Why You’ll Love This Recipe
No-bake peanut butter cheesecake is the perfect dessert when you want something rich and indulgent without turning on the oven. It delivers a smooth, creamy texture with bold peanut butter flavor balanced by just the right amount of sweetness. I rely on this recipe during warmer months or busy weeks when baking feels like too much effort. The filling sets beautifully in the refrigerator, creating clean slices that look just as impressive as a baked cheesecake. I tested this recipe with both smooth and natural peanut butter, and classic smooth peanut butter produced the best consistency. Whether served at a gathering or enjoyed as a make-ahead treat, this cheesecake is simple, reliable, and always a crowd-pleaser.
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No-Bake Peanut Butter Cheesecake: A Creamy, Effortless Dessert Everyone Loves
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
No-Bake Peanut Butter Cheesecake is a rich and creamy dessert with a crunchy cookie crust and smooth peanut butter filling, made without an oven and perfect for an easy make-ahead treat.
Ingredients
- 250 g chocolate sandwich cookies (crushed)
- 100 g unsalted butter (melted)
- 400 g cream cheese (softened)
- 200 g creamy peanut butter
- 120 g powdered sugar
- 1 tsp vanilla extract
- 250 ml whipped cream (or whipped topping)
- 50 g chocolate chips (optional, for topping)
- 2 tbsp chopped peanuts (optional, for garnish)
Instructions
- In a bowl, mix crushed cookies with melted butter until well combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Refrigerate the crust for 20 minutes to set.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add peanut butter, powdered sugar, and vanilla extract, mixing until fully combined.
- Gently fold in whipped cream until light and fluffy.
- Spread the peanut butter cheesecake filling evenly over the chilled crust.
- Smooth the top and refrigerate for at least 4 hours, preferably overnight.
- Before serving, garnish with chocolate chips and chopped peanuts if desired.
- Slice and serve chilled.
Notes
- Use full-fat cream cheese for best texture.
- Chilling overnight gives the best firmness.
- You can substitute graham crackers for the cookie crust.
- Keep refrigerated until serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese
Cream cheese forms the base of the cheesecake, providing structure and a tangy contrast to the peanut butter. Using full-fat cream cheese ensures a smooth and stable filling.
Peanut butter
Peanut butter delivers the signature flavor. Smooth peanut butter works best for a creamy texture and even consistency.
Heavy cream
Heavy cream is whipped and folded into the filling, giving the cheesecake its light, airy structure without baking.
Powdered sugar
Powdered sugar sweetens the filling while dissolving easily for a silky texture.
Vanilla extract
Vanilla enhances the sweetness and rounds out the nutty flavor of the peanut butter.
Graham cracker crumbs
Graham cracker crumbs create a sturdy, lightly sweet crust that complements the rich filling.
Butter
Butter binds the crust together and adds richness.
Salt
Salt balances the sweetness and enhances the peanut butter flavor.
Chocolate drizzle
Chocolate drizzle is optional but adds visual appeal and a classic peanut butter pairing.
Directions
Begin by preparing the crust. Combine graham cracker crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a springform pan, creating an even layer. Chill the crust while preparing the filling.
In a large bowl, beat the cream cheese until smooth and free of lumps. Add the peanut butter, powdered sugar, vanilla extract, and salt, mixing until fully combined and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, taking care not to deflate the filling.
Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least six hours, or until fully set. Before serving, drizzle with melted chocolate if desired.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10 to 12 people. Preparation takes about 25 minutes, and chilling time is at least 6 hours or overnight for best results.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to four days. This dessert is not suitable for reheating and should be served chilled.
Variations and Customizations
No-bake peanut butter cheesecake is easy to customize. You can add crushed peanut butter cups or chocolate chips to the filling for added texture. I have also tested a chocolate crust using chocolate cookie crumbs, which pairs exceptionally well with the peanut butter filling.
For a lighter version, you can reduce the peanut butter slightly and add more whipped cream. If you enjoy extra richness, swirl melted chocolate into the filling before chilling. This recipe can also be adapted into mini cheesecakes using individual molds for easy serving.
Nutrition and Dietary Info
This cheesecake contains fats from cream cheese, peanut butter, and cream, along with carbohydrates from the crust and sugar. It is rich and satisfying, best enjoyed in moderation. It is vegetarian but not suitable for dairy-free diets without substitutions.
Expert Tips & Customizations
Use room temperature cream cheese
This ensures a smooth, lump-free filling.
Fold gently
Preserve the light texture by folding whipped cream carefully.
Chill thoroughly
Adequate chilling time is essential for clean slices.
Clean knife
Wipe the knife between cuts for neat presentation.
FAQs
Can I make this cheesecake ahead of time?
Yes, it is ideal for making a day in advance.
Does this cheesecake need gelatin?
No, the whipped cream provides structure.
Can I freeze no-bake peanut butter cheesecake?
Yes, freeze for up to one month and thaw overnight in the refrigerator.
What peanut butter works best?
Smooth, shelf-stable peanut butter gives the best texture.
Can I use a different crust?
Yes, chocolate cookie or pretzel crusts work well.
Is this dessert very sweet?
It is balanced, not overly sweet.
Can I make it gluten-free?
Yes, use gluten-free graham crackers.
How long does it take to set?
At least six hours, preferably overnight.
Can I add toppings?
Yes, chocolate sauce, whipped cream, or peanuts are great options.
Why is my filling too soft?
It likely needs more chilling time or stiffer whipped cream.
Conclusion
No-bake peanut butter cheesecake is a rich, creamy dessert that delivers maximum flavor with minimal effort. With its smooth texture, bold peanut butter taste, and easy preparation, it is an ideal make-ahead treat for any occasion. This recipe offers dependable results and endless customization, making it a dessert you will return to again and again.
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