Creamy No-Bake Peanut Butter Cheesecake

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated.

Press the mixture into the bottom of a 9-inch (23cm) springform pan. Use the back of a spoon to press it down firmly. Chill in the refrigerator while you prepare the filling.

Make the Cheesecake Filling:

In a large bowl, whip the heavy cream until stiff peaks form. Set aside.

In another large bowl, beat the cream cheese and peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

Prepare the Topping:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and peanut butter. Stir until smooth and glossy.

Allow the topping to cool slightly, then pour it over the chilled cheesecake, spreading it evenly.

Serve:

Once the topping is set, remove the cheesecake from the springform pan and transfer to a serving plate. Slice and enjoy!

Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes