No-bake chocolate peanut butter cheesecake recipe (no eggs, no gelatin). A delicious cookie crumb crust with a creamy and smooth peanut butter chocolate filling, topped with more chocolate. A rich and decadent dessert, perfect for any occasion!
Active time: 25mins | Yield: 8 slices
For the Crust:
- 6oz (170g) Sandwich Cookies (with filling)
- 3 Tbsp (42g) Unsalted Butter
For the Filling:
- 8oz (226g or about 1 1/2 cups) Semi-Sweet Chocolate (40-50% cocoa solids), chopped
- 1 cup (226g) Cream Cheese at room temperature
- 2/3 cup (160g) Peanut Butter
- 2/3 cup (90g) Powdered Sugar
- 1 tsp (5ml) Vanilla Extract
For the Chocolate Topping:
- 4oz (113g or about 2/3 cup) Semi-Sweet or Milk Chocolate, chopped
- About 2 or 3 Tbsp Milk at room temperature
Video:
Directions:
For the Crust:
- Lightly grease a 7in (18cm) round removable bottom pan with vegetable oil or cooking spray. Do not use butter (otherwise, the cheesecake will stick to the pan after refrigerated). Set aside.
- Place the cookies (with filling) in a food processor. Pulse a few times to crack the cookies into smaller pieces. Process until finely crushed.
- Melt the butter in a small saucepan or microwave for about 20 seconds.
- Pour the melted butter over the cookie crumbs and stir until well combined.
- Firmly press the crumbs into the bottom and up the sides of the pan, about 1in (2,5cm).
- Keep refrigerated while making the filling.
For the Filling:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth. Set aside at room temperature for a few minutes to cool.
- In the bowl of an electric mixer, place the cream cheese, peanut butter, powdered sugar, and vanilla. Beat on medium speed until creamy and smooth.
- Add the melted chocolate and beat until well combined. Make sure the chocolate is not warm (otherwise, it will melt the cream cheese).
- Pour the mixture into the pan over the cookie crust. Spread with a spatula and level the top.
- Place the cheesecake in the fridge for 20-30 minutes.
For the Chocolate Topping:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each interval until smooth.
- Add about 2 1/2 tablespoons of milk at room temperature and stir vigorously until smooth and shiny. If the mixture is too thick, you can add 1/2 Tbsp more. The amount of milk may vary depending on if you are using semi-sweet or milk chocolate.
- Pour the mixture over the filling and spread with a spatula.
- Place the cheesecake in the fridge for at least 4 hours or overnight. Keep refrigerated until serving time.
You may also like:
Whoopie Pies with White Chocolate Ganache
2-Ingredient Chocolate Mousse (no cream, no eggs, no bake)
3-Ingredient Chocolate Cake Balls
Quick and Easy Blueberry Muffins
