No bake peanut butter cheesecake

This is my first time making a No bake peanut butter cheesecake. I have never made a no bake cheesecake before but I know this one will not be my last.

No bake peanut butter cheesecake
I couldn’t help and wait to post this No bake peanut butter cheesecake. I have never made a no bake cheesecake before and for sure this one won’t be the last time.

This was actually my third try making this No bake peanut butter cheesecake, believe it or not. I just had much trouble with the consistency. The flavor was all there but it always turned out very runny. I think it was the fact that I was using condense milk and now I am not.

I actually used chopped unsalted peanuts on the crust, which was a really clever idea I must add. I also used cheerios and oatmeal but you can use the conventional graham crackers, cookies or what ever you may like for the crust, I just like my combination, a bit healthier.

I am thinking of making this No bake peanut butter cheesecake for thanksgiving since it is so simple to make yet really yummy. I am also thinking that next time I am going to try a raspberry or strawberry variation. Will see…so much I want to bake I don’t know where to begin :-)

Enjoy!

I put chopped peanuts in the crust which gave the cheesecake a really nice addition.

No bake peanut butter cheesecake

I made the cake on a 6 inch cheesecake pan with a removable bottom. Next time I will make it on a regular 9 inch cheesecake pan and double the ingredients :-) It was gone way to quickly….

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No bake peanut butter cheesecake

Yield: 6 servings

Ingredients:

8 oz cream cheese, 1/3 less fat
1 cup heavy cream
1 cup peanut butter, I used crunchy peanut butter
1-2 full dropers of liquid stevia or 3/4 cup confectioner's sugar

Crust

1/2 cup oats
1/2 cup honey nut cheerios
4 tablespoons butter, melted
1/4 cup unsalted peanuts, chopped

Directions:

In a food processor pulverize the oats and cheerios. Transfer to the 6 inch cheesecake pan with removable bottom and add the chopped peanuts and melted butter. Combine and press down onto the base of the cake pan.

In a bowl combine the cream cheese, sugar and peanut butter and set aside. In another bowl whipped the heavy cream. Fold the whipped cream into the peanut butter mixture.

Add the cream cheese mixture over the crust and refrigerate over night.

TIP: If you like you can add some whipped heavy cream with a tablespoon of sugar and chopped peanuts to decorate the cheesecake with. That is what I did

 

Nutrition facts calculated based on the recipe giving 6 servings.

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31 comments

  1. This is awesome! When you want something like phad thai but not the hassle of tracking down so many out-of-the-way ingredients. I’ve been cruising for some higer-fiber Thai alternatives and will try this out this week sometime.

  2. I have to admit, this looks fabulous. Wow

  3. This is quite the beautiful bowl of noodles! I love the peanut/coconut combo!!

  4. Ohhh my, how can you stay so fit looking and eating food this yum looking. Seriously, I could finish up the whole thing. Looks delicious. I’ve never used red curry paste for noodles and can’t wait to give it a try.
    Great recipe.

  5. This indeed looks delicious but way high in calories and fat. 51 grams of fat, with 28 being saturated fat. Healthy? I think not

  6. I was so looking forward to this! I found it very bland and very little flavor. A lady I fallow on fb posted the link and said she used curry powder instead of the red curry paste. I coudnt find the paste either so i used curry powder. It looks great but I was so dissapointed :(

    • Sorry it wasn’t of you liking. I am making it again next week. I found it to be extremely tasty. I really suggest using the curry paste, as it as a lot of spices and flavor in it. You can buy it on Amazon however I have also seen it at Trader Joes and shoprite here in NJ.

  7. Love this dish! I often use these flavors when poaching fish but love that you added noodles!!! Definitely making this!

  8. Hi Miryam,
    I’ve been looking at a few of your delicious recipes now and can’t wait to try some but I was wondering if you could please explain more about broccoli slaw to me? Is it just the way it is cut or is there more to it?
    Thanks for sharing your wonderful creations!!

    • Broccoli slaw is pretty much just shredded cabbage, carrots and other greens. I buy it at Trader Joes. If you can’t get it just shred your own raw cabbage, finely chopped is fine and shredded carrots I am sure you can find at any grocery store :-) Thanks for stopping by.

  9. Any substitute for red curry paste?

  10. This recipe is AMAZING! Added a few dashes of Chinese 5 spice and some red pepper flakes as well. Yummmm!

  11. what is the size of the can of coconut cream?

  12. I made these tonight with whole wheat udon noodles and added chicken and broccoli. They were delicious! My oldest doesn’t love coconut so I’m going to replace with broth next time. Two thumbs up!

  13. Is this dish suitable for freezing?

  14. This is my kind of noodle dish!

  15. Loving all the nuttiness in this dish! Can’t wait to give it a try :)

  16. I’m craving peanut noodles all of a sudden… it’s been way too long since I’ve made them!

  17. Peanut noodles are one of my favorite dinners! In fact, we’re having them tonight. I love the addition of red curry paste – will have to try this!

  18. I love peanut sauce, peanut butter is so good in savory dishes!

  19. These noodles look wicked good! Love that creamy peanut butter sauce.

  20. This looks so tasty!! Do you think I could substitute the wheat noodles for rice noodles? Thanks!

  21. Unfortunately I found this sauce to have almost no flavour??  The curry barely showed through and it was like eating peanut butter on noodles. 

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