No-Bake Peanut Butter Cheesecake is a delightful and easy-to-make dessert that combines the creamy richness of cheesecake with the irresistible flavor of peanut butter. Perfect for those who crave a decadent treat without turning on the oven, this cheesecake is both rich and indulgent.
2. What You’ll Need
- For the Crust:
- 1 1/2 cups (190g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) powdered sugar
- 1/2 cup (120ml) heavy cream
- 1 tsp vanilla extract
- For the Topping:
- 1/2 cup (120ml) heavy cream
- 2 tbsp powdered sugar
- 1/4 cup (60g) creamy peanut butter
- Optional: chopped peanuts or chocolate shavings for garnish
3.
How to Make
- Prepare the Crust:
- Combine Ingredients: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press into Pan: Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form a compact crust. Use the back of a spoon or the bottom of a glass to press down firmly.
- Chill the Crust: Place the pan in the refrigerator while you prepare the filling to allow the crust to set.
- Prepare the Filling:
- Beat the Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add Peanut Butter: Gradually add the peanut butter and beat until fully combined and smooth.
- Mix in Sugar and Vanilla: Add the powdered sugar and vanilla extract, mixing until the filling is smooth and well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold in Cream: Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Spread the Filling: Pour the peanut butter cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Prepare the Topping:
- Whip the Topping Cream: In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Add Peanut Butter: Fold in the creamy peanut butter until the mixture is well combined.
- Spread on Cheesecake: Spread the whipped topping evenly over the cheesecake filling.
- Garnish: Optionally, sprinkle with chopped peanuts or chocolate shavings for added texture and flavor.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set and the flavors to meld.
4. Serving and Storage Tips
- Serving: To serve, slice the cheesecake with a sharp knife. For clean slices, dip the knife in hot water and wipe it clean between cuts. Garnish with additional peanuts or chocolate shavings if desired. This cheesecake pairs wonderfully with a glass of milk or a cup of coffee.
- Storage: Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. If you need to freeze the cheesecake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
5. Mistakes to Avoid
- Using Warm Ingredients: Ensure that the cream cheese and peanut butter are softened but not warm. Warm ingredients can affect the texture and consistency of the filling.
- Overmixing the Filling: Be careful not to overmix the filling, especially after adding the whipped cream. Overmixing can cause the filling to become dense and lose its light texture.
- Skipping Chilling Time: Allow sufficient time for the cheesecake to chill and set. Skipping the chilling time can result in a filling that is too soft and difficult to slice.
- Uneven Crust: Make sure the crust is pressed evenly into the pan to avoid uneven texture. A well-pressed crust helps in achieving a uniform base for the cheesecake.
6. Tips and Tricks
- Use Creamy Peanut Butter: For a smooth and creamy filling, use creamy peanut butter rather than chunky. If you prefer a bit of texture, you can mix in some chopped peanuts.
- Chill Tools: Chill your mixing bowls and beaters before whipping the cream. Cold tools help the cream whip up better and faster.
- Add Extra Flavor: Experiment with different flavorings by adding a bit of cinnamon or a splash of vanilla extract to the filling or topping.
- Decorate: Enhance the appearance of your cheesecake by drizzling melted chocolate or caramel sauce over the top before serving.
7. FAQ
- Can I use natural peanut butter?
Yes, you can use natural peanut butter, but be aware that it may affect the texture of the filling. Natural peanut butter tends to be thinner and may require additional mixing. - Can I make this cheesecake dairy-free?
Yes, you can substitute dairy-free cream cheese and heavy cream alternatives to make a dairy-free version. Ensure all ingredients are suitable for your dietary needs. - Can I use a different type of nut butter?
Yes, you can substitute almond butter, cashew butter, or any other nut butter for a different flavor profile. - How can I prevent the filling from being too dense?
Ensure to fold the whipped cream gently into the peanut butter mixture to maintain the light and airy texture of the filling.
8. Conclusion
No-Bake Peanut Butter Cheesecake is a perfect dessert for those who want to enjoy a rich, creamy treat with minimal effort. This recipe delivers all the flavor and indulgence of a traditional cheesecake without the need for baking. By following the steps and tips provided, you can create a delicious cheesecake that is sure to be a hit with family and friends. Whether you’re a peanut butter lover or just looking for an easy dessert, this no-bake cheesecake is sure to satisfy.
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No-Bake Peanut Butter Cheesecake 🍰🥜
- Total Time: 33 minute
- Yield: 12 1x
Description
This creamy No-Bake Peanut Butter Cheesecake is a simple, indulgent dessert with a rich peanut butter flavor and a buttery graham cracker crust. Perfect for a quick and easy treat!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
For the Topping:
- 1/4 cup creamy peanut butter, melted
- 1/4 cup chopped peanuts (optional)
- Whipped cream for garnish (optional)
Instructions
Instructions:
- Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract, and continue to beat until well combined. Gently fold in the whipped cream until the mixture is smooth and light.
- Assemble the Cheesecake: Pour the peanut butter cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until fully set.
- Add Toppings: Drizzle melted peanut butter over the top of the cheesecake. Garnish with chopped peanuts and whipped cream if desired.
- Serve: Slice and enjoy this rich, no-bake dessert!
Notes
- For a more intense peanut butter flavor, use a peanut butter with a higher oil content.
- Ensure the cheesecake is fully chilled before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: Chilling time: 4 hours
Nutrition
- Calories: 430
- Fat: 29g
- Carbohydrates: 36g
- Protein: 8g
