Description
This decadent Chocolate Peanut Butter No Bake Cheesecake combines the rich flavors of creamy peanut butter and smooth chocolate in a luscious, no-bake dessert. With a crunchy Nutter Butter cookie crust and a velvety filling, it is a perfect treat for any occasion that requires minimal effort but maximum indulgence.
Ingredients
Scale
Crust
- 15.27 ounces Nutter Butter Cookies (433 grams, about 24 cookies)
- ¼ cup unsalted butter (57 grams, ½ stick)
Filling
- 20 ounces cream cheese (567 grams, room temperature, 2½ bricks)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 tablespoon chocolate syrup (18 grams)
- 1 cup milk chocolate chips (170 grams)
- 1 cup creamy peanut butter (270 grams)
Toppings
- Whipped cream to garnish
- Crumbled Nutter Butter cookies for garnish
- Chopped peanut butter candies for garnish
Instructions
- Prepare the Crust: Place all Nutter Butter cookies into a large resealable bag and crush them finely using a rolling pin or pulse in a food processor until you get fine crumbs. Transfer the crumbs to a large mixing bowl. Melt the unsalted butter in the microwave, then pour it over the cookie crumbs. Stir well with a rubber spatula to evenly coat the crumbs with butter. Press this mixture firmly into the bottom of a springform pan lined with parchment paper to form the crust. Refrigerate the crust while you prepare the filling to allow it to set.
- Make the Filling: In a large bowl, combine the softened cream cheese with the vanilla extract and chocolate syrup. Microwave the milk chocolate chips for about one minute or until melted and smooth. Add the melted chocolate and creamy peanut butter to the cream cheese mixture. Whisk all ingredients together thoroughly until the mixture is smooth, creamy, and well blended. Pour the filling evenly over the chilled cookie crust in the springform pan.
- Chill to Set: Place the assembled cheesecake in the refrigerator and chill for at least 1 hour to allow the filling to firm up and set properly.
- Serve: After chilling, run a flat, smooth knife around the edges between the cheesecake and the pan to loosen it. Remove the springform pan outer ring, then carefully lift the cheesecake by the parchment paper liner onto a serving plate. Garnish the top with whipped cream, crumbled Nutter Butter cookies, and chopped peanut butter candies. Serve immediately and enjoy this rich, no-bake dessert.
Notes
- Ensure the cream cheese is at room temperature to achieve a creamy, lump-free filling.
- Press the crust firmly to help it bind well and hold shape when sliced.
- If you prefer, substitute chocolate syrup with melted chocolate for a richer taste.
- Allow proper chilling time to ensure the cheesecake sets firmly for clean slicing.
- Store leftovers in the refrigerator, covered, for up to 3 days.
