**No-Bake Peanut Butter Cheesecake Recipe**

Well, I like using this because then my hands are free to do other things. Half a cup of powdered sugar so it's not overly sweet because we've got all that cookie sweetness going on. I'm just going to turn this on plus we're going to add a little bit of whipped cream to it and just kind of scrape that peanut butter in there.

And I'm going to let this go and chop up some cookies for my filling so we're not using just one Girl Scout cookie in this recipe. We are using two, I've got the Tagalongs which are the peanut butter cookies with the little cookie in there. The layer of peanut butter and then dipped in chocolate because I like chocolate with my peanut butter.

So, I'm going to take just the whole package chop these up part of them are going to be for our garnish and part of them are getting mixed in to our filling so just give them a rough chop through here. They don't need to be perfect, you can also if you like this to be really fine, you could do it in a food processor but I like having the extra texture of the cookie when I'm eating the cheesecake.

So then go the opposite direction with your knife let's run it right through if you're a perfectionist you can absolutely go buy Cookie by Cookie if you want it to look perfect and get them all the same size but it's fine to be a little rough. Okay, this looks good and this is coming together nicely just go through with a spatula and give it a little push down around the edges so that it gets nice and even.

And then turn it back on and I'm going to get out the crust while that goes. So, this crust looks great and the filling is looking good let's mix in our whipped topping now. Now, a traditional cheesecake would have eggs in it and you'd have to put it in the oven and bake it and we're not doing that because this is no-bake so there's no eggs in this cheesecake recipe.

And I'm just gonna get every little last bit off of here and any of it stays since there's no eggs in it, it's the cook's fault with that little extra cookie later. Pull this right off and the same Bowl you just add a tub of which topping and we're going to fold that in two our cream cheese mixture.

This is going to be nice and light and Airy and once you learn this recipe the base of the cream cheese and the whipped topping you can really play around with the flavors. You could use chocolate hazelnut spread in this if you wanted to mix it up I had a pistachio butter the other day that was delicious, that would be really good.

So, you just want to really get this mixed and not too aggressive with it because you want to keep that nice light airiness of the whipped topping. And now, I'm going to take about let's say about three quarters of our cookies and put those right in there as well. And I'm going to save the rest for garnish.

So, we're going to use great texture in your cheesecake because of those cookie bits in there. And then into your crust, this looks great it smells so good. I hope your kitchen smells as good as mine is right now with all that peanut butter and just use a spatula to push this down and smooth it out. It's okay if it doesn't look perfect because we're going to top it with more cookie pieces.

So, let's take our little cookie bits and put them over the top so it gets all nice and covered with that chocolate peanut butter flavor. And it goes into the refrigerator, it needs about six hours to set up in the fridge. The beautiful big reveal taking it out of the springform pan, delicious isn't she beautiful.

Okay, let's cut into it I like to have some hot water to run my knife through make it easier to cut. First Slice is always the hardest here we go, to eat this and then run a spatula under it. Beautiful so there is our cheesecake, I'm going to take the rest of it and put it onto a cake stand.

Now's the best part, time to eat it haha okay let's dive into this cheesecake um it's so creamy rich and delicious I love the texture the cookies in there and that cozy Crush it's so peanut buttery this is delicious. I hope that you enjoy this as much as I do my no-bake peanut butter cheesecake.

**Tips and Variations**

If you want to make this recipe your own, here are some tips and variations to try:

* Use different kinds of cookies for the filling, like chocolate chip or oatmeal raisin.

* Add a teaspoon of vanilla extract to the cream cheese mixture for extra flavor.

* Use a flavored whipped topping, like strawberry or caramel, for a different twist.

* If you want a stronger peanut butter flavor, use more peanut butter in the recipe or add some peanut butter chips to the filling.

* Experiment with different types of milk, like almond or soy milk, for a dairy-free version.

**Conclusion**

This no-bake peanut butter cheesecake is a delicious and easy dessert that's perfect for hot summer days. With just a few ingredients and some simple mixing, you can create a creamy and rich dessert that's sure to impress your friends and family. So go ahead, give it a try, and enjoy the creamy goodness of this no-bake peanut butter cheesecake!

