Peanut Butter Cheesecake 🍰
This no-bake Peanut Butter Cheesecake is a creamy, decadent treat that combines the rich flavors of peanut butter and chocolate. With a crunchy graham cracker crust and a smooth, velvety filling, this dessert is perfect for any occasion. Topped with cream cheese frosting and peanut butter cups, it’s a true delight for peanut butter lovers.
Ingredients
For the Crust:
1 sleeve of Graham crackers, crushed
1 Tablespoon of sugar
4 Tablespoons of butter, melted
For the Filling:
3 (8-ounce) packages of cream cheese, softened
1 cup of sugar
1/2 cup of Greek yogurt
1 teaspoon of vanilla extract
1 cup of full-fat peanut butter
1 cup of powdered sugar
1/2 cup of mini chocolate chips
For the Topping:
1 container of cream cheese frosting
1 can of cream cheese frosting
Regular size peanut butter cups, halved
Directions
For the Crust:
Line the bottom of a 6-inch spring-form pan with parchment paper and set aside.
Place the graham crackers in a food processor and pulse until crushed into crumbs. Add the sugar and pulse to blend. Melt the butter in a microwave-safe bowl.
Pour the graham cracker crumbs into the bowl with the melted butter and stir well to coat the crumbs.
Press the graham cracker mixture evenly into the bottom of the prepared spring-form pan using the bottom of a glass.
Place the pan in the freezer to set.
For the Filling:
In the bowl of a stand mixer, blend the softened cream cheese and sugar on low until the cream cheese begins to soften and mix smoothly with the sugar. Scrape down the sides of the bowl and blend on medium-high until smooth and creamy.
Add the Greek yogurt and vanilla extract, blending until smooth.
Add the peanut butter and powdered sugar, blending on low until mixed. Scrape down the sides of the bowl and blend on high until the mixture is smooth and creamy.
Gently fold in the mini chocolate chips.
Remove the pan from the freezer and pour the peanut butter cheesecake filling into the spring-form pan. Smooth the top with the back of a spoon or a spatula.
Place the pan back in the freezer overnight to allow the cheesecake to set.
Topping and Decorating:
About 30 minutes before serving, prepare a pastry bag with a large fluted pastry tip and fill it with cream cheese frosting.
Remove the cheesecake from the freezer and run a sharp knife around the sides of the cheesecake to release it from the spring-form. Remove the spring-form.
Pipe large dollops of frosting around the edge of the cheesecake and place halved peanut butter cups in the frosting between the dollops.
Return the cheesecake to the freezer until ready to serve.
When ready to serve, cut into 2-inch pieces and serve immediately. Enjoy!
Prep Time: 20 minutes | Cooking Time: None | Total Time: 20 minutes | Servings: 8