Description
No-Bake Peanut Butter Cheesecake is a rich and creamy dessert with a crunchy cookie crust and smooth peanut butter filling, made without an oven and perfect for an easy make-ahead treat.
Ingredients
- 250 g chocolate sandwich cookies (crushed)
- 100 g unsalted butter (melted)
- 400 g cream cheese (softened)
- 200 g creamy peanut butter
- 120 g powdered sugar
- 1 tsp vanilla extract
- 250 ml whipped cream (or whipped topping)
- 50 g chocolate chips (optional, for topping)
- 2 tbsp chopped peanuts (optional, for garnish)
Instructions
- In a bowl, mix crushed cookies with melted butter until well combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Refrigerate the crust for 20 minutes to set.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add peanut butter, powdered sugar, and vanilla extract, mixing until fully combined.
- Gently fold in whipped cream until light and fluffy.
- Spread the peanut butter cheesecake filling evenly over the chilled crust.
- Smooth the top and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with chocolate chips and chopped peanuts if desired.
- Slice and serve chilled.
Notes
- Use full-fat cream cheese for best texture.
- Chilling overnight gives the best firmness.
- You can substitute graham crackers for the cookie crust.
- Keep refrigerated until serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American