No-Bake Peanut Butter Pretzel Cheesecake Recipe

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If you’re on the hunt for a dessert that combines simplicity with delectable flavor, look no further than this no-bake peanut butter pretzel cheesecake recipe. It’s perfect for those who want to whip up something sweet without turning on the oven. With just a handful of ingredients, you can create a dessert that’s sure to impress family and friends.

This easy dessert features a crunchy pretzel crust, a rich and creamy peanut butter filling, and a luscious chocolate ganache topping. The combination of salty and sweet will have your taste buds dancing with joy. Best of all, it requires minimal effort, making it an ideal choice for any occasion.

Whether you’re a seasoned baker or a novice in the kitchen, this simple cheesecake is designed for everyone. No complicated techniques or fancy equipment needed – just mix, layer, and chill for a delightful treat.

Simple and Delicious No-Bake Peanut Butter Pretzel Cheesecake

A delicious slice of no-bake peanut butter pretzel cheesecake with pretzel crust and chocolate ganache.

This no-bake peanut butter pretzel cheesecake boasts a delightful contrast of flavors and textures: the salty crunch of pretzels, the creamy richness of peanut butter, and the smoothness of chocolate. Each bite is a blissful balance of sweet and savory.

Ingredients

2 cups crushed pretzels
1/2 cup unsalted butter, melted
1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy cream, whipped
1/2 cup chocolate chips, for ganache
1/4 cup heavy cream, for ganache

Instructions

Prepare the Crust: In a mixing bowl, combine crushed pretzels and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while preparing the filling.
Make the Filling: In a large bowl, beat together the peanut butter, cream cheese, and powdered sugar until smooth and creamy. Gently fold in the whipped cream until well combined.
Assemble the Cheesecake: Spread the peanut butter filling over the chilled pretzel crust, smoothing it out with a spatula. Refrigerate for at least 4 hours, or until set.
Prepare the Ganache: In a small saucepan, heat 1/4 cup of heavy cream until just simmering. Remove from heat and stir in the chocolate chips until melted and smooth. Allow to cool slightly before pouring over the set cheesecake.
Finish and Serve: Drizzle the chocolate ganache over the cheesecake and refrigerate for an additional 30 minutes. Carefully remove the springform pan and slice the cheesecake to serve.