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No-Bake Peanut Butter Cheesecake Recipe

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4.2 from 27 reviews

  • Author: admin
  • Total Time: 4 hours 20 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This decadent No-Bake Peanut Butter Cheesecake combines a buttery graham cracker crust with a creamy peanut butter and cream cheese filling studded with mini chocolate chips and Reese’s Pieces. Topped with sweetened whipped cream, colorful candies, and a drizzle of chocolate syrup, this easy-to-make dessert is perfect for peanut butter lovers looking for a luscious, fridge-chilled treat without the oven.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

Filling

  • 2 cups heavy cream
  • 16 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup Reese’s Pieces candy

Topping

  • 1 cup heavy cream, whipped
  • 1/4 cup powdered sugar
  • 1/2 cup mini chocolate chips
  • 1/2 cup Reese’s Pieces candy
  • 1/2 cup assorted mini chocolate candies
  • Chocolate syrup for drizzling

Instructions

  1. Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly moistened. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
  2. Prepare the Filling: Whip 2 cups of heavy cream to stiff peaks using a mixer. In a separate large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped heavy cream into the peanut butter mixture until fully incorporated. Fold in 1 cup mini chocolate chips and 1 cup Reese’s Pieces candy. Spread this filling evenly over the chilled crust.
  3. Add the Topping: Whip 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks form. Carefully spread this sweetened whipped cream over the peanut butter filling, creating an even top layer. Garnish with 1/2 cup mini chocolate chips, 1/2 cup Reese’s Pieces, and 1/2 cup assorted mini chocolate candies. Drizzle chocolate syrup artistically over the top for extra sweetness and appeal.
  4. Chill and Serve: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight to allow it to set thoroughly. When ready, remove from refrigerator, carefully unlatch the springform pan, slice, and serve chilled.

Notes

  • Use full-fat cream cheese and heavy cream for the best rich, creamy texture.
  • Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
  • Chilling time is essential to help the cheesecake set properly since it is no-bake.
  • Variations: Substitute peanut butter with almond or cashew butter for a different flavor profile.
  • For a crunchy texture, consider adding chopped peanuts into the filling or topping.
  • Keep the cheesecake refrigerated to maintain freshness and texture.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

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Find it online: https://mettehelbak.com/no-bake-peanut-butter-cheesecake-recipe/