This peanut butter cheesecake is incredibly delicious and creamy, with the perfect velvety cheesecake texture. It’s a simple, easy recipe that still feels elegant. It features the perfect cookie crust, a beautifully smooth texture, a middle layer of rich peanut butter, and it’s all topped with a delicious chocolate spread.
Ugh, please—another cheesecake recipe, Archersfood? Can we pretend we’re not posting a cheesecake recipe almost every day? (But honestly, I’m enjoying this way too much!) So, what’s the inspiration for this no-bake peanut butter cheesecake, you ask? (Okay, fine, nobody asked—but I’ll tell you anyway!) Reese’s cups!
Hear me out: we’ve got a delicious crust made from cookies and chocolate chips. Then, there’s Nutella, a layer of creamy peanut butter cheesecake filling, a center layer of peanut butter, more cheesecake filling, and—wait for it—even more Nutella. Top it all off with crushed peanuts, and you’ve got the perfect no-bake cheesecake recipe!
More no bake cheesecake recipes:
- no-bake Nutella cheesecake
- no-bake pistachio cheesecake
- no bake oreo cheesecake
- No bake oreo cheesecake bar
- No bake kinder bueno cheesecake
- No bake apple pie cheesecake
What you’ll love about this recipe
Here’s what I love about this recipe—and I know you’ll love it too!
- It has a creamy peanut butter filling that’s absolutely delicious.
- It’s the perfect quick peanut butter dessert.
- It’s so elegant; the center layer will leave everyone impressed.
- It’s perfect for any occasion and an easy dessert for gatherings.
Watch how to make a creamy peanut butter cheesecake
Before you start with this recipe:
This creamy peanut butter cheesecake serves about 10 to 12 portions. It’s incredibly rich and velvety, with a preparation time of less than 20 minutes. However, it will need about 8 hours to set in the fridge. This dessert is perfect for peanut butter lovers!
The recipe involves a few key steps: making the crust, preparing the cheesecake filling, adding a peanut butter center, and covering it with Nutella. The level of difficulty is easy, so it’s great for beginners.
Important note: This cheesecake contains peanuts! If you’re allergic to nuts, peanuts, or similar ingredients, please avoid making this recipe. Stay safe!
Ingredients list
Here, you’ll find a list of ingredients and different variations for this easy peanut butter dessert. Remember, this is not the full recipe with quantities—if you want to skip the tips, equipment, and extra information, scroll down to the recipe card or click “Jump to Recipe” at the top of the page!
- Cookies: We’re using crushed biscuits for the crust, but you can substitute graham crackers if you prefer.
- Melted butter or melted margarine: This binds the cookie crumbs together to create the perfect crust. If you use margarine i recommend you use 10 more grams than what we have listed in the recipe.
- Cream cheese: The base of our cheesecake filling, providing that classic creamy texture.
- Peanut butter: I recommend using one that’s not too sweet, as we’ll be adding sugar to the recipe.
- Powdered sugar: Adds sweetness to the cheesecake and helps whip the cream to the right consistency.
- Heavy whipping cream: Make sure it has at least 35% fat to ensure it whips properly.
- Nutella: Or any chocolate spread or ganache for topping.
- Peanuts: Crushed, for decorating the cheesecake.
- Chocolate chips: we are mixing it with the biscuits and butter.
Necessary equipment
List of Equipment for This Easy Peanut Butter Dessert Recipe
- Food processor: You can also use a blender or a ziplock bag with a rolling pin to crush the biscuits.
- Mixing bowls: For combining the ingredients.
- Spatula: To mix the ingredients smoothly.
- Pan: To build and set the cheesecake. We are using a 17 cm x 6 cm pan.
- Whisk or electric mixer: To whip the cream to the perfect consistency.
Pan size needed for this recipe
There’s no specific pan size you have to use for this recipe, but we definitely recommend the one we use because it’s amazing. (It’s not sponsored—I wish it were, though, because I really need more pans!) We use a pan from the brand Zenker, which we bought at HomeSense Canada. The size is 17 cm x 6 cm (about 6.7 inches x 2.4 inches), and I feel like it’s perfect. We’ll be using this pan A LOT—literally until it breaks apart.
How to prepare the crust
To make a cheesecake base, we typically crush biscuits and mix them with melted butter or margarine. For this recipe, we’re also adding chocolate chips because peanut butter and chocolate together create the best no-bake cheesecake!
To make our no-bake peanut butter cheesecake, start by crushing the biscuits. You can use a food processor, a blender, or—if neither is available—get ready for a workout with a rolling pin and a ziplock bag (literally my least favorite part!). Crush, crush, crush, and then mix the crumbs with melted butter. Add chocolate chips, and press the crust into the pan using your hands, a glass, or whatever you prefer. Once done, leave it in the freezer while you prepare the cheesecake filling.
