Peanut Butter Cheesecake

This peanut butter cheesecake is an easy, no bake recipe made with simple ingredients! It's smooth, rich, and creamy. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 322kcal

Author Arman Liew

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

US Customary - Metric

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.

Video

Notes

Make it crustless. Omit the crust altogether and let the cheesecake sit for two more hours.
Swap out the peanut butter. Almond butter or tahini will work precisely the same way that peanut butter does.
Gluten free. Use gluten-free sandwich cookies.
Storage. 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.

Nutrition