Description
This indulgent No-Bake Peanut Butter Cheesecake is rich, creamy, and incredibly easy to make. With a crunchy graham cracker crust and a luscious peanut butter filling, it’s the perfect dessert for any peanut butter lover!
Ingredients
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- For the Topping (optional):
- 1/4 cup peanut butter, melted
- Whipped cream
- Chopped peanuts
Instructions
- Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling. - Make the Filling:
In a large bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter, powdered sugar, and vanilla extract, and continue to beat until well combined and smooth. - Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined and smooth. - Assemble the Cheesecake:
Pour the filling over the chilled crust in the springform pan, spreading it evenly. Refrigerate for at least 4 hours, or until the cheesecake is set. - Add the Topping (optional):
Before serving, drizzle the melted peanut butter over the top of the cheesecake. Garnish with whipped cream and chopped peanuts, if desired. - Serve:
Remove the cheesecake from the springform pan and slice into wedges. Enjoy!
Notes
- For best results, make sure all ingredients are at room temperature before starting.
- This cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
