No-Bake Peanut Butter Cheesecake
This No-Bake Peanut Butter Cheesecake offers a creamy, indulgent dessert that fits perfectly into a healthy lifestyle, making it an ideal treat for weight loss and meal prep.
Ingredients
Crust ingredients
- 200 g Digestive biscuits or graham crackers For a crunchy, sweet base
- 100 g Melted butter Binds the crust together
Filling ingredients
- 300 g Cream cheese At room temperature for easy blending
- 200 g Creamy peanut butter For delicious nutty flavor
- 100 g Powdered sugar Sweetens the filling without being gritty
- 1 tsp Vanilla extract Enriches the flavor
- 240 ml Whipped cream Enhances creaminess and lightens texture
Instructions
Preparation
- Gather your ingredients and ensure your cream cheese is at room temperature.
- Crush the digestive biscuits or graham crackers in a zip-top bag until they resemble fine crumbs (about 5-10 minutes).
- Combine the crushed biscuits with melted butter in a mixing bowl, mixing until fully coated (about 2 minutes).
Assemble
- Press the biscuit mixture into the bottom of a springform pan, creating an even layer.
- Beat the cream cheese and peanut butter together in a bowl until smooth (about 3-5 minutes).
- Add powdered sugar and vanilla extract, mixing for another minute until combined.
- Gently fold in the whipped cream, taking care not to deflate it (about 2 minutes).
- Spread the peanut butter filling over the prepared crust, smoothing it out.
Chill and Serve
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Once set, carefully remove the sides of the springform pan.
- Drizzle with chocolate syrup and peanut butter drizzle, then sprinkle with crushed peanuts and chocolate chips.
- Slice and serve cold.
Notes
For a gluten-free version, choose gluten-free digestive biscuits. Store leftovers in an airtight container in the fridge for up to 5 days. You can freeze the cheesecake for up to two months.