No-Bake Peanut Butter Cheesecake

This creamy, rich no-bake peanut butter cheesecake is the perfect dessert for peanut butter lovers. It’s smooth, indulgent, and incredibly easy to make — no oven required!

Why You’ll Love This Recipe

• No baking at all — perfect for beginners
• Creamy, fluffy, mousse-like texture
• Amazing peanut butter flavor
• Easy to prepare ahead for parties, holidays, and gatherings
• Uses simple everyday ingredients
• Great for freezing and enjoying later

Ingredients

Crust

• 2 cups crushed graham crackers or digestive biscuits
• 6 tbsp melted butter
• 2 tbsp sugar (optional)

Filling

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 oz cream cheese, softened
• 1 cup heavy whipping cream
• 1 tsp vanilla extract

Optional Toppings

• Melted chocolate drizzle
• Crushed peanuts
• Whipped cream
• Mini peanut butter cups

Instructions

1. Prepare the Crust

• In a bowl, mix crushed graham crackers, melted butter, and sugar until it looks like wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Chill in the fridge while you make the filling.

2. Make the Filling

• In a large bowl, beat cream cheese and powdered sugar until smooth.
• Add peanut butter and vanilla extract and mix until creamy.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.

3. Assemble the Cheesecake

• Spread the peanut butter filling over the chilled crust.
• Smooth the top with a spatula.

4. Chill

• Refrigerate for at least 4 hours or overnight for best results.

5. Add Toppings

• Before serving, drizzle melted chocolate, add whipped cream, sprinkle crushed peanuts, or add mini peanut butter cups.

6. Serve

• Slice, serve, and enjoy the rich, creamy goodness.

You Must Know

• Make sure the cream cheese is fully softened for a smooth filling.
• Whipped cream gives the cheesecake its light, airy texture — don’t skip it.
• Chill long enough for clean slices.

Pro Tips

• For extra flavor, mix 1–2 tbsp of peanut butter into the crust.
• Freeze the cheesecake for 20 minutes before slicing for perfect cuts.
• Use natural peanut butter only if well-stirred, otherwise it may separate.

Ingredient Substitutions

• Graham crackers → Oreos, vanilla wafers, or chocolate cookies
• Heavy cream → Cool Whip (fold gently)
• Peanut butter → almond butter or sunflower butter

Serving Suggestions

• Serve with cold milk or coffee
• Add fruit like sliced bananas or strawberries
• Turn into mini individual cheesecakes using muffin cups

Storage Tips

• Refrigerate up to 4–5 days in an airtight container
• Freeze slices for up to 2 months
• Thaw in the fridge before serving

Frequently Asked Questions

Can I make it ahead?
Yes! It’s actually better the next day because the flavors develop and the texture firms up.

Can I freeze the whole cheesecake?
Absolutely — just wrap well and freeze. Thaw overnight before serving.

Why is my filling too soft?
It may need longer chilling or the whipped cream wasn’t whipped enough.

Can I use crunchy peanut butter?
Yes, it adds texture!

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