If you’re a chocolate and peanut butter lover, this No-Bake Chocolate Peanut Butter Swirl Cheesecake is destined to become your new favorite dessert. It’s creamy, rich, and incredibly easy to whip up, making it the perfect treat for any occasion. With just a few simple steps, you can create a dessert that delivers on flavor without the hassle of baking.
Imagine a luscious cheesecake filled with a dreamy blend of chocolate and peanut butter, then swirled together for a stunning presentation. This recipe is not only indulgent but also quick to prepare, allowing you to impress your guests without spending hours in the kitchen.
Whether you’re celebrating a special occasion or just treating yourself, this No-Bake Chocolate Peanut Butter Swirl Cheesecake promises a delightful experience with every bite.
Irresistible No-Bake Chocolate Peanut Butter Swirl Cheesecake Recipe
This no-bake cheesecake boasts a creamy filling made from cream cheese, peanut butter, and melted chocolate, set atop a graham cracker crust. The combination of flavors creates a dessert that’s both sweet and slightly salty, with a velvety texture that melts in your mouth.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 cup heavy whipping cream
- 4 ounces semi-sweet chocolate, melted
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Prepare the Crust: In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add powdered sugar, mixing until well incorporated. Add peanut butter, vanilla extract, and a pinch of salt; mix until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Add Chocolate: Reserve about 1/4 cup of the cheesecake filling in a separate bowl. Fold the melted chocolate into the remaining filling mixture. Then, layer spoonfuls of both the chocolate filling and reserved peanut butter filling into the crust, swirling with a spatula for a marbled effect.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
- Serve: Once set, carefully release the cheesecake from the springform pan. Slice and serve, optionally garnishing with chocolate shavings or additional swirls of peanut butter.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 6g
- Carbohydrates: 30g
