No-Bake Peanut Butter Cheesecake

No-Bake Peanut Butter Cheesecake

Ingredients

• Crust

• 250 g chocolate sandwich cookies (or chocolate graham crackers), finely crushed
• 75 g unsalted butter, melted

• Cheesecake Filling

• 500 g full-fat cream cheese, softened
• 250 g creamy peanut butter
• 120 g powdered sugar
• 1 tsp vanilla extract
• 300 ml heavy whipping cream, cold

• Topping

• 60 g creamy peanut butter, melted
• 50 g mini chocolate chips (optional)
• 40 g roasted peanuts, roughly chopped
• Whipped cream, for decoration

Instructions

Prepare the crust: Mix the crushed cookies with the melted butter until evenly coated. Press firmly into the base of a 20–23 cm (8–9 inch) springform pan. Refrigerate for 20 minutes.

Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract, and beat until creamy.

Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks.

Combine: Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth.

Assemble: Spoon the filling over the chilled crust and smooth the top with a spatula.

Chill: Refrigerate for at least 6 hours, preferably overnight, until firm.

Decorate: Remove the cheesecake from the pan. Drizzle with melted peanut butter, then sprinkle with chopped peanuts and mini chocolate chips. Pipe whipped cream around the edge if desired.

Serve: Slice with a warm knife for clean cuts and enjoy chilled.

Yield

12 servings

Prep Time

25 minutes