Description
A rich and creamy no-bake peanut butter cheesecake with a chocolate cookie crust, smooth peanut butter filling, and no oven required.
Ingredients
- 24 chocolate sandwich cookies, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- Chocolate chips or peanut butter cups for garnish (optional)
Instructions
- In a bowl, mix crushed cookies with melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Refrigerate crust for 15 minutes.
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract; mix until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the peanut butter mixture.
- Spread the filling evenly over the chilled crust.
- Cover and refrigerate for at least 4 hours or until set.
- Garnish with chocolate chips or peanut butter cups before serving.
Notes
- Use full-fat cream cheese for best texture.
- Chill overnight for clean slices.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American