No-Bake Peanut Butter Cheesecake (Print version)

A creamy No-Bake Peanut Butter Cheesecake with chocolate cookie crust, peanut butter filling, and a glossy fudge topping.

# Ingredients:

For the crust

01 - 24 chocolate sandwich cookies, about 10 oz (285 g)
02 - 5 tablespoons (70 g) unsalted butter, melted
03 - Pinch of fine salt

For the filling

04 - 1 cup (240 ml) cold heavy whipping cream
05 - 24 oz (680 g) full-fat brick cream cheese, softened
06 - 1 1/4 cups (150 g) powdered sugar
07 - 1 cup (270 g) creamy peanut butter
08 - 1/2 cup (120 g) sour cream, room temperature
09 - 1 teaspoon vanilla extract
10 - 1/4 teaspoon fine salt

For the topping

11 - 1/2 cup (160 g) hot fudge sauce, room temperature and spreadable
12 - 3/4 cup chopped peanut butter cups or chopped roasted peanuts

# Instructions:

01 - Lightly grease a 9-inch springform pan. Line the bottom with parchment if you want easier serving.
02 - Pulse the chocolate sandwich cookies into fine crumbs. Mix with melted butter and salt until the crumbs look like damp sand. Press firmly into the bottom and slightly up the sides of the pan. Chill for 20 minutes.
03 - Beat the cold heavy cream in a chilled bowl until stiff peaks form, about 2-3 minutes. Set aside in the refrigerator.
04 - Beat the softened cream cheese and powdered sugar until smooth and fluffy, about 2-3 minutes. Add peanut butter, sour cream, vanilla, and salt. Beat until thick and fully combined.
05 - Fold the whipped cream into the peanut butter mixture in two additions. Keep folding gently until no white streaks remain.
06 - Spread the filling evenly into the chilled crust. Cover and refrigerate for at least 6 hours, or overnight, until firm enough to slice.
07 - Spread room-temperature fudge sauce over the chilled cheesecake. Sprinkle with chopped peanut butter cups or peanuts. Run a knife around the edge, remove the pan ring, and slice with a warm clean knife.

# Good to know:

01 - Chill for at least 6 hours before slicing.
02 - Overnight chilling gives the cleanest slices.
03 - Keep refrigerated until serving.

Back