No bake Peanut Butter cheese cake. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. This No Bake Peanut Butter Cheesecake has a chocolate cookie crust and a creamy peanut butter filling. Then I topped it with melted peanut butter to make it even more indulgent!

Ingredients of No bake Peanut Butter cheese cake

1. Es ist of For the crust.
2. Es ist 1-1/4 cups of Ground Graham Crackers.
3. Bereiten 6 Tbsp of Unsalted Butter, at room temperature.
4. Du brauchst 1/4 cup of Peanuts.
5. Bereiten 1/4 cup of Granulated Sugar.
6. Bereiten of Filling.
7. Bereiten 2 (8 oz) of Blocks of Cream Cheese, softened at room temperature.
8. Bereiten 1 cup of Confectioner Sugar.
9. Du brauchst 1-1/2 cups of Smooth Peanut Butter.
10. Es ist 1/2 tsp of Vanilla Extract.
11. Du brauchst 1/4 cup of Heavy Cream.
12. Du brauchst of For the topping (optional).
13. Du brauchst 1/3 cup of Heavy Cream.
14. Es ist 4 oz of Semisweet Chocolate Chips.
15. Bereiten 1 tsp of Butter, softened at room temperature.

That's why we need a generous amount of butter. But also be sure to spray or grease your baking pan so the crust slides off more easily. How to Make a No Bake Peanut Butter Cheesecake. This cheesecake begins with a base that's very similar to my Perfect No Bake Cheesecake Recipe, but with some changes for chocolate and peanut butter.

No bake Peanut Butter cheese cake Schritt für Schritt

1. In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well..
2. Press the mixture in the bottom and one inch up the sides of a 9” springform pan, set it in the fridge..
3. In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and peanut butter and mix it on medium speed for about 2 minutes..
4. Add the remaining ingredients and keep mixing for another minute or so or until you have a smooth batter..
5. Pour the batter into the prepared crust, cover the top of the pan with a plate and set it in the fridge overnight..
6. About an hour before you are ready to serve it, make the ganache..
7. In a small saucepan, add the cream and bring it to a simmer..
8. Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes..
9. Whisk it all together until the chocolate chips have melted, whisk in the butter as well. Place it back in the fridge for about an hour to set a bit. Remove the sides of the springform pan, and serve. Wipe your knife in between cutting each slice so that all the slices come out nice and neat..

To start, you'll make an Oreo cookie crust. There's no need to bake it, you can just refrigerate it until you're ready to add the filling. In medium bowl, combine Crust ingredients until well blended. Pat and press firmly on bottom and up sides of pie plate. Sprinkle the chopped peanuts around the bottom of the pie crust.