No Bake Chocolate Peanut Butter Cheesecake
Indulge in the ultimate no-bake dessert with this rich and creamy No Bake Chocolate Peanut Butter Cheesecake! Featuring a velvety peanut butter and cream cheese filling nestled atop a buttery chocolate graham cracker crust, this recipe is both decadent and effortless. Topped with a smooth layer of melted semi-sweet chocolate and optionally garnished with chopped peanut butter cups, each slice is a perfect balance of sweet, nutty, and chocolaty goodness. With just 30 minutes of prep time and no oven required, this cheesecake is an ideal crowd-pleaser for warm-weather gatherings or anytime you crave a luxurious treat without the hassle of baking. Simple, indulgent, and show-stopping, it’s bound to become a go-to for any peanut butter and chocolate lover!
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Recipe Information
Ingredients
- 1.5 cups crushed chocolate graham crackers
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1.5 cups heavy whipping cream
- 8 ounces semi-sweet chocolate chips
- 4 pieces peanut butter cups, chopped (optional for garnish)
Instructions
Prepare the crust by combining crushed chocolate graham crackers and melted unsalted butter in a bowl. Mix until the texture resembles wet sand.
Press the crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the refrigerator to set while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until creamy and smooth.
Gradually add the powdered sugar and vanilla extract, and continue mixing until well combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture in batches, being careful not to deflate the mixture.
Spread the peanut butter filling evenly over the prepared crust. Use a spatula to smooth the top.
Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second increments and stirring in between until fully melted.
Pour the melted chocolate over the peanut butter filling, spreading it evenly with a spatula to create a smooth chocolate layer.
Refrigerate the cheesecake for at least 4 hours, or until fully set.
Before serving, garnish the top with chopped peanut butter cups if desired.
Release the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 65.7 g | 24% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 45.8 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
