Name: No-Bake Peanut Butter Cheesecake
Ingredients: 1½ cups chocolate cookie crumbs (Oreos or graham crackers); 3 tbsp unsalted butter, melted; 16 oz (2 packages / 450g) full-fat cream cheese, softened; ¾ cup creamy peanut butter (not natural/oily); ¾ cup powdered sugar; 1 tsp vanilla extract; 1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed; Optional: pinch of salt to balance sweetness; Drizzle of melted chocolate or peanut butter; Chopped peanuts; Mini Reese’s cups

Ingredients

Scale

For the crust:

1½ cups chocolate cookie crumbs (Oreos or graham crackers)
3 tbsp unsalted butter, melted

For the filling:

16 oz (2 packages / 450g) full-fat cream cheese, softened
¾ cup creamy peanut butter (not natural/oily)
¾ cup powdered sugar
1 tsp vanilla extract
1 (8 oz) tub whipped topping (e.g., Cool Whip), thawed
Optional: pinch of salt to balance sweetness

For garnish (optional):

Drizzle of melted chocolate or peanut butter
Chopped peanuts
Mini Reese’s cups

Instructions

Make crust: Mix cookie crumbs and melted butter. Press firmly into bottom of a 9″ springform pan or pie dish. Chill 15 minutes.
Make filling: Beat cream cheese, peanut butter, powdered sugar, vanilla, and salt (if using) until smooth and fluffy (~3 min).
Fold in whipped topping: Gently fold in thawed whipped topping until no streaks remain.
Assemble: Pour filling over chilled crust. Smooth top with a spatula.
Chill at least 4–6 hours, preferably overnight, until firm.
Garnish before serving with chocolate drizzle, chopped peanuts, or mini candies.

💡 Pro Tips:
– Use classic peanut butter (like Jif or Skippy)—natural varieties can separate and make the filling oily.
– For clean slices, dip a sharp knife in hot water and wipe between cuts.
– Make it gluten-free: Use GF cookies for the crust.
– Store covered in fridge up to 5 days.

Prep Time & Nutrition (per slice, serves 12):