This No-bake Peanut Butter Cheesecake is super easy to make. It is a great make-ahead dessert that is perfect for any occasion. Topped with chocolate ganache, takes this cheesecake to a whole new level of delicious decadence.

Peanut Butter Cheesecake (No Bake)

Name: Peanut Butter Cheesecake (No bake)
Prep time: 20 min
Total time: 200 min
Ingredients: 2 cups / 180g crushed cookies See note 1; ⅓ cup / 70g butter melted; 2 Tablespoons / 15g cocoa powder See note 2; 2 cups / 400g cream cheese at room temperature (See note 3); 1 cup / 200g peanut butter; ½ cup / 125ml whipping / heavy cream; 1 teaspoon vanilla extract; 2 Tablespoons / 25g sugar See note 4; 1 1/2 cups / 255g dark chocolate broken into pieces; 1/2 cup / 125ml whipping cream

If you are a fan of peanut butter and chocolate, then you are going to love this dessert. It may be decadent and creamy but its also really light. Made up of a crushed cookie crust, a peanut butter cream cheese filling and topped with chocolate ganache. Three layers of deliciousness, what's not to love right?

The cheesecake requires no baking and is so easy to make. It requires a minimum time of at least three hours to set before cutting and serving. The longer it is left in the refrigerator, the firmer it gets so its best to make it one day in advance.

The most difficult part of this recipe is waiting for the cheesecake to set in the fridge. But I can guarantee that every bite into this delight is worth the wait.

Just a note on a few ingredients and substitutes if needed

While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.

For the crust

Crushed cookies: Use any cookies you prefer. I used a combination of chocolate and vanilla cookies.

Butter: The butter should be melted so that it incorporates well into the crushed cookies to form the crust

Cocoa powder: Using cocoa powder is optional. It is mixed into the crushed cookies, just to create or enhance a chocolate flavor.

For the filling

Heavy or whipping cream: The cream is whipped to form soft peaks and folded into the cream cheese mixture. It contributes to the light airy texture of this dessert.

Peanut Butter: Use peanut butter which does not have a lot of oil on the surface. Crunchy or smooth peanut butter can be used.

Cream cheese: The cream cheese must be used at room temperature. Take it out of the fridge at least an hour before using it.

Sugar: White granulated sugar is used in the recipe. I used just 2 Tablespoons of sugar, but you can add more according to your taste. You can taste the mixture after adding the sugar and decide whether it is sufficient and to your preference.

Variation and topping ideas

Although this cheesecake tastes amazing topped with chocolate ganache, keep in mind that it is optional. The cheesecake can be served with or without the chocolate ganache. I have some great topping ideas here if you would like to give it a try.

Top with piped whipped cream
Sprinkle crushed or chopped peanuts over the set cheesecake
Drizzle melted white and dark chocolate over the set cheesecake. Make sure that the melted chocolate is cool before using it.
Decorate with chocolate-coated peanuts and chocolate shavings

What pan can be used if I do not have a springform pan

If you do not have a springform pan, then any pan of a similar size will work.

Lining the pan with foil or parchment paper first will make it easy to gently lift the cheesecake out after it has set Leave a good length of foil or parchment paper hanging out of the pan to make it easier to lift out.

If using a square pan, line it with two layers, one in each direction, This will make it easier to lift the cheesecake out without breaking it.

How to make Peanut butter cheesecake

While the video and the full recipe is written below, this is the process with step-by-step pictures to guide you.

The crust

Crush or blitz the cookies: Place the cookies in a ziplock or thick plastic packet and use a rolling pin to crush the cookies. Alternately you can place the cookies in the bowl of a food processor and pulse until finely ground. Add in the cocoa powder and stir until evenly distributed

Add in the melted butter: Melt the butter in the microwave or stovetop and stir into the crushed cookies. Mix until well combined to form a crust.

Press the crust into the prepared pan: Grease the bottoms and sides of a 7-inch springform / 18cm (removable bottom cake tin) or any cake tin of a similar size. Very firmly press the crust evenly into the base of the pan. Compact it well so it holds its shape.

Refrigerate the crust: Pop the pan with the crust into the fridge for 15 minutes while you make the filling.

The filling

Whip the cream in a bowl to form soft peaks, and set aside.

Beat the cream cheese: Use a separate bowl to beat the cream cheese for about one minute with a handheld beater on medium speed. Beat in the peanut butter, vanilla extract, and sugar.

Fold in the whipped cream: Add in the whipped cream and fold it in using a spatula.

Pour the cheesecake mixture over the set crust. Level and smooth the surface. Refrigerate for at least 3 hours or overnight. Do not decorate or cover with ganache until the cheesecake has set for the required time.

Chocolate ganache (optional)

Warm the cream in a bowl

Add dark chocolate pieces to warmed cream.

Allow the chocolate to soften in the cream for about 5 minutes before stirring. The ganache thickens as it cools.

Allow the ganache to cool before pouring onto the set cheesecake.

If you have topped the cheesecake with the ganache, then pop it into the refrigerator for an hour until the top is set and firm.

Get neat slices of cheesecake: Dip the knife in hot water. Dry the knife with a towel and slice

Enjoy ♥

If you like this recipe, be sure to check out my other amazing dessert recipes

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