You know how sometimes there is something you just WANT? Especially if that something is completely unattainable for you at that time? So when I was 13, there was this coat, this stunningly-beautiful-to-my-adolescent-senses coat, which I think I saw on some celebrity featured in Tiger Beat Magazine or some other esteemed periodical of the day. It was this bronzy-brown color, let’s call it “raw sienna” – you remember that from the 64-count Crayola Box, don’t you? It was zip-up and belted, a crushed-velvet sort of look, with a hood that was rimmed in a thick crown of creamy-colored faux fur. I would have given my right arm for that amazing coat. The similar one sold in my town was a whopping $24.99. I had to have it, and with surprisingly little begging on my part, my mom actually bought it! What a thrill!
Looking back, I don’t know how any of the 6 of us girls, all born in the span of 8 years, ever, even once, got THE EXACT THING we desired, but we often did! Our parents didn’t have a ton of money, and certainly with a brood this size, not much time, but I feel like they did these little things to show that while we were a big family, they honored our individuality. I still remember wearing that coat and experiencing the fabric just freezing up and crackling in the -50 wind chill of that particular Indiana January. So where am I going with this story? Naturally to No Bake Chocolate Peanut Butter Cheesecake – one thing you really really want, but feel like you can’t, or shouldn’t, bake during a summer heatwave. (It’s good to recall the feel of the brisk weather during the heat, too!) But I’m here to tell you – absolutely no baking is required for this rich, creamy, peanut buttery, chocolatey delight! Just a few minutes of mixing, which you’re welcome to do by hand if you don’t have a mixer, but, totally worth the price of a hand mixer. Seriously. Delish.
Without the eggs, this cake is a bit denser than its baked namesake, but still creamy. I was inspired by a Pierce Abernathy recipe I saw on Buzzfeed, and changed a few things to adapt it to my tastes. This cake lasts several days in the fridge, maybe more, but it didn’t exactly have the chance in my house. So go get what you’ve been craving! This No Bake Chocolate Peanut Butter Cheesecake is a good start! Enjoy!
No Bake Chocolate Peanut Butter Cheesecake
Inspired by a Recipe from Pierce Abernathy on Buzzfeed, this creamy, rich cheesecake is perfect for those days you need an impressive dessert but baking is out of the question. This rich cheesecake combines chocolate and peanut butter in a dessert you can make in 45 minutes or less. Refrigerate a couple of hours, and up to a day, before serving.
Special Equipment needed: 9″ Springform Pan or pan with removeable bottom
- Prep Time: 45 min
- Cook Time: 0 min
- Total Time: 45 minutes
- Yield: 16 Servings
- Category: Desserts
- Method: No-Bake
For the Crust
- 10 Graham Cracker sheets (or 20 squares)
- 6 T Butter, melted
For the Filling
- 16 oz. Cream Cheese, at room temperature
- 1/4 c Sour Cream
- 1 c Confectioners’ Sugar, sifted
- 1 t Natural Vanilla Extract
- 1/4 t Salt
- 8 oz Dark Chocolate (60-72% cacao), chopped or chips
For the Topping
- 1 c Creamy Peanut Butter (I used All-natural, but regular is good, too!)
- 1/3 c Confectioners’ Sugar, sifted
For the Crust
- Place the crackers in a zippered bag, crush with rolling pin. Add melted butter, stir until the mixture resembles wet sand. (Alternatively, place crackers in a Food Processor, process 15-30 seconds and then add melted butter, processing 10 more seconds)
- Press into the bottom of springform pan. Refrigerate while preparing the filling.
For the Filling
- Using a mixer or whisk, blend the cream cheese and sour cream until smooth. Add the sifted confectioners’ sugar, vanilla and salt, continuing to blend until creamy.
- If using bar chocolate, chop finely. Melt the chocolate or chocolate chips. This can be done in a Pyrex dish in the microwave or a double boiler. In the microwave, this takes about 1-1 1/2 minutes, stirring every 20-30 seconds.
- Blend into the cream cheese mixture until fully incorporated. Pour into refrigerated crust and smooth the top.
For the Topping
- Heat the peanut butter in the microwave until warm, about 30-45 seconds. Mix in the sifted confectioners’ sugar until mixture is smooth. Spread over chocolate filling.
- Refrigerate cheesecake at least 2 hours and up to 24 hours before serving.
This cake keeps in the refrigerator for up to a week, and maintains its smooth texture and rich flavor. Good luck keeping it around that long!
Some may prefer a sweeeter cake or topping, so I recommend tasting the filling and the topping once they are mixed to see if the sweetness suits you. You may wish to add another 1/4-1/2 cup of sugar to the filling, or a bit more to the topping. I like using bittersweet chocolate (70-72%) for the filling, but bittersweet chocolate chips are a fine substitute.
- Serving Size: 1/16 recipe
- Calories: 380