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Best tips
The Best Tips for This No-Bake Peanut Butter Cheesecake
- Do not fully whip the cream: When you fold it with the rest of the ingredients, it will continue to whip and may look split. Whip only until soft peaks form.
- Room temperature ingredients: Make sure the cream cheese and peanut butter are at room temperature. For the peanut butter, mix it well to ensure it’s not separated from the oil. If necessary, microwave it briefly to soften it.
- Cold and dry bowl: Ensure the bowl you use to whip the cream is cold and dry. Also, make sure the heavy cream has at least 35% fat—if it’s less, it won’t whip properly.
- Chill time: Let the cheesecake chill in the fridge for at least 8 hours, or preferably overnight. If you remove it too early, it won’t set properly and could collapse.
How to make the peanut butter center layer
I normally recommend freezing a disk of whatever filling goes in the middle, but for this recipe, it’s a little different. Since peanut butter takes forever to freeze, I’d recommend spreading it on top of the cheesecake instead. Make sure the peanut butter is slightly melted so it’s easy to spread. Here’s how it goes: crust, Nutella, cheesecake filling, peanut butter, more cheesecake filling, and Nutella to top it off.
FAQs
Yes, the contrast of textures would be amazing—smooth, creamy filling with a bit of crunchy peanut butter!
It takes about 8 hours to set, but it’s even better to leave it overnight. This type of no-bake cake is perfect for making the day before!
Yes, of course! You can make it the day before and leave it in the fridge to set.
It could be because you over-whipped the cream.
Store it in the fridge for up to 3 days.
If after 8 hours the cheesecake hasn’t set, it could be because your fridge isn’t cold enough or because you’ve added hot or warm food, which raises the fridge’s temperature and makes it take longer to set.
Check if you’re using the right cream—if it doesn’t have enough fat content, it won’t thicken. Also, make sure the bowl and whisk are dry and cold.
Freeze it while you prepare the rest of the cheesecake filling.
How to make peanut butter cheesecake
1. Start by crushing the biscuits in a food processor, then mix them with melted butter or margarine. Add chocolate chips. Press the mixture into the bottom of the pan using a glass, spoon, or your hands. Freeze.
2. In a bowl, mix room-temperature cream cheese with peanut butter until it’s smooth.
3. In a separate bowl, whip the heavy cream with sugar until soft peaks form. Use an electric mixer to speed up the process if you have one.
4. Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula. Be careful not to overwork it.
5. To the pan, cover the crust with Nutella or melted chocolate. Then, pour half of the cream cheese filling and smooth it out. Add peanut butter (make sure it’s slightly melted for easy spreading) and carefully spread it.
6. Add the other half of the cheesecake filling and smooth it out. Set in the fridge to chill for about 8 hours, or preferably overnight.
7. To decorate, pour Nutella over the top and sprinkle crushed peanuts on the sides. Serve and enjoy!
If you try this recipe, please leave a review! And if you have any questions, feel free to leave them in the comments. Happy baking!
Creamy Peanut butter cheesecake – Easy No bake
Equipment
- Food processor
- Spatula
- pan
- Whisk or electric mixer
Ingredients
crust
- 200 grams biscuits
- 45 grams melted butter
- 40 grams chocolate chips
- 2 tablespoons nutella on top of the crust
cheesecake filling
- 500 grams cream cheese
- 200 grams peanut butter smooth
- 50 grams powdered sugar adjust sugar depending on how sweet your peanut butter is!
- 200 grams heavy whipping cream 35% fat
peanut butter center
- 100 grams peanut butter smooth
decorate
- 150 grams nutella
- 50 grams crushed peanuts
Instructions
- Start by crushing the biscuits in a food processor, then mix them with melted butter or margarine. Add chocolate chips. Press the mixture into the bottom of the pan using a glass, spoon, or your hands. Freeze.
- In a bowl, mix room-temperature cream cheese with peanut butter until it’s smooth.
- In a separate bowl, whip the heavy cream with sugar until soft peaks form. Use an electric mixer to speed up the process if you have one.
- Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula. Be careful not to overwork it.
- To the pan, cover the crust with Nutella or melted chocolate. Then, pour half of the cream cheese filling and smooth it out. Add peanut butter (make sure it’s slightly melted for easy spreading) and carefully spread it.
- Add the other half of the cheesecake filling and smooth it out. Set in the fridge to chill for about 8 hours, or preferably overnight.
- To decorate, pour Nutella over the top and sprinkle crushed peanuts on the sides. Serve and enjoy!
Notes
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