I'm so excited about this recipe!
I have been wanting to post this peanut butter chocolate cheesecake recipe for a LONG time but since the summer in my city is slightly cooler than the sun, so I thought I would wait until the temperature drops down a bit.
Which it has, in this past week.
So today I'm sharing with you this decadent and delicious no bake cheesecake. It's one of my husband's, Marco, favourite. Now that I think about it, apart from going crazy over dulce de leche he also is nuts about peanut butter.
Ok, let's move on to the recipe shall we?
Layers of Cheesecake Goodness
There are 4 layers in this cheesecake. Yep 4 layers of goodness!
First is the base. I don't know about you but for me, the base is an important component in a no bake cheesecake as it gives the texture and that salty touch to balance out the sweetness of the whole cheesecake.
So yes, I do count the base as 1 layer.
And then the chocolate layer. Ohh wow!
Do you know how difficult it is to restrain yourself from not taking a spoon (or two and three) of that yummilicious chocolate cheesecake layer when filming this video? Well it's very difficult, trust me.
Apart from restraining myself, I have to keep slapping somebody's hand (whose name shall not be mentioned, but he's the one behind the camera) from stealing some also.
And who says cooking is easy, eh?
So, I'm using semisweet chocolate (like this one) that I melt before I start making the cheesecake. This is so that the chocolate has a chance to cool a bit by the time I mix it with the cream cheese mixture.
Talking about cream cheese, let's remember to always use it at room temperature ok?
I chill the chocolate layer in the fridge for a while so that it gets a chance to set a bit before I start making the next layer.
Talking about next layer. Peanut butter layer!
Try use toasted peanut butter, it makes such a difference. I'm using smooth peanut butter to get that smooth texture. If you don't mind and prefer the crunchy peanut butter, then by all means use it.
I also heat the peanut butter a bit in the microwave to that it's a bit runny. This will make it easier when I mix it with the cream cheese mixture later. So a tip for you.
The last layer is the ganache.
For this recipe I wanted a slightly runnier ganache than my no bake oreo cheesecake since I want a simple finish to the cheesecake. No cream whatsoever on top.
A slightly runnier ganache enables me to get that smooth finish.
Well there you have it. Though there are several steps to this cheesecake, as you can see they are all super simple ones.
I really hope you'd give this a try. Let me know what you think.
Other No-Bake Cheesecake Recipes
- Chocolate cheesecake
- Vanilla cheesecake
- Strawberry cheesecake
- Mini mango cheesecakes
- Caramel apple cheesecake
Video
📖 Recipe
No-Bake Peanut Butter Chocolate Cheesecake
Ingredients
The Base
- 5.3 oz digestive biscuits (150 gr)
- ¼ cup unsalted butter (60 gr), melted
Tha Chocolate Layer
- 4 oz semisweet chocolate (115 gr), melted
- 7 oz full fat cream cheese (200 gr), room temperature
- ¼ cup icing sugar (30 gr), sifted
- ½ teaspoon vanilla extract
- Pinch of salt
- ¼ cup whipping cream (35% fat) (60 ml), chilled
The Peanut Butter Layer
- 7 oz full fat cream cheese (200 gr), room temperature
- ½ cup icing sugar (60 gr), sifted
- ½ teaspoon vanilla extract
- 3 oz peanut butter (85 gr)
- ¼ cup whipping cream (35% fat) (60 ml), chilled
The Ganache
- 3 oz semisweet chocolate (85 gr)
- ⅓ cup whipping cream (35% fat) (80 ml)
- 2 tablespoon whipping cream (35% fat) (30 ml)
Instructions
The Base
- Blend the digestive biscuits in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well.
- Pour into a 7 inch (18 cm) springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.
The Chocolate Layer
- Chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
- Add in melted chocolate and immediately mix everything together until well combine. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
- Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Peanut Butter Layer
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
- Warm peanut butter slightly in a microwave so that it's runnier. Add into the cream cheese mixture and mix well. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
- Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Ganache
- Chop the chocolate into small pieces and place into a bowl. Heat cream just until it's about to simmer. Pour into the bowl containing chocolate and leave untouched for 3 minutes. Gently whisk to combine.
- Pour ganache on top of the cheesecake and swirl the pan around to help the ganache covering the surface. Place in the fridge overnight or until fully set.
- Once fully set remove it from the pan, slice and enjoy!
How Transfer To Serving Plate
- It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- This recipe doesn't uses gelatin so it usually takes longer to set.
- Use unsalted butter.
