No-Bake Peanut Butter Cheesecake
Votes: 3
Time: 3 hours 20 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Traditional cheesecake is a pie made with Philadelphia cheese, eggs, and cream, topped with fresh fruit. The cheesecake crust is either baked or made from crumbled cookies. This recipe uses a no-bake cheesecake made from crushed graham crackers, and cream cheese is mixed with peanut butter. A cocoa-based whipped cream icing is then swirled around the edges of the cheesecake, then topped with chocolate sprinkles and peanut butter chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g soft cream cheese
- 1/3 cup sour cream
- 3/4 cup homogeneous peanut butter room temperature
- 1 tbsp plus 3 tbsp powdered sugar
- 1/3 cup coarsely chopped roasted peanuts
- One graham cracker crust diameter 22 cm.
- 1 cup heavy cream
- 1/4 cup cocoa powder
- Peanut butter granules, for decoration
- Chocolate sprinkles for decoration
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Cooking the dish according to the recipe:
- Using a hand mixer, combine the cream cheese, sour cream, peanut butter, and 1 cup powdered sugar until smooth and creamy. Sprinkle the peanuts over the crust and spoon the cheesecake filling on top, smoothing it out and spreading it to the edges. Cover the cheesecake with plastic wrap, pressing it firmly onto the filling, and refrigerate for at least three hours.
- In a medium bowl, whisk together the heavy cream, cocoa powder, and the remaining 3 tablespoons of powdered sugar until completely dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
- When the cheesecake is ready to be assembled, whip the heavy cream and cocoa powder mixture until medium peaks form. Place the whipped cream and cocoa powder in a zip-top bag and transfer it to one corner of the bag. Make a small hole in the corner of the whipped cream. Pipe the whipped cream in any pattern around the edges of the cake. Sprinkle the whipped cream with peanut butter chips and chocolate sprinkles. If you have any leftover whipped cream, serve it in a separate bowl.
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