peanut butter cheesecake

This healthy and indulgent Peanut Butter Cup Cheesecake Dip made with just a few simple, real-food ingredients is a sweet and easy dessert dip for sharing with friends! (gluten-free, vegetarian)

Healthy Peanut Butter Cup Cheesecake Dip

cottage cheese

plain Greek yogurt

peanut butter

tbsp cocoa powder (I use dark cocoa powder)

tbsp honey

tsp vanilla extract

fine sea salt

mini peanut butter cups, roughly chopped (I like dark chocolate peanut butter

For serving: fruit, pretzels, graham crackers, etc.

Combine all ingredients except for peanut butter cups in a blender (like a Vitamix) or food processor (like this one). Blend until smooth and fluffy, scraping down the sides as needed with a silicone spatula (like these).

Gently stir in most of the peanut butter cups, reserving a few for garnish.

Spoon dip into a serving dish and sprinkle with remaining peanut butter cups. Serve with fresh fruit, pretzels, or cookies/crackers of choice.

If you are not serving immediately, store dip in the refrigerator in an airtight container until ready to serve.

Upgrade your Christmas with this Chocolate-Peanut Butter Cheesecake recipe.

Chocolate-Peanut Butter Cheesecake

chocolate graham crackers

sugar

kosher salt

tbsp. butter, melted

(8-oz.) packages cream cheese,

c. packed light brown sugar

tbsp. pure vanilla extract

eggs, room temperature

heavy cream

sour cream

Reese's,

bittersweet or semisweet chocolate, coarsely chopped

I’ve made this twice and it is so delicious and creamy and everybody loves it. It makes waaaay too much batter for a 9” springform pan and I always have a ton leftover so this time I made cupcakes out of the leftover batter!

Yum!  I used chocolate Teddy Graham crackers for the crust (with the sugar and salt) as I couldn't find chocolate graham crackers.  It was delicious!  I did not make any modifications to the stated recipe and followed the water bath.  Big hit!

My cake took a bit longer to bake than the recommended 90 minutes so I was concerned it may have been overcooked. No so - very moist and creamy inside and a nice crust outside. I did a chocolate glaze instead of a ganache - turned out great.

It was fabulous! Great flavor, creamy, and it did take a little over 90 minutes to bake. Nice pairing of peanut butter and chocolate, but not overly-peanut buttery. This recipe is a keeper.

This, according to my dad (a food lover), is the best cheesecake he has ever had. Other than using honey grahams (since I looked for chocolate and couldn't find any!), I followed the directions to a T. It was awesome!

This is the 2nd time making this cheesecake.  It is literally the best cheescake recipe I've ever made or had!  My son loved it so much the 1st time,  that he requested it instead of a birthday cake for his birthday tomorrow.  I don't like overly-sweet cheesecakes, so this is perfect!  I swear the original recipe had a lower cook time and I remember increasing it to 90 minutes to fully cook. Maybe the author changed it?  Also, I don't understand the reviews saying that you don't taste the peanut butter..  you absolutely can! Plus, with the Reece's on top, anymore would overwhelm it.   Sorry for the rambling review.. I just absolutely love this cheesecake!  Definitely 100 percent recommend!!

This cheesecake was the bomb!! Rich and creamy and not too sweet! I will definitely make this again!

Had a little extra.  It was awesome!  Can't wait to put the finishing touches!

Loved it!  Think I will do a regular graham cracker crust neat time but fabulous cheesecake!

Not worth the effort,   Very expensive to make.   Most of it will get thrown out.    I love peanut butter and chocolate.    This did not represent either very well.

I love this recipe! I do have to say that I do not use the water bath method for baking though. I reduce the temp to 300 degrees and watch it carefully at about 1h15.

It was perfect for my son in low who loves peanut butter, it was delicious, thank you.

Perfect recipe for my son in low who loves peanut butter. It was delicious , thank you!

Begin checking after 1 hour to see if it's done.  Took 1 hour 15 minutes to bake and would have been overbaked and burnt at 1 hour 30 minutes.
Cheesecake itself is good, but there are better chocolate ganache recipes available.

Very disappointing. The cooking time recommended is far too long - one hour would be more than enough cooking time and a lower temperature would be better too. The cheesecake, cooked as recommended, was overcooked, too solid and somewhat dry. The flavors in the cheesecake were disappointing too - the peanut butter taste was overridden by the other ingredients.

Peanut Butter Cheesecake is a smooth and creamy cheesecake made with peanut butter and a homemade peanut butter cookie crust.

Peanut Butter Cheesecake

(258 grams) peanut butter, (creamy or crunchy)

(200 grams) granulated sugar

egg, (room temperature)

(3 packages) cream cheese, (room temperature)

(100 grams) granulated sugar

(322.5 grams) creamy peanut butter

vanilla extract

(297.5 grams) heavy whipping cream, (cold)

confectioners' sugar

sour cream, (room temperature)

(60 grams) peanut butter, (melted)

Make cookie crust. Preheat oven.

