No-Bake Peanut Butter Cheesecake Recipe
If you have a sweet tooth and love the creamy, nutty flavor of peanut butter, you are going to adore this No-Bake Peanut Butter Cheesecake Recipe. Perfectly smooth, rich, and effortless to whip up, this cheesecake blends the crunch of a graham cracker crust with a luscious peanut butter filling and delightfully colorful candy toppings. Whether you’re looking for a crowd-pleaser for your next gathering or a comforting treat for yourself, this no-fuss dessert brings all the flavors you crave without ever turning on the oven.
Ingredients You’ll Need
Gathering the right ingredients for this No-Bake Peanut Butter Cheesecake Recipe is straightforward, and each one plays a key role in delivering that perfect harmony of texture and flavor. From the crunchy base to the creamy, nutty filling and the fun candy embellishments, these components make this dessert irresistible.
- 2 cups graham cracker crumbs: Provides the classic crispy and buttery crust that forms the foundation.
- 1/2 cup melted butter: Binds the crust ingredients and adds rich flavor and moistness.
- 1/4 cup granulated sugar: Sweetens the crust to balance the tangy filling.
- 2 cups heavy cream: Whipped to fluffy peaks, it creates the light texture in the filling.
- 16 oz cream cheese, softened: The silky base of the cheesecake that brings creaminess and tang.
- 1 cup creamy peanut butter: Adds that irresistible nutty depth and richness.
- 1 cup powdered sugar: Sweetens the filling smoothly without grit.
- 1 tsp vanilla extract: Enhances all the flavors with its warm aroma.
- 1 cup mini chocolate chips: Mixes into the filling for bursts of melty chocolate.
- 1 cup Reese’s Pieces candy: Adds colorful crunch and fun peanut butter-chocolate hints.
- 1 cup heavy cream, whipped: For the topping, creating a fluffy, decorative layer.
- 1/4 cup powdered sugar: Sweetener for the whipped topping.
- 1/2 cup mini chocolate chips: Sprinkled on top, boosting texture and chocolate flavor.
- 1/2 cup Reese’s Pieces candy: Adds playful color and familiar peanut butter candy crunch.
- 1/2 cup assorted mini chocolate candies: Gives an extra festive look and chewy texture variety.
- Chocolate syrup for drizzling: The finishing touch that adds a luscious, glossy chocolate look and taste.
How to Make No-Bake Peanut Butter Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, melted butter, and granulated sugar in a bowl. This simple mixture creates the perfect balance of crunch and sweetness. Press the mixture firmly into the bottom of a 9-inch springform pan, making sure the layer is even. Pop it into the fridge to chill while you get the filling ready. This cooling step helps the crust set and hold together when you slice the cheesecake.
Step 2: Prepare the Filling
In one bowl, whip the heavy cream until stiff peaks form. In a separate large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the peanut butter mixture to keep it light and fluffy. Then, stir in the mini chocolate chips and Reese’s Pieces candy for those delightful little surprises throughout the filling. Pour this indulgent mixture over the chilled crust and smooth the top to set the stage for the topping.
Step 3: Add the Topping
Whip the remaining heavy cream with powdered sugar until you see beautiful stiff peaks. Spread this airy layer over the peanut butter filling evenly. Now comes the fun part: sprinkle mini chocolate chips, Reese’s Pieces, and assorted mini chocolate candies on top, adding a playful and colorful touch. Finish by drizzling a generous amount of chocolate syrup all over to make it look mouthwateringly irresistible.
Step 4: Chill and Serve
Transfer your masterpiece to the refrigerator for a minimum of 4 hours, though overnight chilling is even better. This chilling period allows the cheesecake to firm up and all the flavors to meld together beautifully. When ready, carefully release the springform pan, slice, and get ready to enjoy a slice of peanut butter heaven.
How to Serve No-Bake Peanut Butter Cheesecake Recipe
Garnishes
Simple garnishes can elevate this No-Bake Peanut Butter Cheesecake Recipe even further. Fresh berries like raspberries or sliced bananas add a refreshing contrast to the rich peanut butter flavor. A sprinkle of chopped roasted peanuts or a light dusting of cocoa powder can add texture and visual appeal, making every bite feel like a special treat.
Side Dishes
Pair this cheesecake with light, fresh sides to balance its richness. A crisp garden salad or fruit salad works wonders. If serving after dinner, a small scoop of vanilla ice cream or a cup of strong black coffee can complement the sweet, nutty flavors perfectly, offering a well-rounded and satisfying dessert experience.
