If you have a soft spot for rich, creamy desserts that blend nutty goodness with a hint of coffee, then you are going to fall head over heels for this Peanut Butter Cheesecake with Mocha Ganache. It’s the kind of cheesecake that feels indulgent but is surprisingly balanced, thanks to the combination of cream cheese and tangy Greek yogurt, a touch of natural sweetness, and that irresistible mocha ganache topping that brings a beautiful, glossy finish. Whether you’re serving it for a special celebration or just treating yourself, this Peanut Butter Cheesecake with Mocha Ganache is the ultimate crowd-pleaser that’s both comforting and elegant.

Ingredients You’ll Need

The image shows several small white bowls and dishes arranged on a white marbled surface, each holding different ingredients. Starting from the top left is a white bowl filled with whole chocolate sandwich cookies, beside it on the right is a small white bowl with granulated sugar. Below the sugar is another small white speckled dish with chunks of butter. To the left of the butter dish is a white bowl filled with smooth white cream. Below the cream is a white bowl with two raw eggs and next to it are broken eggshell halves. At the center bottom is a white speckled bowl holding two blocks of cream cheese. Between the cream and cream cheese is a small white bowl filled with a light brown, creamy peanut butter mixture with a silver spoon. To its right is a tiny glass bowl with a dark brown liquid, likely vanilla extract. Scattered cookie crumbs lie near the top of the frame. The setup is bright and clean, with clear focus on each ingredient. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavors and textures. From the crunchy chocolate cookie crust to the smooth, creamy filling, and finally the glossy mocha ganache, these simple components come together for something truly special.

Chocolate sandwich cookies: These form the base of the crust, offering a deep chocolate flavor and crunch.
Butter, melted: Binds the cookie crumbs together to form a firm crust that holds up perfectly.
Cream cheese, softened: The star of the filling, bringing richness and creaminess with a velvety texture.
All-natural creamy peanut butter: Adds a nutty depth and luscious flavor that pairs wonderfully with chocolate.
Granulated sugar or sweetener of choice: Sweetens the filling just enough without overpowering.
Vanilla extract: Enhances the overall flavor with warm, aromatic notes.
Greek yogurt, room temperature: Keeps the cheesecake tangy and light while improving texture and moisture.
Large eggs, room temperature: Helps the filling set and gives it structure.
Full-fat coconut milk or heavy cream: Essential for a rich and silky mocha ganache.
Quality dark chocolate chips: The foundation of the ganache, providing a bittersweet balance to the peanut butter.
Instant espresso powder (optional): Adds a depth of coffee flavor that complements the chocolate perfectly.
Chopped peanuts: A crunchy garnish that adds texture and a visual pop.

How to Make Peanut Butter Cheesecake with Mocha Ganache

Step 1: Preparing the Crust

Start by preheating your oven to 325ºF and lining a 9-inch springform pan with parchment paper at the bottom. Crush the chocolate sandwich cookies into fine crumbs using a food processor – this makes the crust extra even and crumbly. Then mix in the melted butter until the crumbs hold together like damp sand. Press this mixture firmly into the pan’s base with the back of a measuring cup and bake for 10 minutes. This pre-bake step sets the crust, preventing sogginess once the filling is poured in.

Step 2: Making the Filling

In an electric mixer fitted with the paddle attachment, beat the softened cream cheese and peanut butter together until thick, smooth, and fluffy – this usually takes about a minute. Then add sugar and vanilla extract, mixing just until smooth. Lower the speed and add the Greek yogurt and eggs one at a time, gently folding everything together until the batter is beautifully smooth and creamy. The yogurt adds a subtle tang and lightness that perfectly balances the richness of peanut butter and cream cheese.

Step 3: Baking the Cheesecake

Pour the luscious filling into your prepared crust, smoothing the top gently. Bake at 325ºF for 45 to 50 minutes, or until the center is just set but still slightly jiggly—this ensures a silky texture after chilling. For an extra smooth finish without cracks, you can place the springform pan in a water bath while baking. Once done, turn off the oven and leave the cheesecake inside with the door ajar for about 20 minutes to gradually cool, preventing sudden temperature shocks. Then transfer to the fridge and chill for at least 4 hours, allowing it to firm up completely.

