No Bake Peanut Butter Cheesecake offers a creamy, indulgent treat without the need for an oven. This recipe combines a crunchy peanut-infused crust with a rich peanut butter filling and glossy chocolate topping for a dessert that sets perfectly in the fridge.
Ingredients
Crust
- 1-1/4 cups of Ground Graham Crackers
- 6 Tbsp of Unsalted Butter, at room temperature
- 1/4 cup of Peanuts
- 1/4 cup of Granulated Sugar
Filling
- 2 8oz Blocks of Cream Cheese, softened at room temperature
- 1 cup of Confectioner Sugar
- 1-1/2 cups of Smooth Peanut Butter
- 1/2 tsp of Vanilla Extract
- 1/4 cup of Heavy Cream
Topping
- 1/3 cup of Heavy Cream
- 4 oz of Semisweet Chocolate Chips
- 1 tsp of Butter, softened at room temperature
Prep and Cook Details
Essential Equipment Guide
- 9-inch springform pan
- Food processor
- Standing mixer with paddle attachment (or large bowl with hand mixer)
- Small saucepan
- Whisk
- Non-stick spray or extra butter for greasing
- Plate for covering
- Wet kitchen towel or paper towels for knife
Step 1: Prepare the Springform Pan
Start by selecting a 9-inch springform pan, which allows easy removal of the cheesecake once set. Lightly grease the inside with a thin layer of butter or spray it with non-stick spray to prevent sticking. This step ensures the crust adheres properly while making unmolding straightforward later. Press any excess butter around the base and sides evenly.
Step 2: Gather Crust Ingredients
Measure out 1-1/4 cups of ground graham crackers, which provide the base crunch. Add 6 tablespoons of unsalted butter at room temperature, 1/4 cup of peanuts for nutty texture, and 1/4 cup of granulated sugar for subtle sweetness. A pinch of salt can enhance flavors if using unsalted peanuts, balancing the overall richness.
Step 3: Pulse the Crust Mixture
Load all crust ingredients into a food processor. Pulse until the mixture resembles wet sand, with peanuts finely ground and everything well combined. The texture should hold together when pinched, indicating readiness. This process takes about 30 seconds to 1 minute, releasing a nutty aroma.
Step 4: Press Crust into Pan
Transfer the crumbly mixture to the prepared springform pan. Use the back of a measuring cup or your fingers to firmly press it across the bottom and about 1 inch up the sides. Distribute evenly for structural support, especially along the edges where filling pressure occurs. Refrigerate the crust for 15-20 minutes to firm up slightly.
Step 5: Soften Cream Cheese
Ensure two 8-ounce blocks of cream cheese are fully softened at room temperature, about 1-2 hours out of the fridge. This prevents lumps in the filling. Place them in the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 2 minutes until light and fluffy, incorporating air for a smoother texture.
Step 6: Incorporate Peanut Butter
Add 1-1/2 cups of smooth peanut butter to the whipped cream cheese. Continue mixing on medium speed for another minute until fully blended. The mixture turns into a thick, creamy base reminiscent of peanut butter mousse. Scrape down the sides to ensure even distribution.
Step 7: Add Sweetener and Flavorings
Sprinkle in 1 cup of confectioner sugar, 1/2 teaspoon of vanilla extract, and 1/4 cup of heavy cream. Mix on medium until smooth and luscious, about 1 minute. The batter should be pourable yet thick, with no sugar grains visible. Taste a tiny bit to confirm balance before proceeding.
Step 8: Fill the Crust
Pour the peanut butter filling over the chilled crust. Use a spatula to spread evenly, smoothing the top for a professional finish. Tap the pan gently on the counter to release air bubbles. Cover with a plate to protect from fridge odors and refrigerate overnight, at least 8 hours, for proper setting.
Step 9: Prepare Chocolate Ganache
The next day, heat 1/3 cup of heavy cream in a small saucepan until simmering, about 1 minute. Pour over 4 ounces of semisweet chocolate chips in a bowl, ensuring chips are submerged. Let sit for 3 minutes undisturbed. This infuses chocolate flavor deeply.
Step 10: Whisk Ganache Smooth
After resting, whisk vigorously until chocolate melts into a glossy ganache. Stir in 1 teaspoon of softened butter for extra sheen and smoothness. The mixture transforms from chunky to fluid. If needed, microwave for 10 seconds to aid melting, but avoid overheating.
Step 11: Apply Topping
Remove the set cheesecake from the fridge. Pour ganache over the top, allowing it to ooze to edges and cover fully. Refrigerate for 1 hour until chocolate firms. For clean slices, chill longer if possible.
Step 12: Unmold and Slice
Run a knife around the edge before releasing the springform ring. Wipe the knife with a wet towel between cuts for neat 12 slices. The cheesecake holds shape well due to overnight chilling. Serve chilled for best texture.
Tips
- Use room temperature ingredients for the filling to avoid lumps; cold cream cheese leads to uneven mixing.
- Pulse the food processor in short bursts for the crust to prevent over-processing into paste.
- Press crust firmly up the sides to contain the filling and prevent cracks during setting.
- Overnight refrigeration is key; rushing with freezer risks texture issues.
- For ganache, use high-quality chocolate chips for better melt and flavor.
- A wet towel trick ensures professional-looking slices every time.
- Smaller portions suit this rich dessert; aim for thin wedges.
- Substitute unsalted peanuts with salted for built-in seasoning.
- Food processor size matters; use a large one or mixer for filling if small.
- Cover tightly to absorb fridge smells into the peanut butter layer.
Nutritional Information
| Nutrient (per serving, approx. for 12 servings) | Amount |
|---|---|
| Calories | 550 |
| Total Fat | 42g |
| Saturated Fat | 20g |
| Carbohydrates | 35g |
| Sugars | 25g |
| Protein | 12g |
Pairings
- Fresh berries like strawberries or raspberries for tart contrast.
- Whipped cream dollops on the side.
- Strong black coffee to cut richness.
- Vanilla ice cream for extra indulgence.
Variations
- Swap peanut butter for Nutella or chocolate hazelnut spread.
- Add chopped Reese’s Pieces to filling for crunch.
- Use dark chocolate chips for deeper topping flavor.
- Incorporate jelly layer between filling and ganache.
- Make mini versions in muffin tins for portions.
