Peanut Butter Cheesecake Recipe
Peanut butter cheesecake is a rich and creamy no bake peanut butter cheesecake made with an Oreo cookie crust, topped with a peanut butter chocolate ganache and chopped pb cups. Make this chocolate and peanut butter cheesecake the next time you need a wonderfully easy to make and deliciously decadent dessert.
Equipment
- 1 parchment paper
- 1 stand mixer with paddle and whisk attachment or electric hand mixer with beaters
- 1 heat safe bowl
Ingredients
Oreo Cookie Crust
- 2½ cups crushed Oreo cookies about 28 cookies
- 4 - 5 tablespoons melted butter
Peanut Butter Cheesecake
- 1 cup (240 ml) cold heavy cream
- ¼ cup (30 g) powdered sugar
- 3 8 oz. (678 g) blocks cream cheese, room temperature
- 1 cup (256 g) creamy peanut butter
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
Peanut Butter Chocolate Ganache
- ½ cup (120 ml) heavy cream
- 1 tablespoon creamy peanut butter
- 4 oz. chocolate chips
- 16 peanut butter cups, quartered
Instructions
- Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the springform pan as well.
- Make the Oreo cookie crust by crushing Oreo cookies into fine crumbs. Add the melted butter and mix until the cookies start to clump together. Press the chocolate cookie crust along the bottom of a 9” springform pan. Chill in the fridge while making the peanut butter cheesecake filling.2½ cups crushed Oreo cookies , 4 - 5 tablespoons melted butter
- In a mixing bowl fitted with whisk attachment, whip the heavy cream to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the cream cheese and peanut butter filling.1 cup (240 ml) cold heavy cream, ¼ cup (30 g) powdered sugar
- Switch to a paddle attachment. Cream the cream cheese and creamy peanut butter on low until very smooth. Scrape the bowl and repeat mixing as needed until the cheeses are well combined. On low, mix in the sugar and vanilla extract until well combined. Scrape sides and bottom of the bowl again. Fold in the whipped cream until smooth and well combined.3 8 oz. (678 g) blocks cream cheese, room temperature, 1 cup (256 g) creamy peanut butter, ¾ cup (90 g) powdered sugar, 1 teaspoon vanilla extract
- Evenly spread the filling into the prepared pan with the cookie crust. Cover the pan and transfer the peanut butter chocolate cheesecake to the fridge to chill for at least 6 hours.
- When it’s time to serve make the peanut butter ganache. Heat the heavy cream and creamy peanut butter to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 45 - 60 seconds. Pour the cream over a bowl filled with chocolate chips or finely chopped chocolate. Cover the bowl with a dish towel for about 3 - 5 minutes and allow the chocolate to melt. Stir well to fully combine and create the ganache. Cool the ganache for 5 - 15 minutes as needed until room temperature.½ cup (120 ml) heavy cream, 1 tablespoon creamy peanut butter, 4 oz. chocolate chips
- Top the chilled peanut butter cheesecake with the room temperature chocolate ganache. If you like, top the ganache with chopped peanut butter cups. Return the cheesecake to the fridge for 1 hour to set the ganache. Then slice and enjoy the best no bake peanut butter cheesecake.16 peanut butter cups, quartered
Notes
Store: Keep this chocolate peanut butter cheesecake covered in the fridge for up to 5 days.
Peanut Butter Whipped Cream: Top this peanut butter cheesecake with peanut butter whip cream by mixing ½ cup heavy cream with 2 tablespoons peanut butter and 2 - 3 tablespoons powdered sugar on medium speed until medium-stiff peaks form. If you would like to top the no bake pb cheesecake with peanut butter whipped cream, do so after the 1 hour chill time and reserve the pb cups for topping the whipped cream right before serving.
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