8

No Bake Peanut Butter Cheesecake

INGREDIENTS

FOR THE CRUST:

  • 30 chocolate sandwich cookies leave the cream inside
  • 5 tablespoons unsalted butter melted

FOR THE CHEESECAKE:

  • 3 8-ounce blocks (24 ounces total) cream cheese room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups heavy whipping cream see note
  • Hot fudge and melted peanut butter for garnish
  • Whipped Cream for garnish

INSTRUCTIONS

  • Crush chocolate sandwich cookies in a food processor. You want a fine crumb.

  • Stir melted butter into chocolate sandwich cookies crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.

  • Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.

  • Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).

  • Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.

  • Garnish with whipped cream before serving, optional.

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