Desserts > No-Bake Desserts > Refrigerated Desserts > No-Bake Cheesecake Recipe
No-Bake Chocolate Peanut Butter Cheesecake
Rich and decadent, this no-bake cheesecake combines the irresistible flavors of chocolate and peanut butter in a creamy, dreamy dessert. Perfect for potlucks or when you don't want to turn on the oven!
Ingredients
- 24 cookies Chocolate Sandwich Cookies (like Oreos)
- 6 tablespoons Unsalted Butter, melted
- 16 ounces Cream Cheese, softened
- 1 cup Powdered Sugar
- 1 cup Peanut Butter, creamy
- 1 cup Heavy Cream
- 1/4 cup Chocolate Syrup
- 6 cups Peanut Butter Cups, chopped (optional)
Prepare the Crust
In a food processor, pulse the chocolate sandwich cookies until they are fine crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom of a 9-inch springform pan to create an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the peanut butter and mix until well combined.
Add Heavy Cream and Chocolate
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add the chocolate syrup and fold until just combined, being careful not to overmix.
Assemble and Chill
Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. If desired, sprinkle chopped peanut butter cups over the top. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
Serve
Once the cheesecake is set, remove it from the springform pan. Slice and serve. Enjoy!
Nutrition Facts (Estimated per 100g of product)
Calories: 350-400, Protein: 5-7g, Fat: 25-30g, Carbohydrates: 25-30g. Note: These values are estimates and can vary based on specific ingredient brands and portion sizes.
Other Important Considerations for Nutrition
This cheesecake is high in fat and sugar. Consider smaller portion sizes. Use reduced-fat cream cheese and sugar substitutes to reduce calories and fat content. Always consult with a registered dietitian or healthcare professional for personalized dietary advice.
FAQ
-
Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or any other chocolate cookie. Just adjust the amount of butter as needed to achieve a sand-like consistency. -
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is best made ahead of time and refrigerated overnight. It allows the flavors to meld and the cheesecake to set properly. -
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.