This peanut butter cheesecake is an easy, no bake recipe made with simple ingredients! It’s smooth, rich, and creamy.
Course Dessert
Cuisine American
Prep Time1minute minute
Cook Time5minutes minutes
Total Time6minutes minutes
Servings12 Slices
Calories322kcal
Ingredients
2 1/4 cups cream cheese
1 3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup peanut butter
1/2 cup heavy cream
Crust
24 Oreo cookies
1/4 cup butter melted
For the chocolate ganache
1 cup coconut cream full fat
1 cup chocolate chips can use a chopped up chocolate bar
Instructions
Prepare your pie crust by blending the cookies into a fine crumb then mixing it with the melted butter. Press it into 8 or 9-inch springform pan and set aside.
In a large mixing bowl, beat together your cream cheese with the powdered sugar until combined. Add your vanilla extract and peanut butter and continue beating, until smooth. Slowly add your heavy cream and beat until fully incorporated and smooth.
Transfer your cheesecake filling onto the prepared pie crust and refrigerate for at least 6 hours, or overnight.
Once the peanut butter cheesecake has set, prepare your ganache by heating up your coconut cream (in the microwave or stovetop). Once warm, add your chocolate chips and let sit for 1-2 minutes, before whisking together until combined. Pour the ganache over the top of the cheesecake.
Refrigerate for 30 minutes before slicing and serving.
Notes
TO STORE: Leftovers can be stored in the refrigerator, in a sealable container, or in the pie dish, covered in plastic. It will keep fresh for up to 1 week.
TO FREEZE: Freeze leftover slices in a freezer friendly container, and keep in the freezer for up to 6 months. Thaw at room temperature, or in the refrigerator overnight.
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