This peanut butter cheesecake is an easy, no bake recipe made with simple ingredients! It’s smooth, rich, and creamy.
Cheesecake should be its own food group.
There, I said it.
I know I shouldn’t play favorites, but they are my favorite dessert. You can enjoy it as is or jazz it up with many flavors. As someone who loves peanut butter (hello, cookies and brownies!) I’m surprised it took me so long to create a peanut butter cheesecake!
Why you’ll love this recipe
This peanut butter cheesecake recipe is simple, elegant, and a must-make for peanut butter lovers. If you love the combination of chocolate and peanut butter (like we do in pie or cookies) then making this is a no brainer!
- It’s a no bake recipe. There is no baking required, so the hard part is waiting for it to set.
- It’s simple to make. Everything is made in one bowl, so clean up is virtually non-existent.
- It has the best texture. It’s rich, and creamy, and the chocolate crust takes it to another level.
- You can make it crustless. If you are all about the filling, skip the crust completely.
This dessert comes together easily and uses just a handful of ingredients. The peanut butter cheesecake filling is on another level and reminds me of a peanut butter mousse!
How to make a peanut butter cheesecake
Making this no bake peanut butter cheesecake is easy to make and uses simple ingredients. The only thing to remember is to allow sufficient time for the cheesecake to set before adding the frosting.
- Crust of choice. Easily make a homemade crust in chocolate or plain flavored. I like to use a simple 2-ingredient crust featuring oreo cookies and melted butter.
- Cream cheese. Be sure that is at room temperature and full fat.
Dairy free cream cheese works if you have a dairy intolerance.
- Confectioners’ sugar. Sweetens the peanut butter cream cheese filling, and also keeps the filling smooth, not gritty.
- Vanilla Extract. Gives a light vanilla touch!
- Peanut Butter. Smooth and creamy peanut butter, not the crunchy kind!
- Heavy cream. Also known as double cream.
- Chocolate frosting. Optional, but I love adding a layer of a 2 ingredient chocolate frosting on top.
Start by preparing your crust by mixing together the crushed oreos with melted butter. Transfer it to an 8 or 9-inch pan and press down into it.
Next, add your softened cream cheese and powdered sugar in a bowl and beat until combined. Add your vanilla extract and peanut butter, and beat into the mixture. Add your heavy cream and continue beating until completely combined and smooth.
Transfer your cheesecake filling over the pie crust and refrigerate overnight or for at least 6 hours.
Finally, once the cheesecake has set, spread the frosting over the top and let it sit for 30 minutes before serving.
Dietary and flavor variations
The beauty of this cheesecake is how easy it is to adapt to various diets and serving styles out there.
- Make it low carb. Most of the ingredients can easily be swapped out for lower carb options. Just be sure to use a keto powdered sugar instead of the traditional kind.
- Cut the dairy. Use dairy free versions of the cream cheese and heavy cream.
- Add a glaze. Swap out the frosting for a chocolate glaze.
- Make it crustless. Omit the crust together and let the cheesecake set in for two more hours.
- Swap out the peanut butter. Almond butter or tahini will work precisely the same way that peanut butter does.
Tips to make the best recipe
- Use a spring-form pan if you can- This makes removing the cheesecake so easy!
- Your peanut butter should be smooth and drippy in texture. If you use a little firm one, you can microwave it for 20-30 seconds to get it moving. Unless you want a slightly salty flavor, be sure the peanut butter has no added salt.
- Either an 8-inch pan or a 9-inch pan will work. If you’d prefer a thicker cheesecake, use an 8-inch pan.
- For a richer peanut butter flavor, use peanut butter cookies for the crust.
To store: Leftovers can be stored in the refrigerator, in a sealable container, or in the pie dish, covered in plastic. It will keep fresh for up to 1 week.
To freeze: Freeze leftover slices in a freezer-friendly container, and keep in the freezer for up to 6 months. Thaw at room temperature or in the refrigerator overnight.
Recommended tools to make this recipe
- Hand mixer. To whip the filling to creamy perfection.
- Springform cake pan. These are great for removing the cheesecakes easily.
- Mixing bowls. Kitchen staples for everyone.
Frequently Asked Questions
Swap out peanut butter for almond, cashew, or pecan butter. You can make this nut-free by using tahini.
Do not freeze the cheesecake during the firming process because it can actually create a freezer burn on top and yield an unset cheesecake at the base.
Unfortunately, cream cheese is a vital ingredient for this cheesecake, and no suitable substitutions are available.
When made with gluten free cookies in the crust, this cheesecake is suitable for celiacs.
Peanut Butter Cheesecake (No bake!)
- 24 Oreo cookies
- 1/4 cup butter melted
- Prepare your pie crust by blending the cookies into a fine crumb then mixing it with the melted butter. Press it into 8 or 9-inch springform pan and set aside.
- In a large mixing bowl, beat together your cream cheese with the powdered sugar until combined. Add your vanilla extract and peanut butter and continue beating, until smooth. Slowly add your heavy cream and beat until fully incorporated and smooth.
- Transfer your cheesecake filling onto the prepared pie crust and refrigerate for at least 6 hours, or overnight.
- Once the peanut butter cheesecake has set, prepare your ganache by heating up your coconut cream (in the microwave or stovetop). Once warm, add your chocolate chips and let sit for 1-2 minutes, before whisking together until combined. Pour the ganache over the top of the cheesecake.
- Refrigerate for 30 minutes before slicing and serving.
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