- In a bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan or pie dish, forming an even layer.
- Place the crust in the freezer for 15 minutes to set.
2. Make the Filling:
- In a large mixing bowl, beat the cream cheese and peanut butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped coconut cream or heavy cream to create a light and fluffy texture.
3. Assemble the Cheesecake:
- Pour the peanut butter filling over the chilled crust, spreading it evenly with a spatula.
- Smooth the top and tap the pan gently on the counter to remove air bubbles.
4. Chill:
- Cover the cheesecake and refrigerate for at least 4–6 hours, or overnight, to fully set.
5. Add Toppings (Optional):
- Drizzle melted chocolate over the top and sprinkle with crushed peanuts for added texture and flavor.
Serving Suggestions:
- Slice the cheesecake and serve chilled with a dollop of whipped cream or a drizzle of caramel sauce.
Tips for Success:
- Crust Options: Use chocolate cookies or gluten-free crackers for a different base.
- Peanut Butter: For best results, use smooth and creamy peanut butter.
- Storage: Keep the cheesecake in the refrigerator for up to 5 days or freeze for up to 2 months.
This no-bake peanut butter cheesecake is a showstopper dessert that’s easy to make and even easier to love. Enjoy every decadent bite! 🥜🍰✨
