Chocolate Peanut Butter Cheesecake (No-Bake) Recipe
This decadent no-bake Chocolate Peanut Butter Cheesecake features a buttery graham cracker crust, a creamy peanut butter cheesecake filling made with cream cheese and Greek yogurt, and a rich chocolate ganache topping. Finished with an artistic marbled peanut butter design, this dessert is perfect for chocolate and peanut butter lovers looking for an impressive yet easy-to-make treat.
- Prep Time: 1 hour 15 minutes
- Cook Time: 0 minutes
- Total Time: 13 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Graham Cracker Crust
- 350 g graham crackers
- 230 g unsalted butter, melted
Peanut Butter Cheesecake
- 300 g whipping cream, cold
- 750 g cream cheese, softened to room temperature
- 150 g Greek yogurt
- 100 g powdered sugar
- 150 g natural peanut butter
- 1 tablespoon vanilla extract
Chocolate Ganache
- 100 g dark chocolate, finely chopped
- 100 g whipping cream
- 20 g natural peanut butter, for the design on top
Instructions
- Prepare Graham Cracker Crust: Line a 9″ springform pan with parchment paper on the bottom. Crush the graham crackers into fine crumbs using a rolling pin or food processor. Transfer crumbs to a bowl, add melted butter, and mix until evenly coated. Press the mixture firmly into the bottom and up the sides of the prepared pan. Chill in the refrigerator while preparing the filling.
- Make Peanut Butter Cheesecake Filling: Whip the cold whipping cream in a bowl until firm peaks form, then set aside. In a separate large bowl, beat cream cheese, Greek yogurt, powdered sugar, peanut butter, and vanilla extract with a hand mixer starting on low, increasing to medium until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined without streaks.
- Assemble Cheesecake: Pour the peanut butter cheesecake filling into the chilled crust and smooth the top with an offset spatula. Cover the pan and refrigerate overnight to set.
- Prepare Chocolate Ganache: Place chopped dark chocolate in a heat-safe bowl. Heat whipping cream in a saucepan or microwave until just simmering with small bubbles. Pour hot cream over chocolate and let sit undisturbed for 3 minutes, then stir until smooth and glossy. Allow ganache to cool until thick but still pourable.
- Decorate Cheesecake: Remove the set cheesecake from the springform pan and place it on a serving plate. Pour the ganache evenly over the top, spreading it to the edges with an offset spatula. Quickly pipe thin lines of natural peanut butter across the ganache and drag a toothpick perpendicular to the lines to create a marbled design. Chill the cheesecake for 15 minutes to set the ganache.
- Serve: To cut, dip a knife in hot water, dry it, then slice the cheesecake for clean cuts. Wipe the knife between slices as needed. Serve chilled and enjoy.
Notes
- Make sure the cream cheese is soft at room temperature for a smooth filling.
- Use cold whipping cream to achieve firm peaks when whipped.
- The cheesecake must chill overnight to set properly.
- Working quickly when pouring and decorating the ganache ensures a smooth finish.
- For the cleanest slices, warm the knife before each cut.
- This cheesecake is best enjoyed within 2-3 days of preparation and should be stored refrigerated.
