No-Bake Peanut Chocolate Cheesecake

  • Difficulty: Difficult
  • 4 hours and 45 minutes
  • 8 servings

Is there really anyone here who doesn’t like chocolate? We thought so. Then let’s bring the creaminess and crunchiness back together with this no-bake peanut and chocolate cheesecake. Add cornflakes to the base mixture and crushed peanuts (you can crumble these, too, if you want) into the filling for a crunchier experience. Let the creaminess do its thing with cream cheese, heavy cream, and melted chocolate.

Ingredients Needed for No-Bake Peanut Chocolate Cheesecake


For the base:

10 ounces of cornflakes
⅓ cup melted butter
⅓ cup cocoa powder

For the filling:

1 cup peanuts
½ cup heavy cream
1 cup cream cheese
1 teaspoon vanilla extract
⅓ cup sugar

For the topping:

7 ounces of chocolate (2 bars)
1 tablespoon heavy cream
chocolate truffle for garnishing

How to Cook No-Bake Peanut Chocolate Cheesecake

  1. For the base:

    Add the cornflakes to the blender and crush them.

  2. Transfer them to a bowl and add the melted butter. Mix until even using a spatula. Add the cocoa powder and mix more.
  3. Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using your hands. Refrigerate for 30 minutes.
  4. For the filling:

    Add the peanuts to the blender and crush them.

  5. Also, add the heavy cream, cream cheese, vanilla extract, and sugar. Blend more until smooth.
  6. Pour the mixture into the springform pan over the cornflake mixture layer. Refrigerate for 2 hours.
  7. For the topping:

    Fill a medium cooking pot halfway with water and heat it over medium heat. Add a heat-proof bowl on top of it and add the chocolate to it. Cook and continuously stir using a spatula until the chocolate melts.

  8. Add the heavy cream and mix more until even. Layer the melted chocolate on top of the other two layers. Spread it evenly.
  9. Garnish with chocolate truffles, let it cool, then refrigerate for 2 hours.

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