Are you ready to indulge in a dessert that brings together the creamy richness of peanut butter and the delightful crunch of a pretzel crust? This No-Bake Peanut Butter Cheesecake with Pretzel Crust is the ultimate treat for any peanut butter lover. It’s super easy to make and requires no baking, making it perfect for those hot summer days or when you’re short on time.
Imagine sinking your fork into a luscious cheesecake that balances sweet and salty flavors perfectly, with a smooth texture that melts in your mouth. Each bite is a delightful blend of creamy peanut butter filling and a crunchy, buttery pretzel crust that will keep you coming back for more.
This recipe is a crowd-pleaser, and whether you’re hosting a party or simply satisfying your sweet tooth, this cheesecake is sure to impress everyone at your table.
Irresistible No-Bake Peanut Butter Cheesecake
This No-Bake Peanut Butter Cheesecake with Pretzel Crust is a delightful dessert that combines the sweetness of cream cheese and peanut butter with the salty crunch of pretzels. The cheesecake is rich, creamy, and pairs beautifully with a whipped cream topping for an extra touch of indulgence.
Ingredients
- 1 1/2 cups crushed pretzels
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Optional: chocolate shavings or drizzled chocolate for garnish
Instructions
- Prepare the Crust: In a bowl, combine the crushed pretzels, granulated sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until combined.
- Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated and fluffy.
- Assemble the Cheesecake: Pour the peanut butter filling over the chilled pretzel crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Top with whipped cream and chocolate shavings if desired. Slice and enjoy this delightful No-Bake Peanut Butter Cheesecake with Pretzel Crust!
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 6g
- Carbohydrates: 30g
