Description

A rich and creamy no-bake peanut butter cheesecake with a buttery chocolate cookie crust and chunks of peanut butter cups, finished with a drizzle of chocolate syrup for an indulgent dessert.

Ingredients

24 chocolate sandwich cookies, crushed

5 tablespoons unsalted butter, melted

16 ounces cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

1 1/2 cups chopped peanut butter cups

1/4 cup chocolate syrup (optional, for topping)

Additional peanut butter cups for garnish (optional)

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Instructions

Combine the crushed chocolate sandwich cookies and melted butter in a medium bowl and mix until evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the peanut butter, powdered sugar, and vanilla extract, and beat until fully combined and silky.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
Stir in the chopped peanut butter cups, reserving some for garnish if desired.
Spread the filling evenly over the chilled crust and smooth the top.
Refrigerate for at least 4 hours or until fully set.
Before serving, drizzle with chocolate syrup and garnish with additional peanut butter cups if desired.

Notes

For a less sweet crust, substitute chocolate graham crackers for sandwich cookies.

Mini chocolate chips can be added for extra chocolate flavor.

Reduced-fat cream cheese may be used for a lighter version, though texture will be slightly less rich.

Freeze for up to 2 months, tightly wrapped, and thaw overnight in the refrigerator.

Let sit at room temperature for 10 minutes before slicing for cleaner cuts.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 32 g
Sodium: 320 mg
Fat: 38 g
Saturated Fat: 18 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 85 mg