Truth: I used to be a bit wary of no-bake cheesecakes. Skipping the oven just seemed… wrong? I wasn’t sure if it would turn out right – I thought that it would taste unfinished, or that it wouldn’t set up properly. But I randomly decided to give it a try, and I pleasantly surprised! The no-bake cheesecake actually has a WONDERFUL texture, and was a lot easier to make than a baked cheesecake (lol). I feel like this will be a new go-to for me!
There are a few differences between a baked cheesecake to a no-bake one. First off, with a no-bake cheesecake, you’re skipping the whole oven step (of course), which can feel like a time-saver. However, the trade-off is that it needs a bit more chill time in the fridge to set properly. Another biggie is the absence of eggs in the no-bake version, which gives it a bit of different texture – a little bit lighter and airier. And while both types are creamy, no-bake cheesecakes often lean towards a softer, almost mousse-like consistency compared to the denser, more solid texture of baked ones. In my mind, they both have their place!
To make this one, we start by preparing the crust. We mix together chocolate Oreo crumbs, melted butter, and a touch of salt, then press the mixture into the bottom of an 8″ springform pan. Then we beat together the cream cheese and sugar until creamy. Then we add peanut butter, heavy cream, and vanilla, and beat until smooth. Next, we pour the filling over the crust and smooth the top. The cheesecake then goes in the fridge for a few hours until set. I like to leave it overnight, but 4 hours will do. Once chilled, we can make our chocolate ganache to swirl on top, and then sprinkle with crushed peanuts. I like to serve the slices with some fresh whipped cream to balance out the richness of flavours.
Because of the chilling time required, this is a fantastic make-ahead dessert. You can do everything the day before, and just keep the cheesecake in the fridge until you’re ready to serve it up.
A note on substitutions: this is a very easy recipe to make gluten-free. Just sub GF chocolate cookies for the Oreo crumbs! It can also be made vegan by replacing each item with a plant-based version of the same weight/volume. Hello vegan cream cheese, coconut oil, coconut cream, and vegan chocolate chips!
Here’s a short video showing the steps:
Happy baking!
No-Bake Chocolate Peanut Butter Cheesecake
Ingredients
Oreo Cookie Crust:
- 250 grams chocolate Oreo crumbs
- 80 grams butter, melted (⅓ cup)
- a sprinkle of salt
Peanut Butter Pie Filling:
- 720 grams cream cheese, room temperature (3 bricks)
- 1 cup heavy cream, room temperature
- 240 grams creamy peanut butter (1 cup)
- 200 grams white sugar (1 cup)
- 1 tsp vanilla extract
Toppings:
- 1/2 cup heavy cream
- 87 grams chocolate chips or chopped chocolate (½ cup)
- 1 tsp sea salt
- 1 tsp espresso powder
- a handful crushed peanuts
- fresh whipped cream, for serving
Instructions
Oreo Cookie Crust:
- In a bowl, mix together the melted butter, chocolate Oreo crumbs, and a sprinkle of salt until well combined. Press the mixture onto the bottom of an 8 or 9-inch springform pan. Place the pan in the fridge to chill while you prepare the filling.
Peanut Butter Pie Filling:
- In a large bowl using a hand mixer or a stand mixer with a paddle attachment, cream together the cream cheese and sugar until smooth. Add in the peanut butter, heavy cream, and vanilla extract, and mix until well combined and creamy. Pour the filling onto the chilled crust and spread it evenly. Place the pan in the fridge to set for at least 4 hours or overnight.
Toppings:
- Option 1 (Stovetop): In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Place the chocolate chips or chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Add the salt and espresso powder. Then, whisk until the chocolate is completely melted and the mixture is smooth and glossy. Set aside to cool slightly.
- Option 2 (Microwave): In a microwave-safe bowl, heat the heavy cream in 30-second intervals until it's hot but not boiling. Add the chocolate chips or chopped chocolate to the hot cream and let it sit for 1-2 minutes. Add the salt and espresso powder. Then, stir until the chocolate is completely melted and the mixture is smooth and glossy. Set aside to cool slightly.
- Once the cheesecake has set, pour the chocolate ganache over the top and spread it evenly. Sprinkle crushed peanuts on top of the ganache.
- Slice the cheesecake and serve with fresh whipped cream on the side. Enjoy!
