Ingredients
Scale
- 8 oz Cream cheese (full fat, softened to room temperature)
- 1 cup Creamy peanut butter (standard commercial brand works best)
- 8 oz Whipped topping (thawed) or 1 cup Powdered sugar (depending on desired fluffiness)
- Optional: Pre-made graham cracker or chocolate cookie crust
Instructions
- Place the softened cream cheese and the creamy peanut butter into a large mixing bowl. Ensure the cream cheese is truly at room temperature to avoid lumps in your final cheesecake. Use a hand mixer or a stand mixer to beat these two ingredients together on medium speed. Continue mixing until the color is uniform and the texture is completely smooth and airy.
- Add the thawed whipped topping to the peanut butter mixture. Switch to a rubber spatula and gently fold the whipped topping into the base. Do not use the electric mixer for this step, as you want to keep the air in the mixture to ensure a light, mousse-like consistency. Keep folding until no white streaks remain and the filling is light and voluminous.
- Spoon the mixture into a pre-made crust or individual serving glasses. Use the back of a spoon or an offset spatula to smooth the top. Place the cheesecake in the refrigerator for at least 4 hours, though overnight is better for the best slicing consistency. If you are in a rush, place it in the freezer for 1 hour to set quickly before serving.
- Cook Time: 15 minutes