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No-Bake Chocolate Peanut Butter Cheesecake

This no-bake cheesecake has a chocolate graham cracker crust, a creamy peanut butter filling, and a simple ganache topping. Whipping the cream separately and folding it in keeps the filling from being overly dense.
Prep Time30 minutes
Total Time13 hours
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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

Ensure cream cheese is at room temperature for smooth filling. Store cheesecake refrigerated.
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