No one likes to turn on the oven on a hot summer day, so why not make this no bake cheesecake instead? This dessert is just as creamy and delectable as the traditional version. Plus, it’s loaded with everyone’s favorite flavor combination: peanut butter and chocolate!
Prep time: 15 minutes
Cook Time: 0 minutes
Total time: 15 minutes + 4 hours chill time
Yield: 10-12 servings
1/2 (9-ounce) sleeve chocolate wafers (about 25 cookies)
4 tablespoons (1/2 stick) unsalted butter, melted
1 1/4 cups sugar, divided
1/4 teaspoon kosher salt
3 (8-ounce) packages cream cheese, room temperature
1 cup heavy cream
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate, melted and cooled
1/2 cup Smooth Operator peanut butter
1. In a food processor, place chocolate wafers and pulse until crumbled. Add butter, 1/4 cup sugar and salt and pulse to combine. Press into the bottom of a 9-inch springform pan.
2. In the bowl of an electric mixer, add cream cheese. Stir on low speed until smooth, then add remaining 1 cup sugar, cream, and vanilla. Stir until mixture becomes velvety and sugar has dissolved, about 2 minutes. Set aside 1/3 of the mixture (about 1 1/4 cups) and stir with peanut butter. To remaining filling, add melted chocolate. Pour chocolate mixture into prepared pan; dollop with peanut butter mixture. Swirl dollops into batter, creating a marbled look. Chill cheesecake until firm, about 4 hours, before unmolding and slicing.