NO BAKE PEANUT BUTTER CHEESECAKE

This no bake peanut butter cheesecake recipe is made with a chocolate cookie crust, creamy peanut butter cheesecake filling, and topped with warm fudge earlier than serving. Every peanut butter lover is going to love this no bake dessert!

Ingredients

For the Crust:

• 45 ordinary Oreos
• ½ cup (1 stick, 113 g) salted butter melted

For the Filling:

• ½ cup (120 ml) heavy cream cold
• 24 oz. (three 8-ounces) programs of cream cheese softened
• 1 ½ cups (170 g) powdered sugar
• 1 cup (270 g) creamy peanut butter
• ¾ cup (170 g) bitter cream
• 1 teaspoon vanilla extract

For the Topping:

• 12 ounce half of jar warm fudge, room temperature
• Chopped peanut butter cups optionally available topping

Instructions

1. Pulse the Oreos in a meals processor for about 30 seconds or till properly crushed.
2. Add the melted butter and pulse once more to make sure the whole lot is nicely blended. It need to resemble the consistency of thick, moist sand.
3. Press the Oreo and butter combination into a 9-inch springform pan, masking the backside as evenly as viable and urgent it up the aspects about ½ way.
4. Cover the pan nicely with plastic wrap and region in the fridge.
5. In a giant mixing bowl, the usage of a hand or stand mixer, combine the whipped cream till peaks structure on excessive speed, about two minutes till stiff peaks form. Set aside.
6. In a separate giant mixing bowl, the use of a hand or stand mixer, beat the cream cheese and powdered sugar on excessive till nicely mixed and fluffy, about three minutes. Scrape the facets and backside of the bowl a number of instances to make certain that the cream cheese is crushed evenly.
7. Add peanut butter, bitter cream, and vanilla and proceed beating till smooth, thick, and creamy, about two extra minutes. Continue scraping the facets and backside of the bowl with a spatula as needed.
8. Gently fold the whipped cream into the cream cheese combination the use of a spatula. Do this in two batches, mixing in ½ of the cream till properly mixed and then the 2nd half.
9. Using a spatula, unfold the cheesecake filling evenly throughout the backside of the Oreo crust, making sure you scrape the facets of the bowl to get all the filling.
10. Cover the pan once more with plastic wrap and area in the fridge for at least 6 hours or overnight.
11. When prepared to serve your cheesecake, cautiously unfold the warm fudge, at room temperature, over the floor of the chilled cake with a spatula or butter knife. Garnish with chopped peanuts and nutter butter, optional.
12. Gently run the knife alongside the inner facet of the springform pan and then dispose of the backyard of the pan.
13. Cut the cheesecake into slices and serve.

Note

Storage: Store your Peanut Butter Cheesecake in the refrigerator, included with plastic wrap, to stop it from drying out or absorbing any odors from the fridge. Store it for up to 3-4 days.
Freezing: If you choose to hold it longer, you can freeze it for 2-3 months. To freeze, wrap the cheesecake in plastic wrap and location it in an hermetic container or freezer bag. You can freeze the cheesecake in individual, wrapped portions or as one massive cake. Thaw it in the fridge in a single day earlier than serving.
Oreos: You can additionally use chocolate graham crackers as an choice crust.
Salted butter: You should replacement unsalted butter and add a pinch of salt.
Heavy Cream: You may want to use a pre-whipped container of cream in a pinch. Remember that it is generally oil-based and won’t render the identical flavor.
Cream Cheese: Use full fats brick fashion cream cheese for first-rate taste and fantastic texture. Best used at room temperature.
Powdered Sugar: I would no longer advocate granulated sugar due to the fact it ought to add grit to the cake texture. If you use granulated sugar, reduce it in half of as it is sweeter than powdered sugar.
Peanut Butter: Creamy peanut butter will furnish an even, easy texture. However, you should use crunchy peanut butter if you decide upon a crunchier cake texture.
Sour Cream: Plain Greek yogurt can be used as a substitute.
Hot Fudge topping: I used Hershey’s brand, however any manufacturer is fine. Be certain your warm fudge is at room temperature due to the fact bloodless fudge will now not unfold on your cheesecake, and warm fudge will soften the top. If needed, stir the warm fudge and then permit it to cool to room temperature earlier than using.

Enjoy.

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