Stir together peanut butter, sugar, and egg.

In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.

Press cookie batter into springform pan.

Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan.

Bake. Let cool.

Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.

Peanut Butter Cookie Crust

Make filling. Mix cream cheese and sugar. Scrape down sides of bowl.

Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese and sugar until smooth. Scrape down the sides of the bowl.

Add peanut butter and vanilla.

Add the peanut butter and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.

Beat in sour cream.

Make whipping cream. Beat heavy cream.

Meanwhile, add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)

Slowly add confectioners&#39; sugar to heavy cream. Beat until stiff.

When the cream starts to thicken, stop the mixer. Slowly add in the confectioners&#039; sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.

Fold in whipped cream into cream cheese mixture.

Gently fold the whipped cream into the cream cheese mixture until completely combined.

Pour filling onto crust.

Pour the filling into the cooled peanut butter cookie crust and spread into an even layer.

Cheesecake Filling

Combine sour cream and confectioners&#39; sugar. Spread a thin layer over cheesecake. Refrigerate for 6 hours, up to overnight.

Combine sour cream and confectioners&#039; sugar; spread in a thin layer over cheesecake. Refrigerate for at least 6 hours. I recommend letting it chill overnight.

Drizzle set cheesecake with melted peanut butter.

After the cheesecake has set, drizzle with melted peanut butter and serve.

Sour Cream Topping

This is the ULTIMATE Peanut Butter Cheesecake recipe! Made with an easy graham cracker and peanut crust, creamy peanut butter cheesecake filling, and a delicious peanut butter topping!

Ultimate Peanut Butter Cheesecake

graham crackers

(70 grams) lightly salted roasted peanuts

cinnamon

(113 grams) unsalted butter, (melted)

(907 grams) cream cheese, (completely softened to room temperature)

(270 grams) conventional creamy peanut butter

(113 grams) sour cream, (at room temperature)

(250 grams) granulated sugar

all-purpose flour

eggs

Boiling water, for the water bath

Preheat the oven to 325°F.

Prepare a 9-inch diameter springform pan with at least a 2 1/2-inch depth for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there’s three sheets of foil to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Alternatively, use a turkey roasting bag to seal the pan from the water bath. Spray the pan with nonstick cooking spray.

In the bowl of a food processor, combine the graham crackers, peanuts, sugar, and cinnamon until very finely ground. Add the butter and pulse until the mixture is moistened like wet sand. Press firmly into the bottom and quarter way up the sides of the prepared pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

Make the crust:

In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl and paddle as needed. Add the peanut butter, sour cream, sugar, and flour and beat until combined. Scrape down the bowl and paddle completely then blend again until combined. Add the eggs and yolk, one at a time, and beat until just combined. Be careful not to overmix.

Pour the batter into the prepared springform pan. It will fill almost completely to the top. Tap the pan against the counter a few times to release any air bubbles in the batter.

Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. This is usually best done with the pans already on the oven rack to avoid spilling boiling water.

Bake at 325°F for 1 hour, or until the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.

Turn off the oven heat and open the oven door open just by 1-inch. Let the cheesecake cool inside the oven for 30 minutes to 1 hour or until the oven is just warm. This will prevent cracks from forming.

Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.

Refrigerate until completely chilled, at least 6 hours but preferably overnight.

Make the filling:

In a small saucepan, bring the cream to a boil. Add the peanut butter and stir until it begins to melt. Remove from heat and stir vigorously until smooth. Allow to cool to room temperature. Pour over the chilled cheesecake. Return to fridge for about 15 to 30 minutes to allow topping to set before slicing and serving.

Store the cheesecake uncovered very loosely covered to avoid condensation. Store for up to 5 days in the fridge.

Make the peanut butter topping:

https://content.jwplatform.com/videos/G6rAzVen.mp4

Here's how to make a water bath for baking cheesecake! This is the number one key to perfectly smooth, luscious, and creamy cheesecake that bakes evenly and without cracks.

How to Make A Water Bath for Cheesecake

Try these Keto Peanut Butter Cheesecake Bars for a creamy, decadent, low carb treat!

Keto Peanut Butter Cheesecake Bars

Lily's Sugar Free Chocolate Chips

butter, melted

(8 ounce) packages Philadelphia Cream Cheese

confectioners Monkfruit

tablespoons, melted butter

almond flour

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchent paper or foil.

To make the crust combine the melted butter,...

To make the crust combine the melted butter, almond flour, confectioners sweetener and vanilla extract. The dough will be very buttery and wet, press it into the pan, making sure you get it all the way to the edges.

Bake the crust 7 minutes. The crust should...

Bake the crust 7 minutes. The crust should be very lightly browned and just begining to set. Allow it to cool COMPLETELY.

