Creamy Peanut Butter Cheesecake ( No Bake)

 Creamy Peanut Butter Cheesecake ( No Bake)

Ingredients

FOR THE CRUST:

1 sleeve of Graham crackers – crushed

1 Tablespoon of sugar

4 Tablespoons of butter – melted

FOR THE CHEESECAKE:

3 – 8-ounce packages of cream cheese – softened

1 cup of sugar

1 /2 cup of Greek Yogurt

1 teaspoon of vanilla

1 cup of Peanut Butter

1 cup of powdered sugar

1/2 cup of mini chocolate chips

TO TOP:

1 can of cream cheese frosting

Peanut Buttercups – cut in half, and set in frosting

Instructions

Line the bottom of 6 inch Spring-form pan with Parchment paper, and set aside. 

Place the Graham crackers in a food processor, and pulse until they’re crushed into crumbs, add the sugar and pulse to blend.  Place the butter in a microwave-safe bowl, and melt in the microwave. 

Pour the Graham cracker crumbs into the bowl with the melted butter, and stir well to coat the graham cracker crumbs. 

Place the Graham cracker crumbs in the Spring-form pan, on top of the Parchment paper, and press the crumbs with the bottom of a glass, evenly into the bottom of the pan. 

Place the pan in the freezer.

In the mixing bowl of a stand mixer, place the softened cream cheese, and the sugar. 

Blend on low until the cream cheese begins to soften, and blends smoothly with the sugar.  Scrape down the side of the mixing bowl, and blend again, on medium-high, until smooth and creamy. 

Add the Greek Yogurt, and Vanilla, and blend smooth.  Add the peanut butter, and powdered sugar and blend on low until mixed. 

Scrape down the sides of the mixing bowl, and blend on high until the mixture is smooth and creamy.  Remove the mixing bowl from the mixer, and gently fold in the mini chocolate chips. 

Remove the Pan from the Freezer, and pour the Peanut Butter Cheesecake into the Spring-form pan. 

Smooth the top of the cheesecake with the back of a spoon, or spatula, and place the pan back in the freezer, overnight, to allow the cheesecake time to set.

About 30 minutes before you’re ready to serve the Cheesecake, place the large fluted pastry tip in the pastry bag, and fill the pastry bag with the cream cheese frosting. 

Remove the cheesecake from the freezer, and run a sharp knife around the sides of the cheesecake, between the cheesecake and the Spring-form.  Remove the Spring-form, and pipe large dollops of frosting all around the edge of the cheesecake. 

Cut regular size Peanut Butter cups in half, and place them in the frosting, between the dollops. 

Return the Cheesecake to the freezer until time to serve. 

When ready to serve, cut into 2-inch pieces, and serve at once.  Enjoy! Serves 6 – 8, depending on the serving size