Daria says
Amazing!) Thank you ❤️
Lorrie says
Hi Bea,
I’m back after making these four layers of outstanding, scrumptious deliciousness! Since last night, after dinner, we have each had three pieces. Thank you for posting this keeper recipe! Is there anyway we can freeze this baby just in case we don’t finish it within the next few days?
By the way, the laundry did, finally, get finished. LOL
Happy New Year!
Lorrie
Bea says
Haha! Am I the only one whose laundry is still not done then. What I always do is slice the cheesecake in portions and freeze them (place on a tray with parchment paper, with some space between them). Once they're frozen (round 1 hour or so), then individually wrap them, place in a ziploc bag and back in the freezer. Hope it helps, thank you and happy new year to you Lorrie!
Lorrie Berntsen says
Hi, I just finished the last layer...The luscious ganache & is in the fridge waiting for tomorrow to come. With each layer, we got more anxious to try it! Your cake looks so decadent in the photos! It was quite time consuming so my laundry didn’t get multitasked with making this cake as I had planned...What a shame!
I will post again after we have tried a slice...Thank you for all the extra tips, they were really helpful.
Lorrie
Bea says
Hi Lorrie! Sorry about your laundry 🥲. But I think you will agree all the effort was worth it when you and your family try it tomorrow. Happy New Year!
Greg Hollingsworth says
An you use a 8 inch pan for this recipe?
Bea says
Yes, you can. You should multiply the ingredients by 1.2 if you want the same look (height).
Sigri says
Hello! I would like to ask what brand of peanut butter do you prefer? Thank you very much.
Mike says
Fantastic! just made it and it came out great. Easy to follow recipe. My wife said that it's so good, i could sell it!
Thank you!
Bea says
Haha! Well that's just awesome Mike, thank you!
Edwiges says
Fiz essa delicosa receita. Usei a panela 28 com o dobro da receita, ameiiii, vou fazer novamente.
Elena says
Amazing taste!
Bea says
Thanks Elena!
Nadine says
Hi, how much chocolate would that be in cups? For the 4oz (115g) and 3oz (85g) chocolate to cups? Thank you
Bea says
Hi! If you're using chocolate chips then 4oz would be around 1 cup (100 g) and 3 oz would be 3/4 cup (75 g). Hope it helps! 🙂
Madeline Sanchez says
What are digestive biscuits?
Bea says
You can read bout it here https://www.elmundoeats.com/what-are-digestive-biscuits/
tamz says
Hiya, can I use Philadelphia light cream cheese instead of full fat cheese?
Bea says
Hi Tamz! Unfortunately no, else it won't set. Hope it helps!
Adrian Gabriel says
Hello, I have a question... I love to spend time in my kitchen and try all kind of recipes but never done sweetes and I want to start with this cheesecake but I got one problem I saw in one video you used Philadelphia and for this one you used same thing or other cream cheese?
Thank you!!!
Bea says
Hi Adrian, yes I always use Philadelphia for cheesecakes, I find that it works best.
Bea says
Hi Adrian! Yes, I always use Philadelphia full fat cream cheese for all my cheesecakes, unless stated otherwise. Have fun!
Jessy says
Hi, I'm gonna make this tomorrow and I have a question. Does this really make 14 servings, using a 18cm pan?? We'll be having 10 people over and can't decide whether to use a 18cm pan (I know it's a very rich cheesecake, but it looks small!) or a 28cm pan. What conversion rate should I use if I go with the bigger pan?
Jessy says
Also, have you ever made a variation with only a peanut butter layer (doubled of course)? I'm thinking of doing that, to have more of a PB and less chocolate (still including the ganache, of course).
Bea says
I haven't made only peanut butter layer but yea, why not right? 😀
Bea says
Hi Jessy! For me, yes, it would be enough for 10 people (yeah because it's a very rich cheesecake). But if you want to use 28 cm pan, I'd say double the recipe? Hope it helps.
Kanaga Luckshimi says
I've 9 inch pan.can suggest how much biscuits I should use to make my base?
How about the rest of layers? Just stick to your current posted amounts?
Thank you..
Kanaga Luckshimi says
I'm having 9" pan.can suggest how much biscuits I should use to make my base.thank u
Dora says
Hi Bea, what are your thoughts on using unsalted crunchy peanut butter? Should I add some salt for the flavour? Should I avoid the crunchy type? Thanks in advance and greetings from Croatia 🙂
Bea says
Hi Dora! I'd avoid the crunchy type because I'd like a smooth clean look and slice but that's just me 😀 . Yes, add some salt to add flavour if you were to use it. Hope it helps 😀
James McAllister says
Hi, i was wondering, is there no gelatin or anything? Does it set fairly firmly? Looks great!
