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Cheesecake has a rich history that dates back thousands of years. Its origins can be traced back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 BC. The Greeks made a simple version of cheesecake using fresh cheese, honey, and flour, and it quickly became a popular dish throughout the Mediterranean. As time went on, different cultures put their own spin on this classic dessert, leading to the many variations we enjoy today.

No Bake Peanut Butter Cheesecake

Indulge in the heavenly flavors of Creamy Peanut Butter Delight Cheesecake, a dessert that beautifully blends rich peanut butter with the classic creaminess of cheesecake. This recipe is perfect for any occasion, offering a delightful combination of a buttery graham cracker crust, velvety peanut butter filling, and a decadent chocolate topping. Impress your guests and treat yourself to this irresistible dessert that promises to leave everyone craving more.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

3 tablespoons granulated sugar

Pinch of salt

For the cheesecake filling:

16 oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the topping:

½ cup bittersweet chocolate chips

2 tablespoons coconut oil (to melt with chocolate)

Crushed peanuts (for garnish)

Instructions
 

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed. Refrigerate while preparing the filling.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the creamy peanut butter, powdered sugar, and vanilla extract. Mix until fully combined and there are no lumps.

      Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate it. Mix until just combined.

        Assemble the cheesecake: Pour the creamy peanut butter filling over the chilled crust, spreading it evenly with a spatula. Smooth the top and tap the pan lightly on the counter to release any air bubbles. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until set.

          Prepare the chocolate topping: In a microwave-safe bowl, combine the bittersweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each until fully melted and smooth. Allow it to cool slightly before pouring it over the chilled cheesecake.

            Garnish and serve: Once the chocolate is set, remove the cheesecake from the springform pan. Garnish with crushed peanuts around the edges. Slice and serve chilled. Enjoy the creamy goodness!

              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12