u003cstrongu003eCan I use crunchy peanut butter instead of smooth?u003c/strongu003e

Yes, the contrast of textures would be amazing—smooth, creamy filling with a bit of crunchy peanut butter!

u003cstrongu003eHow long does it take for a no-bake cheesecake to set?u003c/strongu003e

It takes about 8 hours to set, but it’s even better to leave it overnight. This type of no-bake cake is perfect for making the day before!

u003cstrongu003eCan I make this cheesecake ahead of time?u003c/strongu003e

Yes, of course! You can make it the day before and leave it in the fridge to set.

u003cstrongu003eWhy does my cheesecake filling look split or curdled?u003c/strongu003e

It could be because you over-whipped the cream.

u003cstrongu003eHow do I store leftover no-bake cheesecake?u003c/strongu003e

Store it in the fridge for up to 3 days.

u003cstrongu003eWhy didn’t my cheesecake set properly?u003c/strongu003e

If after 8 hours the cheesecake hasn’t set, it could be because your fridge isn’t cold enough or because you’ve added hot or warm food, which raises the fridge’s temperature and makes it take longer to set.

u003cstrongu003eWhat should I do if my whipped cream won’t thicken?u003c/strongu003e

Check if you’re using the right cream—if it doesn’t have enough fat content, it won’t thicken. Also, make sure the bowl and whisk are dry and cold.

u003cstrongu003eHow do I prevent the crust from getting soggy?u003c/strongu003e

Freeze it while you prepare the rest of the cheesecake filling.

Creamy Peanut butter cheesecake - Easy No bake

Description

This peanut butter cheesecake is incredibly delicious and creamy, with the perfect velvety cheesecake texture. It’s a simple, easy recipe that still feels elegant. It features the perfect cookie crust, a beautifully smooth texture, a middle layer of rich peanut butter, and it’s all topped with a delicious chocolate spread.

Ingredients

Scale

crust

200 grams biscuits
45 grams melted butter
40 grams chocolate chips
2 tablespoons nutella (on top of the crust)

cheesecake filling

500 grams cream cheese
200 grams peanut butter (smooth)
50 grams powdered sugar (adjust sugar depending on how sweet your peanut butter is!)
200 grams heavy whipping cream (35% fat)

peanut butter center

100 grams peanut butter (smooth)

decorate

150 grams nutella
50 grams crushed peanuts

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Instructions

crust Start by crushing the biscuits in a food processor, then mix them with melted butter or margarine. Add chocolate chips. Press the mixture into the bottom of the pan using a glass, spoon, or your hands. Freeze.
mix cream cheese with peanut butter In a bowl, mix room-temperature cream cheese with peanut butter until it’s smooth.
whip heavy cream In a separate bowl, whip the heavy cream with sugar until soft peaks form. Use an electric mixer to speed up the process if you have one.
fold cream with rest of ingredients Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula. Be careful not to overwork it.
build the cheesecake To the pan, cover the crust with Nutella or melted chocolate. Then, pour half of the cream cheese filling and smooth it out. Add peanut butter (make sure it’s slightly melted for easy spreading) and carefully spread it.
refrigerate Add the other half of the cheesecake filling and smooth it out. Set in the fridge to chill for about 8 hours, or preferably overnight.
decorate To decorate, pour Nutella over the top and sprinkle crushed peanuts on the sides. Serve and enjoy!

Notes

The Best Tips for This No-Bake Peanut Butter Cheesecake

Do not fully whip the cream: When you fold it with the rest of the ingredients, it will continue to whip and may look split. Whip only until soft peaks form.

Room temperature ingredients: Make sure the cream cheese and peanut butter are at room temperature. For the peanut butter, mix it well to ensure it’s not separated from the oil. If necessary, microwave it briefly to soften it.

Cold and dry bowl: Ensure the bowl you use to whip the cream is cold and dry. Also, make sure the heavy cream has at least 35% fat—if it’s less, it won’t whip properly.

Chill time: Let the cheesecake chill in the fridge for at least 8 hours, or preferably overnight. If you remove it too early, it won’t set properly and could collapse.