If you’ve ever dreamed of a dessert that combines creamy peanut butter goodness with the rich, chocolatey crunch of cookies, look no further. This No Bake Peanut Butter Cheesecake Recipe brings together all those dreamy flavors and textures into one irresistible, fuss-free dessert. It’s perfect for whenever you want something impressive but don’t want to heat up the oven or spend hours in the kitchen. Each bite is silky smooth, lightly sweet, and loaded with that peanut butter punch that cheesecake lovers will adore. Trust me, this recipe will quickly become your go-to treat for any occasion.
Ingredients You’ll Need
Making this No Bake Peanut Butter Cheesecake Recipe is surprisingly simple thanks to a handful of essential ingredients that each play a crucial role. From the cookie crust that gives it that perfect crunch to the creamy peanut butter filling that melts in your mouth, every component is thoughtfully chosen to perfectly balance flavor and texture.
- 30 chocolate sandwich cookies: Leaving the cream inside adds extra richness and depth to the crust.
- 5 tablespoons (70g) unsalted butter, melted: Binds the cookie crumbs to form a sturdy, buttery crust.
- 3 8-ounce blocks (24 ounces total) cream cheese, room temperature: Provides that luxuriously creamy base for the cheesecake filling.
- 1 cup (268g) creamy peanut butter: The star flavor, adding smooth, nutty richness throughout.
- ¾ cup (85g) powdered sugar: Sweetens the filling just enough without overpowering the peanut butter.
- 1 teaspoon vanilla extract: Adds warm, fragrant notes to enhance the overall flavor.
- 1 ¼ cups (296ml) heavy whipping cream: Whipped to stiff peaks, it lightens the filling for that perfect cheesecake texture.
- Hot fudge and melted peanut butter (for garnish): Adds an irresistible finishing touch.
- Whipped cream (for garnish): Optional, but highly recommended for extra creaminess and presentation.
How to Make No Bake Peanut Butter Cheesecake Recipe
Step 1: Create the Crust
Start by crushing the chocolate sandwich cookies into fine crumbs using a food processor. Leaving the cream inside the cookies helps deepen the flavor and improves the crust’s texture. Once finely ground, stir in the melted butter to moisten every crumb thoroughly. This simple step is key to forming a crust that holds together beautifully without baking. Press this mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan, creating a sturdy, chocolatey base. Pop it into the fridge to chill while you prepare the filling.
Step 2: Whip Up the Peanut Butter Cream Cheese Filling
Using a hand or stand mixer, beat the room temperature cream cheese and peanut butter together until perfectly smooth and creamy. This step takes a few minutes but is essential for achieving that luscious texture. Gradually add in the powdered sugar and continue mixing until everything is silky and well incorporated. The filling will already smell heavenly at this point.
Step 3: Add Flavor and Whipped Cream
Next, mix in the vanilla extract for a subtle warmth that complements peanut butter beautifully. Then, slowly pour in the heavy whipping cream while mixing on low speed. Increase the speed gradually and continue whipping until stiff peaks form. This means the filling will hold its shape when the mixer’s lifted, giving your cheesecake that light, airy body that makes each bite melt on your tongue.
Step 4: Assemble and Chill
Spoon the creamy peanut butter filling over the chilled cookie crust, smoothing the top evenly with a spatula. Cover the cheesecake lightly with plastic wrap or a cake dome, then refrigerate for at least one hour. Chilling is critical as it gives the cheesecake its set structure without the need for baking.
Step 5: Garnish and Prepare to Impress
When you’re ready to serve, remove the cheesecake from the springform pan gently. Add generous dollops or piped shapes of whipped cream on top, and drizzle with hot fudge and melted peanut butter for an indulgent finish that looks as amazing as it tastes. Now, dig in and prepare to wow everyone with this sweet, no-bake masterpiece!
How to Serve No Bake Peanut Butter Cheesecake Recipe
Garnishes
Whipped cream is the classic choice, giving the cheesecake an extra cloud-like softness that complements its creamy filling. Drizzling warm hot fudge or melted peanut butter over the top delivers bursts of chocolatey and nutty flavor that make each slice unforgettable. Feel free to sprinkle chopped peanuts or mini chocolate chips for added texture and visual appeal.
Side Dishes
This dessert shines all on its own but pairs beautifully with fresh fruit like sliced bananas or strawberries. Their light sweetness and acidity help balance the rich peanut butter flavors. If you want something crunchy, serve with a few extra chocolate cookies or candied nuts on the side to keep things fun.
