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Chocolate Peanut Butter Cheesecake (No-Bake) Recipe

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4.8 from 61 reviews

This rich and creamy no-bake Chocolate Peanut Butter Cheesecake combines a buttery graham cracker crust with a smooth peanut butter cheesecake filling, topped with a decadent chocolate ganache and a marbled peanut butter design for a visually stunning and delicious dessert perfect for any occasion.

Ingredients

Graham Cracker Crust

  • 350 g graham crackers
  • 230 g unsalted butter, melted

Peanut Butter Cheesecake

  • 300 g whipping cream, cold
  • 750 g cream cheese, softened to room temperature
  • 150 g greek yogurt
  • 100 g powdered sugar
  • 150 g natural peanut butter
  • 1 tablespoon vanilla extract

Chocolate Ganache

  • 100 g dark chocolate, finely chopped
  • 100 g whipping cream
  • 20 g natural peanut butter (for the design on top)

Instructions

  1. Prepare Graham Cracker Crust: Line a 9″ springform pan with parchment paper on the bottom. Place the graham crackers in a ziplock bag and crush them into fine crumbs using a rolling pin or food processor. Transfer the crumbs to a bowl.
  2. Mix Crust: Add melted butter to the crumbs and stir until all crumbs are evenly coated and the mixture feels like wet sand.
  3. Press Crust: Press the crumb mixture firmly into the bottom and up the sides of the lined springform pan using the flat bottom of a cup. Chill in the fridge while preparing the filling.
  4. Whip Cream: In a medium bowl, beat the cold whipping cream with a whisk or electric mixer until firm peaks form. Set aside.
  5. Make Cheesecake Filling: In a large mixing bowl, beat together cream cheese, greek yogurt, powdered sugar, peanut butter, and vanilla extract on low speed gradually increasing to medium until thick and creamy.
  6. Combine Filling and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and smooth.
  7. Fill Crust: Spoon the cheesecake mixture into the chilled crust and smooth the top with an offset spatula. Cover and refrigerate overnight to set.
  8. Prepare Chocolate Ganache: Place chopped dark chocolate in a heat-safe bowl. Heat whipping cream in a saucepan or microwave until it just begins to simmer. Pour hot cream over the chocolate and let sit for 3 minutes, then stir until smooth and shiny.
  9. Cool Ganache: Allow ganache to cool until thick but still pourable, monitoring closely to prevent it from firming too much.
  10. Release Cheesecake: Remove the sides of the springform pan and transfer the cheesecake to a serving plate or cake stand.
  11. Decorate: Pour the ganache over the cheesecake, spreading it to the edges. Pipe thin lines of natural peanut butter over the ganache and drag a toothpick perpendicularly to create a marbled effect.
  12. Set Ganache: Refrigerate the cheesecake for about 15 minutes to allow the ganache to set.
  13. Slice and Serve: For clean slices, dip a knife in hot water, wipe dry, and slice the cheesecake. Repeat this process between cuts.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling.
  • Use cold whipping cream for better whipping results.
  • Press crust firmly and evenly to avoid crumbling when slicing.
  • Be careful not to overheat the cream when making ganache to prevent burning the chocolate.
  • The cheesecake needs to chill overnight for best texture and flavor.
  • For the marbled design, work quickly before the ganache sets.
  • Clean knife between cuts with hot water to ensure neat slices.

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