Description
This No-Bake Peanut Butter Cheesecake is a rich, creamy, and indulgent dessert that combines the nutty flavor of peanut butter with the smooth texture of cheesecake — all without turning on the oven. It’s an easy, crowd-pleasing treat perfect for any occasion.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons granulated sugar
- For the Filling:
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- For the Topping (optional):
- ½ cup melted chocolate or chocolate syrup
- ¼ cup chopped peanuts
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
- In a large mixing bowl, beat cream cheese and peanut butter together until smooth and creamy.
- Add powdered sugar and vanilla extract, and continue beating until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
- Spoon the filling over the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 6 hours, or overnight, until fully set.
- Before serving, drizzle with melted chocolate or syrup and sprinkle with chopped peanuts if desired.
Notes
- Use full-fat cream cheese for the creamiest texture.
- If you prefer a chocolate crust, substitute chocolate graham crackers or crushed Oreos.
- For a dairy-free option, use coconut cream and dairy-free cream cheese.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American