PB No-Bake Cheesecake (Printable Version)
# What You'll Need:
→ For the base
01 -
24 chocolate cream-filled sandwich cookies
02 -
1/4 cup melted unsalted butter
→ For the main mixture
03 -
16 oz softened cream cheese
04 -
1 cup smooth peanut butter
05 -
1/2 cup confectioners' sugar
06 -
1 teaspoon vanilla flavor
07 -
1 cup heavy cream
→ Topping ideas
08 -
Chopped peanuts
09 -
Chocolate sauce
10 -
Warm chocolate topping
11 -
Warmed peanut butter
12 -
Fresh cream topping
# Steps to Follow:
01 -
Put parchment paper inside a 9-inch springform pan.
02 -
Smash cookies to tiny bits and stir in melted butter. Push mixture down firmly in the pan to create your base. Cool in fridge while you make the rest.
03 -
Using a big bowl, whip cream cheese till it's smooth. Throw in peanut butter, confectioners' sugar, and vanilla. Beat everything till it's totally mixed.
04 -
In another bowl, beat heavy cream until it stands in stiff peaks. Carefully mix it into your peanut butter blend.
05 -
Pour your mixture over the cooled base and level the surface.
06 -
Wrap and stick in the fridge for 6+ hours or leave overnight to set properly.
07 -
When you're ready to eat, pour some warm chocolate and peanut butter on top, add chopped peanuts or chocolate sauce and maybe a swirl of fresh cream if you want.
# Additional Tips:
01 -
Don't use low-fat cream cheese or your dessert won't turn out right.
02 -
Pick a smooth peanut butter that isn't separating.
03 -
When adding whipped cream, be gentle so you don't lose all the air.
04 -
Letting it sit in the fridge all night makes it taste way better.
05 -
Heat your toppings just a bit so they'll drizzle nicely.
06 -
Wipe your knife after each cut for pretty slices.