Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream, whipped
Instructions
- Step 1: Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- Step 2: Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Beat in the peanut butter, powdered sugar, and vanilla extract until well combined and fluffy.
- Step 3: Fold in the whipped cream: Gently fold in the whipped heavy cream until just combined. Be careful not to overmix.
- Step 4: Assemble the cheesecake: Pour the peanut butter filling over the graham cracker crust in the springform pan. Spread evenly.
- Step 5: Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Step 6: Serve: Once set, carefully remove the sides of the springform pan. Slice and serve chilled.
Notes
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days, its flavor will deepen!
- This no-bake cheesecake is best served cold, but a few minutes at room temperature softens it beautifully.
- For an extra special touch, drizzle melted chocolate or a peanut butter swirl over each slice before serving.
- To prevent a crumbly crust, ensure your melted butter is not too hot when mixing with the graham cracker crumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American