Layers of chocolate and peanut butter unite in this indulgent No Bake Chocolate Peanut Butter Cheesecake. Simple ingredients, simple recipe and maximum flavour in this showstopping dessert.
No Bake Chocolate Peanut Butter Cheesecake is for all those chocolate and peanut butter lovers out there, of which I am definitely one. Two layers of cheesecake goodness topped with indulgent chocolate ganache, anyone?
I don’t create a lot of peanut butter recipes and it’s not because I don’t like it. Quite the opposite. I’m a PB on toast for brekky kinda girl from way back. It’s paranoia! What if I unintentionally poison someone with a PB allergy?
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Let’s be real here – I only know one person who is allergic to peanut butter and I barely see that person so it’s time to get back on the PB recipe wagon and just add a really large handwritten note to anything that leaves my house.
This cheesecake is like a Reeses peanut butter cup in cheesecake form. The base is crunchy and buttery. The chocolate layer uses milk chocolate to keep it light and sweet, and the peanut butter is added to the top layer.
The whole thing is topped off with a thick layer of decadent chocolate ganache and a few more buttery biscuit crumbs.
This cheesecake sets in the fridge using just the chocolate, peanut butter and cream cheese as it’s setting agents. There are no eggs and no gelatine required.
How To Make No Bake Chocolate Peanut Butter Cheesecake
- Start by blitzing some biscuits / cookies in a food processor to fine crumbs, mix them with melted butter, then press it into a 6 cup capacity loaf tin.
- Beat cream cheese and sugar together, followed by sour cream and vanilla.
- Mix half of this mixture with melted chocolate and the other half with peanut butter, then gently fold whipped cream into both.
- Layer the two fillings (or you can swirl or marble them if you prefer) and level them out, then let it set in the fridge for around 4 hours before topping with thick ganache.
Yes, in fact, it’s even better if you make it the day before serving as it will have plenty of time to set firmly.
Can You Freeze Peanut Butter Cheesecake?
Yes, this cheesecake freezes beautifully. Sliced or unsliced, place it in an airtight container and freeze for up to 2 months. Slices will thaw on the bench top in 10-15 minutes while a whole cheesecake should be thawed in the fridge overnight.
Tips For The Best Chocolate Peanut Butter Cheesecake
The Loaf Tin
- I use a 6 cup capacity loaf tin (the same one I use for this Frozen Cherry Chocolate Parfait)
- Grease it well, then line it with baking paper
- To remove the cheesecake from the tin, heat the sides for a few seconds in hot water (making sure not to let it run over the cheesecake) or with a kitchen blowtorch – just long enough for it to release
- Use the baking paper to help lift it from the tin.
The Cheesecake Base
- You can use digestive biscuits (I use Arnotts Granita) or graham crackers. Both work fine.
- Make sure to process them finely. If the crumbs are too big the base will crumble.
- The recipe calls has a 2:1 crumb to butter ratio. This gives great flavour and makes the crumbs stick together firmly.
- Press the crumbs down firmly into the tin.
The Cheesecake Filling
- I like Philadelphia cream cheese as I always get the best result but whatever you use, make sure it’s full fat cream cheese. Reduced fat will not allow the cheesecake to set properly.
- Any type of peanut butter will work however, if you use the type where the oil separates (like I do), you need to make sure the oil is completely mixed through before using it.
The Ganache Topping
- I use 50% dark chocolate for this one but you can use 70% or darker.
- You’ll need to cool the ganache in the fridge a little before adding it to the cheesecake so you can get the pretty swirls.
Looking for a comforting, indulgent dessert? This creamy No Bake Chocolate Peanut Butter Cheesecake ticks all the boxes – creamy, decadent, fun, delicious, and very easy to make.
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No Bake Chocolate Peanut Butter Cheesecake
CHOCOLATE PEANUT BUTTER CHEESECAKE
- 180 g (6.3oz) digestive biscuits (or graham crackers)
- 90 g (3.2oz) unsalted butter, melted
- 200 g (7oz) milk chocolate
- 2/3 cup whipping cream
- 500 g (1.1lb) cream cheese
- 1/2 cup packed brown sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1/2 cup smooth peanut butter
CHOCOLATE GANACHE TOPPING
- 1/2 cup thickened (heavy) cream
- 1/2 cup dark (50-70%) chocolate, finely chopped
FOR THE CHOCOLATE PEANUT BUTTER CHEESECAKE
- Grease and then line a loaf tin (6 cup capacity) with baking paper.
- Blitz the biscuits in a food processor to crumbs. Add the melted butter and mix well and pulse to combine. Set aside 2 tablespoons of the crumb mixture then tip the rest into the loaf tin. Using a glass or cup to press it firmly into the base. Place in the fridge until needed.
- Place the chocolate into a medium sized microwave safe bowl. Melt in the microwave in 30 second bursts, stirring well between each, until just melted. This should take no more than 2 minutes. Set aside.
- In a separate bowl, whip the cream using a whisk or handheld beater until soft peak stage. Set aside.
- Using a handheld beater, beat together the cream cheese and sugar. Make sure to scrape down the sides of the bowl regularly.
- Add the sour cream and vanilla and mix through well.
- Add half the mixture to the melted chocolate and mix it through. To the remaining half add the peanut butter and mix it through.
- Separate the whipped cream evenly between the two bowls, then use a spatula to gently fold it through until just incorporated so you don't beat out the air.
- Tip the chocolate filling on top of the cheesecake base and level it out. Spoon over the peanut butter filling and very carefully level that out too. Let it set in the fridge 4 hours.
- Sit the base of the loaf tin in hot water for 10-20 seconds or gently heat with a kitchen blow torch until it releases. Check it regularly so you don't melt it, using the paper to lift.
- Place a plate upside down over the cheesecake, then flip them both to let the cheesecake slide out. Top it with your serving plate or platter and flip it back again so that it's the right side up.
MAKE THE GANACHE
- Place the finely chopped chocolate in a bowl. Heat the cream over low heat until it just starts to bubble then pour it over the chocolate. Let it sit for 2-3 minutes before stirring until its glossy.
- Let the ganache cool, in the fridge, stirring it every so often until it just starts holding it's shape, then spread it over the top of the cheesecake.
- Sprinkle the top with the crumbs you set aside at the start. You can serve it as is or let the ganache set further in the fridge. Use a knife dipped in hot water, then dried, to cut neat slices.
- Make sure to use full fat cream cheese
- You can swap the milk chocolate for 50% dark cocoa chocolate
- If you use the type of peanut butter where the oil separates, make sure the oil is well mixed through before adding the peanut butter to the cream cheese mixture.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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