Cheesecake is kind of a magical food. It’s hard to not love a good cheesecake. It’s sweet and tangy and rich and creamy all at the same time; it’s pretty much the perfect dessert.
I don’t think I’ve ever had Chubby Hubby ice cream(Phish Food is by far my favorite Ben & Jerry’s flavor), but anything with peanut butter, pretzels, and chocolate has to be good. And that’s exactly what this cheesecake is: A slightly salty pretzel crust with a rich peanut butter cheesecake filling and a sweet chocolate ganache. Ben and Jerry would definitely be proud.
The best thing about this recipe is that it’s no-bake(because, really, who wants to bake at all mid-Summer?). Because of that, the filling isn’t as light and airy as a cheesecake with eggs would be. You could use full-fat cream cheese in this recipe but it gets more than enough richness from the peanut butter.
Chubby Hubby Cheesecake
Prep time: 20 minutes
Cook time: 0 minutes
For the crust:
- 6oz pretzels(about 2 cups)*
- 1 stick butter, melted
- 6 Tablespoons powdered sugar
- 1/4 cup liquid sweetener(agave, maple syrup, or corn syrup)
- 1-3 Tablespoons water
For the filling:
- 2 8oz blocks Neufchatel or low-fat cream cheese, room temperature
- 1 cup no-stir peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the ganache:
- 1/2 cup chocolate chips
- 2 Tablespoons cream or milk
- 1 Tablespoon liquid sweetener(agave, maple syrup, or corn syrup)
*To make this cheesecake gluten-free, use gluten-free pretzels. I like Snyder’s of Hanover’s pretzel sticks.
- Pulse the pretzels in a food processor until the crumbs form a coarse flour.
- Add in the melted butter, powdered sugar, and sweetener and mix.
- Slowly add in water until the dough starts to stick to itself. You may not need any water or you may need up to a few tablespoons.
- Press the pretzel dough into the bottom of a cake pan firmly and work it into an even layer.
- In a separate bowl, mix together all of the filling ingredients on high until the filling is uniform in color and texture.
- Pour the filling on top of the pretzel crust and spread it out in an even layer. Put the cheesecake in the refrigerator until the center sets.
- While the cheesecake is chilling, melt the chocolate for the ganache in a microwave or over a double boiler.
- Whisk in the cream and sweetener.
- Let the ganache cool slightly until it’s about the same consistency as a buttercream frosting. Scoop the chocolate into a frosting bag or Ziploc bag with a corner cut out and drizzle it on top of the chilled cheesecake.
- Store in a refrigerator. Let the cheesecake sit at room temperature for about 30 minutes before serving.
Next time I make this I might double the filling so that it’d be about as thick as the Cheesecake Factory cheesecakes that have about enough calories to feed a small family for a week. Gluten-free or not, everyone deserves that in their life from time to time.