No-Bake Peanut Butter Cheesecake

No-Bake Peanut Butter Cheesecake might be just the side dish you are searching for. One portion of this dish contains about 9g of protein, 36g of fat, and a total of 563 calories. For $1.06 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have vanillan extract, heavy whipping cream, whipped topping, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 6 hours and 25 minutes. This recipe is liked by 127 foodies and cooks. It is brought to you by Crunchy Creamy Sweet. Overall, this recipe earns a rather bad spoonacular score of 26%. Similar recipes include No Bake Frozen Peanut Butter Cheesecake {nutter butter crust}, No Bake Peanut Butter Cheesecake, and No Bake Peanut Butter Cheesecake.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 360 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Lightly grease the bottom and sides of a 8" springform pan. Set aside.Place graham cracker crumbs, cocoa powder and in a food processor and process until the mixture resembles fine crumbs. Add the chocolate and process until the chocolate is broken into very small pieces. Add the melted butter and process until the crust comes together.Scrape the crust into the prepared pan and press onto the bottom.Place the pan in the fridge and chill while making the filling.Place cream cheese in a food processor. Process until smooth. Add peanut butter, both sugars and vanilla and process until everything is well combined. Scrape the mixture into a medium mixing bowl. Gently fold in the whipped topping (or cream) with a rubber spatula, until no streaks remain in the mixture.Scrape the mixture over the crust. Smooth out the top with an offset spatula. Cover the pan with a plastic wrap, making sure it doesn't touch the surface of the cheesecake.Place the cheesecake in a fridge and chill for at least 6 hours.Whipp the cream with an electric mixer until soft peaks form. Add powdered sugar and whip until stiff peaks form. Spread over chilled cheesecake.Chill until ready to serve.

 

Step by step:

1. Lightly grease the bottom and sides of a 8" springform pan. Set aside.

2. Place graham cracker crumbs, cocoa powder and in a food processor and process until the mixture resembles fine crumbs.

3. Add the chocolate and process until the chocolate is broken into very small pieces.

4. Add the melted butter and process until the crust comes together.Scrape the crust into the prepared pan and press onto the bottom.

5. Place the pan in the fridge and chill while making the filling.

6. Place cream cheese in a food processor. Process until smooth.

7. Add peanut butter, both sugars and vanilla and process until everything is well combined. Scrape the mixture into a medium mixing bowl. Gently fold in the whipped topping (or cream) with a rubber spatula, until no streaks remain in the mixture.Scrape the mixture over the crust. Smooth out the top with an offset spatula. Cover the pan with a plastic wrap, making sure it doesn't touch the surface of the cheesecake.

8. Place the cheesecake in a fridge and chill for at least 6 hours.Whipp the cream with an electric mixer until soft peaks form.

9. Add powdered sugar and whip until stiff peaks form.

10. Spread over chilled cheesecake.Chill until ready to serve.

Nutrition Information:

covered percent of daily need

 

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