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No-Bake Peanut Butter Cheesecake

by Lisa

Trained pastry chef

No-bake peanut butter cheesecake with a cookie crust and a smooth, creamy peanut butter and chocolate filling

4.2 (15)out of 5, 15 ratings

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This recipe is made for a 10-inch (26 cm) springform pan. It is perfect for 8 to 10 slices.

Ingredients

  • 7 ¾ oz220 gwhole wheat butter cookiesCrisp whole grain butter biscuits, often crushed for cake bases. In the US use graham crackers; in the UK, digestive biscuits.
  • 6 tbsp80 gunsalted buttermelted. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 2 ⅓ cups530 gcream cheeseA soft, full-fat fresh cheese. In the US use full-fat cream cheese; in the UK, full-fat soft cheese.
  • 1 cup plus 2 tbsp140 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 10 ½ oz300 gmilk chocolatemelted
  • 1 ½ cups plus 1 tbsp400 gpeanut butter

Method

  1. Crush the cookies into coarse crumbs. Add the melted butter and mix everything thoroughly. Press the mixture into a springform pan lined with parchment paper.

  2. Beat the cream cheese until creamy. Stir in the powdered sugar. Stir in the peanut butter. It can help to warm the peanut butter briefly in the microwave to soften it a little.

  3. Stir in the melted chocolate.

  4. Spread the cream over the prepared crust and smooth the top. Chill for at least 2 hours before serving.