No Bake Chocolate Peanut Butter Cheesecake with Cookie Crust
A rich no bake cheesecake with a peanut butter cookie crust and a creamy chocolate peanut butter filling.
Equipment
- 9-inch springform pan
- Parchment paper
- Hand mixer
- Food processor
Ingredients
Main Ingredients
- 15 oz peanut butter sandwich cookies about 24 cookies
- ¼ cup unsalted butter melted
- 20 oz cream cheese room temperature, 2 1/2 bricks
- 1 tsp pure vanilla extract
- 1 tbsp chocolate syrup
- 1 cup milk chocolate chips melted and cooled slightly
- 1 cup creamy peanut butter
- ½ cup whipped cream for topping
- ¼ cup crumbled peanut butter sandwich cookies for topping
- ¼ cup chopped peanut butter cups for topping
Instructions
Cooking
- Build the crust. Process the cookies to fine crumbs, stir in the melted butter, and press into a parchment lined springform pan. Refrigerate until firm.
- Whip the cream cheese. Beat the cream cheese with the vanilla and chocolate syrup until perfectly smooth.
- Combine the filling. Melt the chips in the microwave, stirring every 20 seconds, then mix in the peanut butter, cool slightly, and beat it into the cream cheese.
- Chill until firm. Spread the filling over the crust and refrigerate at least 4 hours or overnight.
- Release and top. Run a thin knife around the edge, lift off the ring, and decorate with whipped cream, cookie crumbs, and candy pieces.
Notes
Substitutions: Use chocolate sandwich cookies in the crust for a darker base, and crunchy peanut butter for extra texture.
Tips: Cool the melted chocolate before adding it to the cream cheese.
Storage: Refrigerate up to 3 days. Do not freeze.