Description
A rich and creamy no bake peanut butter cheesecake with a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup cream cheese, softened
- 1 cup whipped cream
- 1 teaspoon vanilla extract
- Optional garnish: chocolate shavings or crushed peanut butter cups
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator for 10-15 minutes.
- In another bowl, beat peanut butter, powdered sugar, and softened cream cheese until smooth.
- Fold in whipped cream and vanilla extract gently and avoid overmixing.
- Pour the peanut butter mixture over the chilled crust and spread evenly.
- Refrigerate for at least 4 hours or until set.
- Before serving, garnish with chocolate shavings or crushed peanut butter cups.
Notes
For a gluten-free option, substitute almond flour or gluten-free graham crumbs. To stabilize whipped cream, fold in 1 tablespoon powdered sugar plus 1 tablespoon dissolved gelatin.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 18g
- Sodium: 220mg
- Fat: 33g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 7.5g
- Cholesterol: 30mg