Introduction
Calling all peanut butter lovers! This Creamy No-Bake Peanut Butter Cheesecake is the ultimate dessert to satisfy your cravings. With a smooth peanut butter filling, a crunchy chocolate graham cracker crust, and toppings like peanut butter cups and chocolate shavings, this cheesecake is a decadent treat that requires no baking! It’s perfect for hot days when you want a rich dessert without turning on the oven.
At Homey Cooking, we love creating indulgent, easy-to-make recipes, and this cheesecake is no exception. Whether you’re hosting a dinner party or just treating yourself, this dessert will wow everyone with its irresistible peanut butter goodness.
Ingredients
- For the Crust:
- 1 ½ cups chocolate graham cracker crumbs
- ¼ cup melted butter
- For the Filling:
- 2 cups 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:
- Peanut butter cups, chopped
- Chocolate shavings
- Crushed peanuts (optional)
Preparation
- Step 1: Make the crust:
In a medium-sized bowl, mix together the chocolate graham cracker crumbs and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Refrigerate for 10-15 minutes to allow the crust to set. - Step 2: Prepare the filling:
In a large bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. - Step 3: Whip the cream:
In a separate bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated. - Step 4: Assemble the cheesecake:
Pour the peanut butter filling over the chilled crust, smoothing the top with a spatula. Cover the cheesecake and refrigerate for at least 4 hours or overnight for best results. - Step 5: Decorate and serve:
Just before serving, top the cheesecake with chopped peanut butter cups, chocolate shavings, and crushed peanuts for added texture and flavor. Slice and enjoy!
COOKING Note
For a more intense chocolate flavor, you can use chocolate sandwich cookies for the crust instead of graham crackers. To get smooth slices, use a hot knife (run it under hot water and wipe dry between slices) when cutting the cheesecake.
Serving Suggestions
This No-Bake Peanut Butter Cheesecake is rich and indulgent, making it perfect for special occasions or weekend treats. Serve it with a drizzle of chocolate or caramel sauce for an extra layer of decadence, or pair it with a cup of coffee or cold glass of milk for the ultimate dessert experience.
Tips
- Make it ahead: This cheesecake is best when made the day before, allowing it to chill overnight for a firm and creamy texture.
- Gluten-Free Option: Use gluten-free graham crackers or cookies for the crust to make this cheesecake suitable for gluten-sensitive guests.
- Chocolate Peanut Butter Twist: Add a layer of melted chocolate between the crust and filling for an even more indulgent treat.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Nutritional Information (per slice)
- Calories: 450
- Protein: 9g
- Sodium: 350mg
- Carbohydrates: 28g
- Sugars: 20g
Storage and Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze this cheesecake—just wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Conclusion
This Creamy No-Bake Peanut Butter Cheesecake is the ultimate dessert for peanut butter lovers. With its rich, creamy filling and crunchy chocolate crust, it’s an easy, no-bake recipe that’s perfect for any occasion. Whether you’re entertaining guests or simply treating yourself, this cheesecake is guaranteed to be a hit. Try it today and enjoy every bite of peanut butter goodness!
FAQ
- Can I use natural peanut butter?
Yes, but make sure to stir it well before using. Natural peanut butter can separate and affect the texture of the filling. - Can I freeze the cheesecake?
Absolutely! You can freeze this cheesecake for up to 3 months. Thaw it in the fridge overnight before serving. - What can I use instead of peanut butter?
For a twist, you can use almond butter or cashew butter instead of peanut butter. The result will be just as delicious!
Creamy No-Bake Peanut Butter Cheesecake 🥜🍫
Ingredients
For the Crust:
- 1 ½ cups chocolate graham cracker crumbs
- ¼ cup melted butter
For the Filling:
- 2 cups 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:
- Peanut butter cups chopped
- Chocolate shavings
- Crushed peanuts optional
Instructions
Step 1: Make the crust:
- In a medium-sized bowl, mix together the chocolate graham cracker crumbs and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Refrigerate for 10-15 minutes to allow the crust to set.
Step 2: Prepare the filling:
- In a large bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Step 3: Whip the cream:
- In a separate bowl, whip the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Step 4: Assemble the cheesecake:
- Pour the peanut butter filling over the chilled crust, smoothing the top with a spatula. Cover the cheesecake and refrigerate for at least 4 hours or overnight for best results.
Step 5: Decorate and serve:
- Just before serving, top the cheesecake with chopped peanut butter cups, chocolate shavings, and crushed peanuts for added texture and flavor. Slice and enjoy!
Notes
If you’re looking to expand your culinary repertoire, click here to discover a curated selection of delicious recipes that cater to every taste. From simple, time-saving dishes to more intricate creations, you’ll find the perfect inspiration to elevate your meals and enhance your cooking journey