"WEBVTTKind: captionsLanguage: enhi I'm Katie Lee from the set of the kitchen today we are making a creamy and delicious no-bake peanut butter cheesecake using a very special ingredient Girl Scout cookies let's get started okay I love this and we're going to start off with the crust so we need a cup of finely crushed do-sidos these are peanut butter sandwich cookies so it takes just about two sleeves of these cookies let's get those all in there and they just go into a food processor if you don't have one of these you can put them in a resealable bag and just crush them up take the sandwich cookies apart and take the peanut butter out that peanut butter is actually going to help hold together the crust and you just want to get it nice and fine so this is like if you were making a cheesecake with graham crackers but we're using cookies instead I was in the Girl Scouts I was a brownie and I loved selling my cookies that was my favorite part of the entire Girl Scout process and my dad took me to work with him and I went around and had all of his co-workers help me out well this one just didn't want to crush up so I'm gonna put over there save it for later so we are using a 10 inch springform pan a springform pan is important for a cheesecake because it lets you have that wonderful wow moment where you can take off the the spring form and the cheesecake is left there and it looks so pretty then and it makes it a lot easier so just gonna shake it out in your pan and then I like to use a metal mixing cup to push it down and form the crust and because of the peanut butter in there it's going to stick together whereas if you were making a graham cracker crust you'd add melted butter and that would help it stick together the peanut butter is acting the same and it's okay if it looks a little bit crumbly or a little Sandy and you think oh maybe that's going to get into my cheesecake it's all right because the cheesecake filling will help press it down but look at that it looks great and the metal mixing cup really helps get it nice and even I'm going to put this into the freezer to help it set up foreign and now let's make our filling into my electric mixer Bowl I've got two eight ounce packages of room temperature cream cheese you can let it sit out for about an hour and that will be enough to get it nice and soft and if you're using an electric mixer it's really a lot easier to get it to mix up and I've got a cup of creamy peanut butter you could use chunky if that's what you prefer I like creamy for this I like that nice smooth texture to go with it if you don't have one of these stand mixers you can use your handheld mixer as well I like using this because then my hands are free to do other things half a cup of powdered sugar so it's not overly sweet because we've got all that cookie sweetness going on I'm just going to turn this on plus we're going to add a little bit of whipped cream to it and just kind of scrape that peanut butter in there and I'm going to let this go and chop up some cookies for my filling so we're not using just one Girl Scout cookie in this recipe we are using two I've got the Tagalongs which are the peanut butter cookies with the little cookie in there the layer of peanut butter and then dipped in chocolate because I like chocolate with my peanut butter so I'm going to take just the whole package chop these up part of them are going to be for our garnish and part of them are getting mixed in to our filling so just give them a rough chop through here they don't need to be perfect you can also if you like this to be really fine you could do it in a food processor but I like having the extra texture of the cookie when I'm eating the cheesecake so then go the opposite direction with your knife let's run it right through if you're a perfectionist you can absolutely go buy Cookie by Cookie if you want it to look perfect and get them all the same size but it's fine to be a little rough okay this looks good and this is coming together nicely just go through with a spatula and give it a little push down around the edges so that it gets nice and even and then turn it back on and I'm going to get out the crust while that goes so this crust looks great and the filling is looking good let's mix in our whipped topping now now a traditional cheesecake would have eggs in it and you'd have to put it in the oven and bake it and we're not doing that because this is no bake so there's no eggs in this cheesecake recipe and I'm just gonna get every little last bit off of here and any of it stays since there's no eggs in it it's the cooks have it with that little extra cookie later and pull this right off and the same Bowl you just add a tub of which topping and we're going to fold that in two our cream cheese mixture and this is going to be nice and light and Airy and once you learn this recipe the base of the cream cheese and the whipped topping you can really play around with the flavors you could use chocolate hazelnut spread in this if you wanted to mix it up I had a pistachio butter the other day that was delicious that would be really good so you can kind of make it your own customize it and use different kinds of cookies so you just want to really get this mixed and not too aggressive with it because you want to keep that nice light airiness of the whipped topping and now I'm going to take about let's say about three quarters of our cookies and put those right in there as well and I'm going to save the rest for garnish and then continue to fold so there's going to be great texture in your cheesecake because of those cookie bits in there and then into your crust this looks great it smells so good I hope your kitchen smells as good as mine is right now with all that peanut butter and just use a spatula to push this down and smooth it out and it's okay if it doesn't look perfect because we're going to top it with more cookie pieces so it'll be garnished beautifully I actually made this cheesecake for my husband and he took it to work with him and put it in the break room and he said people were coming out with pieces of it going what is this cheesecake it is amazing and look how easy it is took us no time to make it okay so let's take our little cookie bits and put them over the top so it gets all nice and covered with that chocolate peanut butter flavor and it goes into the refrigerator it needs about six hours to set up in the fridge the beautiful big reveal taking it out of the springform pan delicious isn't she beautiful okay let's cut into it I like to have some hot water to run my knife through make it easier to cut First Slice is always the hardest here we go to eat this and then run a spatula under it beautiful so there is our cheesecake I'm going to take the rest of it and put it onto a cake stand now's the best part time to eat it haha okay let's dive into this cheesecake um it's so creamy rich and delicious I love the texture the cookies in there and that cozy Crush it's so peanut buttery this is delicious I hope that you enjoy this as much as I do my no-bake peanut butter cheesecake thanks for baking