Bea says
Hi James! No there's no gelatin and yes it sets good (firm). Hope it helps, thanks!
Vincent says
I saw that recipe on YouTube with my daughter (7 years old). She begged me to make so we gave it a shot for my father’s birthday.
Everyone LOVED it, including my father who usually does not have a sweet tooth.
He asked me to do it again for our Xmas meal.
Great recipe and easy to follow. Thank you for sharing it with us !
Bea says
Oh I'm so happy to know that! More to know that even your daughter gave it a go. Thank you so much for your feedback Vincent!
Ursa says
Hi Bea, is it necessarry to wait 1h between the layers or can we put layers 2 and 3 on once they are made?
Bea says
Hi Ursa! Yes because it will be easier to spread the 2nd and then 3rd layer. Plus you'll get a nicer end look. Hope it helps 🙂
Ursa says
i was thinking of using a gelatine fix for the 2 layers in order to get them a bit more solid? what do you think?
Bea says
Personally I would not add gelatin because it doesn't need it and I love the creamy texture 😉
Lucia says
Hi Bea. Thx for this cake. It’s amazing! Here in Slovakia I found only caramel icing sugar and it’s really nice taste. I will try another your cakes. 🙂
Bea says
Yeay! I'm happy that it turned out great for you. Thank you so much Lucia! XOXO
Pam says
Is it okay to use salted butter instead of unsalted ones?
Bea says
The digestive biscuits that I'm using already have that salty touch to it. If you use salted butter just know that that taste will be slightly stronger. Hope it helps.
Christian Christensen says
I used this recipe in a 9 inch pan.
The Only thing i changed is the base and top layer, with 50% extra.
Pamela says
I want to make a larger cheesecake. Do you have ratios for a 9" pan?
Taya says
I'm not a baker, I turn muffins to yorkshires no matter how much I try, Haha. But I just wanted to learn how to make peanut butter cheesecake for my partner as this is his favourite dessert. This has been THE most amazing recipe and instructions to follow. Along with the video to understand the terms of folding due to air bubbles etc. couldn't thank you enough!!!
Bea says
Hi Taya! No worries, my first cake was a mixture from a box and it came out like a pudding, haha! I'm happy to know that you are finding the video useful and that you and your partner liked the cheesecake. Thank you so much!
marlene jones says
Well I have tasted every layer as i made it to be sure its sweet enough and im tellin you if my granddaughter doesnt like it i will happily eat her share. Lots of steps in this cheesecake though. I am 70 years old and im tired now. Its all together except for ganache. Im doin that after a rest of an hour. Lol i hope its ok to keep it chilled in fridge until tomorrow. This had many steps but they are easy and every layer looks and tastes like your video. I thank you so much for this beautiful dessert. I dont have much money for gifts and this is part of her gifts. And a special dinner. Again many thanks for making such a grand dessert.
Bea says
Haha! I agree, if she doesn't like it you can have her share. Yes the recipe does take a bit of steps for the layers but fortunately they are easy ones. 70 is the new 40 😉 My mother-in-law is 69 and she moves faster than me in the kitchen 😀 . I hope you have a wonderful time on Thursday and that everybody love your lovely cheesecake. Food made out of love is the greatest gift! Thank you Marlene.
Sanda says
Hi Bea!
I just wanted to thank you on this wonderfull cake! My whole family enjoyed... They are all really big fans of chocholate and peanut butter. My/yours next cake this week will be Cookie Butter Cheesecake. We dont have Cookie Butter in our stores, but I made it at home with Speculaas cookies. I am just worrying that maybe whole cake will be too sweet at the end. So maybe I was thinking not to put sugar in cream just cookie butter.
Bea says
Hi Sanda! Thank you! I'm really happy that you and family enjoyed this cake. Regarding the cookie butter cheesecake, sure, if you feel it will be too sweet reduce or omit the sugar, no problem.
Sanda says
Hi again... 🙂
Just wanted to let you know, cake turned out GREAT!
I didnt use sugar in cream.
It would be also great if You would give some advice/recipe for
Toffifee Cheesecake. Lot of people (including us) are big fans of
Toffifee, and it sounds like delicious idea for cake.
Bea says
Hi Sanda, I'm very happy to know that you liked it. Toffifee cheesecake sounds interesting and amazing. I will definitely look into that. Thanks for your suggestion, have a great weekend! 🙂
Taylor Straus says
How tall is the pan that you used, if you know. My springform pan seems short for the recipe. Thanks!
Bea says
Hi Taylor! I'm not at home at the moment to give you the exact measurement but it's around 2.5 - 3 inch tall. Hope it helps.
