Print

No-Bake Chocolate Peanut Butter Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

A rich and creamy no-bake chocolate peanut butter cheesecake featuring a crunchy Oreo crust, smooth peanut butter cheesecake filling, and a decadent chocolate ganache topping, perfect for an indulgent dessert without the need for baking.

Ingredients

Scale

Oreo Crust

  • 2 cups Oreo cookie crumbs
  • 5 tbsp unsalted butter, melted

Peanut Butter Cheesecake Filling

  • 8.8 oz cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp gelatin powder
  • 1 1/2 tbsp water
  • 1/2 cup creamy peanut butter
  • 1/2 cup heavy whipping cream

Chocolate Ganache

  • 1/2 cup chopped dark chocolate
  • 1/3 cup heavy whipping cream

Toppings

  • Creamy peanut butter for piping
  • Chopped roasted peanuts

Instructions

  1. Prepare Oreo Crust: Blend Oreo cookies into fine crumbs using a food processor or crush them in a plastic bag with a rolling pin. Mix the crumbs thoroughly with the melted butter until evenly moistened.
  2. Form the Crust: Pour the Oreo crumb mixture into a 6-inch (15 cm) cake ring or springform pan lined at the bottom with a cake board or flat surface. Press the crumbs firmly to spread about 2-inch (5 cm) up the sides and flatten with a tall glass. Refrigerate for at least 30 minutes to set.
  3. Bloom Gelatin: In a small bowl, sprinkle gelatin powder over water and let it bloom for 5 minutes. Set aside.
  4. Mix Cream Cheese Mixture: Beat softened cream cheese, confectioners’ sugar, and vanilla extract with a hand or stand mixer on medium speed until smooth and creamy.
  5. Dissolve Gelatin and Combine: Heat the bloomed gelatin gently in the microwave or a water bath until fully dissolved. Add the dissolved gelatin and peanut butter to the cream cheese mixture, beating until fully combined and smooth.
  6. Whip Cream: In a separate bowl, whisk the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture at low mixer speed until fully incorporated.
  7. Assemble Cheesecake Filling: Pour the peanut butter cheesecake filling onto the chilled Oreo crust, spreading evenly with a spatula and smoothing the top. Cover and chill in the refrigerator for at least 4 hours or overnight to set.
  8. Prepare Chocolate Ganache: Place chopped dark chocolate in a heat-safe bowl. Heat the heavy cream on low heat until it just begins to simmer, then pour over the chocolate. Let sit undisturbed for 3 minutes, then stir until smooth and glossy.
  9. Top Cheesecake: Pour the ganache evenly over the set cheesecake and spread gently. Before ganache sets, pipe thin lines of creamy peanut butter in one direction across the top. Use a toothpick to drag through the ganache perpendicular to the peanut butter lines, creating a marbled effect. Sprinkle chopped roasted peanuts around the edges.
  10. Final Chill and Serve: Refrigerate the cheesecake again for at least 20 minutes to let the ganache set. Carefully remove the springform pan side. When slicing, run a knife under hot water, dry it, and slice cleanly for neat servings.

Notes

  • Ensure cream cheese is softened to room temperature for smooth mixing.
  • Blooming gelatin properly is key for firmness; avoid overheating gelatin.
  • Use a cake ring or springform pan for easy removal of the cheesecake.
  • For cleaner cheesecake slices, wipe the knife between cuts with a hot, damp towel.
  • Ganache topping can be substituted with other chocolate types or flavored ganache if preferred.
  • Store cheesecake covered in the refrigerator and consume within 3-4 days for freshness.

Keywords: no-bake cheesecake, peanut butter cheesecake, Oreo crust, chocolate ganache, easy cheesecake, dessert, no-bake dessert, peanut butter dessert

Find it online: https://reemcook.com/no-bake-chocolate-peanut-butter-cheesecake-recipe/