No Bake Chocolate Peanut Butter Cheesecake: A Decadent Dessert
If you’re looking for a sinfully delicious dessert that combines the irresistible flavors of chocolate and peanut butter without the hassle of turning on your oven, then this No Bake Chocolate Peanut Butter Cheesecake is your answer. This dessert is not only rich and creamy but also incredibly easy to make. It’s perfect for gatherings, special occasions, or just when you need a luxurious treat. Let’s dive into the recipe.
Ingredients
For the Crust:
- 2 cups pretzel crumbs
- ¾ cup butter, melted
For the Cheesecake:
- 150 grams chopped chocolate (a scant 1 cup)
- 1½ cups heavy whipping cream (divided)
- 3 packages cream cheese (250 grams or 8 oz each)
- 1¾ cups powdered icing sugar
- ¼ cup smooth peanut butter
- 1 teaspoon vanilla
For the Garnishes:
- 2 tablespoons chopped chocolate
- 1 tablespoon cream
- Chopped peanuts
- Chopped pretzels
- Homemade whipped cream
Directions
- Prepare the Crust:
- Combine the pretzel crumbs and melted butter. Press the mixture firmly into the bottom of a 9″ Springform pan lined with parchment or wax paper. This aids in easy removal later.
- Make the Chocolate Mixture:
- In a medium bowl, combine the chopped chocolate and ½ cup of cream. Melt in the microwave in 15-20 second intervals, stirring well each time to prevent overheating. Set aside to cool slightly.
- Cheesecake Mixture:
- In a large bowl, beat the cream cheese until smooth. Mix in the sugar, peanut butter, and vanilla until the mixture is smooth and fluffy, about 2-3 minutes on high speed. Then, add the slightly cooled melted chocolate and beat until well combined.
- Whip the Cream:
- In a separate bowl, whip the remaining 1 cup of cream to stiff peaks. Gently fold or beat this into the cream cheese mixture on low speed until fully incorporated.
- Assemble:
- Spread the cream cheese mixture over the prepared crust. Smooth the top and refrigerate for at least 8 hours, or ideally overnight, to set.
- Garnish:
- For garnishing, melt 2 tablespoons of chocolate with 1 tablespoon of cream in the microwave, using the same method as before. Let it cool to room temperature, then drizzle over the cheesecake. Sprinkle with chopped peanuts and pretzels as desired.
Storage
Store the cheesecake in the refrigerator for 5-7 days, or freeze for 2-3 months. Thaw in the fridge before serving, or enjoy partially frozen for a refreshing summer treat.
Nutritional Information
- Calories: 450 kcal per serving
- Servings: 12
Prep and Cooking Time
- Preparation Time: 20 minutes
- Refrigeration Time: 8 hours
- Total Time: 8 hours 20 minutes
This No Bake Chocolate Peanut Butter Cheesecake is a perfect dessert that promises to be a crowd-pleaser at any event. Its combination of salty pretzel crust with the sweet and creamy filling provides a wonderful contrast that’s bound to satisfy all dessert lovers. Enjoy crafting this delightful treat!
Print
No Bake Chocolate Peanut Butter Cheesecake
- Total Time: 8 hours 20 minutes
- Yield: 8 1x
Description
This No Bake Chocolate Peanut Butter Cheesecake combines rich chocolate, creamy peanut butter, and a crunchy pretzel crust to create a dessert that’s both indulgent and easy to make. The smooth cheesecake filling, made with whipped cream and cream cheese, is perfectly balanced by the salty-sweet pretzel base.
Ideal for any celebration or just as a special treat, this cheesecake is sure to impress your guests. The garnishes of chopped peanuts, pretzels, and a drizzle of chocolate add an extra touch of elegance and texture, making each bite a delightful experience. Whether you’re a seasoned baker or a novice in the kitchen, this no-bake recipe is a foolproof way to enjoy a decadent dessert without turning on the oven.
Ingredients
Crust:
2 cups pretzel crumbs
¾ cup butter, melted
Cheesecake:
150 grams chopped chocolate (a scant 1 cup)
1½ cups heavy whipping cream (divided)
3 packages cream cheese (250 grams or 8 oz each)
1¾ cups powdered icing sugar
¼ cup smooth peanut butter
1 teaspoon vanilla
Garnishes:
2 tablespoons chopped chocolate
1 tablespoon cream
Chopped peanuts
Chopped pretzels
Homemade whipped cream
Instructions
For the crust, combine pretzel crumbs and melted butter. Press firmly into the bottom of a 9″ Springform pan lined with parchment or wax paper for easy removal.
In a medium bowl, combine chocolate and ½ cup cream. Melt in the microwave in 15-20 second intervals, stirring well each time. Be careful not to overcook! Set aside to cool slightly.
In a large bowl, beat cream cheese until smooth. Add sugar, peanut butter, and vanilla until smooth and fluffy, about 2-3 minutes on high speed. Add melted chocolate and beat until combined.
In a separate bowl, beat remaining 1 cup cream on high to stiff peaks. Add to cream cheese mixture and fold in with a spatula or beat in on low speed.
Spread cream cheese mixture into the prepared crust and refrigerate at least 8 hours or overnight.
To garnish, melt 2 tablespoons chocolate with 1 tablespoon cream in the microwave on high in 15-20 second intervals, stirring each time. Let cool to room temperature, then drizzle over the cheesecake.
Sprinkle with chopped peanuts and pretzels as desired.
Store leftovers in the refrigerator for 5-7 days or in the freezer for 2-3 months. Thaw in the fridge before serving or leave partially frozen for a cool summer treat!
- Prep Time: 20 minutes
- Refrigeration Time: 8 hours
Nutrition
- Calories: 450 kcal