Peanut Butter and Dark Chocolate Ganache No-Bake Cheesecake
Indulge in the irresistible combination of creamy peanut butter and rich dark chocolate in this elegant no-bake cheesecake. Perfect for special occasions or when you're craving something decadent without turning on the oven.
Prep Time: 30 minutes
Chill Time: 6 hours or overnight
Total Time: 6.5 hours
Servings: 10-12
Ingredients
For the Crust
24 chocolate sandwich cookies or chocolate graham crackers, finely crushed (about 2 cups)
6 tablespoons unsalted butter, melted
Pinch of sea salt
For the Peanut Butter Filling
16 oz (453g) cream cheese, softened to room temperature
1 ½ cups smooth peanut butter
2 (14 oz) cans sweetened condensed milk
2 teaspoons vanilla extract
¼ teaspoon salt
For the Dark Chocolate Ganache
8 oz (225g) high-quality dark chocolate (60-70% cocoa), chopped
1 cup heavy cream
Optional Garnish
Chopped roasted peanuts
Chocolate shavings
Whipped cream
Mini peanut butter cups
Instructions
Prepare the Crust
Preheat oven to 350°
In a medium bowl, combine the crushed cookies or graham crackers, melted butter, and salt until the mixture resembles wet sand.
Press the mixture firmly into the bottom and slightly up the sides of a 9” pie dish.
Bake crust in preheated oven for 8 to 10 minutes
Set on a cooling rack to cool
Make the Peanut Butter Filling
In a large bowl using an electric mixer, beat the cream cheese until smooth and creamy, about 2 minutes.
Add the peanut butter, sweetened condensed milk, vanilla extract, salt and mix until well combined.
Pour the filling into the prepared crust and smooth the top with a spatula.
Refrigerate for at least 2 hours before adding the ganache.
Prepare the Dark Chocolate Ganache
Place the chopped chocolate and heavy cream in a heat-safe bowl.
Place bowl in the microwave and melt chocolate and heavy cream in 30 second intervals stirring occasionally until combined.
Let the ganache cool for 10-15 minutes until slightly thickened but still pourable.
Pour the ganache over the chilled cheesecake, tilting the pan to create an even layer or your desired pattern.
Refrigerate for at least 4 hours or overnight until fully set.
Serve
Garnish with chopped peanuts, chocolate shavings, whipped cream, and mini peanut butter cups if desired. (Optional)
For clean slices, dip your knife in hot water and wipe dry between cuts.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months - wrap it well in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before serving.
Recipe Notes
Make sure all dairy ingredients are at room temperature before starting.
For the best texture, don't over-mix the filling after adding the whipped cream.
Natural peanut butter is recommended but, not required for this recipe.
The ganache should be pourable but not hot when adding it to the cheesecake to prevent melting the filling.
For an extra peanut butter punch, drizzle slightly warmed peanut butter over the ganache before it sets.
