Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
Instructions
- Step 1: Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- Step 2: Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the peanut butter and powdered sugar, beating until well combined. Stir in the vanilla extract.
- Step 3: Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Step 4: Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
- Step 5: Assemble the cheesecake: Pour the filling over the chilled graham cracker crust and spread evenly. Cover the springform pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Step 6: Serve: Once set, carefully remove the sides of the springform pan. Slice and serve chilled.
Notes
- Store leftover cheesecake airtight in the refrigerator for up to 3 days; its flavor actually improves slightly after a day or two.
- This no-bake cheesecake is best served ice cold, but a few minutes at room temperature softens it slightly for easier slicing.
- For an extra touch, garnish each slice with a drizzle of melted chocolate and a sprinkle of chopped peanuts before serving.
- To ensure a smooth, creamy filling, make sure your cream cheese is truly softened to room temperature before beating; this prevents lumps and ensures even mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American