Ingredients
- Graham crackers: 1 1/2 cups, crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 16 ounces, softened
- Powdered sugar: 1 cup
- Peanut butter: 1 cup, creamy
- Heavy cream: 1 cup
- Vanilla extract: 1 teaspoon
- Peanut butter cups: optional for garnish
Instructions
- Step 1: Combine crushed graham crackers and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Step 3: Add the peanut butter and vanilla extract to the cream cheese mixture. Beat until well combined.
- Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter cream cheese mixture.
- Step 5: Pour the cheesecake filling over the graham cracker crust, spreading it evenly.
- Step 6: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. Garnish with peanut butter cups before serving, if desired.
Notes
- Store leftovers in the refrigerator, covered, for up to 3 days; the flavor actually deepens as it chills!
- Since this is a no-bake dessert, no reheating is needed or recommended.
- Serve chilled with a drizzle of melted chocolate or caramel for an extra touch of indulgence.
- For the smoothest cheesecake, ensure your cream cheese is fully softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American