No-Bake Peanut Butter CheesecakePhoto byGin Lee

No-Bake Peanut Butter Cheesecake

Are you a fan of creamy, dreamy cheesecake but don't want to deal with the fuss of baking? Say hello to my delightful no-bake peanut butter cheesecake recipe! This indulgent dessert combines the rich flavors of peanut butter with the smoothness of cheesecake, all without ever setting foot near an oven. It's the perfect treat for those lazy days when you crave something sweet without the extra work. Plus, it's the perfect dessert to make for Memorial Day weekend.

Note:

To make this cheesecake a sugar-free version, substitute the sugar with Splenda or your preferred sweetener, and use sugar-free powdered sugar and sugar-free chocolate chips.

Crust Ingredients:

• 1 ½ cups of Graham cracker crumbs
• 1/3 cup of melted butter
• 2 tablespoons of sugar

Cheesecake Filling Ingredients:

• 16 ounces of cream cheese, softened
• 1 cup of creamy peanut butter
• 1 cup of powdered sugar
• 1 teaspoon of vanilla extract
• 1 cup of heavy cream

Optional topping ingredients:

• 1/2 cup of chocolate chips
• 1/2 cup of melted chocolate
• Chopped peanuts (optional)

Instructions for Preparing the Crust:

In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

Press the mixture into the bottom of a 9-inch pan to form an even crust.

Chill the crust in the refrigerator while you prepare the filling.

Making the Cheesecake Filling:

In a mixing bowl, beat cream cheese until smooth.

Add peanut butter, powdered sugar, and vanilla extract, and mix until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture until smooth.

Pour the filling over the chilled crust and smooth the top with a spatula.

If you desire, drizzle melted chocolate over the top of the cheesecake and sprinkle chocolate chips and chopped nuts over the top. I used a spatula to smooth the chocolate over the top of my cheesecake so that it would have a flavor similar to Reese's Peanut Butter Cups.

Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, until set.

Slice, serve, and enjoy the creamy, peanut-buttery goodness of your no-bake peanut butter cheesecake!