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Spooning a slice of Peanut Butter Cheesecake with a perfect cookie crust, smooth peanut butter cheesecake, a rich peanut butter middle layer, and topped with Nutella and crushed peanuts, revealing the creamy inside

Creamy Peanut butter cheesecake – Easy No bake

  • Prep Time: 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: American

Description

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.


Ingredients

Units Scale

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

  1. crust 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. mix cream cheese with peanut butter In a bowl, mix room-temperature cream cheese with peanut butter until it’s smooth.
  3. whip heavy cream 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. fold cream with rest of ingredients Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula. Be careful not to overwork it.
  5. build the cheesecake 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. refrigerate 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. decorate To decorate, pour Nutella over the top and sprinkle crushed peanuts on the sides. Serve and enjoy!

Notes

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.