nutter butter cheesecake recipe

Written ByJenny Smyth Posted on
nutter butter cheesecake recipe
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The Best nutter butter cheesecake recipe

I’m so excited to share with you my favorite Nutter Butter cheesecake recipe. This dessert is a game-changer for anyone who loves the combination of peanut butter and chocolate. As a busy mom, I’m always looking for recipes that are easy to make and can be enjoyed by both kids and adults.

This cheesecake fits the bill perfectly. I first discovered Nutter Butter cheesecakes at a family gathering, where they were served as a dessert. The combination of the creamy cheesecake, crunchy Nutter Butter cookies, and sweet chocolate sauce was love at first bite.

I knew right then that I had to recreate this recipe at home. After some experimentation, I came up with a version that’s just as delicious as the original. My kids love helping me make it, and it’s become a staple at our family gatherings.

Plus, it’s surprisingly easy to make, even for a beginner baker like me! The best part is that it’s perfect for any occasion – whether you’re celebrating a special event or just need a sweet treat to brighten up your day. And let’s not forget about the health benefits of using Greek yogurt and cream cheese in place of traditional cream cheese.

It’s a win-win all around! So if you’re looking for a show-stopping dessert that’s sure to impress your friends and family, look no further than this Nutter Butter cheesecake recipe.

Nutter Butter Cheesecake

Nutter Butter Cheesecake

4.8 from 1129 votes

A creamy, no-bake cheesecake with a crunchy Nutter Butter cookie crust and a rich peanut butter filling. Topped with crushed cookies and a drizzle of chocolate, this dessert is a peanut butter lover’s dream.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins (includes chilling)
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

24 Nutter Butter cookies
5 tablespoons unsalted butter, melted

For the Filling

16 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Topping

1/2 cup crushed Nutter Butter cookies
1/4 cup chocolate syrup

👨‍🍳Directions

1Place the 24 Nutter Butter cookies in a food processor and pulse until they form fine crumbs.
2Transfer the crumbs to a medium bowl, pour in the melted butter, and stir with a fork until all crumbs are evenly moistened.
3Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
4Place the pan in the refrigerator to set while you prepare the filling, at least 10 minutes.
5In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
6Add the peanut butter, powdered sugar, and vanilla extract, and beat until fully combined and creamy, scraping down the sides as needed.
7In a separate bowl, whip the heavy cream on high speed until stiff peaks form, about 2 to 3 minutes.
8Gently fold the whipped cream into the peanut butter mixture using a rubber spatula until no white streaks remain.
9Pour the filling over the chilled crust and spread it evenly with the spatula.
10Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
11Before serving, sprinkle the crushed Nutter Butter cookies over the top and drizzle with chocolate syrup.
12Slice with a sharp knife, wiping it clean between cuts for neat pieces.

🔧Equipment

9-inch springform pan
Food processor or zip-top bag and rolling pin
Electric mixer
Medium bowl
Rubber spatula

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 34g💛Saturated Fat: 14g❤️Cholesterol: 65mg🧂Sodium: 340mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 11g

📝Notes

For a firmer texture, chill the cheesecake overnight. You can substitute reduced-fat cream cheese, but the filling may be slightly less creamy.

Watch Video Of How Nutter Butter Cheesecake Works

This Nutter Butter cheesecake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or simply want a delicious dessert to satisfy your cravings. The best part is that it’s incredibly easy to make and requires minimal ingredients.

Simply store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. When you’re ready to serve, thaw overnight in the fridge or reheat individual slices in the microwave for 15-20 seconds each.

❓ Frequently Asked Questions About Nutter Butter Cheesecake

Q: What is Nutter Butter?

Nutter Butter is a popular American sandwich cookie consisting of two peanut butter-filled wafers separated by a layer of peanut butter filling.

Q: Can I use regular peanut butter instead of peanut butter spread?

No, using regular peanut butter will give the cheesecake an unpleasantly grainy texture and overpowering flavor.

Q: How do I prevent the cheesecake from cracking?

To prevent cracking, make sure your water bath is at room temperature before baking the cheesecake.

Q: Can I use a different type of nut butter instead of peanut butter?

While you can experiment with other nut butters like almond or cashew butter, keep in mind that the flavor and texture may vary significantly.

Q: How long does the cheesecake take to set in the fridge?

The cheesecake should be refrigerated for at least 4 hours or overnight to allow it to set properly.

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