Go Back
In the world of desserts, few treats can rival the creamy, rich, and satisfying experience of a no-bake cheesecake. This Creamy Delight: No Bake Peanut Butter Cheesecake is a perfect example, combining the nutty richness of peanut butter with the smoothness of cream cheese, all while skipping the oven. This indulgent dessert offers a delightful balance of flavors and textures that is sure to please any crowd, making it an excellent choice for gatherings, celebrations, or simply a satisfying treat at home.

No Bake Peanut Butter Cheesecake

Discover the ultimate indulgence with this Creamy Delight: No Bake Peanut Butter Cheesecake! Perfect for any occasion, this dessert combines rich peanut butter and smooth cream cheese in an easy, no-bake recipe. With a crunchy graham cracker crust and a fluffy filling, it’s a delightful treat that pleases every palate. Impress your guests or treat yourself to this simple yet decadent dessert that guarantees smiles all around! Enjoy every creamy bite!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 cup creamy peanut butter (natural or processed)

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipping cream

½ cup mini chocolate chips (optional, for garnish)

Chopped peanuts (optional, for garnish)

Instructions
 

Prepare the Crust: In a large mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated and have a sandy texture. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup to pack it tightly. Put the crust in the refrigerator to set while you prepare the filling.

    Make the Peanut Butter Filling: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the creamy peanut butter, powdered sugar, and vanilla extract. Mix until well combined and no lumps remain.

      Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. You can use a hand mixer or stand mixer for this. Gently fold the whipped cream into the peanut butter mixture until fully incorporated. Be careful not to deflate the cream—use a spatula in a folding motion.

        Combine and Pour: Once the whipped cream is mixed in, pour the filling over the chilled crust in the springform pan. Smooth out the top with a spatula.

          Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the cheesecake to firm up nicely.

            Serve: Once the cheesecake is set, carefully remove the sides of the springform pan. Garnish with mini chocolate chips and chopped peanuts if desired. Slice, serve, and enjoy your creamy no-bake peanut butter cheesecake!

              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12