Americana Peanut Cheesecake
Submitted by sfgarb
No-bake peanut butter cheesecake with a graham cracker crust and chopped peanut topping. Rich, creamy, and ready in just a few hours of chilling.
YIELD
12 servingsPREP
120 minCOOK
0 minREADY
120 minThis is the cheesecake for peanut butter lovers who don’t want to mess with water baths or worry about cracks.
A classic graham cracker and butter crust gets studded with chopped roasted peanuts for extra crunch, then chilled until firm. Meanwhile, you beat cream cheese with creamy peanut butter until fluffy, add sweetened condensed milk for richness, then brighten everything with lemon juice and vanilla. Fold in whipped topping to lighten the mixture, pour it into the prepared crust, sprinkle more peanuts on top, and let it chill for a few hours.
No oven required, just a mixer and patience while it sets into a creamy, dreamy slice of peanut butter heaven.
Pro Tips
- Soften cream cheese completely for the smoothest, lump-free filling
- Use room temperature ingredients so everything blends together easily
- Chill the crust first for at least 20 minutes so it’s firm before adding filling
- Garnish with chocolate drizzle or crushed peanut butter cups for extra indulgence
Ingredients
Directions
In small bowl, combine ¾ cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1 inch up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set.
In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled.
Comments
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