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)
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
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.
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.