with me enjoyhi I'm Katie Lee from the set of the kitchen today we are making a creamy and delicious no-bake peanut butter cheesecake using a very special ingredient Girl Scout cookies let's get started okay I love this and we're going to start off with the crust so we need a cup of finely crushed do-sidos these are peanut butter sandwich cookies so it takes just about two sleeves of these cookies let's get those all in there and they just go into a food processor if you don't have one of these you can put them in a resealable bag and just crush them up take the sandwich cookies apart and take the peanut butter out that peanut butter is actually going to help hold together the crust and you just want to get it nice and fine so this is like if you were making a cheesecake with graham crackers but we're using cookies instead I was in the Girl Scouts I was a brownie and I loved selling my cookies that was my favorite part of the entire Girl Scout process and my dad took me to work with him and I went around and had all of his co-workers help me out well this one just didn't want to crush up so I'm gonna put over there save it for later so we are using a 10 inch springform pan a springform pan is important for a cheesecake because it lets you have that wonderful wow moment where you can take off the the spring form and the cheesecake is left there and it looks so pretty then and it makes it a lot easier so just gonna shake it out in your pan and then I like to use a metal mixing cup to push it down and form the crust and because of the peanut butter in there it's going to stick together whereas if you were making a graham cracker crust you'd add melted butter and that would help it stick together the peanut butter is acting the same and it's okay if it looks a little bit crumbly or a little Sandy and you think oh maybe that's going to get into my cheesecake it's all right because the cheesecake filling will help press it down but look at that it looks great and the metal mixing cup really helps get it nice and even I'm going to put this into the freezer to help it set up foreign and now let's make our filling into my electric mixer Bowl I've got two eight ounce packages of room temperature cream cheese you can let it sit out for about an hour and that will be enough to get it nice and soft and if you're using an electric mixer it's really a lot easier to get it to mix up and I've got a cup of creamy peanut butter you could use chunky if that's what you prefer I like creamy for this I like that nice smooth texture to go with it if you don't have one of these stand mixers you can use your handheld mixer as well I like using this because then my hands are free to do other things half a cup of powdered sugar so it's not overly sweet because we've got all that cookie sweetness going on I'm just going to turn this on plus we're going to add a little bit of whipped cream to it and just kind of scrape that peanut butter in there and I'm going to let this go and chop up some cookies for my filling so we're not using just one Girl Scout cookie in this recipe we are using two I've got the Tagalongs which are the peanut butter cookies with the little cookie in there the layer of peanut butter and then dipped in chocolate because I like chocolate with my peanut butter so I'm going to take just the whole package chop these up part of them are going to be for our garnish and part of them are getting mixed in to our filling so just give them a rough chop through here they don't need to be perfect you can also if you like this to be really fine you could do it in a food processor but I like having the extra texture of the cookie when I'm eating the cheesecake so then go the opposite direction with your knife let's run it right through if you're a perfectionist you can absolutely go buy Cookie by Cookie if you want it to look perfect and get them all the same size but it's fine to be a little rough okay this looks good and this is coming together nicely just go through with a spatula and give it a little push down around the edges so that it gets nice and even and then turn it back on and I'm going to get out the crust while that goes so this crust looks great and the filling is looking good let's mix in our whipped topping now now a traditional cheesecake would have eggs in it and you'd have to put it in the oven and bake it and we're not doing that because this is no bake so there's no eggs in this cheesecake recipe and I'm just gonna get every little last bit off of here and any of it stays since there's no eggs in it it's the cooks have it with that little extra cookie later and pull this right off and the same Bowl you just add a tub of which topping and we're going to fold that in two our cream cheese mixture and this is going to be nice and light and Airy and once you learn this recipe the base of the cream cheese and the whipped topping you can really play around with the flavors you could use chocolate hazelnut spread in this if you wanted to mix it up I had a pistachio butter the other day that was delicious that would be really good so you can kind of make it your own customize it and use different kinds of cookies so you just want to really get this mixed and not too aggressive with it because you want to keep that nice light airiness of the whipped topping and now I'm going to take about let's say about three quarters of our cookies and put those right in there as well and I'm going to save the rest for garnish and then continue to fold so there's going to be great texture in your cheesecake because of those cookie bits in there and then into your crust this looks great it smells so good I hope your kitchen smells as good as mine is right now with all that peanut butter and just use a spatula to push this down and smooth it out and it's okay if it doesn't look perfect because we're going to top it with more cookie pieces so it'll be garnished beautifully I actually made this cheesecake for my husband and he took it to work with him and put it in the break room and he said people were coming out with pieces of it going what is this cheesecake it is amazing and look how easy it is took us no time to make it okay so let's take our little cookie bits and put them over the top so it gets all nice and covered with that chocolate peanut butter flavor and it goes into the refrigerator it needs about six hours to set up in the fridge the beautiful big reveal taking it out of the springform pan delicious isn't she beautiful okay let's cut into it I like to have some hot water to run my knife through make it easier to cut First Slice is always the hardest here we go to eat this and then run a spatula under it beautiful so there is our cheesecake I'm going to take the rest of it and put it onto a cake stand now's the best part time to eat it haha okay let's dive into this cheesecake um it's so creamy rich and delicious I love the texture the cookies in there and that cozy Crush it's so peanut buttery this is delicious I hope that you enjoy this as much as I do my no-bake peanut butter cheesecake thanks for baking with me enjoy\n"