Description
Silky smooth No Bake Chocolate Peanut Butter Cheesecake delivers rich, indulgent flavors without turning on the oven. Creamy layers of chocolate and peanut butter blend into a luxurious dessert that promises pure bliss with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 1 cup (240 milliliters) heavy cream
- ½ cup (128 grams) peanut butter
Crust Ingredients:
- 1 ½ cups (150 grams) graham cracker crumbs
- ⅓ cup (76 grams) unsalted butter, melted
Topping and Garnish:
- 2 tablespoons chopped chocolate
- 1 tablespoon cream
- Chopped peanuts
- Chopped pretzels
- Homemade whipped cream
Instructions
- Craft a sturdy foundation for the cheesecake by pulverizing pretzels into fine crumbs and blending with melted butter until thoroughly incorporated.
- Press the pretzel mixture compactly into the bottom of a 23-centimeter (9-inch) springform pan lined with parchment paper, ensuring an even, smooth surface.
- Create a luscious chocolate ganache by gently melting high-quality chocolate with 120 milliliters of heavy cream in short microwave intervals, stirring meticulously to prevent scorching.
- Allow the chocolate mixture to cool and slightly thicken while preparing the subsequent components.
- Whip cream cheese in a spacious mixing bowl until silky and uniform in texture, eliminating any potential lumps.
- Incorporate granulated sugar, creamy peanut butter, and pure vanilla extract into the cream cheese, blending on high speed until the mixture becomes light and airy.
- Gradually introduce the cooled chocolate ganache into the cream cheese mixture, mixing until completely harmonized.
- In a separate pristine bowl, whip the remaining 240 milliliters of heavy cream until stiff, glossy peaks form.
- Gently fold the whipped cream into the chocolate-peanut butter mixture, maintaining the delicate airiness.
- Transfer the luxurious filling into the prepared pretzel crust, smoothing the top with a spatula for an elegant finish.
- Refrigerate the cheesecake for a minimum of 8 hours or preferably overnight to allow complete setting and flavor melding.
- For the decorative drizzle, melt additional chocolate with cream in brief microwave bursts, stirring consistently.
- Once the drizzle reaches room temperature, artfully cascade it over the chilled cheesecake.
- Embellish with roughly chopped peanuts and pretzel fragments for textural contrast and visual appeal.
- Store the decadent dessert in the refrigerator for 5-7 days or freeze for 2-3 months, ensuring proper containment to preserve quality.
Notes
- Elevate your dessert game with this no-bake chocolate peanut butter cheesecake that requires zero oven time and delivers maximum flavor.
- Achieve a perfect crust by pressing pretzel crumbs firmly into the pan, creating a salty-sweet foundation that complements the creamy filling.
- Melt chocolate carefully in short microwave intervals to prevent burning, ensuring a smooth and glossy chocolate layer throughout the cheesecake.
- Create a luxurious texture by beating cream cheese and peanut butter until fluffy, then gently folding in whipped cream for an airy, decadent consistency.
- Refrigerate the cheesecake for at least 8 hours to allow flavors to meld and the dessert to set completely, resulting in clean, beautiful slices.
- Customize your masterpiece with optional chocolate drizzle and crunchy peanut and pretzel toppings, making each slice a personalized dessert experience.
- Prep Time: 30 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 215 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg