No-Bake Peanut Butter Cheesecake

In the realm of desserts, few treats hold as much universal appeal as cheesecake. Its rich, creamy texture and luxurious flavor can elevate any occasion, from casual family dinners to sophisticated gatherings. Among the various styles of cheesecake, no-bake versions have surged in popularity, offering a simple yet indulgent option that requires minimal effort and no oven time. With their light, airy textures and the ability to set up in the fridge, no-bake cheesecakes have become a staple in many dessert lovers' repertoires.

Discover the irresistible Creamy No-Bake Peanut Butter Cheesecake that combines rich, nutty flavors with a smooth, airy texture. This easy-to-make dessert requires no baking, making it perfect for any occasion. With a silky filling made from cream cheese and peanut butter, nestled in a crunchy graham cracker crust, it’s sure to delight your taste buds. Impress friends and family with this simple yet decadent treat that requires minimal effort for maximum flavor!

Print Recipe Pin Recipe

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Pinch of salt

For the filling:

16 oz (2 packages) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the topping:

½ cup mini chocolate chips

¼ cup crushed peanuts (optional)

Drizzle of chocolate or caramel sauce (optional)

Instructions

Prepare the Crust:

- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until crumbly and well combined.

- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it tightly to form a solid crust. Place in the refrigerator to set while preparing the filling.

Make the Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Add creamy peanut butter, powdered sugar, and vanilla extract to the bowl. Beat until well incorporated and fluffy.

- In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture until fully combined, being gentle not to deflate the cream.

Combine and Set:

- Pour the filling into the prepared crust, smoothing the top with a spatula.

- Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.

Add Toppings:

- Once the cheesecake has set, remove it from the springform pan.

- Sprinkle the mini chocolate chips and crushed peanuts on top for added texture. Drizzle with chocolate or caramel sauce if desired.

Serve:

- Slice the cheesecake and serve chilled. Enjoy the rich flavors of peanut butter and creaminess of the cheesecake!

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes (including chilling) | Servings: 8-10