No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust

This No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust is the perfect combination of sweet and salty! It’s loaded with Chubby Hubby flavors and is an easy no bake dessert for summer. Includes step by step recipe video

I know that that’s a lot of words right there. I just didn’t know which part I could leave out and be okay with it.

This no bake cheesecake is inspired by chubby hubby ice cream, but I didn’t want to just call it Chubby Hubby Cheesecake in case there are people who have no idea what that is. Essentially it’s the most incredible combination of chocolate, peanut butter, peanuts and pretzels.

Basically, all the good things.

So instead we have a No Bake Chocolate Peanut Butter Cheesecake with Pretzel Crust and I’m not going to apologize for a 9 word recipe title because I make the rules here.

I know you know I love a no bake cheesecake (this No Bake Lemon Cheesecake is a favorite, and this No Bake Cookie Dough Cheesecake and No Bake Brownie Batter Cheesecake are reader favorites!). This one is right there at the top.

A strange thing happened as I grew older and almost adult-like — I’ve been able to handle less sweetness in my desserts. I just need that something salty or citrusy or something to balance out all the sugar to really enjoy it. That’s where our pretzel crust comes in.

It adds the most incredible contrast to all of the chocolate and peanut butter — you could always use a no bake Oreo crust (like from this cheesecake) or graham crackers (from this cheesecake) if you need to, but I highly recommend giving it a try!

TIPS AND TRICKS FOR MAKING THIS NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE:

• I use gelatin in most of my no bake cheesecakes because it ensures that it will slice beautifully and not dissolve into a puddle on your plate. This is an optional step and the melted chocolate should be enough to keep it holding up, so if you don’t have gelatin or want to skip that step, go ahead! I haven’t tried it myself.
• For a gluten free cheesecake, buy certified gluten free pretzels and check all of your packaging.
• I know it sounds like a lot of butter for the crust, but the pretzels just seem to soak it right up! It’s actually double what I use in a graham cracker crust, so if you want to cut down, just use graham cracker crumbs instead and ½ cup butter.

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No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust

written by Ashley Fehr

5 from 1 vote

This No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust is the perfect combination of sweet and salty! It's loaded with Chubby Hubby flavors and is an easy no bake dessert for summer.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Cuisine American

Course Dessert

Servings 12 servings

Calories 626cal

Ingredients

Crust:

• ▢ 2 cups pretzel crumbs
• ▢ ¾ cup butter melted

Cheesecake:

• ▢ 150 grams chopped chocolate (a scant 1 cup)
• ▢ 1½ cups heavy whipping cream (divided)
• ▢ 3 packages cream cheese (250 grams or 8 oz each)
• ▢ 1 ¾ cups powdered icing sugar
• ▢ ¼ cup smooth peanut butter
• ▢ 1 teaspoon vanilla

Garnishes

• ▢ 2 tablespoons chopped chocolate
• ▢ 1 tablespoon cream
• ▢ chopped peanuts
• ▢ chopped pretzels
• ▢ homemade whipped cream

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Instructions

• For the crust, combine pretzel crumbs and melted butter (make sure they are pretty fine, or your crust won't hold together well) and press firmly into the bottom of a 9" Springform pan (I like to line the bottom of mine with parchment or wax paper for easy removal).
• In a medium bowl, combine chocolate and ½ cup cream. Melt in the microwave in 15-20 second intervals, stirring well each time. Be careful not to overcook! Set aside to cool slightly.
• In a large bowl, beat cream cheese until smooth. Add sugar, peanut butter, and vanilla until smooth and fluffy, about 2-3 minutes on high speed. Add melted chocolate and beat until combined.
• In a separate bowl, beat remaining 1 cup cream on high to stiff peaks. Add to cream cheese mixture and fold in with a spatula or beat in on low speed.
• Spread cream cheese mixture into the prepared crust and refrigerate at least 8 hours or overnight.
• To garnish, melt 2 tablespoons chocolate with 1 tablespoon cream in the microwave on high in 15-20 second intervals, stirring each time. Let cool to room temperature, then drizzle over the cheesecake.
• Sprinkle with chopped peanuts and pretzels as desired.
• Store leftovers in the refrigerator for 5-7 days or in the freezer for 2-3 months. Thaw in the fridge before serving or leave partially frozen for a cool summer treat!

Notes

Ingredients and Substitutions:

Pretzel crust: I chose pretzels because they are traditionally an addition in Chubby Hubby Ice Cream, but you can swap with graham crumbs or chocolate crumbs if desired. The amounts required are different: use 2 ½ cups crumbs to ½ cup butter. 

Chocolate: you can use milk chocolate, dark chocolate or even white chocolate in this cheesecake. 

Cream: the whipping cream cannot be substituted here because we need those stiff peaks to help our cheesecake slice well. 

 

Nutrition Information

Calories: 626cal | Carbohydrates: 43g | Protein: 8g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 474mg | Potassium: 216mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1552IU | Vitamin C: 0.5mg | Calcium: 87mg | Iron: 1mg

Keywords chocolate peanut butter cheesecake

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