When you want to quickly satisfy your sweet tooth, a no-bake dessert is your answer. There’s no fussing around – you just combine your ingredients together and put your creation straight into the fridge.

One of the most well-known no-bake desserts is the cheesecake. Believed to have originated from Ancient Greece, cheesecakes have stood the test of time. They’re now a go-to modern dessert staple and a party favorite. Because, let’s face it, who doesn’t like cheesecake?

If you consider yourself an “I bake it so I eat it” person, we’ve got a cheesecake recipe that you’ll want to devour in one sitting. Not only does is contain all of your favorite cheesecake ingredients (we’re talking graham crackers and cream cheese), it’s also one of the best peanut butter-chocolate recipes we have seen this year.

If you’re all about combining some of the most epic sweet ingredients in one dessert, this peanut butter cheesecake is for you. It takes no baking and virtually no prep, so you can whip it up, refrigerate it, and enjoy it just a couple of hours later.

We love a cheesecake with obvious layers, and this recipe definitely has them. You have a thick wodge of biscuit base for support, an even thicker wodge of creamy peanut butter making up the body of the cheesecake, and a delicious heaping of dark chocolate ganache to round things off perfectly.

Anyone who takes their desserts seriously will absolutely fall in love with this recipe.

So, what are you waiting for? Grab your ingredients, don your apron and let’s get baking!

What you’ll need:

For The Crust:

• 9.5 ounces of graham crackers (or whichever cookies or biscuits you prefer)
• 7 tablespoons of melted butter

For The Filling:

• 1 1/2 cups of powdered sugar
• 2 1/3 cups of cream cheese
• 1 cup of peanut butter
• 1/2 cup of heavy cream
• 1 teaspoon of vanilla extract

For The Chocolate Ganache:

• 2/3 cup of heavy cream
• 4.4 ounces of dark chocolate

Method:

To make the biscuit base:

1. Add your biscuits to a processor or a food blender and blend until crumbs are formed.

2. Melt your butter in a pan on a medium heat on the hob, then pour it into your blended biscuit mix.

3. Blend or process again until the mixture is combined.

4. Pour the mixture into a round 9-inch springform tin. The consistency should be quite sticky, but still crumbly.

5. Press the biscuit base until it is flat against the bottom of the tin.

6. Put the tin into your fridge to cool while you make your filling.

To make the peanut butter filling:

7. Add your cream cheese and powdered sugar to a bowl and beat until smooth.

8. Next, add your peanut butter and vanilla extract, and beat again until smooth and creamy.

9. Finally, add your heavy cream and beat for 2 to 3 minutes until fully combined.

10. Pour the mixture onto your base, smooth on the top, and put back in the fridge to cool.

To make the chocolate ganache:

11. Chop your dark chocolate up into small cubes using a knife.

12. Pour your heavy cream into a pan and bring to a simmer.

13. Take the pan off the heat, add the chocolate and let the mixture stand for 2 minutes. Then stir until the chocolate has melted and the ganache is smooth.

14. Let the ganache cool slightly, then pour it over your cheesecake filling.

And that’s all there is to it! Just make sure to refrigerate your cheesecake for at least 1 hour to let it set before removing it from the tin. You should be left with a perfectly formed, three-layered masterpiece of decadent ooey-gooey chocolatey peanut buttery goodness.

Let’s face it, there is no better recipe to try out right now if you’re craving comfort food. Just try not to eat the whole thing in one go!

Watch the full video below.

Please SHARE this with your friends and family.

Source: DIY Joy, Foodbeast, YouTube/ The Cooking Foodie