In a mixing bowl, beat whipping cream, gradually increasing speed. Once it is stiff and forming soft peaks, blend in powdered sugar, a half cup at a time.
Add peanut butter, blend. (Warning: do not taste...if you do, you may never get to the next step...there's not much better to me than peanut butter cream).
Add cream cheese.
Scoop batter into your crust, smooth, garnish and refrigerate 2 hours before serving. (Shown with chocolate shavings and roasted peanuts).
Remove the peanut butter pie from the fridge at least 30 minutes prior to serving, to take the chill off. When ready, simply garnish with a few chocolate shavings and roasted peanuts for extra crunch!
For extra clean slices, slice with a sharp knife dipped in warm water and wipe clean with paper towels after each cut.
To Store
Refrigerate - Refrigerate, covered up to 5 days.
Freeze - Double wrap the entire peanut butter cheesecake tightly in plastic wrap, place in a freezer safe plastic storage bag, seal tight, label and date. Store the no bake cheesecake in the freezer for up to 1 month. Simply remove from the freezer the day before serving and defrost in the fridge.