No Bake Peanut Butter Cheesecake Recipes

PEANUT BUTTER NO-BAKE CHEESECAKE

Steps:

• Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.
• Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
• When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.

NO BAKE PEANUT BUTTER CHEESECAKE

Steps:

• Crush chocolate sandwich cookies in a food processor. You want a fine crumb.
• Stir melted butter into chocolate sandwich cookies crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.
• Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.
• Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).
• Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.
• Garnish with whipped cream before serving, optional.

NO-BAKE PEANUT BUTTER CHEESECAKE RECIPE

Steps:

• 1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling. 2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth. 3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. 4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth. 5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. 6. Refrigerate for at least 1 hour before serving.Notes: The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.In this recipe I used natural peanut butter (this is the reason why it's so ruuny), but you can use regular peanut butter.More No-Bake Cheesecake Recipes:No-Bake Nutella-Peanut Butter Cheesecake RecipeNo-Bake Coconut Cheesecake RecipeNo-Bake Mango Cheesecake RecipeNo-Bake Kinder Bueno Cheesecake RecipeNo-bake Chocolate Strawberry Cheesecake Recipe

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, mix together softened cream cheese until smooth.
• Add the powdered sugar and continue to mix until there are no lumps.
• Add the vanilla and melted chocolate and mix until the color is even.
• Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
• In a large bowl, mix together melted peanut butter and confectioner's sugar.
• Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
• Refrigerate for 2-4 hours.
• Enjoy!

NO-BAKE SKIPPY^{® PEANUT BUTTER CHEESECAKE}

Steps:

• In medium bowl, combine Crust ingredients until well blended. Pour mixture into 9-inch pie plate. Pat and press firmly on bottom and up sides of pie plate. Refrigerate until firm, at least 45 minutes. In medium bowl, beat Filling ingredients with electric hand mixer until smooth and creamy. Spoon mixture into chilled crust. Refrigerate loosely covered until ready to serve. Garnish as desired before serving. Store refrigerated.