If you’re like me, you hate cooking. Baking too. I don’t know kitchen measurements, I don’t have many utensils–watching Hell’s Kitchen is the extent of my kitchen knowledge. It seems hopeless, right?
Are we doomed to take-out and microwave meals forever? Maybe not, because I found a recipe that gives me that glimmer of hope–that maybe I, too, can MAKE something in the kitchen. This No-bake Chocolate Peanut Butter Cheesecake is as easy and delicious as it sounds. It satiates both my hatred for baking and my serious sweet tooth. Read on and maybe, just maybe, even the most hapless of cooks will be inspired to dust off that kitchen and make a delicious dessert. And if you’re a savant chef? This will be a real piece of (cheese)cake.
Ingredients (for 8 servings)
- 10 graham crackers
- 7 tablespoons butter, melted
- 24 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips, melted
- 2 cups peanut butter, melted
- 1 cup confectioners sugar
Step 1: Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
Step 2: Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
Step 3: Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
Step 4: In a large bowl, mix together softened cream cheese until smooth.
Step 5: Add the powdered sugar and continue to mix until there are no lumps.
Step 6: Add the vanilla and melted chocolate and mix until the color is even.
Step 7: Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
Step 8: In a large bowl, mix together melted peanut butter and confectioner’s sugar.
Step 9: Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
Step 10: Refrigerate for 2-4 hours.
Step 11: Enjoy!