No-Bake Peanut Butter Cheesecake Recipe

This No-Bake Peanut Butter Cheesecake is rich, creamy, and packed with peanut butter flavor, plus a hint of chocolate from the Oreo crust and ganache topping. It’s the perfect dessert for peanut butter lovers and a showstopper at any gathering!

Why You’ll Love This Recipe

• No Baking Required: Perfect for hot days or when you want a quick dessert without turning on the oven.
• Creamy and Decadent: The cheesecake filling is smooth and luxurious with the perfect balance of peanut butter and chocolate.
• Simple Ingredients: Made with pantry staples, this dessert is easy to put together.
• Impressive Presentation: Topped with a glossy ganache and crunchy peanuts, it’s beautiful and delicious.

Ingredients

For the Crust

• 32 Oreo cookies, ground into crumbs
• 5 tablespoons butter, melted

For the Filling

• 2 cups heavy cream
• 1¼ cups confectioners’ sugar, divided
• 12 ounces cream cheese, at room temperature
• 1½ cups creamy peanut butter
• 1 tablespoon vanilla extract
• ¾ cup salted peanuts, chopped
• ½ cup miniature chocolate chips
• 2 teaspoons granulated sugar
• ¼ teaspoon cinnamon

For the Ganache Topping

• ½ cup heavy cream
• 4 ounces bittersweet chocolate, chopped
• ½ cup salted peanuts, chopped, for garnish

Step-by-Step Instructions

Step 1: Prepare the Crust

1. In a medium bowl, combine the Oreo crumbs and melted butter. Mix until the crumbs are fully coated.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
3. Place the crust in the freezer for 10 minutes to set. For an extra crispy crust, bake at 350°F (175°C) for 10 minutes, then cool completely.

Step 2: Make the Filling

1. In a large mixing bowl, whip 2 cups of heavy cream until medium peaks form.
2. Add ¼ cup of the confectioners’ sugar and continue whipping until firm peaks form.
3. In another bowl, beat the cream cheese, remaining 1 cup of confectioners’ sugar, peanut butter, and vanilla extract until smooth and creamy.
4. Gently fold ¼ of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream.
5. Fold in the chopped peanuts, mini chocolate chips, granulated sugar, and cinnamon until well combined.

Step 3: Assemble the Cheesecake

1. Spread the peanut butter filling evenly over the Oreo crust in the springform pan.
2. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight until fully set and firm.

Step 4: Make the Ganache Topping

1. Heat ½ cup of heavy cream in a small saucepan over medium heat until it’s just about to boil.
2. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth and fully melted.
3. Pour the ganache over the cheesecake, spreading it evenly to cover the top.
4. Sprinkle the chopped peanuts over the ganache for garnish.
5. Chill the cheesecake until the ganache sets, about 30 minutes.

Step 5: Serve and Enjoy

1. Carefully remove the sides of the springform pan and slice the cheesecake.
2. Serve each slice with additional whipped cream or a drizzle of melted chocolate if desired.

Kitchen Equipment Needed

• Springform pan (9-inch)
• Mixing bowls
• Electric mixer or hand mixer
• Spatula for spreading
• Saucepan for ganache

Serving and Storage Tips

Serving Suggestions: This cheesecake is rich and creamy on its own but can be topped with whipped cream or additional melted chocolate for an extra indulgent touch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze individual slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Recipe Variations

• Add a Chocolate Peanut Butter Layer: Swirl melted chocolate into the peanut butter filling before chilling for a marbled effect.
• Graham Cracker Crust: Substitute graham crackers or chocolate wafer cookies for a slightly different crust flavor.
• Add Caramel Drizzle: For a sweet twist, drizzle caramel sauce over the ganache layer before serving.

Helpful Notes

• Room Temperature Ingredients: Ensure the cream cheese is at room temperature for a smooth filling. Cold cream cheese may cause lumps.
• Softened Ganache: Let the ganache sit for 1-2 minutes after mixing before pouring over the cheesecake to make it easier to spread.
• Adjust Peanut Texture: Use chopped peanuts or leave them out for a smoother texture if preferred.

Tips from Well-Known Chefs

Ina Garten’s Cheesecake Tip: Use full-fat ingredients for the best flavor and texture in creamy desserts like cheesecake.
Martha Stewart’s No-Bake Advice: Ensure whipped cream reaches stiff peaks for a stable filling that holds its shape well.

Frequently Asked Questions

Can I make this cheesecake in advance?
Yes! This cheesecake can be made up to 2 days in advance. The flavors meld together beautifully over time.

Can I use crunchy peanut butter?
Yes, but the filling will be slightly less smooth. If you prefer a chunky texture, go ahead and use crunchy peanut butter.

How can I prevent the ganache from dripping over the edges?
Pour the ganache slowly and spread it gently to control how far it reaches. If you’d like a drip effect, pour the ganache close to the edges and let it naturally flow down.

Do I need to chill it for a full 4 hours?
For the best texture, it’s recommended to chill for at least 4 hours. Overnight chilling ensures it’s fully set.

Can I substitute the cream cheese?
Mascarpone cheese can be used as a substitute for a lighter flavor, though it may be slightly softer.

This No-Bake Peanut Butter Cheesecake is rich, indulgent, and perfect for peanut butter and chocolate lovers. Enjoy each creamy, decadent slice!

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