If you are a fan of the irresistible combination of creamy peanut butter and rich chocolate, this Peanut Butter Chocolate Chip Cheesecake Recipe is destined to become your new favorite indulgence. Imagine a velvety cheesecake bursting with luscious peanut butter flavor, studded with mini chocolate chips for delightful bursts of sweetness, all resting atop a perfectly buttery graham cracker crust. This dessert is not just a treat for the taste buds but a joy to make and share with friends and family. Whether for a special occasion or a sweet everyday escape, this recipe embodies comfort and decadence in every bite.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to crafting this heavenly cheesecake. Each component plays a vital role—from the crunchy, buttery graham cracker crust to the smooth, creamy peanut butter filling and the sweet chocolate chips that add texture and surprise in every forkful.
- Graham crackers (1 sleeve, crushed): Forms the crisp, buttery base that balances the creamy filling perfectly.
- Sugar (1 tablespoon for crust, 1 cup for filling): Adds the perfect sweetness to both crust and cheesecake layers.
- Butter (4 tablespoons, melted): Combines with graham crumbs to create a sturdy crust with rich flavor.
- Cream cheese (24 ounces, softened): The creamy heart of the cheesecake, providing that classic smooth texture.
- Greek yogurt (1/2 cup): Adds a subtle tang and lightness to balance richness.
- Vanilla extract (1 teaspoon): Enhances flavor depth for a richer cheesecake experience.
- Peanut butter (1 cup): The star ingredient that delivers indulgent peanut butter flavor throughout.
- Powdered sugar (1 cup): Sweetens and lightens the peanut butter mixture beautifully.
- Mini chocolate chips (1/2 cup): Adds delightful pockets of melted chocolate within the cheesecake.
- Cream cheese frosting (1 can): For an extra layer of sweetness and decoration.
- Peanut butter cups (cut in half): Adds a decorative and delicious finishing touch atop the frosting.
How to Make Peanut Butter Chocolate Chip Cheesecake Recipe
Step 1: Prepare the Graham Cracker Crust
Start by lining the bottom of a springform pan with parchment paper to ensure easy removal later. Pulse the graham crackers with sugar in a food processor until finely crushed. Melt the butter and mix it well with the graham cracker crumbs, creating a texture that will hold the crust together perfectly. Press this mixture firmly into the pan’s bottom using the base of a glass for an even layer, then chill it in the freezer to set the foundation for your cheesecake.
Step 2: Make the Peanut Butter Cheesecake Filling
Using a stand mixer, beat the softened cream cheese with sugar until it becomes smooth and creamy, ensuring a perfect texture free of lumps. Add Greek yogurt and vanilla extract to bring in creaminess and a subtle tang. Incorporate the peanut butter and powdered sugar, blending on low to combine before beating on high for a fluffy, luscious filling. Gently fold in the mini chocolate chips to spread delightful chocolate bites throughout. Pour the filling over the chilled crust and level the surface. Return it to the freezer to let the cheesecake set overnight—patience will reward you with the perfect firmness.
Step 3: Decorate with Frosting and Peanut Butter Cups
About 30 minutes before serving, prepare your piping bag with a large fluted tip and fill it with cream cheese frosting. Remove the cheesecake from the freezer and carefully loosen its edges from the springform pan with a sharp knife before releasing the sides. Pipe large frosting dollops around the edges to create inviting, fluffy peaks. Nestle peanut butter cup halves between these dollops for a visually stunning and extra indulgent finishing touch. Place the cheesecake back in the freezer until you’re ready to serve.
Step 4: Serve and Enjoy
When it’s time to dig in, cut the cheesecake into generous two-inch slices for perfect portions that showcase the beautiful layers and textures. Serve immediately and prepare to bask in the oohs and aahs from everyone who tastes it. This Peanut Butter Chocolate Chip Cheesecake Recipe truly brings joy with each bite, combining creamy, crunchy, and chocolaty sensations that are impossible to resist.
How to Serve Peanut Butter Chocolate Chip Cheesecake Recipe
Garnishes
A few thoughtful garnishes can elevate your Peanut Butter Chocolate Chip Cheesecake Recipe from delicious to dazzling. Consider a light dusting of cocoa powder or a drizzle of melted chocolate for extra richness. Chopped roasted peanuts sprinkled on top add crunch and visual appeal — they highlight the peanut butter flavor beautifully while enhancing texture.
Side Dishes
This cheesecake pairs wonderfully with a variety of sides. Fresh berries provide a refreshing contrast to the richness, while a scoop of vanilla or salted caramel ice cream delivers even more indulgence. If you want a lighter option, serve with a simple green salad tossed in a citrus vinaigrette to balance out the dessert’s decadence.
