• 1 cup powdered sugar: Sweetens the filling while maintaining a smooth texture.
• 1 tsp vanilla extract: Enhances the flavor of the cheesecake filling.
• 1 cup mini chocolate chips: Adds a chocolatey crunch throughout the cheesecake.
• 1 cup Reese's Pieces candy: Provides a pop of color and extra peanut butter flavor.
• For the Topping:
• 1 cup heavy cream, whipped: A light and fluffy whipped cream topping for added indulgence.
• 1/4 cup powdered sugar: Sweetens the whipped cream topping.
• 1/2 cup mini chocolate chips: Scattered on top for extra chocolate flavor.
• 1/2 cup Reese's Pieces candy: Adds crunch and color to the cheesecake topping.
• 1/2 cup assorted mini chocolate candies: Provides variety and extra decoration for the top.
• Chocolate syrup for drizzling: Finishes the cheesecake with a rich chocolate drizzle.

INSTRUCTIONS

Step 1:

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined, and then press the mixture firmly into the bottom of a 9-inch springform pan.

Step 2:

Place the crust in the refrigerator to chill while you prepare the filling. This will help set the crust and keep it firm.

Step 3:

In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside. This whipped cream will be gently folded into the filling for a light and fluffy texture.

Step 4:

In another large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. This mixture forms the rich base of the cheesecake filling.

Step 5:

Gently fold the whipped cream into the peanut butter mixture until well combined. Be careful not to overmix, as this will keep the filling light and airy.

Step 6:

Fold in the mini chocolate chips and Reese's Pieces candy. This adds texture and extra flavor to the cheesecake filling.

Step 7:

Pour the filling over the chilled crust and spread it evenly. Smooth the top with a spatula to ensure an even layer.

Step 8:

In a medium bowl, whip the remaining heavy cream with the powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the top of the cheesecake filling for an extra creamy layer.

Step 9:

Sprinkle the mini chocolate chips, Reese's Pieces, and assorted mini chocolate candies on top. Drizzle with chocolate syrup for added decoration and flavor.

Step 10:

Place the cheesecake in the refrigerator for at least 4 hours or overnight to set. This will ensure the filling is firm and easy to slice.

Step 11:

Before serving, remove the sides of the springform pan, slice the cheesecake, and enjoy!

Serving and Storage Tips

• Serve the No-Bake Peanut Butter Cheesecake chilled for the best texture and flavor.
• If you want cleaner slices, place the cheesecake in the freezer for 15 minutes before cutting.
• This cheesecake is best enjoyed within 2-3 days but can be stored in the refrigerator for up to 5 days.
• For longer storage, freeze individual slices by wrapping them tightly in plastic wrap, followed by a layer of aluminum foil. The cheesecake can be frozen for up to 1 month.

Helpful Notes

• For a nut-free version, substitute the peanut butter with sunflower seed butter.
• If you prefer a more intense chocolate flavor, use dark chocolate chips instead of milk chocolate chips.
• To make the crust gluten-free, use gluten-free graham crackers in the crust mixture.
• Add a swirl of caramel sauce to the filling for an extra layer of sweetness.

Tips from well-known chefs

• Chef Dominique Ansel suggests adding a pinch of sea salt to the peanut butter filling for a balanced flavor.
• Martha Stewart recommends using high-quality cream cheese to ensure a smooth, creamy texture.
• Chef Yotam Ottolenghi suggests chilling the cheesecake overnight for the best set and flavor.

Summary

This No-Bake Peanut Butter Cheesecake combines the richness of cream cheese and peanut butter on a crunchy graham cracker crust, topped with chocolate chips and Reese's Pieces for a luscious no-bake treat.