Juliana says
Hey Be a,
When you say icing sugar ,is that the same as the confectioners sugar ?
Bea says
Yes it's the same 😀 Thanks for the love Juliana!
Sahira says
Amazing cheesecake. Everyone loved it however I did find it a little bit dry. Not sure what I did wrong. Any thoughts on how to make it a little moist ?
Bea says
Hi Sahira. Honestly I couldn't imagine it being dry. The only thing that came to my mind is, perhaps the cream was over whipped? I'm happy that you find it amazing, thank you so much for the love!
leila says
simply delicious! we loved it! we love all your cheesecake recipes, thanks for sharing bea! love from portugal.
Bea says
Awesome, I'm happy to hear that 😀 ! Thanks for the love Leila!
Neide s Guimarães says
Boa noite!! !sou brasileira gostaria q essa receita fosse em português, essa receita é deliciosa gostaria de faze-la é possível?
Bea says
Hola! tengo la receta en español y creo que te será más fácil para leer, te dejo el enlace http://bit.ly/CheesecakeCacahueteChoc espero te animes a hacerla. Muchas gracias por tu apoyo! Obrigada!
Ana Stamenkovic says
Hi Bea, I want to make this cake and wanted to ask if I can change ingredients for vegan ones? Thank you, Ana
Bea says
Hi Ana! I haven't tried this using vegan ingredients for this recipe so I can't really say. I'm sorry 😔! But if you did, do share how it goes 😊
Mary says
Hi Bea!
This tastes like Reese peanut butter cup! Lol! I made it for my twins birthday and they loved it!
Thank you so much!!!
Bea says
Haha! Yes you're right, it does right? Happy to know that your twins liked it. Thank you Mary! 🙂
Milena Santos says
Hi Bea!
About the peanut butter, is that ok if I use the natural peanut butter? With no added sugar?
Or it is important to use the regular peanut butter to balance the flavour?
Thank you so much! :*
Bea says
Hi Milena! Yes it's totally ok to use natural peanut butter as it contains only peanuts and salt. We will add some sugar to the peanut butter mixture anyway, so it's fine. Have fun! Thanks! 🙂
Carla Warden says
What else can I use instead of digestive biscuits?
Bea says
Carla, if you're familiar with graham crackers then use them instead. Here in Europe we use digestive biscuits as graham crackers are very difficult to find.
monika says
You can use any cookie for that same weight...I use Petit Beure all the time. You could also use Biscoff...
Melissa says
Hi again,
was just looking over the recipe you suggested I try.... If I omit the peanut butter, how much extra whipping cream do you suggest I use in order to get a totally white layer?
Thanks again...
Bea says
Hey Melissa, honestly I haven't tried what you are asking for. If you replace the peanut butter with whipping cream, it will probably not set. You could try replacing the peanut butter with cream cheese. Let me know how it goes.
Melissa says
Hi Bea,
I think I will go with the peanut butter😊but if I decide to use cream cheese instead, I’ll let you know...
Thanks again....
Bea says
That's great Melissa! Enjoy! 🙂
Jess says
Hi Bea,
What is different 1/3 cup whipping cream (35%) fat n 2tbsp of whipping cream (35%) fat? R they the same type?
Bea says
Hi Jess! Yes they are the same. I wrote them like that so that it's easier to measure in cups/volume. In total it's 110 ml.
Rosa says
Can this peanut butter cheesecake be frozen
Thank you
Bea says
Hi Rosa. I do freeze some of my no bake cheesecakes but personally for me the texture is not really the same when it got frozen. But since none of my family members mind it so when I have some leftovers, I do freeze them. Hope it helps, thanks!
Adriana says
Hi fat cream cheese is mascarpone? Can i use this? Thanks a lot!
Bea says
Hi Adriana, no, full fat cream cheese means not the light cream cheese. Just use the regular Philadelphia cream cheese, not light one. Hope this helps. Thanks!
Vincent says
Hello,
First of all thank you so much for your recipe Bea. It is amazing. My father called it the best cake he has ever eaten and he asks me to bake it from time to time (he usually is not a dessert guy).
I just wanted to say that iI believe that recipe tastes even better with Masacarpone. I usually put 1/3 Philadelphia 2/3 Mascarpone.
Regards,
Vincent
Ramon Castro says
In your instruction for the Chocolate and Peanut base, what exactly do you mean with the term 'fold to combine'. I am not exactly baker or cook, I just started baking as hobby just recently, and was just surfing the net for easy recipes just to get me started and came across your recipe and consider it as challenge in the beginners perspective view.
