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Salted Peanut No-Bake Cheesecake

Posted by on November 2 2010 in Desserts, Featured, Recipe

Salted Peanut No-Bake Cheesecake

This weekend I came home with 20 lbs of sugar, enough flour to antique all of Chi Mega and its alumnis, and more Crisco than any ten rounds of Crisco Twister could ever use. Um, the last two descriptions should not be taken as an insight into my college years. It does however mark the start of high baking season. And to ease everyone into it I’m starting with a no-bake cheesecake. This is an easy recipe that can be thrown together in twenty minutes and refrigerated up to three days before serving.

This year I’m going to attempt to keep the craziness contained by simplifying my repertoire. That said, I’m opening it up. If anyone has any dessert requests they want to see made on ES this year — let me know by leaving me a note in the comment section.

Salted Peanut No-Bake Cheesecake

1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter, melted

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside


¼ cup water

1 tablespoon powdered gelatin

2 ¼ cups heavy cream

1 pound cream cheese, softened

¼ cup creamy peanut butter (homemade or store bought)

2/3 sugar

¼ teaspoon salt

1 teaspoon vanilla

1. Sprinkle gelatin over water and set aside to bloom. Place softened gelatin in the microwave for 10 seconds or until it becomes completely dissolved. Set aside.
2. Beat heavy cream until medium peaks form. Set aside.
3. In a separate bowl add cream cheese, peanut butter, salt, sugar, vanilla and beat with a paddle attachment until smooth, approximately 3 minutes. Add in gelatin mixture and fold until combined.
4. Add one cup of cream cheese mixture to heavy cream and gently fold until slightly combined. Continue to add in cream mixture one cup at a time. When both mixtures become one, fold until combined.
5. Pour mixture into pan an 8 inch springform pan or Chicago Metallic’s Mini Cheesecake Pan and refrigerate for at least 6 hours to set or overnight for best results.

Chocolate Sauce
4 oz. of semi-sweet chocolate, chopped
4 tablespoon of unsalted butter
1 tablespoon light corn syrup

1. Add chopped chocolate and butter in a heat proof bowl and place over water (not on water) and stir occasionally. Remove from heat when chocolate and butter is melted and combined. Allow to cool until chocolate is cool when a dab is placed on your lip, about 5-8 minutes. Add corn syrup and stir.

1. Remove cheesecakes from mold and pour slightly cooled chocolate sauce on top. Lightly sprinkle fleur de sel on top.

If you are making these ahead of time to store, do not finish with chocolate sauce until 20 minutes before serving.

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9 Responses leave one →
  1. November 2, 2010

    I effing love salt on chocolate. I don’t even like chocolate by itself that much, but salted chocolate I could eat forever. Is that weird?

  2. November 2, 2010

    Hey, Naomi! I think you left out the salt in your recipe. Neither the crust, filling, or chocolate have salt listed as an ingredient. Plus, you call for unsalted butter or is that supposed to be salted. I do see that the top is sprinkled with coarse salt but is that it then? :) Just curious. Still looks good though!

  3. November 2, 2010

    Looks delicious! In the first step, did you mean to say sprinkle the gelatin over the water?

  4. November 2, 2010

    Hey Ingrid,

    You would be the one to catch that, yes, the salt is 1/4 teaspoon in chesecake. I’m going to add it to the recipe now.

    Baking season just started and my brain is mush already! Thanksfor letting me know.

  5. November 2, 2010

    Hey Leah, yes, I meant sprinkle gelatin on over water. Thanks for letting me know!

    And BS, yeah, that’s in kinda wierd – but that’s coming from some who loves chocolate anything.

  6. Anne permalink
    November 4, 2010

    I love your website and followed you here for this recipe. After seeing all your gorgeous desserts I bought the mini cheesecake pan. Just wondering if you can let me know how much of both the crust and the cheesecake I should put in each one (the cheesecake amount is likely just fill to the top, but what amount of crumbs do you use as a base?)



  7. Betty permalink
    November 4, 2010

    Hey Naomi,

    first I have to say that I love your treats and how you present them. I’m following Bakers Royale very closely and looking for nice recipes whenever i’ve got nothing else to do. Keep on! :)

    I’ve got a question: what do you mean with “¼ creamy peanut butter”? 1/4 cup? tablespoon? I just don’t have any idea how much I should use. 😉

    Thank you!


  8. Sweet Fiend permalink*
    November 4, 2010

    Hi Betty,

    It’s a 1/4 cup. Thanks for asking, because obviously I was half asleep when I was typing up the recipe.


  9. Turba permalink
    July 19, 2014

    Hey Naomi ,
    This recipe looks amazing , and I am going to try it soon for sure , I was wondering what can be the variations except peanut butter (I am allergic :( )

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