No-Bake Chocolate Peanut Butter Cheesecake
This No-Bake Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust, creamy peanut butter cheesecake, and a dark chocolate ganache topping. Chocolate peanut butter lovers, this dessert is for you!
Servings: 6-inch/15 cm cake
Ingredients
Oreo Crust
- 2 cups (150 gr) Oreo cookie crumbs
- 5 tbsp (70 gr) unsalted butter, melted
Peanut Butter Cheesecake Filling
- 8.8 oz (250 gr) cream cheese, softened
- 1/2 cup (65 gr) confectioners' sugar
- 1 tsp vanilla extract
- 1 1/2 tsp gelatin powder, optional
- 1 1/2 tbsp water, optional
- 1/2 cup (130 gr) creamy peanut butter
- 1/2 cup (120 ml) heavy whipping cream
Chocolate Ganache
- 1/2 cup (80 gr) chopped dark chocolate
- 1/3 cup (80 ml) heavy whipping cream
Toppings
- Creamy peanut butter
- Chopped roasted peanuts
Instructions
Oreo Crust
- Blend Oreo cookies in a food processor until finely ground. If you don't have a food processor, place the cookies into a plastic bag and crush the cookies into fine crumbs with a rolling pin.
- Mix the ground Oreo cookies with melted butter until the crumbs are moistened.
- Pour the crumbs into a 6-inch/15 cm cake ring or springform pan (If using a cake ring, line the bottom with a cake board or other flat surface). Press the crumbs, spreading them about 2-inch/5 cm up the side. Press flat with a tall glass.
- Chill the crust in the refrigerator for at least 30 minutes.
Peanut Butter Cheesecake Filling
- In a small bowl, bloom gelatin powder with water for 5 minutes. Set aside.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, confectioners' sugar, and vanilla extract until smooth and well combined. Set aside.
- Heat gelatin mixture in a microwave or over a water bath until it is dissolved. Pour the dissolved gelatin and peanut butter into the cream cheese mixture and beat until well combined.
- In a separate bowl, whisk the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture. Mix on low speed with your mixer just until well combined.
- Pour the cheesecake batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.
Chocolate Ganache
- Place the finely chopped chocolate in a small heat-safe bowl. In a small saucepan or in the microwave, heat the whipping cream on low heat just it barely begins to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 3 minutes. Stir until well incorporated.
- Pour the chocolate ganache on top of the cheesecake and spread evenly.
Toppings
- Before the ganache sets, quickly pipe thin straight lines of peanut butter across the ganache. Drag a toothpick through the ganache, perpendicular to the peanut butter lines, to create a marbled design. Sprinkle some chopped peanuts on the edges.
- Chill the cheesecake in the fridge for at least 20 minutes to let the ganache set.
- Release the cheesecake from the springform pan and transfer to a serving dish or cake stand. Run a knife under hot water and wipe dry in between each cut when slicing the cheesecake for clean slices.
Notes
Gelatin powder is an optional ingredient. Adding it will make the cheesecake sturdier and more stable.
You can double the recipe to fit an 8-inch/20 cm pan with the same cake height (2-inch/5 cm)
Nutrition
Serving: 1whole cake | Calories: 4692kcal | Carbohydrates: 263g | Protein: 83g | Fat: 380g | Saturated Fat: 180g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 123g | Trans Fat: 16g | Cholesterol: 635mg | Sodium: 2344mg | Potassium: 2437mg | Fiber: 22g | Sugar: 157g | Vitamin A: 8117IU | Vitamin C: 1mg | Calcium: 563mg | Iron: 19mg
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