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This is an easy No Bake Peanut Butter Cheesecake recipe that is creamy, crunchy, and decadently rich.
Whether you prefer an Oreo or chocolate Graham cracker crust, the choice is up to you. It’s delicious with both, and you won’t believe how easy it is!
With only five ingredients and 10 minutes of your time, you’ll have a crowd-pleasing peanut butter dessert for any holiday or special occasion.
Truthfully, this is a combination of a peanut butter pie and a cheesecake, but for our sake, let’s call it a no bake cheesecake. It’s so delectable, you’ll just call it amazing.
This easy cheesecake only takes 10 minutes to make, IF you cheat and purchase a pie crust, just as I did. Sure, it will crumble, but that’s the glory of it!
I combined a few of my favorite cheesecake and peanut butter pie recipes to create one with the best features of each. It’s rich, but not too rich and oh-so-creamy.
The richness of this peanut butter chocolate cheesecake also makes a beautiful holiday dessert for Thanksgiving or Christmas. Serve it with the gift of homemade Peanut Butter Fudge and all the peanut butter lovers in your life will go crazy!
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Why You’ll Love this Dessert
- Easy to Make
- Minimal Ingredients
- No Baking
- No Water Bath (as many cheesecakes require)
- Use a Store Bought Crust for a Shortcut
No Bake Peanut Butter Cheesecake Ingredients
For full ingredients and step by step instructions, head to the printable recipe card.
With a few shortcuts from the grocery store, you only need five ingredients to peanut butter bliss.
- Powdered Sugar – A touch of sweetness, I prefer to use powdered sugar since it dissolves easier into the whipped cream filling. Granulated sugar would simply make it too grainy. Learn how to make your own powdered sugar here!
- Peanut Butter – Creamy is preferable for an amazing consistency. My favorites are Jif and Skippy. Avoid natural.
- Cream Cheese – I use 1/3 less fat cream cheese, also known as Neufchatel. Feel free to use full-fat cream cheese, if you prefer.
- Heavy Cream – This gives the peanut butter cheesecake recipe its no bake factor. Heavy whipping cream provides the soft and luscious texture that makes this cheesecake recipe so easy. For best results, make sure your heavy cream is cold prior to whipping.
- Oreo or Chocolate Graham Cracker Crust – This is where the shortcut comes in. Rather than having to make your own chocolate cookie crust, a store-bought version is just as delicious, and saves you some time in the kitchen.
Variations
- I like the 6 oz Oreo Pie Crust or Keebler Chocolate Graham Crust, but choose your favorite.
- Make your own Oreo Crust.
- Alternatively, you can substitute with Sugar Cookie Crust, Pretzel Crust, or Shortbread Crust!
How To Make Chocolate Peanut Butter Cheesecake
- Whip
- Combine
- Fill
- Refrigerate
Tips
- Remove the peanut butter pie from the fridge at least 30 minutes prior to serving, to take the chill off.
- When ready, simply garnish with a few chocolate shavings and roasted peanuts for extra crunch!
- For extra clean slices, slice with a sharp knife dipped in warm water and wipe clean with paper towels after each cut.
- Top with chocolate shavings, salted peanuts, or even this chocolate sauce.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Make Ahead
This no bake dessert is a great make ahead since it stores in the fridge so well. Make the peanut butter cheesecake recipe up to two days in advance, cover tightly with plastic wrap, and store in your fridge until ready to serve.
To Store
- Room Temperature – This dessert can sit out at room temperature for no longer than two hours.
- Refrigerate – Refrigerate covered up to five days.
- Freeze – Double wrap the entire peanut butter cheesecake tightly in plastic wrap, place in a freezer safe plastic storage bag, seal tight, label and date. Store the no bake cheesecake in the freezer for up to 1 month. Simply remove from the freezer the day before serving and defrost in the fridge.
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More Amazing Cheesecake Recipes
- No Bake Cheesecake
- No Bake Pumpkin Cheesecake
- Toffee Cheesecake
- New York Cheesecake
- Caramel Cheesecake Cookies
Did you make this? Rate the recipe and tag me on social @julieblanner!
No Bake Peanut Butter Cheesecake
An easy No Bake Peanut Butter Cheesecake recipe tucked inside an Oreo or chocolate graham cracker crust. Creamy, crunchy, and decadently rich.
Yield
Ingredients
- 1 cup peanut butter do not use natural
- 8 ounces cream cheese softened
- 1½ cups powdered sugar also known as confectioner's sugar
- ½ pint heavy cream
- 1 oreo cookie crust or chocolate graham cracker
Instructions
- In a mixing bowl, beat whipping cream, gradually increasing speed. Once it is stiff and forming soft peaks, blend in powdered sugar, a half cup at a time.
- Add peanut butter, blend. (Warning: do not taste…if you do, you may never get to the next step…there's not much better to me than peanut butter cream).
- Add cream cheese.
- Scoop batter into your crust, smooth, garnish and refrigerate 2 hours before serving. (Shown with chocolate shavings and roasted peanuts).
Tips
Substitutions
- Oreo or Chocolate Graham Cracker Crust – Can substitute Sugar Cookie Crust, Pretzel Crust, or Shortbread Crust
Serving Suggestions and Tips
- Remove the peanut butter pie from the fridge at least 30 minutes prior to serving, to take the chill off. When ready, simply garnish with a few chocolate shavings and roasted peanuts for extra crunch!
- For extra clean slices, slice with a sharp knife dipped in warm water and wipe clean with paper towels after each cut.
To Store
- Refrigerate – Refrigerate, covered up to 5 days.
- Freeze – Double wrap the entire peanut butter cheesecake tightly in plastic wrap, place in a freezer safe plastic storage bag, seal tight, label and date. Store the no bake cheesecake in the freezer for up to 1 month. Simply remove from the freezer the day before serving and defrost in the fridge.
Nutrition Information
Calories: 480kcal (24%), Carbohydrates: 32g (11%), Protein: 10g (20%), Fat: 37g (57%), Saturated Fat: 16g (80%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.01g, Cholesterol: 62mg (21%), Sodium: 236mg (10%), Potassium: 248mg (7%), Fiber: 2g (8%), Sugar: 27g (30%), Vitamin A: 815IU (16%), Vitamin C: 0.2mg, Calcium: 63mg (6%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Katie says
Oh, I am craving this peanut butter cheesecake right now! It looks AMAZING.
Julie Blanner says
Rachel, that sounds unbelievable! Anything filled with Reese’s Peanut Butter Cups and Butterfingers has my heart! Let me know how he likes it!
Rachel Sarber says
Touche about the don’t eat the peanut butter cream part…. almost lost track of the main plan. Anyways! I also bought a premade crust, but used heavy cream and chocolate, melted it down and poured that in to make a nice lining in between the plain graham cracker crust and peanut butter concoction. Once I made the cheesecake base I also folded in chopped up reese’s cups and butterfinger and also sprinkled some more on top at the very end. Lets just say my boyfriend is going to come home and not leave the kitchen till the cheesecake and its entirety is devoured. Thanks for the great no-bake cheesecake recipe!
Click Photography KC says
This was soooo delicious! I’m in love!
cheap wedding centerpieces says
That looks yummy and yeah, amazing! Thanks for this awesome recipe!