Creative Ways to Present
For a wow factor at parties, make this recipe in mini cheesecake cups or mason jars. Layer the crust and filling, then garnish individually for easy serving. Another idea is to create a layered trifle by alternating chunks of cheesecake, whipped cream, and chocolate cookie crumbs in a clear glass bowl—such a showstopper!
Make Ahead and Storage
Storing Leftovers
This No Bake Peanut Butter Cheesecake Recipe keeps wonderfully in the refrigerator for up to 4 days. Simply cover it tightly with plastic wrap or a cake dome to prevent it from drying out or absorbing other fridge odors. The flavors actually deepen beautifully when rested overnight.
Freezing
If you want to save leftovers longer, you can freeze the cheesecake. Wrap it carefully with plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before serving for best texture.
Reheating
Since this is a no-bake cheesecake, reheating isn’t necessary or recommended. It’s best enjoyed cold and fresh, allowing that creamy peanut butter filling to remain smooth and velvety.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds delightful texture and extra nutty chunks that some people love. Just be aware it may slightly change the smoothness of the cheesecake filling.
What if I don’t have a food processor for crushing cookies?
No worries! You can place the cookies in a sealed plastic bag and crush them with a rolling pin or heavy pan until fine crumbs form. It may take a bit more elbow grease but works just as well.
Can I make this cheesecake vegan?
While this classic recipe isn’t vegan, there are plant-based cream cheese and whipping cream alternatives you could try. The texture might vary slightly, but the result can still be delicious.
Is this recipe suitable for kids?
Definitely! It’s a crowd-pleaser for all ages, thanks to its familiar peanut butter and chocolate flavors. Just double-check any allergies before serving.
How long does the cheesecake need to chill?
Chilling for at least one hour is necessary to let the cheesecake set properly. For best results, refrigerate for 2-3 hours or even overnight if you have the time.
Final Thoughts
I can’t recommend this No Bake Peanut Butter Cheesecake Recipe enough if you want a luscious, crowd-pleasing dessert without fuss. It’s perfect for summertime, special occasions, or any time you crave that dreamy peanut butter and chocolate combo. Give it a try—you might just find yourself making it again and again!
Print
No Bake Peanut Butter Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No Bake Peanut Butter Cheesecake is a creamy, decadent dessert combining rich cream cheese and smooth peanut butter on a chocolate sandwich cookie crust. Perfect for those looking to skip the oven, this recipe is easy to make and garnished with whipped cream and hot fudge for an irresistible treat.
Ingredients
Crust
- 30 chocolate sandwich cookies (with cream filling)
- 5 tablespoons (70g) unsalted butter, melted
Filling
- 3 8-ounce blocks (24 ounces total) (678g) cream cheese, room temperature
- 1 cup (268g) creamy peanut butter
- ¾ cup (85g) powdered sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups (296ml) heavy whipping cream
Garnish
- Hot fudge, for garnish
- Melted peanut butter, for garnish
- Whipped cream, for garnish
Instructions
- Prepare the Crust: Crush the chocolate sandwich cookies in a food processor until they form a fine crumb, ensuring the cream filling is included to add richness.
- Mix and Form Crust: Stir the melted butter into the cookie crumbs with a fork until all crumbs are moistened. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Chill this crust to set while preparing the filling.
- Make the Filling Base: Using a hand or stand mixer, beat the room temperature cream cheese and creamy peanut butter together until smooth and well combined.
- Add Sweetness and Flavor: Mix in the powdered sugar until the mixture is creamy and smooth, followed by the vanilla extract for added depth of flavor.
- Incorporate Whipping Cream: Slowly add the heavy whipping cream to the mixture while continuing to mix. Beat until stiff peaks form, meaning the mixture is firm and will hold its shape when the mixer is lifted.
- Assemble Cheesecake: Spread the peanut butter cheesecake filling evenly into the prepared crust in the springform pan. Chill the assembled cheesecake for at least one hour to allow it to set.
- Garnish and Serve: Before serving, optionally garnish the cheesecake with whipped cream, hot fudge, and melted peanut butter for extra flavor and visual appeal.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth, lump-free filling.
- Beating the heavy whipping cream until stiff peaks form is essential for a stable, airy cheesecake texture.
- Chilling the crust before adding filling helps it to hold shape and adds firmness.
- This cheesecake requires no baking, making it suitable for warm weather or quick preparation.
- You can substitute the chocolate sandwich cookies with gluten-free cookies to make the crust gluten-free if desired.
