No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn’t require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
No-Bake Peanut Butter Cheesecake Recipe
Ingredients
For the base:
- 270 g 9.5 oz biscuits/graham crackers
- 100 g 7 tablespoons melted butter
For the filling:
- 2 â…“ cups 525g cream cheese
- 1½ cups 187g powdered sugar
- 1 cup 250g peanut butter
- 1 teaspoon vanilla extract
- ½ cup 120 ml heavy cream
For the chocolate ganache:
- â…” cup 160 ml heavy cream
- 125 g 4.4 oz dark chocolate
Instructions
- DIRECTIONS1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling. 2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth. 3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. 4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth. 5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. 6. Refrigerate for at least 1 hour before serving. Notes:
- Â The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
- In this recipe I used natural peanut butter (this is the reason why it's so ruuny), but you can use regular peanut butter.
More No-Bake Cheesecake Recipes:
Video
can you add gelatin to make it stable?
I’ve made this cake three times so far. It always starts crumbling into a pile of goo once I leave it out of the fridge for too long.
I will try to add some eggs this time and bake it for a bit this time. See what the results will be like
Is the cheesecake worth the wate
The video shows softened cream cheese and melted peanut butter why doesnt the recipe reflect what the video shows? Also how do you get them softened and melted?
yea, this needs to get an answer
To soften butter and cream cheese just take it out of the fridge and let it sit for an hour. Do not microwave!! Room temperature.
The author stated at the end of the recipe that they used natural peanut butter and that’s why it’s so runny.
The peanut butter could probably be mixed WITHOUT heating it up and liquifying like shown in the video. Also, if you FREEZE it, it would be best to cut the pie FROZEN (or pretty much frozen), but serve after each slice has been plated for approx 10 minutes or so.
I’ve mad this twice so far and it comes out absolutely delicious. The only problem I get is that I chose to use white chocolate both times and the ganache always stays very runny and thin even after being refrigerated over night and just runs off the cheesecake when I take it out of the spring-form pan.
Any suggestions on how to thicken up the ganache if using white chocolate? Adding gelatine?
Thanks for the delicious recipe. My daughter loves it!
If you prefer white chocolate ganache, use a bit less cream. Probably 1/2 cup will be enough.
You can use gelatin but it’s difficult.
Btw nice recipe
I didn’t use this base instead I used packet brownie mix and halved it and made two cheesecake slices rather than cake. I also stirred through approx 1/2 cup chopped Reece’s peanut butter chips. peanut butter from holds it shape a fine once set.
Would it be ok just to add gelatin ?
I loved it, but next time I intend to bake the base for a few minutes to make sure it is not so sandy.
Just whip up the mixture in a food mixer or with an electric whisk for a minute or two, the heavy (double) cream will stiffen, job done. No need for gelatin
I bake every Friday night and tonight I was told this was my best dessert ever! I chose to bake the crust for 12 minutes at 350 because I like a crunchy crust. I used a stand mixer and let it run a few minutes with each of the cheesecake ingredients to ensure it was super smooth. I put it in the freezer overnight to set, tightly wrapped with plastic, and took it out around noon the next day and then I put it straight in the fridge. I put the ganache through a sieve to get it extra smooth and pou
Can I freeze overnight with the chocolate on top?
Did this cake for my son’s birthday. Followed the recipe to a fault. It was incredible. Everybody was in love with it. Great recipe!