Thanks
Bea says
Hi Ramon, don't worry it is not difficult as you might think. Folding is when you combine ingredients gently, without whisking, beating or knocking the air out in ingredients (in this case the whipped cream). I always included a step-by-step video together with all my recipes, you can watch in detailed on how it's done in the video above. Let me know if you have more questions, thanks!
Grazia says
Ciao scusami vorrei tanto farla, sembra buonissima solo che non so in Italia a cosa corrisponde il vostro "full fat cream cheese"
Se per favore puoi dirmi a cosa corrisponde. Ho fatto delle ricerche ma nn sono riuscita a trovare nulla di simile. Con che cosa potrei sostituirlo oppure se sai dirmi tu cos'è. Grazie in anticipo
Samila says
Hello
CAN you translate In french plizz
Because i speak only french
I love your elmundoeats.com
😍😍😍
Bye
Bea says
Hi Samila, thank you for your comment. I'm sorry I don't know French 😀 but I used Google translate and here is the recipe. I hope it's useful to you in any way 🙂 🙂 🙂
INGRÉDIENTS:
La base
5,3 oz de biscuits digestifs (150 gr)
1/4 tasse de beurre non salé (60 g), fondu
La couche de chocolat
4 oz de chocolat mi-sucré (115 g) fondu
7 oz de fromage à la crème entier (200 g), température ambiante
1/4 tasse de sucre glace (30 gr), tamisé
1/2 c. À thé d'extrait de vanille
Pincée de sel
1/4 tasse de crème à fouetter (35% de matière grasse) (60 ml), réfrigérée
La couche de beurre d'arachide
7 oz de fromage à la crème entier (200 g), température ambiante
1/2 tasse de sucre glace (60 g) tamisée
1/2 c. À thé d'extrait de vanille
3 oz de beurre d'arachide (85 gr)
1/4 tasse de crème à fouetter (35% de matière grasse) (60 ml), réfrigérée
La ganache
3 oz de chocolat mi-sucré (85 gr)
1/3 tasse de crème à fouetter (35% de matière grasse) (80 ml)
2 cuillères à soupe de crème à fouetter (35% de matière grasse) (30 ml)
INSTRUCTIONS:
La base
Mélanger les biscuits digestifs dans un robot culinaire en fines miettes. Verser dans un bol et ajouter le beurre fondu. Bien mélanger.
Verser dans un moule à charnière de 7 pouces (18 cm). Appuyez uniformément et fermement sur la base. Placer au congélateur pendant 30 minutes.
La couche de chocolat
Hacher le chocolat en petits morceaux et faire fondre au micro-ondes à intervalles de 15 secondes. Incorporer chaque intervalle. Mettre de côté.
Fouetter le fromage à la crème dans un bol jusqu'à consistance légère et mousseuse. Ajouter ensuite le sucre glace, l'extrait de vanille, une pincée de sel et mélanger.
Ajouter le chocolat fondu et mélanger immédiatement le tout jusqu'à bien mélanger. Mettre de côté.
Fouetter la crème à fouetter dans un bol jusqu'à l'obtention de pics mous. Versez-le dans le mélange de fromage à la crème au chocolat et pliez pour combiner.
Verser sur la base préparée. Étendre uniformément et placer au réfrigérateur pendant 1 heure pour qu’il soit légèrement cuit.
La couche de beurre d'arachide
Fouetter le fromage à la crème dans un bol jusqu'à consistance légère et mousseuse. Ajouter ensuite le sucre glace, l'extrait de vanille et mélanger.
Réchauffer le beurre de cacahuète légèrement au micro-ondes pour qu'il soit plus coulant. Ajouter au mélange de fromage à la crème et bien mélanger. Mettre de côté.
Fouetter la crème à fouetter dans un bol jusqu'à l'obtention de pics mous. Versez-le dans le mélange de fromage à la crème au beurre d'arachide et pliez pour combiner.
Verser sur la couche de chocolat. Étendre uniformément et placer au réfrigérateur pendant 1 heure pour qu’il soit légèrement cuit.
La ganache
Hacher le chocolat en petits morceaux et placer dans un bol. Chauffer la crème jusqu'à ce qu'elle mijote. Verser dans le bol contenant le chocolat et laisser intact pendant 3 minutes. Fouetter doucement pour combiner.
Verser la ganache sur le gâteau au fromage et faire tourner la casserole pour aider la ganache à recouvrir la surface. Placer au réfrigérateur pendant la nuit ou jusqu'à ce que le tout soit complètement pris.
Une fois complètement mis, retirez-le de la casserole, coupez-le et profitez-en!