Description

A rich, tangy, and chocolatey no-bake cheesecake that requires zero baking skills. This dessert combines a buttery crust with a silky peanut butter and cream cheese filling, topped with a dark chocolate ganache.

Ingredients

Scale

1 ½ cups (150g) graham crackers or digestive biscuits, crushed
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) sugar, optional
1 pinch salt
16 oz (450g) full-fat cream cheese, softened
½ cup (128g) smooth peanut butter
1 cup (120g) powdered sugar, sifted
1 cup (240ml) heavy cream, cold
1 teaspoon vanilla extract
½ cup (85g) dark chocolate chips
2 tablespoons (30ml) heavy cream
Crushed peanuts for garnish
Flaky sea salt for garnish

Instructions

Crush the graham crackers or digestive biscuits into fine sand. In a medium bowl, mix crumbs with melted butter, sugar (if using), and salt until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan and chill in the fridge.
In a large bowl, whip the cold heavy cream on high speed until stiff peaks form. Be careful not to over-whip. Set aside.
In another large bowl, beat the softened cream cheese and powdered sugar until smooth. Add the peanut butter and vanilla extract, mixing on medium speed until silky and combined.
Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain. Do not overmix.
Pour the filling over the chilled crust and smooth the top. Tap the pan gently to remove air bubbles. Cover and refrigerate for at least 4 hours, preferably overnight.
About 30 minutes before serving, heat the 2 tablespoons of heavy cream in a small saucepan until simmering. Pour over chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth. Let cool slightly.
Pour the ganache over the set cheesecake, spreading it evenly. Sprinkle with crushed peanuts and sea salt. Let sit for 10 minutes to set slightly before slicing with a warm knife.

Notes

Ensure cream cheese is fully softened to room temperature to avoid lumps. Sift powdered sugar for a smooth texture. Use a warm knife for clean slices. Do not freeze as the whipped cream may separate. Store in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 22
Sodium: 150
Fat: 28
Saturated Fat: 14
Carbohydrates: 28
Fiber: 1
Protein: 6

Keywords: no-bake cheesecake, chocolate peanut butter, dessert, easy recipe, make-ahead dessert, gluten-free option