Tessa’s List of recipes
Taste: Like a giant Reese’s Peanut Butter Cup!
Structure: Super rich, smooth and creamy.
Relief: Very simple: no cooking, no bain-marie, nothing difficult.
Pros: Simple and delicious recipe perfect for entertaining.
Against: Nobody!
Would I do it again? Decidedly.
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In the summer it is sometimes too hot to turn on the oven. On those days, I turn to desserts like this No-Bake Chocolate Peanut Butter Cheesecake.
I love this recipe because there is absolutely no cooking required. You don’t even need the stove if you have a microwave!
Typically, baking a cheesecake takes more than an hour. Then you need to let it cool to room temperature before you can send it to the fridge to chill for hours. This recipe eliminates these first two steps to save you time and to keep the oven off during hot summer days.
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This no-bake cheesecake combines the best flavor combination in the world (chocolate + peanut butter, of course) with the signature richness and tanginess of cream cheese.
The best part? The peanut butter flavor fully shines in this recipe. It does not soften during cooking. So the taste is actually better!
It’s a real treat in every bite.
Tips for Baking No-Bake Chocolate Peanut Butter Cheesecake
The crust of the Graham Cracker
- Since we’re not baking this crust, we need to make sure it holds its shape and doesn’t crumble too much.
- That’s why we need a generous amount of butter.
- Be sure to spray or grease the pan, so the crust slides off easier.
- You want to finely grind your graham crackers. If they are too coarse you will get a crumbly result.
- Use a tamper or the bottom of a measuring cup to firmly press the crust into the pan. Really pack it in there so it holds its shape.
Can I substitute graham crackers?
You can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff biscuits or any crunchy biscuit you want! Keep in mind that Biscoff biscuits are a little richer than graham crackers (which are drier), so add enough butter until they hold together when pressed.
Which cream cheese is best for cheesecake?
- For this recipe, use blocks of high-quality full-fat cream cheese.
- Do not use cream cheese spread intended for bagels.
- Make sure the cream cheese is COMPLETELY softened to room temperature, so that it blends into a smooth, creamy filling with no lumps.
- Since we’re not making this recipe, you can fill your own hinged pan up to the top with the filling.
Which peanut butter is best for cheesecake?
Use a “commercial” creamy peanut butter like Skippy or Jif, where the oil is not separated. If the peanut butter is too oily, the cheesecake filling will separate and not hold its shape well.
How to serve cheesecake
- This cheesecake must rest in the refrigerator for at least 6 hours before cutting and serving.
- I usually prepare it the day before serving it and let it cool overnight.
- For clean slices, use a big sharp knife and pass it under hot water and dry it carefully between the slices.
- If the cheesecake seems a little soft, try freezing it for 30 minutes or more before cutting.
How to store cheesecake
You can store this cheesecake in the refrigerator, covered, for up to 1 week. The cheesecake can also be frozen. Wrap the entire cheesecake or each slice in plastic wrap and store in an airtight container or freezer bag for up to a month. Thaw overnight in the refrigerator before serving.
No-Bake Chocolate Peanut Butter Cheesecake
No-Bake Chocolate Peanut Butter Cheesecake features a buttery graham cracker crust, a creamy peanut butter cream cheese filling, and is topped with thick, fluffy chocolate ganache!
Ingredients
For the chocolate ganache:
Instructions
Prepare the crust:
Place the graham crackers in the bowl of a food processor and blend until finely ground. Add the melted butter and blend until moistened.
- Thoroughly grease the bottom and sides 9 inch springform pan.
Pour crust into prepared pan. Using the bottom of a measuring cup or flat glass, press crust firmly into bottom and 1 inch up sides of pan. Refrigerate.
Prepare the filling:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese for one minute or until smooth and creamy, scraping the sides and bottom of the bowl.
Add the sugar and continue to beat until you obtain a smooth mixture. Add the peanut butter, vanilla, and cream, beating between each addition and scraping down the sides of the bowl as necessary.
Beat the mixture on medium-high speed for about 2 minutes or until completely smooth and creamy.
Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.
Prepare the ganache:
Bring the cream to the boil in a saucepan, then remove from the heat and add the chopped chocolate. You can also heat the cream in the microwave. Leave to rest for 1 minute then stir until the chocolate has melted. Mix until smooth.
Leave to cool for 5 minutes before pouring over the cheesecake.
Place the cheesecake in the refrigerator to rest for another hour before serving. If the cheesecake is too soft to cut and serve, freeze it for 30 minutes to 1 hour to firm up. Store in the refrigerator or frozen.
Notes on the recipe
*Do not use a “natural” peanut butter product that separates.
This recipe was created in 2019 and updated with additional recipe tips. Pphoto by Ashley McLaughlin.
