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No-Bake Peanut Butter Cheesecake Recipe

No-Bake Peanut Butter Cheesecake Recipe

Susan
Who's ready for the ultimate no-bake dessert? This Peanut Butter Cheesecake with Chocolate Ganache is rich, creamy, and SO delicious!
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Prep Time 20 minutes
Total Time 4 hours 20 minutes

Ingredients
  

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.