Name: No-Bake Peanut Butter Cheesecake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup melted butter; 1 cup creamy peanut butter; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups whipped cream; 1/2 cup chocolate chips (optional, for topping)

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There’s something magical about a dessert that’s as easy to make as it is delicious—and this No-Bake Peanut Butter Cheesecake is exactly that! With its creamy peanut butter filling, buttery graham cracker crust, and optional chocolate chip topping, it’s bound to become a favorite in your dessert rotation. The best part? No oven required! Just a bit of patience as it chills in the fridge, and you’ll have a rich, indulgent treat perfect for any occasion.

Before We Dive In…

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Why You’ll Love This Recipe:

No-bake simplicity: This recipe requires zero time in the oven, making it a breeze, even on the hottest days!
Creamy, rich texture: The combination of cream cheese and peanut butter creates a luscious, smooth filling that’s simply irresistible.
Customizable: Whether you add chocolate chips, drizzle some caramel, or even toss on some crushed peanuts for extra crunch, this recipe is incredibly versatile.
Minimal prep time: You only need 15 minutes to prepare this cheesecake—then just let it chill while you get on with your day!

What Does It Taste Like?

Imagine the smoothest, creamiest peanut butter filling, balanced perfectly by the tangy cream cheese and just the right amount of sweetness. The buttery graham cracker crust adds a satisfying crunch, while optional chocolate chips give a playful bite. This cheesecake tastes indulgent yet light—a balance of sweet and salty that peanut butter lovers will adore!

Ingredients:

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1 cup creamy peanut butter
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups whipped cream
1/2 cup chocolate chips (optional, for topping)

Kitchen Tools You’ll Need:

9-inch springform pan (or any deep dish pan)
Mixing bowls
Hand mixer or stand mixer
Spatula
Measuring cups and spoons

How to Make No-Bake Peanut Butter Cheesecake:

Prepare the crust: In a bowl, mix the graham cracker crumbs with the melted butter. Press the mixture into the bottom of a springform pan to create a solid crust. Pop it in the fridge to firm up while you prepare the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Be sure to scrape the sides of the bowl to ensure everything is well-mixed.
Fold in whipped cream: Gently fold the whipped cream into the peanut butter mixture. This lightens up the texture and makes the filling wonderfully airy. Take care not to deflate the whipped cream!
Assemble the cheesecake: Pour the peanut butter filling over the prepared crust, spreading it evenly with a spatula.
Chill: Place the cheesecake in the fridge for at least 4 hours, or until set.
Add toppings and serve: Just before serving, sprinkle chocolate chips over the top if desired. You can also drizzle a bit of chocolate or caramel sauce for extra flair!

Perfect Pairings:

Chocolate lovers: Drizzle melted chocolate over the top or even swirl some into the filling before chilling.
Salted caramel: Add a salted caramel drizzle to contrast the peanut butter’s richness.
Fresh fruit: Serve with sliced bananas or strawberries for a fresh, fruity complement.

Tips for Success:

Room temperature cream cheese: Make sure your cream cheese is softened to room temperature before mixing. This prevents lumps and gives you a smooth filling.
Don’t skip chilling: The key to a firm, sliceable cheesecake is allowing it enough time to set in the fridge. Four hours is the minimum, but overnight is even better!
Whipped cream: If you prefer, you can use whipped topping (like Cool Whip) instead of freshly whipped cream. It works just as well!

Storing Your Cheesecake:

In the fridge: This cheesecake will keep for up to 4 days in the refrigerator. Be sure to cover it tightly with plastic wrap or store it in an airtight container to maintain freshness.
In the freezer: Want to save some for later? You can freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe container. Thaw in the fridge before serving.

FAQs:

Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! Crunchy peanut butter will add a fun texture to the filling, with little pieces of peanuts for extra crunch.

Q: Can I make this cheesecake gluten-free?
A: Yes, just swap the graham crackers for gluten-free graham crackers or another gluten-free cookie base.

Q: How long does the cheesecake need to chill?
A: The cheesecake needs to chill for at least 4 hours to set properly, but overnight is even better for a firmer texture.

In Summary:

This No-Bake Peanut Butter Cheesecake is the perfect combination of simplicity and indulgence. It’s a dessert that you can whip up in minutes, then let your fridge do the rest of the work. With a creamy peanut butter filling, a buttery graham cracker crust, and the option to add your favorite toppings, this cheesecake is sure to be a hit at your next gathering—or anytime you need a sweet treat!

Craving More Dessert Goodness?

If you loved this recipe, you’ll want to try these as well:

Mint Chocolate Cheesecake – Refreshing mint with a rich chocolate base for an unforgettable flavor.
Irresistible Chocolate Peanut Butter Cake – A dreamy combination of two classic flavors in cake form.
Chocolate Piña Colada with Kahlua Cream Frosting – A tropical, boozy delight for a special occasion.

💬 Don’t forget to leave a review and share your creations with me on Pinterest! I’d love to see how your cheesecake turns out!

Nutritional Information (Per Serving):

Calories: 500 kcal
Carbohydrates: 30g
Fat: 40g
Protein: 10g
Sugar: 20g
Fiber: 2g