🥜 No-Bake Chocolate Peanut Butter Cheesecake 🍫
Ingredients:
For the crust:
1 ½ cups chocolate cookie crumbs (about 20 cookies, finely crushed)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the peanut butter filling:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
For the chocolate ganache layer:
1 cup semi-sweet chocolate chips
½ cup heavy cream
For garnish (optional):
Whipped cream
Crushed peanuts
Drizzles of melted peanut butter and chocolate
Instructions:
Prepare the crust:
In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly. Chill the crust in the refrigerator while you prepare the filling.
Make the peanut butter filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Add the peanut butter and beat until the mixture is light and fluffy. Spread the filling evenly over the chilled crust. Smooth the top with a spatula, then refrigerate while you prepare the ganache.
Prepare the chocolate ganache:
Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let it sit for 2–3 minutes. Stir gently until the chocolate is completely melted and the mixture is smooth.
Assemble the cheesecake:
Pour the chocolate ganache over the peanut butter filling, spreading it evenly with a spatula. Return the cheesecake to the refrigerator and chill for at least 4–6 hours, or until the ganache is set.
Garnish and serve:
Once the cheesecake is firm, carefully remove it from the springform pan. Garnish with whipped cream, crushed peanuts, or drizzles of melted peanut butter and chocolate for an extra touch of indulgence. Slice and serve chilled.