Step 4: Preparing the Mocha Ganache

While the cheesecake chills, it’s time to create the mocha ganache that makes this cake seriously unforgettable. Warm the coconut milk (or heavy cream) in a small saucepan over low heat and add the dark chocolate chips, stirring constantly until silky and smooth. Stir in the instant espresso powder for a subtle coffee kick, or omit if you prefer no coffee flavor. Let the ganache cool and thicken a bit before pouring it evenly over the chilled cheesecake. Smooth it out to create a glossy top layer and then refrigerate again until set.

How to Serve Peanut Butter Cheesecake with Mocha Ganache

A single slice of a three-layer dessert is placed on a white plate with ridged edges on a white marbled surface. The bottom layer is dark brown, crumbly, and dense like a cookie crust. The middle layer is light beige, smooth and creamy like a peanut butter filling. The top layer is glossy, dark brown chocolate ganache evenly spread over the cream layer. On top of the chocolate, there are several light brown chopped nuts scattered in the center. A white and gold fork lies next to the slice on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The best way to elevate your Peanut Butter Cheesecake with Mocha Ganache presentation is with a sprinkle of crunchy chopped peanuts on top. Not only do they add texture contrast, but they also highlight the peanut butter flavor. You could also consider a light dusting of cocoa powder or chocolate shavings for an added touch of elegance.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries or strawberries, whose tartness cuts through the richness. A dollop of whipped cream or even a small scoop of vanilla bean ice cream makes for an irresistible accompaniment that brightens every bite.

Creative Ways to Present

For a fun twist, serve the cheesecake in individual glasses or jars, layering crust pieces, filling, and ganache to create mini parfaits. Alternatively, drizzle some caramel sauce over the ganache for a decadent finishing touch that will wow your guests visually and in flavor.

Make Ahead and Storage

Storing Leftovers

Once your Peanut Butter Cheesecake with Mocha Ganache is made, store any leftovers tightly covered in the refrigerator for up to 4 days. This helps keep the ganache glossy and the filling perfectly creamy without absorbing fridge odors.

Freezing

To keep this cheesecake fresh even longer, you can freeze it. Wrap it well in plastic wrap and then aluminum foil, or use an airtight container. When you’re ready to enjoy, thaw it overnight in the fridge to maintain the creamy texture and keep the ganache intact.

Reheating

This cheesecake is best served cold, so reheating is not recommended. If you want to soften the ganache slightly, leave it at room temperature for 15 to 20 minutes before slicing and serving.

FAQs

Can I use a different nut butter instead of peanut butter?

Absolutely! Almond or cashew butter can be great substitutes and will give the cheesecake a unique twist while maintaining that creamy, nutty character.

Is Greek yogurt necessary for the filling?

Greek yogurt adds tanginess and lightness while cutting some of the richness. If you prefer, you can swap it with regular yogurt or sour cream, but the texture and flavor might vary slightly.

How do I avoid cracks on my cheesecake?

Gentle baking helps a lot—baking in a water bath and allowing gradual cooling inside the turned-off oven prevents cracks. Also, don’t overmix the batter or overbake it.

Can I make this cheesecake gluten-free?

Yes! Simply use gluten-free chocolate sandwich cookies for the crust. The rest of the recipe is naturally gluten-free.

What if I don’t want coffee flavor in the ganache?

You can omit the instant espresso powder without any issues. The ganache will still be rich and chocolatey, just without the coffee note.

Final Thoughts

If you’re looking for a dessert that blends creamy, nutty, and chocolaty flavors with an elegant mocha twist, this Peanut Butter Cheesecake with Mocha Ganache is an absolute must-make. It’s approachable, delicious, and sure to become one of your all-time favorites to share with friends and family. Trust me, every bite feels like a warm hug wrapped in decadence—so go ahead and treat yourself to this unforgettable cheesecake experience!