No-Bake Chocolate Peanut Butter Cheesecake

No one likes to turn on the oven on a hot summer day, so why not make this no-bake cheesecake instead? This dessert is just as creamy and delectable as the traditional version. Plus, it’s loaded with everyone’s favorite flavor combination: peanut butter and chocolate!

  • Yield:10-12 servings
  • Prep Time:15 minutes
  • Cook Time:4 hours to chill
  • Total Time:4 hours 15 minutes (4 hours to chill)

Supplies

Food Processor

Electric Mixer

Ingredients

1/2 (9-ounce) sleeve chocolate wafers (about 25 cookies)

4 tablespoons (1/2 stick) unsalted butter, melted

1 1/4 cups sugar, divided

1/4 teaspoon kosher salt

3 (8-ounce) packages cream cheese, room temperature

1 cup heavy cream

1 teaspoon pure vanilla extract 

8 ounces bittersweet chocolate, melted and cooled

1/2 cup Peanut Butter & Co. Smooth Operator

Directions

  1. In a food processor, place chocolate wafers and pulse until crumbled. Add butter, 1/4 cup sugar, and salt and pulse to combine. Press into the bottom of a 9-inch springform pan.

  2. In the bowl of an electric mixer, add cream cheese. Stir on low speed until smooth, then add the remaining 1 cup sugar, cream, and vanilla. Stir until the mixture becomes velvety and sugar has dissolved about 2 minutes. Set aside 1/3 of the mixture (about 1 1/4 cups) and stir with Peanut Butter & Co. Smooth Operator. To the remaining filling, add melted chocolate. Pour chocolate mixture into prepared pan; dollop with peanut butter mixture. Swirl dollops into the batter, creating a marbled look. Chill cheesecake until firm, about 4 hours, before unmolding and slicing.

Tags: Cake Cheesecake Chocolate Dessert Peanut butter Peanut Butter & Co. Smooth Operator Sweet Vegetarian

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