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Looking for an incredible peanut butter cheesecake recipe? This EASY No Bake Peanut Butter Cheesecake is full of peanut butter flavor with a chocolate cookie crust! It’s a simple recipe with easy ingredients and an absolutely delicious cheesecake recipe
BEST Peanut Butter Cheesecake
I really do feel like I should have named my blog Crazy for Peanut Butter because I think I have more peanut butter recipes on this site than any other. We go through peanut butter at an absurdly fast rate because both Mel and I love to snack on it. I will say, however, that he’s even more in love than I am. If you’ve followed me for any length of time you’ll know he only eats two kinds of desserts I make: peanut butter desserts and carrot cake. Seriously: that’s it. All the other dessert recipes he just ignores!
If you’re a peanut butter lover like we are then make sure you check out some of my favorites: peanut butter cookies, peanut butter pie, peanut butter bars and soooo many more. And now – now we can add a No Bake Peanut Butter Cheesecake to the list!
This No Bake Peanut Butter Cheesecake has a chocolate cookie crust and a creamy peanut butter filling. Then I topped it with melted peanut butter to make it even more indulgent!
Ingredients Needed
- Oreo Crust – Make your own with oreo cookies (crushed with their filling) and melted butter.
- Cream Cheese – Make sure it’s softened to avoid lumps!
- Peanut Butter – It’s best to use a regular no-stir peanut butter (not natural) – like Skippy or Jif.
- Heavy Whipping Cream – there is no substitution for this – it’s whipped into the mixture to make the fluffy cheesecake.
How to make a peanut butter cheesecake?
- First, you mix three (8-ounce) blocks of cream cheese with some of your favorite peanut butter. Simply mix those together until they’re creamy and smooth.
- Once there aren’t any lumps from the cream cheese and peanut butter, you can add the powdered sugar and vanilla. That’s all that really goes into the bulk of this no bake cheesecake recipe!
- Add the heavy whipping cream slowly while mixing and the peanut butter cheesecake mixture will get a bit fluffy and thick. There’s really no guesswork in this cheesecake – it’s totally foolproof!
- Once the cheesecake mixture is finished you have to add it to the prepared crust. I absolutely love using a chocolate cookie crust for this recipe, but you could also substitute peanut butter sandwich cookies for a full on peanut butter cheesecake!
- Chill until set – which doesn’t take very long – and then you can finish it off with some whipped cream and more peanut butter. I drizzled some melted peanut butter and hot fudge on top for garnish.
Tip From Dorothy
Expert Tips
- Use creamy or crunchy peanut butter but be sure to use a mixed version (not one you have to stir).
- Make sure your heavy whipping cream is at least 35% fat. Don’t use plain whipping cream or milk or it might not set up properly.
- Use a springform pan for easy removal.
- Feel free to make a chocolate cookie crust OR use peanut butter sandwich cookies instead (or use peanut butter filled chocolate sandwich cookies!)
FAQs
Make sure you used heavy whipping cream and beat it until it’s stiff. This will make your cheesecake stand up.
I don’t recommend freezing this. Store it in the refrigerator for up to 3 days. You can make it up to 24 hours ahead for best results.
No Bake Peanut Butter Cheesecake
Ingredients
For the crust:
- 30 chocolate sandwich cookies (leave the cream inside)
- 5 tablespoons (70g) unsalted butter , melted
For the cheesecake:
- 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 see note
- Hot fudge and melted peanut butter for garnish
- Whipped Cream for garnish
Instructions
- Crush chocolate sandwich cookies in a food processor. You want a fine crumb.
- Stir melted butter into chocolate sandwich cookies crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.
- Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.
- Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).
- Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.
- Garnish with whipped cream before serving, optional.
Recipe Video
Recipe Notes
- Make sure heavy whipping cream has at least 35% fat content.
- To avoid lumps, make sure your cream cheese is room temperature.
- You can make this up to 24 hours ahead of time, store leftovers in refrigerator. I don’t recommend freezing.
Sounds amazing
This looks fantastic, I’m going to try it as mini-cheesecakes in a muffin tin for a get together. How long will the cheesecake keep in the fridge?
This cheesecake is amazing! So easy to make. I was concerned at first about adding the whipping cream but it came out so light and fluffy! Everyone loved it! It is definitely one to keep in my files for the future! Thank you for sharing a great recipe!
Easy recipe
I guess I’m hoping for instructions on drizzling the peanut butter and fudge like in the photo. My “drizzling” was more like clumping…. First time making it.
Just make sure to heat each one and place them in a pastry or ziploc bag. Cut off a small tip of the bag and drizzle all over the cheesecake.
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