No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn’t require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
- 270 g 9.5 oz biscuits/graham crackers
- 100 g 7 tablespoons melted butter
- 2 1/3 cups 525g cream cheese
- 1½ cups 187g powdered sugar
- 1 cup 250g peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup 120 ml heavy cream
- 2/3 cup 160 ml heavy cream
- 125 g 4.4 oz dark chocolate
In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
Refrigerate for at least 1 hour before serving.
The cake doesn’t contain gelatin, so it won’t be very stable. For better results freeze the cake for 1 hour before serving.
How to Make No-Bake Chocolate Cheesecake
- 6.7 oz oreo cookies 190 gr
- 3 tbsp unsalted butter 45 gr, melted
- 8 oz semisweet chocolate 230 gr, chopped into small pieces
- 14 oz cream cheese 400 gr
- 1 cup icing sugar 120 gr, sifted
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup whipping cream min 35% fat 125 ml, chilled
- 3 oz semisweet chocolate 85 gr, chopped into small pieces
- 1/3 cup whipping cream min 35% fat 80 ml
- 2 tbsp whipping cream min 35% fat 30 ml
- some raspberries
Using a food processor, blend the oreo cookies into fine crumbs. Pour into a bowl together with melted butter. Mix well and pour into a 7 inch (18 cm) springform pan. Press tightly and evenly to the base. Place in the freezer for 30 minutes.
Melt chocolate and set aside to slightly cool before using.
In a bowl, put in cream cheese and whisk for a few minutes until light and fluffy. Then add in icing sugar and vanilla extract. Mix until well combined.
While mixing, pour in the melted chocolate into the cream cheese mixture. Continue to mix until everything is well combined. Set aside.
In another bowl, whisk whipping cream until soft peaks. Then pour it into the chocolate cream cheese mixture and gently fold using a spatula until everything it well combined. Pour into the base and spread evenly. Chill in the fridge overnight or until fully set.
Heat whipping cream until it’s about to boil and then pour it into a bowl containing the chopped chocolate. Let it sit for 3 minutes then gently whisk until everything it combined.
Pour onto the cheesecake and swirl around to help cover the surface. Chill in the fridge for 1 hour or until the chocolate sets. Remove cheesecake from the pan, decorate with some raspberries, slice and enjoy!
It’s easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.