Creative Ways to Present
For a festive flair, serve the cheesecake in individual clear cups layered with a bit of crushed graham crackers and more Reese’s Pieces candy on top. You can also pipe whipped cream rosettes all around the edges or even add a drizzle of caramel for an extra decadent touch. Presentation can make the No-Bake Peanut Butter Cheesecake Recipe feel like a decadent bakery treat made just for you.
Make Ahead and Storage
Storing Leftovers
The good news is this cheesecake keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container or cover the springform pan tightly with plastic wrap to prevent it from drying out or absorbing other fridge odors. Each slice will maintain that creamy texture and peanut buttery goodness, ready to satisfy your next craving.
Freezing
If you want to make this recipe well ahead of time or keep leftovers longer, freezing is a great option. Wrap the entire cheesecake or individual slices securely in plastic wrap and then foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for the best texture—just like freshly made!
Reheating
This No-Bake Peanut Butter Cheesecake Recipe is best served cold, so reheating is not recommended. To enjoy a softer texture, let refrigerated or thawed slices sit at room temperature for about 10 to 15 minutes before serving. This allows the flavors and creaminess to shine without melting the structure.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will give the filling a little extra texture and a pleasant nutty crunch, which can make the cheesecake even more interesting. Just be sure to mix it well with the cream cheese for a smooth consistency.
Do I have to use cream cheese or can I substitute it?
Cream cheese is essential for that classic cheesecake tang and texture. While you could try substitutes like mascarpone or ricotta, the texture and flavor profile will change significantly. For the best results, stick with cream cheese.
Is there a way to make this recipe dairy-free?
Yes, with some adjustments! You can use dairy-free cream cheese and coconut cream whipped to stiff peaks instead of heavy cream. Just ensure your chocolate chips and candies are also dairy-free. It won’t be exactly the same but still delicious!
How long does the cheesecake need to chill?
At least 4 hours in the refrigerator is necessary to allow the crust to set firmly and the filling to thicken properly. For optimal texture and flavor melding, chilling overnight is ideal.
Can I make this recipe without the candy toppings?
Definitely! The candies add fun and texture, but the cheesecake is perfectly delicious on its own. You can simply top it with whipped cream and a drizzle of chocolate syrup if you prefer a more understated presentation.
Final Thoughts
This No-Bake Peanut Butter Cheesecake Recipe has quickly become one of my absolute favorites to make when I want a dessert that feels indulgent but is easy to pull together. The creamy peanut butter flavor with a touch of chocolate and fun candy pieces creates the perfect bite every time. I encourage you to give it a try—your taste buds will thank you, and you might just find this becoming your go-to dessert for any occasion.
Print
No-Bake Peanut Butter Cheesecake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This decadent No-Bake Peanut Butter Cheesecake combines a buttery graham cracker crust with a creamy peanut butter and cream cheese filling studded with mini chocolate chips and Reese’s Pieces. Topped with sweetened whipped cream, colorful candies, and a drizzle of chocolate syrup, this easy-to-make dessert is perfect for peanut butter lovers looking for a luscious, fridge-chilled treat without the oven.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Filling
- 2 cups heavy cream
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup Reese’s Pieces candy
Topping
- 1 cup heavy cream, whipped
- 1/4 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1/2 cup Reese’s Pieces candy
- 1/2 cup assorted mini chocolate candies
- Chocolate syrup for drizzling
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly moistened. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
- Prepare the Filling: Whip 2 cups of heavy cream to stiff peaks using a mixer. In a separate large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped heavy cream into the peanut butter mixture until fully incorporated. Fold in 1 cup mini chocolate chips and 1 cup Reese’s Pieces candy. Spread this filling evenly over the chilled crust.
- Add the Topping: Whip 1 cup of heavy cream with 1/4 cup powdered sugar until stiff peaks form. Carefully spread this sweetened whipped cream over the peanut butter filling, creating an even top layer. Garnish with 1/2 cup mini chocolate chips, 1/2 cup Reese’s Pieces, and 1/2 cup assorted mini chocolate candies. Drizzle chocolate syrup artistically over the top for extra sweetness and appeal.
- Chill and Serve: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight to allow it to set thoroughly. When ready, remove from refrigerator, carefully unlatch the springform pan, slice, and serve chilled.
Notes
- Use full-fat cream cheese and heavy cream for the best rich, creamy texture.
- Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
- Chilling time is essential to help the cheesecake set properly since it is no-bake.
- Variations: Substitute peanut butter with almond or cashew butter for a different flavor profile.
- For a crunchy texture, consider adding chopped peanuts into the filling or topping.
- Keep the cheesecake refrigerated to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
