If you’re searching for a creamy, utterly satisfying dessert that doesn’t require a single minute of oven time, this No-Bake Peanut Butter Cheesecake is your new go-to. Imagine a sweet, nutty filling nestled on a buttery graham cracker crust, finished with your choice of crunchy peanuts or melty chocolate chips. Every bite is rich and decadent, with just the right balance of salty-sweet flavor—you won’t believe how easy it is to create this show-stopping treat right in your own kitchen.
Ingredients You’ll Need
You’ll love how simple but essential the ingredients for this No-Bake Peanut Butter Cheesecake are. Each one serves a delicious purpose, from creating that crispy crust to giving the filling its irresistibly smooth texture.
- Graham cracker crumbs: The classic choice for a sweet, toasty crust that holds everything together and adds crunch.
- Granulated sugar: Gives the crust a perfect hint of sweetness and helps bind it with the butter.
- Unsalted butter (melted): The magic ingredient that brings the graham cracker crumbs together and adds richness.
- Creamy peanut butter: Smooth and nutty, peanut butter is the star flavor in your cheesecake filling; good-quality peanut butter truly shines here.
- Cream cheese (softened): This is what makes the filling lush and tangy, so be sure it’s softened for ultimate creaminess.
- Powdered sugar: Gently sweetens the filling, dissolving easily to keep it silky smooth.
- Vanilla extract: Adds mellow, cozy warmth that brings out the best in both peanut butter and cream cheese.
- Heavy whipping cream (cold): When whipped, it creates a light, airy texture so the cheesecake is fluffy instead of dense.
- Mini chocolate chips (optional): A fun mix-in for chocolate lovers who enjoy an occasional bite of sweetness and texture.
- Chopped peanuts or extra chocolate chips for topping (optional): These give the finished cake a pop of color, crunch, and a hint at the flavors inside.
How to Make No-Bake Peanut Butter Cheesecake
Step 1: Prepare the Crust
Start by mixing your graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until everything is moist and uniformly combined. Pour the mixture into a 9-inch springform pan and firmly press it down to create an even, compact layer. This crust is the foundation of your No-Bake Peanut Butter Cheesecake, so take a moment to get it nice and even. Pop it in the fridge while you move on—you want it cold and set for the creamy filling to come.
Step 2: Make the Peanut Butter Filling
In a large mixing bowl, combine the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract. Beat everything together until it’s perfectly smooth and velvety—no lumps allowed! This step is where you build that dreamy, rich base that will soon become the star of your cheesecake.
Step 3: Whip the Cream
Take your cold heavy whipping cream and, in a separate bowl, whip it until stiff peaks form. The colder the cream, the better it will whip up into soft, billowy clouds. This step is essential for achieving the mousse-like texture that sets No-Bake Peanut Butter Cheesecake apart from heavier baked versions.
Step 4: Fold and Mix
Gently fold the whipped cream into your peanut butter-cream cheese mixture. Take your time and use light motions; the goal is to keep the filling fluffy and airy, preserving all that wonderful lift from the whipped cream. If you love a little extra treat, now’s the time to stir in those mini chocolate chips for a surprise crunch in every bite.
Step 5: Fill and Chill
Spoon the filling over your chilled graham cracker crust, smoothing the top with a spatula for a professional finish. Cover the pan and let your cheesecake chill in the refrigerator for at least 6 hours—overnight is even better. The filling will set up to slice beautifully, just begging for toppings and a fork.
Step 6: Top and Serve
Right before serving, unleash your inner artist by garnishing the top with chopped peanuts or an extra shower of mini chocolate chips. Now, it’s time to slice, serve, and watch your friends and family swoon over each decadent bite of your No-Bake Peanut Butter Cheesecake.
How to Serve No-Bake Peanut Butter Cheesecake
Garnishes
The ultimate finishing touch for your cheesecake is a sprinkle of chopped peanuts for crunch, mini chocolate chips for whimsy, or even a drizzle of warm chocolate or caramel sauce. A dollop of whipped cream always feels like a celebration, and it adds beautiful contrast to the peanut butter base.
Side Dishes
No-Bake Peanut Butter Cheesecake is a star on its own, but it pairs wonderfully with fresh sliced strawberries or raspberries to cut through its richness. For a full dessert spread, offer crisp shortbread cookies, or fresh-brewed coffee for a classic, comforting combination.
Creative Ways to Present
Try serving your cheesecake as elegant mini parfaits in clear glasses for parties, or cut into small bars and place in cupcake liners for mess-free sharing. If you’re feeling playful, stack slices with a layer of chocolate ganache between them for a truly indulgent twist.
Make Ahead and Storage
Storing Leftovers
To keep your No-Bake Peanut Butter Cheesecake at peak freshness, store any leftovers in an airtight container in the refrigerator. It will stay delightfully creamy for up to five days, making it ideal for prepping ahead of time or enjoying a sneaky midnight slice.
Freezing
If you want to plan further ahead, this cheesecake freezes remarkably well. Simply wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the fridge or enjoy a slice semi-frozen for an ice cream cake effect.
Reheating
No need to reheat—this cheesecake is meant to be served chilled straight from the refrigerator. If you’ve frozen your cake, allow it to thaw gently in the fridge until it reaches that perfectly creamy consistency before enjoying.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add extra texture and little nutty bites throughout the cheesecake. Just make sure to mix everything well so those crunchy bits don’t overpower the smoothness of the filling.
What’s the best way to get clean slices when serving?
For picture-perfect slices, use a sharp knife dipped in hot water (and wiped dry before cutting each slice). This will help your knife glide cleanly through the creamy layers, keeping each wedge looking gorgeous.
Is it possible to make this cheesecake gluten-free?
Yes! Simply swap out regular graham crackers for your favorite gluten-free brand. The result will be just as delicious, with that classic crumbly crust everyone loves.
Can I make No-Bake Peanut Butter Cheesecake ahead of time?
This cheesecake is practically made for making ahead! Prepare it the night before your gathering, or even a couple of days in advance—the flavors meld and the texture actually improves with time in the fridge.
What if I don’t have a springform pan?
No worries. You can use a regular pie dish or even an 8×8-inch square pan. To make serving easier, line your dish with parchment so you can lift the cheesecake out before slicing.
Final Thoughts
I can’t wait for you to experience just how simple and rewarding it is to whip up this No-Bake Peanut Butter Cheesecake in your own kitchen. From the first bite, it promises pure comfort and chocolate-peanut butter bliss, no oven (or stress) required. Give it a try—you might just find it’s your new favorite, too!
Print
No-Bake Peanut Butter Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy, rich flavors of this decadent No-Bake Peanut Butter Cheesecake. A luscious peanut butter filling sits atop a buttery graham cracker crust, creating the perfect balance of sweet and salty. This easy-to-make dessert is a must-try for all peanut butter lovers!
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup mini chocolate chips (optional)
- Chopped peanuts or additional chocolate chips for topping (optional)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan and refrigerate.
- Make the Filling: Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately until stiff peaks form. Fold into peanut butter mixture and add chocolate chips if desired.
- Assemble: Spread filling over chilled crust. Refrigerate for at least 6 hours or overnight.
- Serve: Top with chopped peanuts or chocolate chips before slicing and serving chilled.
Notes
- Use natural peanut butter for a less sweet version.
- For a gluten-free option, use gluten-free graham crackers.
- Freeze for a firmer texture resembling ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 18g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
