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Ingredients
Scale
- 30 chocolate sandwich cookies (crushed, cream intact)
- 5 tablespoons (70g) unsalted butter, melted
- 3 (8-ounce) blocks (24 ounces total, 678g) cream cheese, softened
- 1 cup (268g) creamy peanut butter
- ¾ cup (85g) powdered sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups (296ml) heavy whipping cream
- Hot fudge, for garnish
- Melted peanut butter, for garnish
- Whipped cream, for garnish
Instructions
- Crush chocolate sandwich cookies in a food processor.
- Mix cookie crumbs with melted butter until moistened.
- Press mixture into a 9-inch springform pan and chill.
- Beat softened cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract, mixing until incorporated.
- Whip heavy cream until stiff peaks form, then fold into the peanut butter mixture.
- Spread the filling into the chilled crust and cover.
- Chill the cheesecake for at least one hour before serving.
Notes
Ensure cream cheese is at room temperature for easier mixing.
Avoid overbeating the heavy cream to maintain a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 19
- Sodium: 300
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 7
- Cholesterol: 50