No Bake Chocolate Peanut Butter Cheesecake with Pretzel Crust Recipe

For the crust, combine pretzel crumbs and melted butter (make sure they are pretty fine, or your crust won't hold together well) and press firmly into the bottom of a 9" Springform pan (I like to line the bottom of mine with parchment or wax paper for easy removal).

In a medium bowl, combine chocolate and ½ cup cream. Melt in the microwave in 15-20 second intervals, stirring well each time. Be careful not to overcook! Set aside to cool slightly.

In a large bowl, beat cream cheese until smooth. Add sugar, peanut butter, and vanilla until smooth and fluffy, about 2-3 minutes on high speed. Add melted chocolate and beat until combined.

In a separate bowl, beat remaining 1 cup cream on high to stiff peaks. Add to cream cheese mixture and fold in with a spatula or beat in on low speed.

Spread cream cheese mixture into the prepared crust and refrigerate at least 8 hours or overnight.

To garnish, melt 2 tablespoons chocolate with 1 tablespoon cream in the microwave on high in 15-20 second intervals, stirring each time. Let cool to room temperature, then drizzle over the cheesecake.

Sprinkle with chopped peanuts and pretzels as desired.

Store leftovers in the refrigerator for 5-7 days or in the freezer for 2-3 months. Thaw in the fridge before serving or leave partially frozen for a cool summer treat!

Equipment Needed

Spice Level:

Allergens