No-Bake Peanut Butter Cheesecake
Serving Size / Yield
- 1 1/4 C. graham cracker crumbs
- 6 T, unsalted butter, at room temperature
- 1/4 C. peanuts
- 1/4 C. granulated sugar
- 2 8 oz. cream cheese, softened at room temperature
- 1 C. confectioner sugar
- 1 1/2 C. smooth peanut butter
- 1/2 tsp. vanilla extract
- 1/4 C. heavy cream
- 1/3 C. heavy cream
- 4 oz. chocolate chips
- 1 tsp. butter, softened at room temperature
- chopped peanuts
In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed.
Press the mixture in the bottom and one inch up the sides of a 9” spring form pan, and set it in the fridge.
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 two minutes.
Add the remaining ingredients and keep mixing for another minute until you have a smooth batter.
Pour the batter into the prepared crust, cover the top of the pan with a plate, and set it in the fridge overnight.
About an hour before you are ready to serve, make the ganache.
In a small saucepan, add the cream and bring it to a simmer.
Pour the cream in a bowl with the chocolate chips and let it sit for about three minutes. Whisk it all together until the chocolate chips have melted, and 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 spring form pan, top the cheesecake with chopped peanuts, and serve.