Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 tsp kosher salt
For the Peanut Butter Filling
- 1/2 cup + 2 tbsp heavy cream, cold
- 1 1/2 (8-ounce) blocks (12 oz) cream cheese, at room temperature
- 1/4 cup Greek yogurt
- 6 tbsp powdered sugar
- 1/3 cup creamy peanut butter
- 1 tsp vanilla bean paste
For the Chocolate Ganache
- 2 ounces semi-sweet chocolate, finely chopped
- 1/4 cup heavy cream
- 1 1/2 tsp light corn syrup
Make the Crust
In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and kosher salt. Mix with a spatula until the crumbs are fully saturated and the mixture holds together when pressed.
Transfer the mixture to a 6-inch springform pan. Use the bottom of a glass or a measuring cup to press the crumbs firmly into the bottom and up the sides of the pan. You want a compact, even layer.
Place the crust in the fridge to chill while you prepare the filling.
Prepare the Cheesecake Filling
In a large bowl, use a hand mixer to whip the cold heavy cream until it forms stiff peaks. Set it aside.
In a separate, larger bowl, beat the room-temperature cream cheese, Greek yogurt, powdered sugar, and creamy peanut butter on medium speed. The cream cheese must be soft, otherwise, you’ll get a lumpy filling. Continue mixing until the mixture is completely smooth and creamy, which should take ~2-3 minutes. Beat in the vanilla bean paste.
Add the whipped cream to the cream cheese mixture. Use a spatula to gently fold everything together until no white streaks remain. Be careful not to overmix and deflate all the air you whipped into the cream.
Pour the filling into the chilled crust and smooth the top with an offset spatula.
Finish with Ganache and Chill
Cover the cheesecake and let it chill in the fridge overnight, or for at least 12 hours. The cheesecake needs this time to fully set.
The next day, make the ganache. Place the finely chopped semi-sweet chocolate in a heatproof bowl.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Immediately pour the hot cream over the chocolate. Let it sit for ~3-4 minutes without stirring, then whisk from the center outwards until the ganache is smooth. Whisk in the light corn syrup.
Let the ganache cool for ~10-15 minutes, until it’s slightly thickened but still pourable.
Pour the ganache over the top of the chilled cheesecake and use an offset spatula to spread it to the edges.
Return the cheesecake to the fridge for at least 30 minutes to allow the ganache to set before slicing and serving.
No-Bake Chocolate Peanut Butter Cheesecake
Ingredients
For the Crust
- 1 1/4 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter 1 stick, melted
- 1/4 tsp kosher salt
For the Peanut Butter Filling
- 1/2 cup + 2 tbsp heavy cream cold
- 1 1/2 blocks (12 oz) cream cheese 8-ounce, at room temperature
- 1/4 cup Greek yogurt
- 6 tbsp powdered sugar
- 1/3 cup creamy peanut butter
- 1 tsp vanilla bean paste
For the Chocolate Ganache
- 2 ounces semi-sweet chocolate finely chopped
- 1/4 cup heavy cream
- 1 1/2 tsp light corn syrup
Instructions
- Mix chocolate graham crumbs, melted butter, and salt until combined.
- Press mixture firmly into bottom and sides of 6-inch springform pan.
- Chill crust while preparing filling.
- Whip cold heavy cream to stiff peaks, set aside.
- Beat cream cheese, yogurt, powdered sugar, and peanut butter until smooth.
- Mix in vanilla bean paste.
- Fold whipped cream into cream cheese mixture until combined.
- Pour filling into crust and smooth top.
- Chill overnight or minimum 12 hours.
- Place chopped chocolate in bowl.
- Heat cream until simmering, pour over chocolate.
- Let stand 4 minutes, then whisk until smooth.
- Stir in corn syrup.
- Cool ganache 10-15 minutes until slightly thickened.
- Pour over cheesecake and spread to edges.
- Chill 30 minutes until ganache sets.
Notes
