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No-bake desserts have surged in popularity, and for good reason. They bring a host of benefits that make them a favorite among home cooks and dessert enthusiasts alike.

No-Bake Peanut Butter Cheesecake – So Rich & Creamy!

Discover the ultimate treat with our No-Bake Peanut Butter Cheesecake recipe that combines creamy peanut butter and rich cream cheese for a dessert that’s a breeze to make. Perfect for hot days or any occasion, this cheesecake requires minimal effort and no oven time. With a deliciously crunchy graham cracker crust and optional toppings like chocolate sauce and chopped peanuts, it’s sure to impress anyone who tries it. Enjoy this delightful dessert that promises indulgence with every bite!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the Topping:

½ cup chopped peanuts (optional)

Chocolate sauce, for drizzling (optional)

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Instructions
 

Prepare the Crust:

    - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and the mixture resembles wet sand.

      - Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use a flat-bottomed measuring cup to help compact the crust. Place in the refrigerator to set while you prepare the filling.

        Make the Cheesecake Filling:

          - In a large mixing bowl, using an electric mixer, beat the softened cream cheese and peanut butter together until smooth and creamy. This should take about 2–3 minutes.

            - Gradually add the powdered sugar and vanilla extract, mixing until fully combined and there are no lumps.

              - In another bowl, whip the heavy cream until stiff peaks form. This will give the cheesecake its light and airy texture.

                - Gently fold the whipped cream into the peanut butter mixture in three additions. Be careful not to deflate the whipped cream; you want to keep the mixture light and fluffy.

                  Assemble the Cheesecake:

                    - Pour the peanut butter cheesecake filling over the chilled crust. Use a spatula to smooth the top.

                      - Cover the springform pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.

                        Serve:

                          - Once set, carefully remove the cheesecake from the springform pan.

                            - Top with chopped peanuts and drizzle with chocolate sauce if desired just before serving. Slice and enjoy!

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                                Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling) | Servings: 10-12 slices