Why Youβll Love This Recipe
- No Oven Needed: Perfect for warm days when you donβt want to turn on the oven.
- Rich & Creamy Texture: The combination of peanut butter and cream cheese makes for a luxurious dessert.
- Customizable Toppings: Add chocolate drizzle, crushed peanuts, or even caramel for extra flair.
- Make-Ahead Dessert: Prepare it in advance for a stress-free treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Filling:
- Creamy peanut butter
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy cream, whipped
Optional Toppings:
- Chocolate chips
- Peanut butter
- Crushed peanuts
Directions
Prepare the Crust
- In a medium bowl, mix the graham cracker crumbs and granulated sugar.
- Stir in melted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Place in the freezer for 15 minutes to set.
Make the Filling
- In a large bowl, beat together the softened cream cheese, peanut butter, and powdered sugar until smooth.
- Add the vanilla extract.
- Gently fold in the whipped cream, ensuring the mixture is light and fluffy.
Assemble the Cheesecake
- Pour the peanut butter filling onto the prepared crust.
- Smooth the top with a spatula and refrigerate for at least 4 hours or overnight to set fully.
Optional Toppings
- Melt chocolate chips and peanut butter in the microwave, stirring every 30 seconds until smooth.
- Drizzle over the chilled cheesecake and sprinkle with crushed peanuts.
Serve
- Once set, carefully remove the cheesecake from the springform pan.
- Slice and serve for a decadent peanut butter treat.
Servings and Timing
- Servings: 8β10 slices
- Prep Time: 20 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: About 4 hours 20 minutes
Variations
- Chocolate Lovers: Add a layer of melted chocolate to the crust before adding the filling.
- Nut-Free Option: Replace peanut butter with cookie butter or almond butter for a different flavor.
- Mini Cheesecakes: Divide the crust and filling into individual muffin cups for single servings.
- Extra Crunch: Mix crushed pretzels into the crust for a sweet and salty twist.
Storage/Reheating
- Refrigerator: Store the cheesecake in an airtight container for up to 5 days.
- Freezer: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: This cheesecake is best served cold, so no reheating is needed.
FAQs
How do I prevent the crust from crumbling?
Press the crust mixture firmly into the pan and chill it to set before adding the filling.
Can I use natural peanut butter?
Yes, but make sure itβs well-stirred and smooth to ensure proper consistency.
Can I substitute whipped topping for heavy cream?
Yes, whipped topping can be used, but it may result in a slightly sweeter taste.
Do I need a springform pan?
While a springform pan is ideal, you can use a regular pie dish, but it may be harder to remove the cheesecake cleanly.
Can I make this dairy-free?
Use dairy-free cream cheese, whipped topping, and plant-based butter for a dairy-free version.
What type of graham crackers should I use?
Regular or honey-flavored graham crackers work best. Avoid flavored varieties that may alter the taste.
How long does it take to set?
Refrigerate for at least 4 hours, but overnight is recommended for the best results.
Can I add fruit toppings?
Yes, fresh fruit like sliced bananas or strawberries pairs wonderfully with peanut butter.
Is this recipe gluten-free?
Use gluten-free graham crackers to make the recipe gluten-free.
Can I double the recipe?
Yes, simply double the ingredients and use a larger pan to accommodate.
Conclusion
This no-bake peanut butter cheesecake is an irresistible dessert that combines creamy, nutty flavors with a satisfying crunch from the graham cracker crust. Whether you enjoy it plain or with toppings, itβs a guaranteed hit for any occasion. Prepare it ahead of time and let the fridge do the workβdessert has never been easier!
No-Bake Peanut Butter Cheesecake
- Total Time: 4 hours 20 minutes
- Yield: 8β10 slices
- Diet: Vegetarian
Description
This no-bake peanut butter cheesecake is a creamy, indulgent dessert thatβs perfect for peanut butter lovers. With a buttery graham cracker crust, rich filling, and optional chocolate drizzle, itβs an easy, no-oven treat ideal for any occasion.
Ingredients
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Filling:
- Creamy peanut butter
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy cream, whipped
Optional Toppings:
- Chocolate chips
- Peanut butter
- Crushed peanuts
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs and sugar in a medium bowl.
- Stir in melted butter until combined.
- Press into the bottom of a 9-inch springform pan.
- Freeze for 15 minutes to set.
- Make the Filling:
- Beat cream cheese, peanut butter, and powdered sugar until smooth.
- Add vanilla extract and gently fold in whipped cream.
- Assemble the Cheesecake:
- Pour the filling onto the prepared crust.
- Smooth the top and refrigerate for at least 4 hours or overnight.
- Optional Toppings:
- Melt chocolate chips and peanut butter, stirring until smooth.
- Drizzle over chilled cheesecake and sprinkle with crushed peanuts.
- Serve:
- Remove from springform pan, slice, and serve.
Notes
- Use well-stirred natural peanut butter for a smoother filling.
- Ensure the crust is firmly pressed into the pan to avoid crumbling.
- Chill overnight for the best texture and flavor.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American