If you have a serious sweet tooth and love the magical combo of chocolate and peanut butter, you’re in for a real treat. This No Bake Chocolate Peanut Butter Cheesecake Recipe is silky, rich, and packed with luscious peanut butter flavor layered perfectly beneath a glossy chocolate ganache. Best of all, it doesn’t require an oven or complicated baking skills, which means you can pull off an impressive dessert with minimal fuss and in no time. I promise, once you take the first creamy bite, this cheesecake will be your new go-to indulgence for celebrations or casual weekend cravings!

No Bake Chocolate Peanut Butter Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this No Bake Chocolate Peanut Butter Cheesecake Recipe lies in its straightforward, pantry-friendly ingredients. Each component plays a vital role: from the buttery graham cracker crust that provides a crunchy base, to the dreamy peanut butter-infused filling, and finally the decadent chocolate ganache crowning the top. Let’s get to know these essentials!

Graham crackers (16 whole, 227 grams): These will create a sturdy and slightly sweet crust with a perfect crunchy texture.
Unsalted butter (7 tablespoons, 100 grams, melted): Melting it helps bind the crust crumbs together for that firm structure.
Cream cheese (24 ounces, 680 grams, softened): The creamy heart of the cheesecake; make sure it’s softened to avoid lumps and get a smooth filling.
Powdered sugar (1 1/2 cups, 188 grams): Adds sweetness and helps achieve that silky cheesecake texture.
Creamy peanut butter (1 cup, 270 grams): The star flavor; use smooth for the creamiest consistency and rich peanut taste.
Vanilla extract (1 teaspoon): Enhances the flavor complexity and balances the richness.
Heavy cream (1/2 cup, 120 ml at room temperature + 1/2 cup, 120 ml for ganache): Adds luscious creaminess and helps the ganache become glossy and smooth.
Semisweet chocolate (4 ounces, 113 grams): Used for the ganache topping to add bittersweet depth and a shiny finish.

How to Make No Bake Chocolate Peanut Butter Cheesecake Recipe

Step 1: Prepare the Crust

Start by crushing the graham crackers until they’re finely ground. I love using a food processor for this because it’s quick and effortless. Then, mix in the melted butter which acts as the glue holding the crumbs together. Press this mixture firmly into the bottom and slightly up the sides of a greased 9-inch springform pan to form an even crust. Pop it into the fridge to chill while you move on to the filling—this keeps everything nice and firm.

Step 2: Make the Filling

Using an electric mixer fitted with the paddle attachment, beat the softened cream cheese until it’s smooth and dreamy. Then gradually blend in the powdered sugar, creamy peanut butter, vanilla extract, and half of the heavy cream, mixing well after each addition. The key here is patience and scraping down the sides often to ensure everything is fully combined and silky smooth. Once that’s done, whip the mixture at medium-high speed for about two minutes to create a light, fluffy texture that practically melts in your mouth.

Step 3: Chill the Cheesecake

Pour the luscious peanut butter cheesecake filling onto your chilled crust and smooth out the top. Cover and refrigerate for at least six hours, though overnight is ideal. This gives the cake time to set properly so that every slice comes out perfectly firm and creamy.

Step 4: Prepare the Chocolate Ganache

While your cheesecake is chilling, gently heat the remaining heavy cream until it just starts to simmer. Pour this over the chopped semisweet chocolate and let it sit for a minute to melt the pieces. Stir until you get a shiny, smooth ganache. Let it cool for a few minutes—this prevents it from melting the cheesecake when you pour it over the top.

Step 5: Add Ganache and Final Chill

Carefully pour the ganache over the set cheesecake, spreading it evenly to create a rich chocolatey layer. Return the cheesecake to the fridge for at least another hour to let the ganache firm up. If you find the cheesecake slices are too soft when serving, a quick freeze for 30 minutes to an hour will help it hold its shape beautifully.

How to Serve No Bake Chocolate Peanut Butter Cheesecake Recipe

Garnishes

Freshly chopped peanuts or even a sprinkle of flaky sea salt on top of the chocolate ganache add a fantastic contrast of texture and flavor. Whipped cream rosettes or a drizzle of melted peanut butter can also boost the decadent appearance and taste.

Side Dishes

This cheesecake pairs beautifully with fresh berries like raspberries or strawberries; their natural brightness cuts through the richness. For a refreshing contrast, a scoop of vanilla bean ice cream is always a crowd-pleaser alongside a slice.

Creative Ways to Present

Try serving individual cheesecake cups layered with crushed peanuts or chocolate shavings for a fun, portion-controlled twist. Or, if you’re hosting, set up a dessert bar where guests can add their favorite toppings to personalize each slice, making the experience extra special and interactive.

Make Ahead and Storage

Storing Leftovers

Keep your cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It stays fresh and creamy for up to 4 days, though it rarely lasts that long once everyone tastes it!

