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Peanut Butter Cup Millionaire’s Cheesecake Easy No Bake Dessert

Peanut Butter Cup Millionaire’s Cheesecake - featured image
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This no-bake Peanut Butter Cup Millionaire’s Cheesecake is a decadent, layered dessert featuring a chocolate cookie crust, creamy peanut butter cheesecake filling, silky chocolate ganache, and a topping of chopped peanut butter cups. It’s easy to make, requires no oven, and is guaranteed to impress at any celebration or gathering.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos), finely crushed (about 250g)
  • 6 tbsp unsalted butter, melted (85g)
  • Pinch of salt (optional)
  • 16 oz cream cheese, softened to room temperature (450g)
  • 1 cup powdered sugar (120g)
  • 3/4 cup creamy peanut butter (180g)
  • 2 tsp vanilla extract (10ml)
  • 1 cup heavy cream, whipped to soft peaks (240ml)
  • 1 cup semi-sweet chocolate chips (170g)
  • 1/2 cup heavy cream (120ml)
  • 1 cup mini peanut butter cups, chopped (150g)
  • Extra chocolate chips or melted chocolate for drizzling (optional)
  • Crushed salted peanuts (optional)

Instructions

  1. Crush 24 chocolate sandwich cookies into fine crumbs using a food processor, blender, or by bashing in a zip-top bag with a rolling pin.
  2. Mix the cookie crumbs with 6 tbsp melted unsalted butter and a pinch of salt until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge for at least 20 minutes.
  4. In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth and fluffy (about 2-3 minutes).
  5. Add creamy peanut butter and vanilla extract. Beat again until fully combined and creamy.
  6. In a separate bowl, whip 1 cup heavy cream to soft peaks.
  7. Gently fold the whipped cream into the peanut butter mixture using a spatula until light and mousse-like.
  8. Spread the peanut butter cheesecake filling over the chilled crust and smooth the top. Chill in the fridge for at least 4 hours, or overnight for best results.
  9. For the ganache, heat 1/2 cup heavy cream in a small saucepan until just steaming (not boiling).
  10. Pour the hot cream over 1 cup semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
  11. Let the ganache cool for 10 minutes, then pour evenly over the chilled cheesecake. Spread with a spatula for a smooth finish.
  12. Scatter chopped mini peanut butter cups over the ganache before it sets. Add a sprinkle of crushed salted peanuts or extra chocolate chips if desired.
  13. Chill for another 30 minutes to set the ganache.
  14. Run a sharp knife around the edge of the pan, then release the springform. For clean slices, wipe your knife between cuts.
  15. Serve chilled and enjoy!

Notes

For best results, use full-fat cream cheese and chill the cheesecake overnight for perfect texture. Press the crust firmly for clean slices, and always fold the whipped cream gently into the filling. For gluten-free or dairy-free adaptations, swap in appropriate cookies, cream cheese, and cream. Clean your knife between slices for a bakery-style presentation.

Nutrition

Keywords: no bake cheesecake, peanut butter cup cheesecake, millionaire’s cheesecake, chocolate peanut butter dessert, easy cheesecake, party dessert, holiday dessert, summer dessert, no oven dessert, layered cheesecake

Find it online: https://jodierecipes.com/peanut-butter-cup-millionaires-cheesecake-easy-no-bake-dessert/