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This peanut butter cheesecake is an easy, no bake recipe made with simple ingredients! It’s smooth, rich, and creamy.
Love elegant cheesecake recipes? Try my no bake lemon cheesecake, coconut cheesecake, biscoff cheesecake, and protein cheesecake next.
Cheesecake should be its own food group, and I try and find any occasion to whip one up. My peanut butter cheesecake recipe is one of my favorites, especially because it combines my two favorite things- chocolate and peanut butter!
Table of Contents
Why I love this recipe
- It’s a no bake recipe. 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. No water bath needed!
- 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.
Ingredients needed
- Crust of choice. You can easily make a homemade crust in chocolate or plain flavor. I like to use a simple two-ingredient Oreo crust featuring chocolate sandwich cookies and melted butter.
- Full-fat cream cheese. Be sure that is at room temperature. 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. Or double cream. To balance out the cream cheese for that rich and creamy texture.
- Chocolate frosting. Optional, but I love adding a layer of my 2 ingredient dairy free frosting on top. You can also top it with whipped cream and chopped peanut butter cups.
How to make a peanut butter cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. Mix together the crushed Oreos with melted butter. Transfer it to an 8 or 9-inch pan and press down into it.
Step 2- Make the peanut butter cheesecake filling. Add softened cream cheese and powdered sugar in a bowl and beat until combined. Stir in the vanilla extract and peanut butter, and beat into the mixture. Add your heavy cream and continue beating until completely combined and smooth.
Step 3- Chill. Transfer your cheesecake filling over the pie crust and refrigerate overnight or for at least 6 hours.
Step 4- Frost. Once the cheesecake has set, spread the frosting over the top and let it sit for 30 minutes before serving.
Arman’s recipe tips
- Use a spring-form pan if you can– This makes removing the cheesecake so easy!
- Your peanut butter should be smooth and drippy. If you use a slightly firm one, you can microwave it for 20-30 seconds to get it moving. Be sure the peanut butter has no added salt unless you want a slightly salty flavor. Generic brands like Jif and Skippy work well.
- 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.
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.
Storage instructions
To store: Leftovers can be stored in the refrigerator, in an airtight 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.
Frequently Asked Questions
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
Video
Ingredients
- 2 1/4 cups cream cheese
- 1 3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1/2 cup heavy cream
Crust
- 24 Oreo cookies
- 1/4 cup butter melted
For the chocolate ganache
- 1 cup coconut cream full fat
- 1 cup chocolate chips can use a chopped up chocolate bar
Instructions
- 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.
Notes
Nutrition
Originally published July 2020, updated May 2023, and republished May 2024
I made this recipe 5 times already. I absolutely love it. I have one question tho as I forgot the coconut cream at times. Can I sub it with heavy cream or anything?
For the frosting? That is completely fine 🙂
Wow this I need to make for my birthday. Seems so tasty. Love peanut butter
So much. Is it okay if I have crunchy peanut butter?
Definitely will try this one!
Did you remove the inside of the oreo for the crust? So just the cookie part instead of the filling? Thanks for this recipe!
Nope, add it in 🙂
Is 100% peanut butter the stuff to use (no salt and sugar added) and Could peanut butter powder be sub’d in, in part or fully?
I don’t think so
This was the most delicious recipe of any dessert I’ve had in my 64 years. I’ve been raving about this for weeks. I want it every day. I did make a different ganache 8 oz of semi sweet chips and 1 cup heavy whip cream.
I made this with a gluten free Oreo crust and it was amazing!
Delicious! Gonna try it in single serve muffin tins next time. Keto cookies & butter made a great crust.
Love your recipes
Thanks, Yvonne!
I forgot to rate the recipe! 5 stars, easy and yum! Just need to finish it and eat a piece but I can tell it is going to be delicious just from tasting the filling 🙂
Hello, I just made this and it is in the refrigerator until tomorrow. The mixture taste fabulous! On the ganache will heavy whipping cream work?
Thanks for the recipe!
I look forward too all your recipe’s sent to my box.
Hi! This looks so delicious! Im definitely going to try it. I was looking for the chocolate cookie crust recipe in the content, because the notes said to look there, but there weren’t any instructions provided. Could you please tell me how to make the crust?
I couldn’t find the crust recipe. Otherwise, it looks good.
Updated 🙂
Can you use oreo baking crumbs instead of the cookies. If yes, what would be the measurement?
Never tried them before 🙂
Delicious and easy. Made my woman a Gluten Free Peanut Butter Cheesecake and earned brownie points galore. She loved it. I had a slice and was pleased.
Could I use a baked brownie crust ?
I don’t see why not!
O*M*G!! I took Kathy’s idea… I made your keto brownies in a springfom pan and used that as the crust for your peanut butter cheesecake. It was a spectacular dessert for a group with both keto and diabetic members. Almost as good to look at as it was to eat!
This recipe sounds wonderful! Can you freeze the cheesecake once it is set?
Yes you can 🙂