Description
A creamy, rich No Bake Peanut Butter Cheesecake with a crunchy graham cracker crust that brings back childhood memories.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
- Beat the cream cheese mixture: In another bowl, beat together the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream: Gently fold in the whipped cream until fully incorporated, creating a light and fluffy filling.
- Spread the peanut butter filling: Spread the peanut butter mixture evenly over the crust in the springform pan.
- Refrigerate to set: Refrigerate for at least 240 minutes or until set.
- Slice and serve: Remove the cheesecake from the springform pan, slice, and serve.
Notes
Use room temperature ingredients for a lump-free filling. Allow the cheesecake to set properly for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg