No Bake Peanut Butter Cheesecake Easy Dessert Miss In The Kitchen Recipes

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NO BAKE PEANUT BUTTER CHEESECAKE



No Bake Peanut Butter Cheesecake image

Look no further than this easy No Bake Peanut Butter Cheesecake recipe! It has an Oreo crust and just a few simple ingredients and has the best peanut butter flavor!

Provided by Dorothy Kern

Categories     Dessert

Time 25m

Number Of Ingredients 9

30 chocolate sandwich cookies (leave the cream inside)
5 tablespoons unsalted butter (melted)
3 8-ounce blocks (24 ounces total) cream cheese ( room temperature)
1 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream (see note)
Hot fudge and melted peanut butter (for garnish)
Whipped Cream (for garnish)

Steps:

  • Crush chocolate sandwich cookies in a food processor. You want a fine crumb.
  • Stir melted butter into chocolate sandwich cookies crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.
  • Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.
  • Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).
  • Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.
  • Garnish with whipped cream before serving, optional.

Nutrition Facts : Calories 510 kcal, Carbohydrate 40 g, Protein 9 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 56 mg, Sodium 297 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving

PEANUT BUTTER NO-BAKE CHEESECAKE



Peanut Butter No-Bake Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 10

8 ounces cream cheese, softened
1/3 cup sour cream
3/4 cup smooth peanut butter, at room temperature
1 cup plus 3 tablespoons confectioners' sugar
1/3 cup roughly chopped roasted peanuts
One 9-inch prepared graham cracker crust
1 cup heavy cream
1/4 cup unsweetened cocoa powder
Peanut butter chips, for garnish
Chocolate sprinkles, for garnish

Steps:

  • Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.
  • Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
  • When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.

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