No-Bake Peanut Butter Cheesecake

Why You’ll Love This Recipe

  • No Oven Needed: Perfect for warm days when you don’t 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

  1. In a medium bowl, mix the graham cracker crumbs and granulated sugar.
  2. Stir in melted butter until evenly combined.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Place in the freezer for 15 minutes to set.

Make the Filling

  1. In a large bowl, beat together the softened cream cheese, peanut butter, and powdered sugar until smooth.
  2. Add the vanilla extract.
  3. Gently fold in the whipped cream, ensuring the mixture is light and fluffy.

Assemble the Cheesecake

  1. Pour the peanut butter filling onto the prepared crust.
  2. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight to set fully.

Optional Toppings

  1. Melt chocolate chips and peanut butter in the microwave, stirring every 30 seconds until smooth.
  2. Drizzle over the chilled cheesecake and sprinkle with crushed peanuts.

Serve

  1. Once set, carefully remove the cheesecake from the springform pan.
  2. Slice and serve for a decadent peanut butter treat.

Servings and Timing

  • Servings: 8–10 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 it’s 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, it’s a guaranteed hit for any occasion. Prepare it ahead of time and let the fridge do the workβ€”dessert has never been easier!


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No-Bake Peanut Butter Cheesecake


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  • Author: Isabella
  • Total Time: 4 hours 20 minutes
  • Yield: 8–10 slices
  • Diet: Vegetarian

Description

This no-bake peanut butter cheesecake is a creamy, indulgent dessert that’s perfect for peanut butter lovers. With a buttery graham cracker crust, rich filling, and optional chocolate drizzle, it’s 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

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