Looking for a dessert that combines rich chocolate and creamy peanut butter? This Chocolate Peanut Butter No Bake Cheesecake is the perfect treat! It’s easy to make, doesn’t require baking, and is sure to impress your family and friends. Whether it’s a special occasion or just a sweet craving, this cheesecake delivers delicious flavors without the hassle of turning on the oven.
Why Make This Recipe
This recipe is ideal for anyone who loves chocolate and peanut butter. It’s quick and simple, making it perfect for beginners in the kitchen. Plus, there’s no baking required, so you won’t have to worry about timing or temperatures. You get all the flavor of a traditional cheesecake, but with a no-fuss approach. This cheesecake is also customizable with fun toppings, allowing you to make it your own!
How to Make Chocolate Peanut Butter No Bake Cheesecake
Ingredients
- 15.27 ounces Nutter Butter Cookies (433 grams, 1 family-size package; about 24 cookies)
- ¼ cup unsalted butter (57 grams, ½ stick)
- 20 ounces cream cheese (567 grams, room temperature, 2½ bricks)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 tablespoon chocolate syrup (18 grams)
- 1 cup milk chocolate chips (170 grams)
- 1 cup creamy peanut butter (270 grams)
- Whipped cream
- Crumbled cookies
- Chopped peanut butter candies
Directions
- In a large bag, crush the Nutter Butter cookies using a rolling pin or a food processor until they become fine crumbs. Transfer the crumbs to a large bowl.
- Melt the butter in the microwave and pour it over the cookie crumbs. Stir with a rubber spatula until well combined.
- Press the cookie mixture into a springform pan lined with parchment paper to form the crust. Place the pan in the refrigerator so the crust can set while you prepare the filling.
- In a large bowl, mix the cream cheese with the vanilla and chocolate syrup until smooth.
- Melt the chocolate chips in the microwave for about 1 minute, then mix them with the peanut butter and add to the cream cheese mixture. Whisk everything together until creamy.
- Pour the filling over the chilled crust and spread it evenly. Allow it to chill in the refrigerator for at least 1 hour to set.
- Once chilled, carefully use a smooth, flat knife to slide between the cheesecake and the pan to separate. Remove the outer part of the pan and lift the cheesecake out, discarding the parchment paper liner.
- Garnish with whipped cream, crumbled cookies, and chopped peanut butter candies. Serve immediately.
How to Serve Chocolate Peanut Butter No Bake Cheesecake
Slice the cheesecake into wedges and serve on a dessert plate. You can add extra whipped cream, chocolate drizzle, or your favorite toppings for a more decorative look. This cheesecake pairs wonderfully with coffee or a glass of cold milk.
How to Store Chocolate Peanut Butter No Bake Cheesecake
Store any leftovers in an airtight container in the refrigerator. The cheesecake will stay fresh for up to 5 days. If you plan to keep it longer, consider freezing it. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn, and it can last for up to 2 months.
Tips to Make Chocolate Peanut Butter No Bake Cheesecake
- Make sure the cream cheese is at room temperature for easier mixing.
- You can use any brand of cookies for the crust, but Nutter Butters add great flavor.
- Experiment with toppings like crushed nuts, caramel sauce, or fresh berries to customize your cheesecake!
Variation
Try using graham cracker crumbs instead of Nutter Butters for a different flavor. You can also swap milk chocolate chips for dark chocolate for a richer taste.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake can be made a day in advance. It tastes even better after chilling overnight!
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, using crunchy peanut butter will add a delightful texture to your cheesecake.
Q: Is it possible to freeze the cheesecake?
A: Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Chocolate Peanut Butter No Bake Cheesecake
Ingredients
For the crust
- 15.27 ounces Nutter Butter Cookies (1 family-size package; about 24 cookies) About 433 grams
- ¼ cup unsalted butter 57 grams, ½ stick
For the filling
- 20 ounces cream cheese, room temperature 2½ bricks, 567 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 tablespoon chocolate syrup 18 grams
- 1 cup milk chocolate chips 170 grams
- 1 cup creamy peanut butter 270 grams
For garnish
- Whipped cream
- Crumpled cookies
- Chopped peanut butter candies
Instructions
Preparation
- In a large bag, crush the Nutter Butter cookies using a rolling pin or a food processor until they become fine crumbs. Transfer the crumbs to a large bowl.
- Melt the butter in the microwave and pour it over the cookie crumbs. Stir with a rubber spatula until well combined.
- Press the cookie mixture into a springform pan lined with parchment paper to form the crust. Place the pan in the refrigerator so the crust can set while you prepare the filling.
Filling
- In a large bowl, mix the cream cheese with the vanilla and chocolate syrup until smooth.
- Melt the chocolate chips in the microwave for about 1 minute, then mix them with the peanut butter and add to the cream cheese mixture. Whisk everything together until creamy.
Assembly
- Pour the filling over the chilled crust and spread it evenly. Allow it to chill in the refrigerator for at least 1 hour to set.
Serving
- Once the cheesecake is chilled, carefully use a smooth, flat knife to slide between the cheesecake and the pan to separate. Remove the outer part of the pan and lift the cheesecake out, discarding the parchment paper liner.
- Garnish with whipped cream, crumbled cookies, and chopped peanut butter candies. Serve immediately.
