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peanutbutter_cheesecake
Hi! For all you pie haters (and I know you exist, its ok) this is a great alternative Thanksgiving recipe. It’s no bake, so it takes up zero oven space, and it has peanut butter and chocolate which is always a winning combo. We thought we would repost this recipe to remind you all because this is such a perfect holiday dessert. :) 

This no bake peanut butter cheesecake is one of my favorite desserts to make, especially around the holidays. It’s so perfectly rich and indulgent, with the ginger snap crust adding a nice hint of spice. There are a few different components to this dessert, but it’s still pretty easy to put together. Most of the time is taken up by refrigerating and waiting for the filling and ganache to stiffen.

This cheesecake also freezes VERY well, so you can make it way in advance and thaw it out come thanksgiving or another one of the upcoming holidays! Sometimes I’ll also top the cheesecake with a light sprinkle of sea salt flakes because the sweet and salt combo with chocolate and peanut butter is totally addicting. Pies are all over the place during the holidays, but if you want to make something a little different and super yummy this cheesecake is the perfect dessert! Enjoy! peanutbutter_cheesecake_recipe no_bake_peanut_butter_cheesecake

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No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache
Makes 1 (9”) cheesecake

Ingredients:

ginger snap crust:
30 ginger snap cookies, crushed to a fine powder
5 tablespoons unsalted butter, melted and cooled

peanut butter filling:
16 ounces cream cheese, softened
1 1/2 cups creamy peanut butter
1 cup powdered sugar
1/2 cup sour cream
1/2 cup heavy cream

dark chocolate ganache:
12 ounces heavy cream
12 ounces dark chocolate, chopped
2/3 cup chopped dry roasted peanuts

Directions:
1. For crust: Place cookie crumbs and butter into a mixing bowl and stir together until fully and evenly incorporated. Pour mixture into a lightly greased 9” springform pan (or cake pan) and press evenly into the bottom of the pan. Refrigerate.
2. For filling: Place cream cheese and peanut butter into a mixing bowl and beat together. Add remaining ingredients and continue to beat together until mixture is light, fluffy and smooth. Pour mixture into the prepared crust smooth surface. Refrigerate for at least 2-3 hours and up to 48 hours.
3. For ganache: Pour cream into a small saucepan and place over medium. Once mixture comes to a simmer, remove from heat and add chocolate chips. Allow mixture to sit for about 5 minutes or until chocolate has melted. Stir until mixture is completely blended and smooth. Set aside and cool for about 15 minutes.
4. To assemble and serve: Remove cheesecake from the pan (once refrigerated for a few hours and stiffened) and place onto a cake stand or a large plate. Pour cooled ganache over the top of the cheesecake and spread it evenly over the surface. Sprinkle chopped peanuts over perimeter of the cheesecake, refrigerate until ganache stiffens, about 30 minutes, and serve.

 /   /   /  23 Comments
  1. S Not Specified Not Specified

    Hi, I want to make this but it seems like there is too much ganache, also 12 oz. each sounds off. Can you enlighten me please ?

    Susie

    • Lisa Christiansen Not Specified Not Specified

      Sounds more like a thick frosting. At least that is the way my daughter’s comes out.

  2. Lynn @ The Actor's Diet Not Specified Not Specified

    Gah, you guys are geniuses. No bake Thanksgiving for me!

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  4. June @ How to Philosophize with Cake Not Specified Not Specified

    Danggg this looks amazing! The gingersnap crust sounds divine with the peanut butter cheesecake. Great flavor combo :D

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  6. Jessica Not Specified Not Specified

    I made this cheesecake how the directions said, but it turned out super gooey. Delicious, but super rich. Kind of hard to eat. I refrigerated it over night hoping it would help with the consistency, but luck. I just stuck it in the freezer, so maybe that will help it be more edible.

    • Jenny Park Not Specified Not Specified

      Hm, I wonder why that happened, mine are usually pretty stiff. I’ll look into this and get back to you. Thanks for the feedback!

  7. Madelene Not Specified Not Specified

    This cake was a big hit! The easiest cheesecake recipe ever. I really love the use of gingersnap instead of the usual Oreo/graham cracker crust. The ganache was way too much for just a drizzle though! I had lots left, but I used it for another delicious treat. Thanks for the recipe, Jenny! They never fail me!

  8. Adeienne Not Specified Not Specified

    Hi! I’m currently in Malaysia and can’t find sour cream where I stay. Is it possible to replace it with yoghurt? Also I can’t find ginger snap. There is ginger nut cookies though. Thank you for your help! I can’t wait to make one!

    • Jenny Park Not Specified Not Specified

      Yep! You totally can, for both! The cookies might need to be adjusted in terms of amt, but otherwise the substitutions should be just fine!

  9. Adrienne Not Specified Not Specified

    Hi! Could I replace sour cream with yoghurt? I can’t find sour cream where I live currently. Can’t wait to try!

  10. plasterers bristol Not Specified Not Specified

    This sounds really nice. gonna make this for tea tonight. Thanks. Simon

  11. plasterer bristol Not Specified Not Specified

    This turned out just perfect. Thanks for putting this recipe up. Our fav.

    Simon

  12. Anna Not Specified Not Specified

    Tips for getting the cheesecake out of the pan without breaking the crust? Wax paper?

    • Jenny Park Not Specified Not Specified

      I like to use parchment to line the bottom of the pan (wax paper will melt in the oven). Also, thoroughly running a knife around the perimeter of the cheesecake/pan, should also help to loosen the cheesecake without crumbling the crust :)

  13. Jimmy Not Specified Not Specified

    Are the ounce measurements for the cream cheese, cream & chocolate ounces by weight or volume?

  14. Alice Not Specified Not Specified

    Hey, maybe specify fluid ounces if you mean it to be done by volume.. Done by weight (as I’m English) so maybe that’s why the peanut butter section is far to soft to hold shape while cutting through the ganache? Either way tastes nice..

  15. Sherryle Not Specified Not Specified

    Can you let me know how long I can freeze this for and if I should leave the Ganache off prior to freezing. How best to thaw it prior to eating
    Cheers
    Sherryle

    • Jenny Park Not Specified Not Specified

      You could probably freeze this (tightly wrapped) for up to 2 months! I would thaw it in the refrigerator, unwrapped + definitely leave the ganache off prior to eating. Enjoy!

  16. Aruna Not Specified Not Specified

    Any ways to make this dairy free?

  17. Natalie Not Specified Not Specified

    WOW this cake looks and sounds so delicious! I love the combination of chocolate, peanut butter and cheesecake!

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