Description
Indulge in this rich and creamy Chocolate Peanut Butter Candy Cheesecake, a no-bake dessert combining a chocolate cookie crust with a luscious peanut butter cream cheese filling studded with mini chocolate chips and chopped peanut butter candies. Perfect for peanut butter and chocolate lovers, this decadent treat is easy to prepare and ideal for special occasions or a satisfying sweet treat.
Ingredients
Scale
For the Crust
- 24 chocolate sandwich cookies (like Oreos)
- 1/4 cup melted butter
For the Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 1/2 cups whipped topping (like Cool Whip)
- 1/2 cup mini chocolate chips
- 1/2 cup chopped peanut butter candies (like Reese’s)
- 1/2 cup chopped chocolate peanut butter cups
For Garnish
- Additional chopped peanut butter candies and chocolate peanut butter cups
- Chocolate drizzle (melted chocolate)
Instructions
- Prepare the Crust: Finely crush the chocolate sandwich cookies using a food processor or placing them in a sealed bag and crushing with a rolling pin. Mix the crushed cookies with the melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter, powdered sugar, and vanilla extract, mixing thoroughly until the mixture is fully combined and smooth.
- Incorporate the Cream: Pour in the heavy cream and beat on medium-high speed until the mixture thickens slightly, creating a light and fluffy texture.
- Fold in Whipped Topping and Candies: Gently fold the whipped topping into the cream cheese mixture to maintain fluffiness. Stir in the mini chocolate chips, chopped peanut butter candies, and chopped chocolate peanut butter cups evenly throughout the filling.
- Assemble the Cheesecake: Spread the prepared filling evenly over the chilled cookie crust in the springform pan. Smooth the top with a spatula for an even finish.
- Chill to Set: Cover the pan with plastic wrap or a lid and refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to firm up properly.
- Garnish and Serve: Before serving, top the cheesecake with additional chopped candies and drizzle with melted chocolate for an appealing presentation. Carefully slice and enjoy!
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- For a firmer texture that slices neatly, freeze the cheesecake for about 1 hour before cutting.
- This dessert is very rich; serving smaller slices is recommended to satisfy cravings without overindulgence.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 32g
- Sodium: 360mg
- Fat: 40g
- Saturated Fat: 19g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg
