This no bake peanut butter cheesecake combines a peanut butter cookie crust, a silky chocolate and peanut butter filling, and a pile of toppings, all without turning on the oven.
The filling mixes cream cheese with melted milk chocolate and creamy peanut butter, so it tastes like a candy bar in dessert form. It firms up in the refrigerator and slices cleanly once it has chilled for several hours.
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Why This No Bake Peanut Butter Cheesecake Recipe Works
Melted chocolate does the setting work here, since it firms as it cools and holds the cream cheese and peanut butter together. A little chocolate syrup deepens the color and rounds out the flavor.
The sandwich cookie crust needs only butter to bind and chills firm in the pan before the filling goes in. Lining the pan with parchment helps you lift the cake out cleanly for a neat presentation.
Ingredients for No Bake Peanut Butter Cheesecake
- 1 family size package (about 15 ounces) peanut butter sandwich cookies
- 1/4 cup unsalted butter, melted
- 20 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon chocolate syrup
- 1 cup milk chocolate chips, melted and slightly cooled
- 1 cup creamy peanut butter
- Whipped cream for topping
- Crumbled cookies for topping
- Chopped peanut butter cups for topping
Cookie crust. Peanut butter sandwich cookies add sweetness and flavor, so the crust needs no extra sugar.
Cream cheese. Soft blocks blend into a smooth filling and keep the texture dense and sliceable.
Milk chocolate chips. Melted chips add sweetness and firm up as the cheesecake chills.
Creamy peanut butter. Use a standard creamy style, since natural oily jars can separate and leave the filling greasy.
Chocolate syrup. A single spoonful deepens the chocolate flavor and adds a shiny look.
How to Make No Bake Peanut Butter Cheesecake
1. Crush the cookies Crush the cookies in a food processor or a sealed bag with a rolling pin until fine crumbs form, then move them to a large bowl.
2. Bind the crust Melt the butter, pour it over the crumbs, and stir with a spatula until all the crumbs look damp.
3. Line and press Line the bottom of a springform pan with parchment, press the crumbs in firmly, and refrigerate while you make the filling.
4. Beat the cream cheese Beat the cream cheese with the vanilla and chocolate syrup until smooth and no lumps remain.
5. Add chocolate and peanut butter Melt the chips in 20 second bursts, stir in the peanut butter, let it cool a few minutes, and whisk it into the cream cheese until creamy.
6. Fill and chill Spread the filling over the chilled crust, smooth the top, and refrigerate at least 4 hours until firm.
7. Release and garnish Slide a thin knife around the edge, remove the ring, peel off the parchment, and top with whipped cream, crumbs, and candy pieces.
How to Serve No Bake Peanut Butter Cheesecake
Slice the cheesecake into 12 wedges using a hot, dry knife and top each piece with whipped cream, cookie crumbs, and chopped peanut butter cups. For a chocolate lover spread, add gooey brownie pie for a warm contrast, and frost a few cupcakes with creamy chocolate buttercream frosting. A slice of homemade strawberry cake and a bowl of fresh fruit pavlova bring fruity balance. Serve with cold milk or hot coffee.
How to Store and Reheat No Bake Peanut Butter Cheesecake
Cover and refrigerate for up to 3 days. Because the filling is a dairy mixture that never bakes, freezing is not recommended, as it can turn grainy once thawed. Keep whipped cream and crumbs off until serving so the topping stays fluffy and crisp. Slice straight from the refrigerator, and return leftovers to the cold within 2 hours.
Tips and Variations for No Bake Peanut Butter Cheesecake
Cool the chocolate. Let melted chips cool for a few minutes so they do not melt the cream cheese or leave streaks.
Use parchment. A parchment round makes the cake easy to lift and slide off the base.
Press firmly. Use the bottom of a measuring cup to pack the crumbs so the crust holds together.
Soften the cheese. Leave the cream cheese out for about 1 hour so it beats without lumps.
Add salty crunch. Sprinkle chopped salted peanuts over the top for contrast.
Swirl jam. Spoon a little raspberry jam on the filling and swirl it with a knife for a fruity twist.
Chill long enough. Four hours is the minimum, and overnight gives the cleanest slices.
Keep it cold. Return leftovers to the refrigerator promptly, following the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About No Bake Peanut Butter Cheesecake
How long does no bake peanut butter cheesecake need to set?
Chill it at least 4 hours, though overnight gives the firmest slices.
Can I make no bake peanut butter cheesecake ahead?
Yes. Make it up to 2 days before serving and add toppings just before slicing.
Can I freeze no bake peanut butter cheesecake?
Freezing is not recommended, as the filling can turn grainy, so plan to eat it within 3 days.
Can I use natural peanut butter?
It can work if well stirred, but a standard creamy style gives a smoother, firmer filling.
What can I use for the crust instead?
Chocolate sandwich cookies or graham crackers both work, using the same amount of butter.
No Bake Chocolate Peanut Butter Cheesecake with Cookie Crust
Equipment
- 9-inch springform pan
- Parchment paper
- Hand mixer
- Food processor
Ingredients
Main Ingredients
- 15 oz peanut butter sandwich cookies about 24 cookies
- ¼ cup unsalted butter melted
- 20 oz cream cheese room temperature, 2 1/2 bricks
- 1 tsp pure vanilla extract
- 1 tbsp chocolate syrup
- 1 cup milk chocolate chips melted and cooled slightly
- 1 cup creamy peanut butter
- ½ cup whipped cream for topping
- ¼ cup crumbled peanut butter sandwich cookies for topping
- ¼ cup chopped peanut butter cups for topping
Instructions
Cooking
- Build the crust. Process the cookies to fine crumbs, stir in the melted butter, and press into a parchment lined springform pan. Refrigerate until firm.
- Whip the cream cheese. Beat the cream cheese with the vanilla and chocolate syrup until perfectly smooth.
- Combine the filling. Melt the chips in the microwave, stirring every 20 seconds, then mix in the peanut butter, cool slightly, and beat it into the cream cheese.
- Chill until firm. Spread the filling over the crust and refrigerate at least 4 hours or overnight.
- Release and top. Run a thin knife around the edge, lift off the ring, and decorate with whipped cream, cookie crumbs, and candy pieces.