To make the cheesecake combine the cream cheese,...

To make the cheesecake combine the cream cheese, sweetener, egg, peanut butter and vanilla extract with an electric mixer. Beat the filling until it is completely combined and light and creamy.

Spread the cheesecake filling over the cooled crust....

Spread the cheesecake filling over the cooled crust. Bake at 350 degrees F for 30-33 minutes or until the cheesecake has set. Cool the cheesecake completely.

For the chocolate topping combine the melted butter...

For the chocolate topping combine the melted butter and sugar free chocolate chips, stir until the chocolate has melted and is smooth. You can do this in a microwaveable bowl, a double boiler, or small saucepan over low heat. Pour the melted chocolate over the cooled cheesecake and tip the pan back and forth so it covers it completely. Allow the cheesecake to cool at least 2 hours.

9-ingredient vegan cheesecakes! Oreo crust, peanut butter filling swirled with chocolate ganache, topped with mini dark chocolate peanut butter cups. Simple, fast, no bake besides the crust!

No-Bake Peanut Butter Cup Cheesecakes

Tbsp coconut oil ((or sub melted

cashews

lemon* ((juiced))

coconut oil ((melted))

full-fat coconut milk ((see instructions for note))

maple syrup

peanut butter ((creamy or crunchy))

dairy-free semisweet chocolate chips

Tbsp full-fat coconut milk ((warmed

dark chocolate PB Cups ((vegan-friendly // chopped))

Preheat oven to 350 degrees F (176 C) and blitz Oreos in a food processor until a fine meal remains. Add melted coconut oil (or vegan butter) and pulse once more.

Cut 12 small strips of parchment paper (or use paper liners // adjust amount if altering batch size) and place them in a standard, 12-slot muffin tin. One at a time, hold down a strip in the center of the tin, add 1 generous spoonful of crust mixture, then use a small cup or your spoon to pack it down as evenly as possible. I like using a small glass because it packs it in really tightly and gets the top flat. Continue until all tins are filled and no crust remains.

Bake for 5 minutes. Then remove and set aside to cool.

NOTE: For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.

Add drained cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter to a blender and process until very smooth and creamy - about 3-4 minutes - scraping down sides as needed. You need to make sure you get it really smooth with no small pieces or you’ll taste them in the final result. If your mixture is too thick, add a bit more coconut milk or oil to get it going. Taste and adjust seasonings as needed.

Pour evenly into muffin tins on top of crust and gently top on counter to remove air bubbles.

Prepare ganache by bringing smaller measurement of coconut milk (3 Tbsp&nbsp; as original recipe is written // adjust if altering batch size) to a simmer in the microwave (30 seconds) or on the stove top in a small saucepan. Place the chocolate chips in a small mixing bowl and pour the coconut milk on top. DON’T touch for 3 minutes so it has a chance to warm the chips. Then stir gently until smooth. Microwave or set over a double boiler briefly if the chips didn’t fully melt.

Spoon 1/2 Tbsp amounts of ganache over the cheesecakes and swirl with a toothpick or knife.

Sprinkle 3/4 of the peanut butter cups on top of the cheesecakes and press down slightly.

Cover loosely with plastic wrap and freeze until firm - at least 3 hours.

To remove from muffin tin, simply pull on tabs at the same time and the cheesecakes should release. Otherwise, use a butter knife to pop them out. Serve immediately frozen or let soften for 10-15 minutes.

Top with any remaining ganache (reheated), chopped peanut butter cups and/or coconut whipped cream.

This no-bake peanut butter cheesecake has an Oreo cookie crust, creamy peanut butter flavor, and peanut butter cups on top. It&#039;s decadent, tangy, peanut buttery-y, and ridiculously easy to make. Big reward with little effort. 

No-Bake Peanut Butter Cheesecake

Oreo cookies (wafers and filling)

unsalted butter (melted)

full-fat cream cheese* (softened to room temperature)

peanut butter (do not use natural or homemade)

sour cream (full fat)

whipping cream (at least 33% MF)

oz dark chocolate* (or semi-sweet)

whipping cream (or heavy cream)

bag miniature peanut butter cups

Lightly spray a 9-inch springform pan with cooking spray. 

Pulse the Oreo cookies (wafers and filling) in a food processor until fine crumbs. Or place in a freezer bag and crush with a rolling pin.

Mix in the melted butter.

Press the mixture into the bottom and slightly up the sides (about 1/3 - 1/2 of the way) of the springform pan. Place in the fridge as you make the filling.

Oreo Crust

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 and 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.

When ready to serve, chop the chocolate into very small pieces and place 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.

Topping

This No-Bake Peanut Butter Cheesecake is the ultimate decadent dessert! Loaded with Reese's Peanut Butter Cups and an Oreo cookie crust. 

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