Creative Ways to Present
For special occasions or dinner parties, present your cheesecake on a decorative cake stand and surround it with complementary treats like mini peanut butter cups or chocolate-dipped pretzels. You might also serve individual portions in pretty glass cups layered with crushed graham crackers and frosting for a charming, deconstructed take on this Peanut Butter Chocolate Chip Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator. This will keep it fresh and moist for up to 4 days. The flavors actually improve after resting a day or two, so leftovers are a win.
Freezing
Freezing this cheesecake is a great option if you want to prepare in advance. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. It can be kept frozen for up to 2 months. Thaw in the refrigerator overnight before serving for perfect texture and flavor.
Reheating
Because this is a no-bake cheesecake set in the freezer, reheating is not recommended. Simply let it sit at room temperature for 10 to 15 minutes before cutting and serving for easier slicing and a softer mouthfeel.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter will add a bit of extra texture to the creamy cheesecake filling, which some people love. Just make sure it is well blended to maintain a smooth batter.
Do I have to use mini chocolate chips?
Mini chocolate chips are ideal because they distribute more evenly and melt delicately in the cheesecake. However, regular-sized chips or chopped chocolate can be used if that’s what you have on hand; just be mindful of the chunk size.
Is Greek yogurt necessary in this recipe?
Greek yogurt adds a nice tang and lightness that balances the richness of peanut butter and cream cheese. You can substitute with sour cream if desired, but full-fat plain Greek yogurt works best.
Can I make this cheesecake without a stand mixer?
Yes, a hand mixer or even vigorous hand-whisking will work. The key is to mix until the batter is smooth and creamy, taking extra care to scrape down the bowl sides.
How long does it take for the cheesecake to set?
For best texture, allow the cheesecake to set overnight in the freezer. However, a minimum of 6 hours can work in a pinch. The longer it chills, the firmer and more flavorful it becomes.
Final Thoughts
I cannot recommend enough that you try this Peanut Butter Chocolate Chip Cheesecake Recipe as soon as possible. It is comfort food at its finest, blending creamy, sweet, and salty flavors with a delightful texture that will keep everyone coming back for seconds. Whether it’s a festive celebration or a cozy treat at home, this cheesecake truly makes every moment sweeter.
Print
Peanut Butter Chocolate Chip Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes prep and cook, plus overnight freezing
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Peanut Butter Chocolate Chip Cheesecake is a rich, creamy dessert combining the smoothness of cream cheese, the nutty flavor of peanut butter, and the delightful crunch of mini chocolate chips. Set on a buttery graham cracker crust and topped with cream cheese frosting and peanut butter cups, it’s a perfect treat for any special occasion or peanut butter lover.
Ingredients
Crust
- 1 sleeve Graham crackers (crushed)
- 1 Tablespoon sugar
- 4 Tablespoons Butter (melted)
Cheesecake Filling
- 24 ounces cream cheese (softened)
- 1 cup sugar
- 1/2 cup Greek Yogurt
- 1 teaspoon vanilla extract
- 1 cup Peanut Butter
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips
Topping
- 1 can cream cheese frosting
- Peanut Butter cups (cut in half, to set in frosting)
Instructions
- Prepare the Crust: Line the bottom of a springform pan with parchment paper and set aside. Place the graham crackers in a food processor and pulse until finely crushed. Add the sugar and pulse again to combine. Melt the butter in a microwave-safe bowl, then pour it over the crushed graham crackers and stir well to coat evenly. Press this mixture firmly and evenly into the bottom of the springform pan using the bottom of a glass. Place the pan in the freezer to set.
- Make the Cheesecake Filling: In the bowl of a stand mixer, combine the softened cream cheese and sugar. Blend on low speed until the mixture begins to soften and is smooth and creamy. Scrape down the bowl sides, then mix on medium-high speed until fully combined. Add the Greek yogurt and vanilla extract, blending until smooth. Incorporate the peanut butter and powdered sugar, mixing on low until just combined. Scrape the bowl once more and blend on high until the batter is smooth and creamy. Gently fold in the mini chocolate chips. Pour the filling over the chilled crust in the springform pan and smooth the top with a spatula. Return the pan to the freezer and chill overnight to let the cheesecake fully set.
- Decorate the Cheesecake: About 30 minutes before serving, fit a large fluted pastry tip into a pastry bag and fill it with the cream cheese frosting. Remove the cheesecake from the freezer and carefully run a sharp knife around the edges between the cheesecake and the springform pan. Remove the pan sides, then pipe large dollops of frosting evenly around the cheesecake edge. Press peanut butter cup halves into the frosting dollops. Return the cake to the freezer until serving time.
- Serve: When ready to serve, remove the cheesecake from the freezer. Cut into 2-inch slices and serve immediately. Enjoy this decadent peanut butter chocolate chip cheesecake!
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Freezing overnight is essential for the cheesecake to set properly.
- The topping can be customized with other candies or nuts, if preferred.
- For easier slicing, warm the knife under hot water and dry before cutting.
- Store leftovers in the freezer to maintain texture and freshness.
