No Bake Peanut Butter Chocolate Cheesecake l The Recipe Rebel

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a lighter texture and flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with a unique flavor.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers health benefits and rich flavor.

Combine pretzel crumbs and melted butter and press firmly into the bottom of a 9" Springform pan.

In a medium bowl, combine chocolate and ½ cup cream. Melt in the microwave in 15-20 second intervals, stirring well each time. 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.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens