How To make Peanut Butter and Chocolate Cheesecakes

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE (no eggs, no gelatin) | Dessert Recipe | Baking Cherry

No-bake chocolate peanut butter cheesecake recipe (no eggs, no gelatin). A delicious cookie crumb crust with a creamy and smooth peanut butter chocolate filling, topped with more chocolate. A rich and decadent dessert, perfect for any occasion!

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0:00 - Intro
0:07 - How to make the cookie crumb crust
1:05 - How to make the chocolate peanut butter filling
2:56 - How to make the chocolate topping
4:25 - How to unmold the cheesecake
4:41 - Serving the cheesecake

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No-Bake Chocolate Peanut Butter Cheesecake

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Here is what you'll need!

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE
Servings: 8-10

INGREDIENTS
10 graham crackers
7 tablespoons melted butter
24 ounces cream cheese
1½ cups powdered sugar
1 teaspoon vanilla extract
1½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioner’s sugar

PREPARATION
1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
4. In a large bowl, mix together softened cream cheese until smooth.
5. Add the powdered sugar and vanilla and continue to mix until there are no lumps.
6. Add the melted chocolate and mix until the color is even.
7. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
8. In a large bowl, mix together melted peanut butter and confectioner’s sugar.
9. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
10. Refrigerate for 2-4 hours.
11. Enjoy!


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