Easy No-Bake Peanut Cheesecake
Creamy, dreamy, peanut buttery perfection — no oven required!�Sweet, smooth, and oh-so-satisfying.
Ingredients:
Crust:
• 1 ½ cups (150g) crushed graham crackers or digestive biscuits 
• ¼ cup (50g) sugar 
• 6 tbsp (85g) unsalted butter, melted 
Filling:
• 16 oz (450g) cream cheese, softened 
• 1 cup (250g) creamy peanut butter
• 1 cup (120g) powdered sugar 
• 1 tsp vanilla extract 
• 1 ½ cups (360ml) heavy whipping cream 
Instructions:
1. Make the crust:
1 Mix crushed crackers and sugar in a bowl.
2 Stir in melted butter until crumbs are evenly coated.
3 Press mixture firmly into the bottom of a 9-inch springform pan or pie dish.
4 Chill in the fridge for 15–20 minutes to set.
2. Make the filling:
1 Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
2 In a separate bowl, whip the heavy cream until stiff peaks form.
3 Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy. 
3. Assemble:
1 Pour the filling over the chilled crust and smooth the top.
2 Refrigerate for at least 4 hours, preferably overnight, until firm. 
Serving:
• Garnish with chopped peanuts, peanut butter drizzle, or chocolate shavings 
• Slice with a warm knife for perfect pieces 
• Keep refrigerated until serving!
Tips:
• For an extra chocolate kick, swirl melted chocolate into the filling before chilling
• Use crunchy peanut butter for added texture 
• Want mini cheesecakes? Use a muffin tin lined with paper cups!
No baking, no fuss just creamy peanut butter bliss.
