No-Bake Peanut Butter Cheesecake

Here’s a simple and scrumptious recipe for No-Bake Peanut Butter Cheesecake!

Ingredients

For the crust:

• 1 ½ cups (150g) graham cracker crumbs
• 6 tbsp (85g) unsalted butter, melted
• 2 tbsp granulated sugar

For the filling:

• 16 oz (450g) cream cheese, softened
• 1 cup (250g) creamy peanut butter
• 1 cup (120g) powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups (360ml) heavy whipping cream, cold

For the topping (optional):

• ½ cup (120ml) heavy whipping cream
• 2 tbsp powdered sugar
• Crushed peanuts or mini peanut butter cups for garnish

Instructions

1. Make the crust:

1. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until combined.
2. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to set while preparing the filling.

2. Prepare the filling:

1. Beat the softened cream cheese and peanut butter in a large bowl until smooth and creamy.
2. Add the powdered sugar and vanilla extract, mixing until fully blended.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the peanut butter mixture until the filling is smooth and fluffy.

3. Assemble:

1. Spread the filling evenly over the crust.
2. Smooth the top with a spatula and cover the pan with plastic wrap.
3. Refrigerate for at least 6 hours or overnight until firm.

4. Add toppings (optional):

1. Whip the heavy cream and powdered sugar for the topping until stiff peaks form.
2. Pipe or spread the whipped cream over the cheesecake.
3. Garnish with crushed peanuts, mini peanut butter cups, or a drizzle of melted chocolate.

5. Serve:

Carefully release the springform pan, slice, and enjoy this rich, creamy dessert!

Let me know if you’d like tips or substitutions!