Easy No Bake Peanut Butter Cheesecake

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.

If you’re a huge fan of Oreo cookies (this homemade version is hard to beat) you’ve got to check out my collection of Oreo Desserts – there are so many ways to use this iconic cookie!

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.

How To Make Chocolate Peanut Butter Cheesecake

1. Whip
2. Combine
3. Fill
4. Refrigerate

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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5 from 16 votes

No Bake Peanut Butter Cheesecake

By Julie Blanner

An easy No Bake Peanut Butter Cheesecake recipe tucked inside an Oreo or chocolate graham cracker crust. Creamy, crunchy, and decadently rich.

Prep: 10 minutes mins

Cook: 0 minutes mins

Total: 10 minutes mins

Servings: 8

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Ingredients  

1x2x3x

• ▢ 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.

Calories: 480kcal | Carbohydrates: 32g | Protein: 10g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 236mg | Potassium: 248mg | Fiber: 2g | Sugar: 27g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.