Quick and easy this no bake Peanut Butter Cheesecake is creamy and decadent. This dessert is sure to be a winner!
Line the bottom of the Spring-form pan with Parchment paper, and set aside.
Place the Graham crackers in a food processor, and pulse until they’re crushed into crumbs, add the sugar and pulse to blend. Place the butter in a microwave-safe bowl, and melt in the microwave.
Pour the Graham cracker crumbs into the bowl with the melted butter, and stir well to coat the graham cracker crumbs.
Place the Graham cracker crumbs in the Spring-form pan, on top of the Parchment paper, and press the crumbs with the bottom of a glass, evenly into the bottom of the pan.
Place the pan in the freezer.
In the mixing bowl of a stand mixer, place the softened cream cheese, and the sugar.
Blend on low until the cream cheese begins to soften, and blends smoothly with the sugar. Scrape down the side of the mixing bowl, and blend again, on medium-high, until smooth and creamy.
Add the Greek Yogurt, and Vanilla, and blend smooth. Add the peanut butter, and powdered sugar and blend on low until mixed.
Scrape down the sides of the mixing bowl, and blend on high until the mixture is smooth and creamy. Remove the mixing bowl from the mixer, and gently fold in the mini chocolate chips.
Remove the Pan from the Freezer, and pour the Peanut Butter Cheesecake into the Spring-form pan.
Smooth the top of the cheesecake with the back of a spoon, or spatula, and place the pan back in the freezer, overnight, to allow the cheesecake time to set.
About 30 minutes before you’re ready to serve the Cheesecake, place the large fluted pastry tip in the pastry bag, and fill the pastry bag with the cream cheese frosting.
Remove the cheesecake from the freezer, and run a sharp knife around the sides of the cheesecake, between the cheesecake and the Spring-form. Remove the Spring-form, and pipe large dollops of frosting all around the edge of the cheesecake.
Cut regular size Peanut Butter cups in half, and place them in the frosting, between the dollops.
Return the Cheesecake to the freezer until time to serve.
When ready to serve, cut into 2-inch pieces, and serve at once. Enjoy!
Serves 6 – 8, depending on the serving size
6 inch Spring-form pan
Pastry Piping bag
Large fluted pastry tip
Stand Mixer or hand mixer
You can use smooth or crunchy peanut butter in this recipe, depending on your preference. You can buy regular size Peanut Butter cups and half them, or you can buy bite size if you prefer those to decorate the cheesecake.
ALSO: TO THOSE WITH A PEANUT ALLERGY; You can use WOW BUTTER, instead of Peanut butter in this recipe, and you can choose either smooth or crunchy. If you're not familiar with WOW BUTTER, it's made in a Nut Free Facility, tastes like peanut butter, and is the consistency of Peanut Butter. For the Peanut butter cups, you'll have to either make your own with the WOW BUTTER, melted chocolate and small silicone cups, or choose another way to decorate the top. You can find Chocolate chips, and mini chocolate chips with allergy warnings on them, and you could use those on top of the Frosting. You can typically find Wow Butter with the Jellies, jams, and honey. Wal-Mart does carry it, and most grocery stores as well. You may also be able to order it online.