The Ultimate No-Bake Peanut Butter Cheesecake: A Peanut Butter Lover’s Dream
By Jason Griffith
There is something truly magical about the combination of peanut butter and chocolate. It’s a classic duo that never goes out of style, but when you turn those flavors into a towering, creamy cheesecake—without even touching your oven—you have a dessert masterpiece.
This No-Bake Peanut Butter Cheesecake is the answer to every “I need a dessert but don’t want to bake” dilemma. It is rich, velvety, and loaded with textures ranging from a buttery graham cracker crust to crunchy Reese’s Pieces and smooth whipped cream. Whether you’re hosting a summer BBQ or a holiday party, this is the treat that will have everyone asking for the recipe.
Why I Love This Recipe
I’ve made a lot of desserts in my time, from the best peanut butter brownies to complex cakes, but I keep coming back to this cheesecake for three reasons:
- No Oven Required: In the heat of the summer or when your oven is occupied by a main course, a no-bake option is a lifesaver.
- Texture Overload: You get the crunch of the candies, the snap of the chocolate chips, and the cloud-like fluffiness of the filling.
- Make-Ahead Friendly: This actually tastes better after sitting in the fridge, making it perfect for stress-free entertaining.
Ingredients You’ll Need
For the Graham Cracker Crust
- 2 cups graham cracker crumbs (roughly 14–16 full sheets)
- 1/2 cup melted butter (salted or unsalted works fine)
- 1/4 cup granulated sugar
For the Peanut Butter Filling
- 2 cups heavy cream (cold)
- 16 oz cream cheese (2 blocks), softened to room temperature
- 1 cup creamy peanut butter (avoid “natural” styles that separate for best texture)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup Reese’s Pieces
For the Whipped Topping & Garnish
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1/2 cup Reese’s Pieces
- 1/2 cup assorted mini chocolate candies (chopped peanut butter cups are great here!)
- Chocolate syrup for drizzling
Swaps and Notes
- The Crust: If you want even more chocolate flavor, swap the graham crackers for crushed Oreo cookies. It creates a “dark” base that pairs beautifully with the PB filling.
- Peanut Butter: I highly recommend using a standard creamy peanut butter (like Jif or Skippy). Natural peanut butters that require stirring can sometimes cause the cheesecake to be too soft or oily.
- The Cream Cheese: Ensure it is fully softened. If it’s even slightly cold, you’ll end up with tiny lumps in your cheesecake.
- Mix-ins: Feel free to swap the Reese’s Pieces for chopped peanuts if you want a more “grown-up” salty-sweet vibe.
Step-by-Step Instructions
1. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until it looks like wet sand. Pour the mixture into a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs firmly into the bottom and slightly up the sides. Place the pan in the refrigerator to set while you make the filling.
2. Whip the Cream
In a large, chilled bowl, whip the 2 cups of heavy cream until stiff peaks form. Be careful not to overbeat, or it will turn into butter! Set this aside.
3. Cream the Base
In a separate large bowl, beat the softened cream cheese, peanut butter, 1 cup of powdered sugar, and vanilla extract until the mixture is completely smooth and fluffy.
4. Fold and Combine
Gently fold the whipped cream into the peanut butter mixture using a spatula. You want to keep as much air in the mixture as possible. Once combined, stir in the mini chocolate chips and Reese’s Pieces.
5. Assemble
Pour the filling over the chilled crust and smooth the top with an offset spatula.
6. Add the Topping
Whip the remaining 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. Spread this over the top of the cheesecake (or pipe it for a fancy look). Sprinkle generously with the extra candies and chocolate chips, then finish with a dramatic drizzle of chocolate syrup.
7. Chill and Serve
Refrigerate the cheesecake for at least 4 hours, though overnight is best. To serve, run a thin knife around the edge of the pan before releasing the springform sides.
Tips for Success
- Don’t Rush the Chill: A no-bake cheesecake relies on refrigeration to “set.” If you cut it too early, it will be delicious but messy.
- Clean Slices: For perfect slices, dip your knife in hot water and wipe it dry between every single cut.
- Cold Cream: Always use heavy cream straight from the fridge. Cold cream whips faster and holds its shape longer.
Serving Suggestions and Pairings
This cheesecake is incredibly rich, so a little goes a long way. I love serving this alongside a spread of other “no-bake” favorites. If you are having a party, consider adding this edible cookie dough to the dessert table for a fun, “unbaked” theme!
For a lighter pairing to balance the richness, a cold glass of milk or a strong cup of black coffee is essential. If you’re looking for more easy treats, check out these 3-ingredient chocolate chip oatmeal breakfast cookies for something a bit faster!
Nutritional Information (Per Serving)
Estimate based on 12 servings
- Calories: 580 kcal
- Fat: 42g
- Carbohydrates: 46g
- Protein: 9g
- Sugar: 32g
Storage and Leftover Tips
- Fridge: Keep the cheesecake covered in the refrigerator for up to 5 days.
- Freezer: This cheesecake freezes beautifully! Wrap the entire pan (or individual slices) in plastic wrap and then foil. It will stay fresh for up to 2 months. Thaw in the fridge for a few hours before eating.
More Recipes You Will Love
If you enjoyed this no-bake masterpiece, you have to try these other fan-favorites from the ChefManiac kitchen:
- No-Bake Oreo Cream Pie – A chocolate lover’s shortcut!
- Easy Ice Cream Sandwich Cake – The ultimate summer crowd-pleaser.
Final Thoughts
This No-Bake Peanut Butter Cheesecake is the definition of “maximum reward for minimum effort.” It looks like it came from a high-end bakery, but it’s simple enough for a Tuesday night treat.
Did you make this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow ChefManiac for more decadent recipes. Happy “baking” (without the oven)!
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