Indulging in a dessert has never been easier than with this No-Bake Chocolate Peanut Butter Fudge Cheesecake. This creamy and rich cheesecake combines your two favorite flavors in one delightful treat. Perfect for those hot summer nights when you don’t want to turn on the oven, this no-bake recipe is a crowd-pleaser.
Imagine a velvety chocolate filling paired with a luscious peanut butter layer, all sitting atop a buttery graham cracker crust. This cheesecake is not only a visual delight but also a taste experience that balances sweetness and richness perfectly.
Whether you’re throwing a party or simply satisfying your sweet tooth, this No-Bake Chocolate Peanut Butter Fudge Cheesecake is sure to impress. It’s quick to prepare and can be made ahead of time, leaving you free to enjoy the company of your friends and family.
A Rich and Creamy No-Bake Dessert
This No-Bake Chocolate Peanut Butter Fudge Cheesecake features a creamy filling made with cream cheese, whipped topping, and generous amounts of chocolate and peanut butter. The result is a dessert that is both rich in flavor and smooth in texture, making it a delightful end to any meal.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 1/2 cups whipped topping
- 1 cup semi-sweet chocolate chips, melted
- 1/4 cup heavy cream
- Chocolate shavings or peanut butter cups, for garnish
Instructions
- Prepare the Crust: In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the peanut butter and melted chocolate, mixing until fully combined.
- Fold in the Whipped Topping: Gently fold in the whipped topping until the filling is light and fluffy.
- Assemble the Cheesecake: Pour the filling over the cooled crust, spreading it evenly. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours, or until set.
- Serve: Once set, remove the cheesecake from the springform pan. Garnish with chocolate shavings or chopped peanut butter cups before slicing.
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: 22g
- Protein: 6g
- Carbohydrates: 34g
