Description
Who’s ready for the ultimate no-bake dessert? This Peanut Butter Cheesecake with Chocolate Ganache is rich, creamy, and SO delicious!
Ingredients
Scale
For the Crust:
- 32 Oreo cookies, ground into crumbs
- 5 tablespoons butter, melted
For the Filling:
- 2 cups heavy cream
- 1 1/4 cups confectioners’ sugar, divided
- 12 ounces cream cheese, room temperature
- 1 1/2 cups creamy peanut butter
- 1 tablespoon vanilla extract
- 3/4 cup salted peanuts, chopped
- 1/2 cup miniature chocolate chips
- 2 teaspoons granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 cup salted peanuts, chopped (for topping)
For the Ganache:
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate, chopped
- 1/2 cup salted peanuts, chopped (for garnish)
Instructions
- Prepare the Crust:
- Combine Oreo cookie crumbs and melted butter until well blended.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Place in the freezer for 10 minutes to set, or bake at 350°F (175°C) for 10 minutes for a crispier crust. Set aside to cool.
- Make the Filling:
- Whip the 2 cups of heavy cream until medium peaks form. Add 1/4 cup of confectioners’ sugar and continue whipping until firmer peaks form.
- In a separate large bowl, beat together the cream cheese, remaining 1 cup of confectioners’ sugar, peanut butter, and vanilla extract until smooth and creamy.
- Gently fold in 1/4 of the whipped cream to lighten the mixture, then fold in the remaining whipped cream, chopped peanuts, chocolate chips, granulated sugar, and cinnamon until evenly combined.
- Assemble the Cheesecake:
- Spread the peanut butter filling evenly over the Oreo crust.
- Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until it is firm and set.
- Make the Ganache:
- In a small saucepan, heat 1/2 cup of heavy cream until it is just about to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 5 minutes, then stir until smooth and creamy.
- Pour the ganache over the chilled cheesecake and spread it evenly. Sprinkle the top with the remaining chopped peanuts.
- Chill the cheesecake again until the ganache is set.
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.
- Prep Time: 20 Minutes
- Chill Time: 4+ Hours