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Chocolate Peanut Butter Cheesecake (No-Bake) Recipe

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4.6 from 69 reviews

A rich and creamy no-bake Chocolate Peanut Butter Cheesecake featuring a crunchy graham cracker crust, smooth peanut butter cheesecake filling, and a luscious chocolate ganache topping with a decorative peanut butter marble design. Perfect for special occasions or indulgent desserts.

Ingredients

Graham Cracker Crust

  • 350 g graham crackers
  • 230 g unsalted butter, melted

Peanut Butter Cheesecake

  • 300 g whipping cream, cold
  • 750 g cream cheese, softened to room temperature
  • 150 g greek yogurt
  • 100 g powdered sugar
  • 150 g natural peanut butter
  • 1 tablespoon vanilla extract

Chocolate Ganache

  • 100 g dark chocolate, finely chopped
  • 100 g whipping cream
  • 20 g natural peanut butter, for the design on top

Instructions

  1. Prepare Graham Cracker Crust: Line a 9-inch springform pan with parchment paper on the bottom. Crush the graham crackers finely using a rolling pin or food processor, then transfer to a small bowl. Mix in melted butter until mixture has a wet sand texture. Press the crumb mixture firmly into the bottom and up the sides of the pan. Chill in the fridge while preparing the filling.
  2. Whip Cream: In a medium bowl, beat the cold whipping cream with a whisk or electric mixer until firm peaks form. Set aside.
  3. Make Cream Cheese Mixture: In a large bowl, beat cream cheese, greek yogurt, powdered sugar, peanut butter, and vanilla extract on low, increasing to medium speed until thick and creamy.
  4. Combine Mixtures: Fold the whipped cream gently into the cream cheese mixture with a spatula until fully combined and smooth with no streaks.
  5. Fill Crust: Spread the cheesecake filling evenly into the chilled crust using an offset spatula to smooth the top. Cover and refrigerate overnight to set.
  6. Prepare Chocolate Ganache: Heat whipping cream gently in a saucepan or microwave until just simmering. Pour over chopped dark chocolate in a heat-safe bowl and let sit for 3 minutes. Stir until smooth and shiny.
  7. Cool Ganache: Allow ganache to thicken to a pourable but thick consistency while monitoring. Keep ready to pour over the set cheesecake.
  8. Release and Decorate Cheesecake: Remove cheesecake from springform pan and place on serving dish. Fill a small piping bag with the peanut butter. Pour ganache evenly over the cheesecake and spread to edges with an offset spatula.
  9. Create Marbled Design: Pipe thin straight lines of peanut butter over the ganache. Drag a toothpick perpendicularly through the lines to create a marble effect. Refrigerate for 15 minutes for ganache to set.
  10. Serve: For clean slices, run a knife under hot water, wipe dry, and slice the cheesecake. Repeat between cuts for best presentation.

Notes

  • Chilling the crust before adding filling helps maintain structure when slicing.
  • Use cold whipping cream for achieving firmer peaks when whipping.
  • Softened cream cheese at room temperature blends more smoothly with other ingredients.
  • The ganache should be thickened but still pourable for easy spreading.
  • If you don’t have a piping bag, use a ziplock bag with a small corner cut off for peanut butter piping.
  • Keep cheesecake refrigerated until serving to maintain firmness.
  • Heating the knife blade before slicing helps create neat, clean cuts.

Find it online: https://mealsbykate.com/chocolate-peanut-butter-cheesecake-no-bake-recipe/