Description

Indulge in the decadent combination of chocolate and peanut butter with this luscious No-Bake Chocolate Peanut Butter Cheesecake. Creamy, rich, and perfectly sweet, this dessert is a surefire crowd-pleaser.

Ingredients

For the Crust:

1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted

For the Filling:

2 (8 oz) packages cream cheese, softened
1 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped topping (like Cool Whip)
1/2 cup semi-sweet chocolate chips, melted and slightly cooled
Additional whipped topping and chopped peanuts for garnish (optional)

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Instructions

Prepare the Crust: In a medium bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust. Freeze while preparing the filling.
Make the Filling: Beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla, mix well. Fold in whipped topping.
Assemble: Spoon half of the filling into the crust, smooth the top. Drizzle half of the melted chocolate, repeat with remaining filling and chocolate. Swirl gently with a knife for a marbled effect.
Chill: Cover and refrigerate for at least 6 hours or overnight until set. Garnish with whipped topping and peanuts before serving.

Notes

For a firmer texture, freeze the cheesecake for 1 hour before serving.
Crunchy peanut butter can be used for added texture.
Use high-quality chocolate for the best flavor in the swirl.