If you adore the rich, irresistible combo of chocolate and peanut butter, you’re going to fall head over heels for this No-Bake Chocolate Peanut Butter Cheesecake Recipe. It’s a dreamy, creamy delight with a perfectly crunchy chocolate cookie crust that sets it apart from ordinary desserts. No oven? No problem! This cheesecake is all about simplicity without sacrificing any luscious flavor or texture, making it the ultimate treat to whip up any time you crave something sweet, smooth, and downright indulgent.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this cheesecake shine. Each one plays a key role — from the buttery, chocolatey crust to the silky peanut butter filling and that glossy ganache topper. Trust me, when you see how easy these staples work together, you’ll want to keep them on hand for your next sweet craving.
- Chocolate cookie crumbs (1 1/2 cups): Use Oreos without the filling for a rich, chocolatey base with just the right texture.
- Unsalted butter, melted (1/4 cup): This binds the crust crumbs perfectly and adds creaminess without overpowering flavors.
- Cream cheese, softened (8 oz): The foundation for that classic cheesecake tang and smooth texture.
- Creamy peanut butter (1/2 cup): Adds the signature nutty richness that makes this recipe a showstopper.
- Powdered sugar (1/2 cup): Sweetens gently and blends seamlessly for a light, velvety filling.
- Vanilla extract (1 teaspoon): Enhances all the flavors with warm, aromatic depth.
- Heavy whipping cream (1 cup): Whipped to stiff peaks to lift the filling into fluffy perfection.
- Semi-sweet chocolate chips (1/2 cup): The star ingredient for a luscious ganache topping with a glossy finish.
- Heavy cream (1/4 cup) for ganache: Creates the silky texture when melted with chocolate chips.
- Chopped peanuts or chocolate shavings (optional): Perfect for adding an extra playful crunch or decorative touch on top.
How to Make No-Bake Chocolate Peanut Butter Cheesecake Recipe
Step 1: Prepare the Chocolate Cookie Crust
Start by mixing your chocolate cookie crumbs with the melted butter until every crumb is evenly coated. Then press this mixture firmly into the bottom of a 9-inch springform pan or pie dish. Make sure it’s packed down nicely because this crust is what anchors all those luscious layers. Pop it into the refrigerator while you move on to the filling — chilling allows the crust to firm up into a perfect, chocolatey base.
Step 2: Make the Creamy Peanut Butter Filling
In a large bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until your mixture turns smooth and absolutely heavenly. This step ensures your filling will be silky without any lumps, bursting with that classic peanut butter cheesecake flavor you’re craving.
Step 3: Whip and Fold in the Heavy Cream
In a separate clean bowl, whip the heavy cream to stiff peaks — it should hold its shape beautifully without falling over. Gently fold this whipped cream into your peanut butter mixture with care to maintain that airy texture. This folding technique is key to making your filling light, creamy, and downright dreamy.
Step 4: Assemble the Cheesecake
Spoon the peanut butter filling over the chilled crust and spread it into an even layer. Smooth the top with a spatula so it looks flawless — you’re creating the perfect canvas for the ganache that comes next.
Step 5: Prepare and Pour the Chocolate Ganache
Place the semi-sweet chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. Heat them in 30-second bursts, stirring well after each, until smooth and glossy ganache forms. Pour this rich chocolate layer over the cheesecake filling, spreading it out evenly to cover every inch. This luscious ganache is the crowning glory that ties all the flavors together beautifully.
Step 6: Chill and Set
Refrigerate your masterpiece for at least 4 hours, or overnight if you have the patience, to let it set completely. The chilling time lets every layer firm up just right, making slicing neat and satisfying. The wait is 100% worth it!
How to Serve No-Bake Chocolate Peanut Butter Cheesecake Recipe
Garnishes
For that wow-factor, sprinkle chopped peanuts or chocolate shavings on top before serving. They add a delightful texture contrast and a professional-looking finish that’s sure to impress your guests or make your own eyes light up when you dig in.
Side Dishes
This cheesecake is quite the showstopper on its own, but pairing it with fresh berries, a drizzle of caramel sauce, or a scoop of vanilla ice cream can elevate the experience to restaurant-level indulgence right at home.
Creative Ways to Present
Consider serving individual slices on pretty plates with a small dollop of whipped cream and a sprinkle of extra cookie crumbs to make each portion feel special. Or try layering smaller versions in clear cups to show off those beautiful layers — perfect for parties or when you want a charming presentation without the fuss.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, so you can enjoy bites of this creamy treat whenever the craving strikes again.
Freezing
If you want to keep it longer, freeze the cheesecake for up to a month. Just wrap it securely in plastic wrap and foil. When ready to eat, thaw it overnight in the refrigerator for best texture and flavor.
Reheating
This No-Bake Chocolate Peanut Butter Cheesecake Recipe is best served chilled and does not require reheating. Keep it cool and enjoy the creamy, refreshing texture straight from the fridge.
FAQs
Can I use a different type of crust for this recipe?
Absolutely! While chocolate cookie crumbs are classic here, a graham cracker crust works wonderfully for a lighter, slightly sweeter base. Just remember to press it firmly and chill well for the best texture.
Is it possible to make this cheesecake nut-free?
Yes! Simply swap the peanut butter for sunflower seed butter. It keeps the creamy texture and adds a different but delicious nutty flavor perfect for those with nut allergies.
How long does the ganache need to set before slicing?
Chilling the cheesecake for at least 4 hours allows the ganache to firm up nicely. For clean slices, it’s best to refrigerate overnight, giving the layers ample time to meld together perfectly.
Can I make this cheesecake without heavy cream?
Heavy cream is essential here, particularly for whipping and making that delicate filling. Using substitutes may impact the texture, so it’s best to stick with heavy cream for the classic fluffy consistency.
What’s the best way to get clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry before each cut. This helps the knife glide through the ganache and creamy filling smoothly, giving you perfect slices every time.
Final Thoughts
This No-Bake Chocolate Peanut Butter Cheesecake Recipe is hands down one of those desserts that bring joy with every bite and ease with every step. Whether you’re making it for a special occasion or a spontaneous treat, its creamy, chocolatey, peanut buttery goodness is sure to become a fast favorite in your dessert lineup. Give it a try and watch how quickly it disappears!
Print
No-Bake Chocolate Peanut Butter Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Chocolate Peanut Butter Cheesecake is a rich, creamy dessert combining the smooth flavors of peanut butter and chocolate with a crunchy cookie crust. Perfectly chilled, this easy-to-make cheesecake requires no baking and is ideal for a quick yet indulgent treat.
Ingredients
Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, without filling)
- 1/4 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for ganache)
Garnish (optional)
- Chopped peanuts or chocolate shavings
Instructions
- Prepare Crust: In a bowl, combine the chocolate cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
- Make Filling: In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter and cream cheese mixture until fully combined and fluffy.
- Assemble Cheesecake: Spread the filling evenly over the chilled crust and smooth the top with a spatula.
- Prepare Ganache: In a microwave-safe bowl, heat the semi-sweet chocolate chips and 1/4 cup heavy cream in 30-second intervals, stirring well each time until the mixture is smooth and fully melted.
- Top Cheesecake: Pour the ganache over the cheesecake filling and spread it evenly for a glossy chocolate finish.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or until fully set.
- Garnish and Serve: Before serving, garnish with chopped peanuts or chocolate shavings if desired.
Notes
- You can make this cheesecake a day ahead and refrigerate overnight for better flavor and texture.
- For a nut-free version, substitute the peanut butter with sunflower seed butter.
- If preferred, use a graham cracker crust instead of the chocolate cookie crust for a different flavor profile.
