Easy No Bake Peanut Butter Cheesecake

LAST UPDATED: Oct 21, 2019 | PUBLISHED: Apr 24, 2012 | By: Julie Blanner
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. With only 5 ingredients and 10 minutes, you will have a crowd-pleasing peanut butter dessert for any holiday or special occasion.
slice of peanut butter and chocolate cheesecake on white plate with fork
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 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 Peanut Butter Fudge and all the peanut butter lovers in your life will go crazy!
slice of easy no bake peanut butter cheesecake on white plate

No Bake Peanut Butter Cheesecake Ingredients

With a few shortcuts from the grocery store, you only need 5 ingredients to peanut butter bliss.

  • 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.
  • 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.
  • Peanut Butter – A mixed, creamy variety is best. My favorites are Natural Jif or Skippy. Crunchy peanut butter just doesn’t work well with the texture we want for peanut butter cream. And a natural peanut butter you have to stir throws off the texture completely.
  • 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.
  • 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. I like the 6 oz Oreo Pie Crust or Keebler Chocolate Graham Crust to transform this into one of the best chocolate peanut butter cheesecake recipe.
slice of peanut butter cheesecake recipe on white plate

How To Make Chocolate Peanut Butter Cheesecake

  1. In a large bowl, whip the heavy cream, gradually increasing speed until you reach soft peaks. Blend in powdered sugar, 1/2 cup at a time.
  2. Add peanut butter. Blend.
  3. Add softened cream cheese. Blend until smooth.
  4. Scoop peanut butter filling into chocolate pie crust, smooth, cover, and refrigerate at least 2 hours. Garnish with chocolate shavings and roasted peanuts when ready to serve.

How To Serve Peanut Butter Cheesecake with Chocolate Cookie Crust

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 see how easy this No Bake Peanut Butter Cheesecake recipe is, watch the video below.

More Peanut Butter Recipes You'll Love

If you're a fan of sweet and salty, you'll love these easy Peanut Butter recipes!

slice of peanut butter and chocolate cheesecake on white plate with fork

Can No Bake Peanut Butter Cheesecake Be Made Ahead?

Yes! This rich and creamy peanut butter dessert is a great make ahead since it stores in the fridge so well. Make the peanut butter cheesecake recipe up to 2 days in advance, cover tightly with plastic wrap, and store in your fridge until ready to serve.

Can You Freeze Chocolate Peanut Butter Cheesecake Recipe?

Yes! 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.

More Cheesecake Recipes You’ll Love:

If you love a good no bake dessert, you have to try my four ingredient butterscotch bars for a sweet treat the whole family will love!

If you try this No Bake Peanut Butter Cheesecake recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!

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slice of peanut butter and chocolate cheesecake on white plate with fork

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.
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings (hover to scale): 8
Calories: 583kcal


  • 1/2 pint heavy cream
  • 1 1/2 c powdered sugar
  • 1 c peanut butter
  • 8 oz cream cheese softened {I use 1/3 less fat}
  • oreo or chocolate graham cracker crust


  • 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).


Use a mixed, creamy peanut butter such as Natural Jif or Skippy.


Calories: 583kcal | Carbohydrates: 44g | Protein: 11g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 351mg | Potassium: 295mg | Fiber: 2g | Sugar: 30g | Vitamin A: 815IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
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