Introduction
No-Bake Peanut Butter Cheesecake is the kind of dessert that feels indulgent while being surprisingly easy to make. I first turned to this recipe when I wanted a show-stopping dessert without turning on the oven, and it instantly became a favorite. The creamy peanut butter filling is smooth, rich, and perfectly balanced with just the right amount of sweetness. Paired with a buttery crust, every bite feels comforting and satisfying. What I love most about this cheesecake is its simplicity. There is no baking, no water bath, and no complicated steps, yet the result looks and tastes like something from a bakery. I have made this dessert for gatherings, celebrations, and casual weekends, and it always earns compliments. If you enjoy peanut butter desserts and appreciate easy recipes with big payoff, this no-bake cheesecake is a must-try.
Why You’ll Love This Recipe
This recipe requires no oven, minimal prep time, and simple ingredients. The texture is ultra-creamy, the peanut butter flavor is bold without being overwhelming, and it sets beautifully in the refrigerator. It is perfect for make-ahead desserts and warm-weather occasions.
Print
No-Bake Peanut Butter Cheesecake – Creamy, Rich, and Effortlessly Delicious
- Total Time: 4 hours 20 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A rich and creamy no-bake peanut butter cheesecake with a chocolate cookie crust, smooth peanut butter filling, and no oven required.
Ingredients
- 24 chocolate sandwich cookies, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- Chocolate chips or peanut butter cups for garnish (optional)
Instructions
- In a bowl, mix crushed cookies with melted butter until combined.
- Press the mixture firmly into the bottom of a springform pan to form the crust.
- Refrigerate crust for 15 minutes.
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract; mix until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the peanut butter mixture.
- Spread the filling evenly over the chilled crust.
- Cover and refrigerate for at least 4 hours or until set.
- Garnish with chocolate chips or peanut butter cups before serving.
Notes
- Use full-fat cream cheese for best texture.
- Chill overnight for clean slices.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 20 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.)
Graham Crackers
Graham crackers form the base of the crust, adding sweetness and crunch that contrasts the creamy filling.
Butter
Butter binds the crust together and adds richness.
Cream Cheese
Cream cheese provides the classic cheesecake texture and tangy balance.
Peanut Butter
Creamy peanut butter gives the cheesecake its signature flavor and smooth consistency.
Powdered Sugar
Powdered sugar sweetens the filling while keeping it silky smooth.
Heavy Cream
Heavy cream is whipped to create a light, airy texture in the filling.
Vanilla Extract
Vanilla enhances the sweetness and rounds out the peanut butter flavor.
Salt
A small pinch of salt balances the sweetness and intensifies flavor.
Directions
Begin by preparing the crust. Crush the graham crackers into fine crumbs and mix with melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to create an even crust. Place it in the refrigerator to set.
In a mixing bowl, beat the cream cheese until smooth and creamy. Add the peanut butter, powdered sugar, vanilla extract, and salt, mixing until fully combined and smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Refrigerate for several hours until fully set. Once firm, slice and serve chilled.
Equipment needed
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.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves eight people. Preparation takes about 20 minutes, with at least four hours of chilling time for proper setting.
Storage/reheating
Store the cheesecake covered in the refrigerator for up to four days. This dessert does not require reheating and is best served cold.
Variations and Customizations
This no-bake peanut butter cheesecake is easy to customize. You can drizzle melted chocolate or chocolate ganache over the top for a peanut butter–chocolate combination. Chopped peanuts or crushed cookies add texture. For a lighter version, use reduced-fat cream cheese, keeping in mind the texture may be slightly softer. You can also use an Oreo crust instead of graham crackers for extra richness. For individual servings, divide the mixture into small jars or cups and chill until set.
Nutrition and Dietary Info
This dessert is rich and indulgent, providing fats and protein from peanut butter and cream cheese. It is best enjoyed in moderation as a special treat.
Expert Tips & Customizations
Room Temperature Ingredients
Use softened cream cheese for a smooth filling.
Whipped Cream Folding
Fold gently to maintain a light texture.
Chilling Time
Allow enough time for the cheesecake to fully set.
Peanut Butter Choice
Use creamy peanut butter for best consistency.
FAQs
Does this cheesecake really not need baking?
Yes, it sets completely in the refrigerator.
Can I use crunchy peanut butter?
Yes, but the texture will be less smooth.
How long does it take to set?
At least four hours, preferably overnight.
Can I freeze this cheesecake?
Yes, freeze and thaw in the refrigerator before serving.
What crust alternatives work well?
Oreo or digestive biscuit crusts work well.
Can I make this ahead of time?
Yes, it is ideal for making a day in advance.
Is this dessert very sweet?
It is balanced, with peanut butter flavor shining through.
Can I make it dairy-free?
Dairy-free alternatives can be used, though texture may vary.
How do I get clean slices?
Use a sharp knife wiped clean between cuts.
Can I add toppings?
Yes, chocolate, nuts, or whipped cream are great options.
Conclusion
No-Bake Peanut Butter Cheesecake is a creamy, crowd-pleasing dessert that delivers rich flavor with minimal effort. With its smooth texture, bold peanut butter taste, and no-bake convenience, it is the perfect recipe when you want something indulgent, easy, and guaranteed to impress.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!