Description
Creamy no-bake peanut butter cheesecake delivers rich, silky indulgence without oven time. Chocolate graham cracker crust and velvety filling promise delightful satisfaction for dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 ml) creamy peanut butter
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) heavy cream, whipped
Crust Ingredients:
- 2 cups (240 grams) graham cracker crumbs
- 1/2 cup (113 grams) melted butter
- 1/4 cup (50 grams) granulated sugar
Topping and Decoration Ingredients:
- 1 cup (170 grams) mini chocolate chips
- 1/2 cup (85 grams) mini chocolate chips
- 1 cup (170 grams) Reese’s Pieces candy
- 1/2 cup (85 grams) Reese’s Pieces candy
- 1/2 cup (85 grams) assorted mini chocolate candies
- 1 cup (120 grams) powdered sugar
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon vanilla extract
- Chocolate syrup for drizzling
Instructions
- Craft a robust foundation by blending graham cracker crumbs with melted butter and sugar until thoroughly integrated. Press the mixture compactly into the bottom of a 9-inch springform pan, ensuring an even surface. Refrigerate the crust for 15 minutes to solidify.
- Whip heavy cream until peaks stand firm and maintain structure. In a separate bowl, blend cream cheese, peanut butter, powdered sugar, and vanilla extract until silky and uniform. Gently incorporate the whipped cream into the peanut butter mixture, maintaining a light, airy texture.
- Carefully fold mini chocolate chips and Reese’s Pieces into the creamy filling, distributing ingredients evenly. Transfer the mixture onto the chilled crust, smoothing the surface with a spatula to create a level landscape.
- Prepare a luxurious topping by whipping additional heavy cream with powdered sugar until peaks form impressively. Spread or elegantly pipe the whipped cream across the cheesecake’s surface.
- Embellish the dessert with a playful scattering of mini chocolate chips, Reese’s Pieces, and assorted chocolate candies. Drizzle chocolate syrup in artistic patterns for visual appeal.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, allowing flavors to meld and texture to set completely. Before serving, release the springform pan’s sides and slice into decadent portions.
Notes
- Crust Perfection: Press graham cracker mixture firmly and evenly to create a solid, compact base that won’t crumble when slicing the cheesecake.
- Cream Cheese Technique: Ensure cream cheese is at room temperature for smooth, lump-free mixing that creates a silky cheesecake texture.
- Whipping Pro Tip: Use cold heavy cream and chill mixing bowl beforehand to achieve maximum volume and stable whipped cream peaks.
- Dietary Modification: Swap graham crackers with gluten-free cookies or almond flour for a gluten-free version, and use dairy-free cream cheese and whipped coconut cream for a vegan alternative.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts, Snacks
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 520
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 85 mg