NO-BAKE PEANUT BUTTER CHEESECAKE

 

Ingredients:

• Oreo Crust:
  • 35 Oreo cookies, wafers and filling
  • 1/3 cup unsalted butter, melted
• Cheesecake Layer:
  • 24 ounces full-fat cream cheese, softened to room temperature
  • 1 1/4 cups smooth peanut butter (do not use natural or homemade)
  • 1 1/4 cups powdered sugar
  • 1/4 cup full-fat sour cream
  • 1 cup whipping cream (at least 33% MF)
• Topping:
  • 4 ounces dark chocolate or semi-sweet chocolate
  • 1/2 cup whipping cream or heavy cream
  • 1 5.3 ounce bag miniature peanut butter cups

Instructions:

1. Oreo Crust:
   • Lightly spray a 9-inch springform pan with cooking spray.
   • Pulse the Oreo cookies (wafers and filling) in a food processor until fine crumbs. Alternatively, place them in a freezer bag and crush them with a rolling pin.
   • Mix in the melted butter.
   • Press the mixture into the bottom and slightly up the sides (about 1/3 to 1/2 of the way) of the springform pan.
   • Refrigerate while you make the filling.
2. Cheesecake Filling:
   • In a large bowl, beat the cream cheese and powdered sugar until no lumps remain.
   • Beat in the peanut butter, followed by the sour cream. Turn off the mixer and scrape down the sides and bottom of the bowl as necessary.
   • In a separate large bowl, beat the whipping cream until stiff peaks form.
   • Carefully fold the whipped cream into the peanut butter mixture using a rubber spatula. Gently fold the mixture until you no longer see any streaks of whipping cream.
   • Spoon the mixture over the crust and smooth the top.
   • Cover and chill in the fridge for the cheesecake to set, at least 6 hours. (I typically make the cheesecake the night before I plan to serve it.)
3. Topping:
   • When ready to serve, chop the chocolate into very small pieces and place them in a heatproof bowl.
   • Heat the cream until almost boiling.
   • Pour the cream over the chopped chocolate and let sit for 2-3 minutes. Then whisk until smooth.
   • Remove the cake from the fridge. Trace around the outside of the cake with a sharp knife, then unclamp the springform pan.
   • Pour the ganache over the cheesecake, letting it drip over the sides. Optionally, sprinkle the top with chopped peanut butter cups.
   • Return the cheesecake to the fridge for the ganache to set, about 30 minutes.
   • Slice into pieces using a thin, sharp knife, being sure to cut through the crust. For clean cuts, wipe the knife in between each cut.

Notes:

• Make sure to use full-fat, brick-style cream cheese. Do not use lite or spreadable, otherwise the cheesecake will not set properly.
• Store leftovers covered in an airtight container in the fridge for up to 4 days.
• For the chocolate topping, I recommend using 50% dark chocolate or semi-sweet chocolate. If you'd like to use chocolate chips, 4 ounces is 2/3 cup.
• Nutrition information is an estimate only and based on 1 slice with chocolate ganache and peanut butter cups on top, assuming that the cheesecake is cut into 14 equal pieces.

Safety Guidelines:

• Be careful when handling hot cream and chocolate.
• Use sharp knives carefully to avoid injury.
• Store the cheesecake in the fridge to prevent the growth of bacteria.
• Enjoy!