This No-Bake Chocolate Peanut Butter Cheesecake is the ultimate dessert for anyone who loves that rich, dreamy combination of chocolate and peanut butter. Imagine a silky, creamy filling infused with nutty peanut butter, all nestled on a crunchy chocolate cookie crust and crowned with a glossy chocolate ganache. The best part? You don’t even need to turn on your oven! Whether it’s for a special celebration or a “just because” treat, this showstopper always wows — and nobody will guess how easy it is to pull together.

No-Bake Chocolate Peanut Butter Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this No-Bake Chocolate Peanut Butter Cheesecake lies in its simple, carefully chosen ingredients. Each one brings something essential to the party — whether it’s creaminess, crunch, or a pop of bold chocolate flavor. Here’s what you’ll gather before getting started:

Chocolate cookie crumbs: These make a rich, chocolatey base – use Oreos (sans filling) or your favorite chocolate cookie for best results.
Unsalted butter, melted: Helps bind the crumbs for a crust that holds up when sliced and adds a touch of buttery flavor.
Cream cheese, softened: Provides the creamy, tangy backbone of the cheesecake filling, so be sure to let it come to room temperature first.
Creamy peanut butter: For smooth, nutty decadence; use a conventional peanut butter for best texture.
Powdered sugar: Sweetens the filling and blends smoothly for extra silkiness.
Vanilla extract: A teaspoon brings warmth and rounds out all the bold flavors.
Heavy whipping cream: Whipped to billowy peaks, it gives the filling structure and lightness.
Semi-sweet chocolate chips: They melt down beautifully for a luscious ganache topping.
Heavy cream (for ganache): Creates that irresistibly glossy chocolate finish.
Chopped peanuts or chocolate shavings (optional): A final touch for extra crunch or dramatic presentation.

How to Make No-Bake Chocolate Peanut Butter Cheesecake

Step 1: Prepare the Chocolate Cookie Crust

Start by combining your chocolate cookie crumbs with melted butter in a bowl. Stir them until every crumb is nicely coated and moistened—this creates that perfect, sliceable crust. Next, press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, using the back of a spoon or a glass, until it’s even and compact. Pop the crust into the refrigerator so it sets while you work on the dreamy filling.

Step 2: Make the Peanut Butter Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract together until the mixture is ultra-smooth and fluffy. Allow the mixer to whip in as much air as possible—this helps the filling feel light yet indulgent, and marries all those flavors so each bite is pure bliss.

Step 3: Whip and Fold in the Cream

In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or a stand mixer. This step is what gives your No-Bake Chocolate Peanut Butter Cheesecake a cloud-like texture. Carefully fold—don’t stir—the whipped cream into your peanut butter filling, keeping the mixture airy and light. Gently spread the luscious filling over the chilled crust, smoothing the top with a spatula.

Step 4: Prepare the Chocolate Ganache

Now for that glossy chocolate finish! Place the chocolate chips and 1/4 cup heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is melted and the ganache is smooth. Pour the ganache over the cheesecake filling, spreading it out with an offset spatula or the back of a spoon so it reaches the edges in a luscious layer.

Step 5: Chill Until Set

Refrigerate your cheesecake for at least 4 hours—or even better, overnight—so it firms up beautifully and all the flavors meld together. When you’re ready to serve, run a knife around the edge of the pan, release the cheesecake, and get ready for applause!

How to Serve No-Bake Chocolate Peanut Butter Cheesecake

Garnishes

The final flourish is all about personal style! A handful of chopped peanuts adds crunch and a salty contrast to all that richness. If you’re feeling extra-fancy, sprinkle chocolate shavings or even a few mini chocolate chips on top for drama. Either way, those last touches make every slice look completely irresistible.

Side Dishes

This cheesecake is the star of any dessert table, but if you want to serve a little something alongside, fresh berries (like raspberries or strawberries) are wonderful for a pop of tartness. A dollop of lightly sweetened whipped cream or even a scoop of vanilla ice cream can also be a scrumptious pairing for special occasions.

Creative Ways to Present

For parties or potlucks, cut the No-Bake Chocolate Peanut Butter Cheesecake into bars or squares for easy grabbing. If you’re hosting something extra special, try making mini cheesecakes in individual jars or ramekins—just layer the ingredients as you would in the full-sized pan. Everyone will love having their personal dessert to dig into!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store slices tightly covered in the refrigerator for up to 5 days. The flavor deepens over time and the texture stays creamy and luscious. Pro tip: a quick cover with plastic wrap (make sure it touches the surface) helps keep the cheesecake from absorbing any fridge odors.

Freezing

The No-Bake Chocolate Peanut Butter Cheesecake freezes beautifully! Simply wrap the whole cheesecake (or individual slices) tightly in plastic wrap and then foil. Label and freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge—your future self will thank you!

Reheating

Since this is a no-bake dessert meant to be enjoyed chilled, there’s no need to reheat. In fact, letting it sit at room temperature for 10–15 minutes before serving will enhance the flavors and make slicing even easier.

FAQs

Can I make this No-Bake Chocolate Peanut Butter Cheesecake ahead of time?

Absolutely! This dessert actually benefits from chilling overnight, so it’s perfect for make-ahead entertaining. Just keep it covered in the fridge until you’re ready to serve.

Is there a way to make it nut-free?

Yes! Swap out the peanut butter for sunflower seed butter. The flavor is slightly different, but you’ll still have that creamy, dreamy texture, and everyone can have a slice worry-free.

Can I use a different crust, like graham cracker?

Of course! While the chocolate cookie crust is classic for this cheesecake, graham crackers, shortbread, or even pretzel crumbs will work and bring their own unique twist.

How do I know when the cheesecake is fully set?

After at least 4 hours in the fridge, the cheesecake should feel firm to the touch and the center should not jiggle when you gently shake the pan. Overnight chilling yields the best (and easiest to slice) results.

Can I make mini versions for individual servings?

Absolutely! Divide the crust and filling among small jars, ramekins, or muffin cups for adorable single-serve cheesecakes—the ganache drizzle makes them look so festive and polished.

Final Thoughts

There’s truly something magical about that first forkful of No-Bake Chocolate Peanut Butter Cheesecake—creamy, rich, and so simple to make. Whether you’re bringing it to a party or just savoring a slice after dinner, this dessert is pure joy. Seriously, treat yourself and give this recipe a try soon—you’ll love every decadent bite!

No-Bake Chocolate Peanut Butter Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: admin
Total Time: 4 hours 20 minutes (including chilling)
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent delight of this No-Bake Chocolate Peanut Butter Cheesecake. A luscious blend of creamy peanut butter and rich chocolate, all nestled in a buttery cookie crust. This easy-to-make dessert is the perfect treat for any occasion.

Ingredients

Scale

For the Crust:

1 1/2 cups chocolate cookie crumbs (such as Oreo, without filling)
1/4 cup unsalted butter, melted

For the Filling:

8 oz cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Ganache:

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Chopped peanuts or chocolate shavings for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Combine chocolate cookie crumbs and melted butter, press into a pan, and chill.
Make the Filling: Beat cream cheese, peanut butter, sugar, and vanilla. Whip cream separately, then fold into the mixture.
Assemble: Spread filling over crust.
Prepare Ganache: Melt chocolate and cream, pour over cheesecake.
Chill: Refrigerate for at least 4 hours.
Garnish and Serve: Top with peanuts or chocolate shavings before serving.