The BEST peanut butter cake recipe is an unbaked peanut butter cup cake. This easy peanut butter cheesecake is filled with peanut butter cups with a peanut butter cake crust.
INGREDIENTS
1 Nutter Butter Crust Oreo Crust, or Graham Cracker Crust
8 ounces cream cheese at room temperature
1/4 cup granulated sugar
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
8 ounces of whipped topping or 3 cups of fresh whipped cream
2 cups of peanut butter, cut into pieces.
Optional hot chocolate ice cream topping
INSTRUCTIONS
Beat the cream cheese until smooth using a hand blender. Mix the granulated sugar and the peanut butter, then mix the vanilla, beating until it is soft and there are no lumps. Fold in the whipped topping, then add 1 1/2 cups of chopped peanut butter.
Place the filling in the prepared pie crust. Sprinkle with remaining cups of chopped peanut butter and sprinkle with hot chocolate ice cream topping. Chill at least 4 hours before cutting and serving.
The cake will last up to 3 days in the refrigerator or can be frozen for up to a month.