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4.75 from 4 votes

No-Bake Peanut Butter Chocolate Cheesecake

When combined with chocolate from a mind-blowing combination. This is one of the easiest no-bake peanut butter chocolate cake recipes. It can be made in summers or winters but as winters are almost upon us, let me tell you that this one holds up a bit longer and stays better in this season.
Servings 10 Slices
Prep Time 20 mins
Cook Time 10 mins
Refrigeration time 5 hrs 15 mins
Total Time 5 hrs 45 mins

Ingredients

  • 10 Digestive biscuits
  • 4 tbsp Butter melted
  • 1 cup Heavy cream chilled
  • 2 cups Cream cheese softened
  • ½ cup Powdered sugar
  • 1 tbsp Cocoa powder
  • 1 tsp Vanilla essence
  • ½ cup Peanut butter creamy
  • 80 grams Dark chocolate semi-sweet

Instructions

  • Grind the biscuits in a chopper until they form a smooth powder. Add melted butter and give the chopper another whir so the biscuits and butter are well-combined.
  • Pour this mixture into a 7-inch springform pan, spread it out evenly, and press it using a spatula. Refrigerate it for 15 minutes so the bottom layer or your cheesecake is ready.
  • In the meantime, put ½ cup heavy cream in a bowl and lightly beat the cream using an electric beater for 2-3 minutes. Set it aside for now.
  • Add the cream cheese in another bowl and beat it with an electric beater until it smoothens up.
  • Once smooth, add powdered sugar, cocoa powder, and vanilla essence and whisk it until there are no more lumps left.
  • Add peanut butter into the mixture and beat it until well-combined.
  • Next, fold in the whisked heavy cream using a rubber spatula and make sure to be gentle.
  • As soon as all the ingredients are combined properly, take out the pan containing biscuit layer from the fridge and pour the whole cake mixture into the pan.
  • Spread the mixture evenly and tap the pan on the counter a few times to remove any air spaces or bubbles in the mixture.
  • Clean the edges and refrigerate for 60 minutes.
  • Chop the chocolate roughly and put it in a bowl. On medium heat, place a pan and add ½ cup cream to it. Heat the cream until it simmers, then add it into the bowl containing chopped chocolate.
  • Let it stand for 3-4 minutes then using a spoon mix it until a smooth mixture is obtained.
  • When an hour of refrigeration is done, take the cake out and pour this ganache over the cake as a top layer and refrigerate for 4-6 hours.
  • Once it's done take the cake out and release the cake dish, smoothen out the edges and the dessert is ready to eat.

Nutrition

Nutrition Facts
No-Bake Peanut Butter Chocolate Cheesecake
Amount per Serving
Calories
487
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
21
g
131
%
Cholesterol
 
95
mg
32
%
Sodium
 
323
mg
14
%
Potassium
 
249
mg
7
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
8
g
16
%
Vitamin A
 
1102
IU
22
%
Vitamin C
 
1
mg
1
%
Calcium
 
76
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.