No Bake Peanut Cheesecakes (Printer-Friendly Version)
Creamy peanut butter cheesecakes with crunchy crust and marshmallow topping – all no bake!
# Required Ingredients:
→ Crust
01 -
1 1/2 cups Cap’n Crunch Peanut Butter Crunch cereal, finely crushed
02 -
5 tablespoons unsalted butter, melted
→ Filling
03 -
8 ounces cream cheese, softened
04 -
1/2 cup creamy peanut butter
05 -
1/2 cup powdered sugar
06 -
1/2 cup heavy cream
07 -
1 teaspoon pure vanilla extract
→ Topping
08 -
Marshmallow fluff, for garnish (or whipped cream or Cool Whip)
# Step-by-Step Instructions:
01 -
Pulse the cereal in a food processor until finely crushed. Add melted butter and pulse until the mixture holds together. Divide evenly into mini jars and press to form crusts. Chill while preparing filling.
02 -
Using a stand mixer fitted with paddle attachment, beat softened cream cheese and peanut butter until smooth, about 2 minutes. Add powdered sugar, heavy cream, and vanilla extract; continue beating until fully combined.
03 -
Divide filling evenly over chilled crusts in jars. Cover and refrigerate for at least 4 hours or overnight to set.
04 -
Top each cheesecake with a scoop of marshmallow fluff before serving.
# Handy Cooking Tips:
01 -
Softening cream cheese ensures a smooth, lump-free filling. Chill cheesecakes thoroughly for best texture.