Many people believe that making a cheesecake from scratch is something that only expert bakers can accomplish. After all, you’re taking a runny, dairy-based batter and baking it into a thick, rich, and semi-solid dessert. Sometimes the cheesecake cracks and then your cheesecake doesn’t look all that great.
To get a perfect cheesecake, you have to control humidity in the oven by using a water bath, you must take care while beating the ingredients, and you have to let the cheesecake cool gradually in the oven. Even if you do these things, sometimes cracks will still develop on the surface of the baked cheesecake.
No-Bake Chocolate and Peanut Butter Cheesecake Recipe
- Springform Pan
- Food Processor
- Zip-Top Bag
- Rolling Pin or Meat Mallet
- Microwave-Safe Dish
- Large Mixing Bowl
- Electric Mixer
- Wire whisk
- 10 pcs Whole Graham Crackers rectangular
- 8 tbsp Melted Butter
- 2 tbsp Sugar
Chocolate Cheesecake Ingredients
- 3 pcs Eight-Ounce Blocks of Cream Cheese at room temperature
- 1½ cups Confectioner's Sugar
- 1 teaspoon Vanilla Extract
- 1½ cups Chocolate Chips melted
Peanut Butter Topping Ingredients
- 2 cups Peanut Butter melted
- 1 cup Confectioner's Sugar
- Preheat the oven to 350 degrees. Lightly spray the bottom of a springform pan with cooking spray.
- To prepare the crust, crush the graham crackers by pulsing them in a food processor. Alternatively, you can put them in a zip-top bag and crush them into crumbs with a rolling pin or a meat mallet turned on its side.
- Melt the butter by microwaving it in a microwave-safe dish for 20 seconds. Stir it and microwave it for another 20-25 seconds.
- Pour the graham cracker crumbs into the bottom of the springform pan and add the sugar. Stir in the butter with a fork, tossing the crumb in butter until it resembles something like wet sand.
- Use your fingers to press the crust into the bottom of the pan in an even layer.
- Bake the crust for 10 to 15 minutes in the oven. Remove the crust from the oven and allow it to cool completely.
- Melt the chocolate by putting it in a microwave-safe bowl and microwaving it on 50 percent power for 30 seconds. Stir it. Continue this, warming it slowly on 50 percent power in 30-second bursts, stirring after each burst. This will help you melt the chocolate without scorching it.
- After the chocolate is completely melted and smooth, move on to make the cheesecake filling. Work quickly, so the chocolate will not have time to set up.
- In a large mixing bowl, using an electric mixer on medium speed, whip the cream cheese until it is smooth. Add the powdered sugar and the vanilla, mixing until smooth.
- Add the melted chocolate, mixing well until it is of a uniform color.
- Pour the chocolate cheesecake filling into the cooled crust, smoothing it into an even layer, and refrigerate the cheesecake for about half an hour.
- Rinse out the bowl in which you made the cheesecake mixture and wipe it out with a paper towel. In this bowl, microwave the peanut butter for 30 seconds, stirring it well. It should be slightly runny. Add the powdered sugar and whisk the mixture until it is smooth.
- Pour the peanut butter topping over the top of the chilled chocolate cheesecake mixture, spreading it into an even layer and smoothing it on top.
- Refrigerate the cheesecake, covered in a layer of aluminum foil for two to four hours. Slice the cheesecake into wedges and serve.
- Store leftovers covered in aluminum foil for up to 5 days.