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