Peanut Butter Cheesecake

Indulge in a delightful classic dessert with this no bake Peanut Butter Cheesecake that combines a crunchy pretzel and peanut crust with a smooth and creamy filling, perfectly balanced with the nutty flavor of peanut butter.

Topped with chopped chocolate and peanuts, this cheesecake recipe is not only rich and decadent but also easy to prepare.

Making it with cottage cheese creates a lighter texture that’s less dense that also reduces fat and adds a bit of texture.

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Whether you’re serving it at a family gathering or enjoying it as a special treat, this Peanut Butter Cheesecake is sure to impress with its unique texture and irresistible taste.

Can You Freeze Peanut Butter Cheesecake

Yes, you can freeze peanut butter cheesecake. To do so, follow these steps:

Cool Completely: Make sure the cheesecake has cooled completely if it was baked.

Wrap Well: Wrap the cheesecake tightly in plastic wrap to prevent freezer burn. Then wrap it again in aluminum foil or place it in a freezer-safe container.

Label: Label the cheesecake with the date so you know how long it has been in the freezer. Cheesecakes can typically be frozen for up to 2-3 months.

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Thaw Properly: When ready to eat, thaw the cheesecake in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the cheesecake.

Freezing cheesecake can be a great way to make it ahead of time for special occasions or to save leftovers for later enjoyment.

What Does Using Cottage Cheese in Cheesecake Do

Using cottage cheese in cheesecake provides a few unique benefits.

It contributes to a lighter and less dense texture compared to traditional cream cheese-based cheesecakes, making the dessert feel more airy and less heavy.

Cottage cheese also adds a subtle tanginess, enhancing the overall flavor profile.

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Additionally, it can be a healthier option, as cottage cheese is typically lower in fat and calories while still offering a good source of protein.

The result is a delicious cheesecake that is both creamy and satisfying, with a slightly different, yet delightful, texture and taste.

Peanut Butter Cheesecake Ingredients

This recipe takes 25 minutes to prep with 2 hours of cooking time and makes 8 servings.

For full ingredient measurements, scroll down to the peanut butter cheesecake recipe card.

Crust:

• pretzels
• vanilla-flavored wafer-style cookies
• peanuts
• unsalted butter
• cooking spray

Filling:

• cottage cheese
• heavy whipping cream
• sugar
• creamy peanut butter
• dark chocolate
• peanuts
• sea salt

How to Make Peanut Butter Cheesecake

Crust Preparation:

Pulse pretzels, wafer-style cookies, and peanuts in a food processor until chopped but not powdery.

Melt butter in a skillet and add the pretzel mixture, stirring until well combined.

Spray a pie pan with nonstick cooking spray and spread the pretzel mixture evenly on the bottom and slightly up the sides. Press down to ensure an even layer.

Filling Preparation:

Using a hand mixer, whip cottage cheese in a bowl until smoother, about 3-4 minutes. In a separate bowl, whip heavy cream and sugar until stiff peaks form.

Add cottage cheese and peanut butter to the heavy cream mixture and whip until fully combined, about 1 minute.

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Spread the filling over the crust and top with chopped chocolate and peanuts. Freeze the pie for 2 hours.

Remove from the freezer 15 minutes before serving.

A special thanks for this recipe courtesy of Parkerís Plate on behalf of the Georgia Peanut Commission.