Name: No Bake Peanut Butter Cheesecake
Prep time: 10 min
Ingredients: 3 cups crushed graham crackers; ½ cup salted butter (melted); 16 ounces cream cheese; 1 cup creamy peanut butter; ¾ cup granulated sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream

A creamy, no bake dessert that takes only 10 minutes to assemble. Serve this No Bake Peanut Butter Cheesecake with chocolate fudge and Reese’s.

Looking for a simple and delicious dessert? Look no further than this no-bake peanut butter cheesecake recipe. Creamy and indulgent, this cheesecake is perfect for satisfying your sweet tooth without having to turn on the oven.

Whether you’re a peanut butter lover or just looking for a new dessert to try, this recipe is sure to become a favorite.

overhead view of a peanut butter cheesecake with a slice cut

About this No Bake Peanut Butter Cheesecake Recipe:

Flavor: Sweet peanut butter is the main flavor in this recipe. It creates a simple base to add whatever other flavors you’d like.
Texture: The cheesecake is cool and creamy. The graham cracker crust adds just a little bit of crunch.
Method: No oven required! Use a 10″ springform pan and refrigerate to set the cake.

Ingredients

Cream cheese. Use full fat cream cheese for the best results.
Peanut butter. Creamy peanut butter gives an ultra smooth texture. Of course you can use chunky peanut butter if you want little pieces of peanut inside.
Graham crackers. Crush the graham crackers with a food processor or buy boxed graham cracker crumbs.
Heavy cream. This makes the cheesecake extra creamy.
Butter. Use real, salted butter.
Granulated sugar.
Vanilla extract.

a peanut butter cheesecake on a cake plate

How to Make No Bake Peanut Butter Cheesecake

Prepare. Spray a 10-inch springform pan with cooking spray.
Make the crust. In a medium sized mixing bowl, mix together the melted butter and crushed graham crackers and mix until a wet, sandy mixture forms. Press the graham cracker mixture into the prepared pan. Set aside.

graham cracker crust pressed into a springform pan

Mix the peanut butter cheesecake filling. In a large mixing bowl, use an electric hand mixer to whip the cream cheese until smooth. Add the peanut butter and granulated sugar. Mix again until smooth. Add ½ cup of heavy cream and vanilla. Mix on medium speed until smooth. Then add the second ½ cup of heavy cream. Mix until smooth and scrape the sides of the bowl as needed.

peanut butter cheesecake filling in a bowl

Bake. Pour the mixture into the springform pan and place the cheesecake in the freezer for 4 hours, or until the center of the cheesecake is firmly set.

no bake peanut butter cheesecake in a springform pan

Recipe Variations

Use Nutter Butter cookies instead of graham crackers in the crust. You can even make an Oreo crust.
Add thin layer of your favorite jelly in the middle of the cheesecake. Add half of the cheesecake filling, add dollops of jam, then top with the remaining cheesecake filling.
Add chopped Reese’s cups to the filling before adding it to the pan. You can also add chopped candy on top of the crust before pouring the filling over then top.
Melt chocolate chips and heavy cream to make a chocolate ganache to spread over the top.

a piece of peanut butter cheesecake on a plate with fudge drizzled over the top and a bite out

Storage Instructions

Room temperature: Do not store this cake at room temperature.
Refrigerator: Store this cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Freeze the cake whole or sliced in an airtight container for up to 2 months. Thaw in the fridge before eating.

a slice of peanut butter cheesecake on a plate with chocolate drizzled over the top

No Bake Peanut Butter Cheesecake

4.70 from 13 votes

A creamy, no bake dessert that takes only 10 minutes to assemble. Serve this No Bake Peanut Butter Cheesecake with chocolate fudge and Reese’s.

Servings 12

Prep Time 10

Chill Time 4

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Ingredients

Instructions

Spray a 10-inch springform pan with cooking spray.
In a medium sized mixing bowl, mix together the melted butter and crushed graham crackers and mix until a wet, sandy mixture forms.
Press the graham cracker mixture into the prepared pan. Set aside.
In a large mixing bowl, use an electric hand mixer to whip the cream cheese until smooth.
Add the peanut butter and granulated sugar. Mix again until smooth.
Add ½ cup of heavy cream and vanilla. Mix on medium speed until smooth. Then add the second ½ cup of heavy cream. Mix until smooth and scrape the sides of the bowl as needed.
Pour the mixture into the springform pan and place the cheesecake in the freezer for 4 hours, or until the center of the cheesecake is firmly set.
After the cheesecake has set, slice, serve, and enjoy.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Refer to the article above for more tips and tricks.

The calories shown are based on the cheesecake being cut into 12 pieces, with 1 serving being 1 slice of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**