Freezing

This No Bake Chocolate Peanut Butter Cheesecake Recipe freezes well. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn, and it can keep for up to two months. Thaw it overnight in the fridge before serving for the best texture.

Reheating

Since this is a no bake, chilled dessert, reheating is not necessary or recommended. Serve it straight from the fridge or after a short freeze to firm up the texture if needed.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add a bit of texture to the filling, which some people love. Just keep in mind it might slightly change the smooth creaminess you get with creamy peanut butter.

Do I have to use a springform pan?

While a springform pan makes removing the cheesecake much easier and neater, you can also use a regular cake pan lined with parchment paper. Just be gentle when slicing and serving to keep the sides intact.

Can I substitute the graham cracker crust with something else?

Yes, try crushed digestive biscuits, chocolate cookies, or even pretzels for a salty-sweet twist. Just use the same amount and bind with the melted butter as usual.

What if I don’t have heavy cream for the ganache?

You can substitute with full-fat coconut milk for a dairy-free alternative, but the texture and flavor will be slightly different. Heavy cream gives the ganache its silky, smooth finish.

Is this cheesecake suitable for making ahead for parties?

Definitely! The No Bake Chocolate Peanut Butter Cheesecake Recipe actually benefits from resting overnight as it sets perfectly and the flavors meld beautifully, making it ideal for preparing ahead of time.

Final Thoughts

This No Bake Chocolate Peanut Butter Cheesecake Recipe is truly a game-changer if you want to impress friends and family without spending hours in the kitchen. Its creamy peanut butter filling paired with rich chocolate ganache feels indulgent but is incredibly easy to make. I can’t wait for you to try it and see just how delicious simple ingredients can become when combined with a little love and care. Trust me, it’s a dessert you’ll want to make again and again!

No Bake Chocolate Peanut Butter Cheesecake Recipe

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4.4 from 87 reviews

Author: admin
Total Time: 6 hours 30 minutes (including chilling time)
Yield: 8 servings 1x

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Description

This No Bake Chocolate Peanut Butter Cheesecake is a decadent and creamy dessert combining a buttery graham cracker crust with a smooth peanut butter cheesecake filling, topped with a rich chocolate ganache. Ready in just over half an hour plus chilling time, it’s an easy, crowd-pleasing treat perfect for any occasion.

Ingredients

Scale

Crust

16 whole graham crackers (227 grams)
7 tablespoons unsalted butter, melted (100 grams)

Filling

24 ounces cream cheese, softened to room temperature (680 grams)
1 1/2 cups powdered sugar (188 grams)
1 cup creamy peanut butter (270 grams)
1 teaspoon vanilla extract
1/2 cup heavy cream, at room temperature (120 ml)

Ganache

1/2 cup heavy cream (120 ml)
4 ounces semisweet chocolate, chopped (113 grams)

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Instructions

Make the crust: Place the graham crackers into the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse again until the mixture is evenly moistened by the butter.
Prepare the pan: Thoroughly grease the bottom and sides of a 9-inch springform pan to prevent sticking.
Form the crust: Transfer the graham cracker mixture into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly and evenly into the bottom and about 1 inch up the sides of the pan. Place the crust in the refrigerator to chill.
Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about one minute until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
Add sugar and mix: Add the powdered sugar and continue beating until fully incorporated and smooth.
Incorporate peanut butter and vanilla: Add the creamy peanut butter and vanilla extract, beating after each addition and scraping down the sides to ensure everything is fully mixed.
Add heavy cream: Pour in the 1/2 cup of heavy cream (room temperature) and beat the mixture on medium-high speed for about 2 minutes until it is completely smooth and creamy.
Assemble cheesecake: Pour the peanut butter cheesecake filling into the prepared springform pan over the chilled crust. Smooth the top with a spatula and refrigerate for at least 6 hours or preferably overnight to set.
Make the ganache: In a small saucepan, bring 1/2 cup heavy cream to a simmer over medium heat. Remove from heat and add the chopped semisweet chocolate. Let it sit for 1 minute, then stir until the chocolate has melted completely and the ganache is smooth. Alternatively, heat the cream in the microwave before adding the chocolate.
Apply ganache and chill: Allow the ganache to cool for 5 minutes, then pour evenly over the chilled cheesecake. Return the cheesecake to the refrigerator to chill for another hour to allow the ganache to set.
Firm up if needed: If the cheesecake is too soft to slice cleanly, place it in the freezer for 30 minutes to 1 hour to firm up before serving. Keep refrigerated or frozen until ready to serve.

Notes

Make sure the cream cheese and heavy cream are at room temperature for a smooth filling.
The cheesecake can be prepared a day ahead and kept refrigerated for best flavor and texture.
Use creamy peanut butter for a smooth consistency in the filling.
If you prefer a richer chocolate flavor, use bittersweet chocolate instead of semisweet for the ganache.
This cheesecake should be kept refrigerated and consumed within 3-4 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American