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No-Bake Peanut Butter Cheesecake Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Peanut Butter Cheesecake is a luscious and creamy dessert combining rich peanut butter and smooth cream cheese on a crisp graham cracker crust. Swirled with mini chocolate chips and Reese’s Pieces candy for a delightful texture and flavor, it’s topped with a fluffy whipped cream layer, more candies, and a drizzle of chocolate syrup. Perfect for when you want a decadent treat without turning on the oven.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar

Filling

  • 2 cups heavy cream
  • 16 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup Reese’s Pieces candy

Topping

  • 1 cup whipped heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup mini chocolate chips
  • 1/2 cup Reese’s Pieces candy
  • Chocolate syrup (for drizzling)

Instructions

  1. Make crust: Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix thoroughly until the crumbs are evenly coated with butter and sugar.
  2. Press crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Place the pan in the refrigerator to chill for 30 minutes, allowing the crust to set properly.
  3. Prepare whipped cream: In a large mixing bowl, whip the heavy cream until stiff peaks form. This will add lightness to the filling.
  4. Make filling: In a separate bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until well incorporated, then fold in the mini chocolate chips and Reese’s Pieces candy evenly throughout the mixture.
  5. Assemble cheesecake: Pour the peanut butter filling over the chilled crust and spread it out evenly with a spatula to cover the crust completely.
  6. Prepare topping: Whip 1 cup of heavy cream with the powdered sugar until stiff peaks form. Spread or pipe this whipped cream over the cheesecake filling to create a fluffy topping layer.
  7. Add toppings: Sprinkle the mini chocolate chips and Reese’s Pieces candy evenly over the whipped cream topping. Drizzle chocolate syrup on top for extra flavor and decoration.
  8. Chill to set: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the filling to set firmly before serving.
  9. Serve: Carefully remove the sides of the springform pan, slice the cheesecake into pieces, and serve chilled for the best taste and texture.

Notes

  • Ensure cream cheese is softened to room temperature for smooth mixing without lumps.
  • Use a hand or stand mixer to achieve the best whipped cream texture.
  • Press the crust firmly to avoid crumbling when slicing.
  • This cheesecake must be refrigerated for several hours or overnight to set properly.
  • Store any leftovers covered in the refrigerator for up to 3 days.

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