Description
A rich and creamy Chocolate Peanut Butter Candy Cheesecake that features a chocolate cookie crust, a smooth peanut butter cream cheese filling, and a luscious chocolate ganache topping sprinkled with chopped peanut butter candies. This no-bake cheesecake is perfect for peanut butter lovers seeking a decadent, layered dessert.
Ingredients
Scale
Crust
- 1 ½ cups chocolate cookie crumbs (like Oreos)
- ¼ cup granulated sugar
- 5 tablespoons melted butter
Filling
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
Topping
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 cup chopped peanut butter candies (like Reese’s)
- Optional: whipped cream and extra candy for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8–10 minutes to help set the crust, then allow it to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully blended. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the peanut butter mixture until well combined and smooth.
- Assemble and chill: Pour the prepared filling over the cooled crust, smoothing the top with a spatula. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until the filling is firm and set.
- Prepare ganache topping: Heat ¼ cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips placed in a heatproof bowl. Let sit for 2 minutes to soften, then stir until the mixture is smooth and glossy.
- Add topping and final chill: Spread the chocolate ganache evenly over the chilled cheesecake. Sprinkle the chopped peanut butter candies on top. Return the cheesecake to the refrigerator for an additional 20–30 minutes to set the ganache.
- Garnish and serve: Before serving, optionally garnish with whipped cream and extra peanut butter candies for an extra festive look. Use a hot knife for cleaner slices and enjoy each decadent piece.
Notes
- The cheesecake filling is no-bake, but baking the crust helps it hold together better for easier slicing.
- For cleaner cheesecake slices, warm a knife under hot water and dry it before slicing between each cut.
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Refrigerate the cheesecake overnight if possible to develop the flavors fully and achieve the best firmness.
