Indulgence has a new name, and it’s the No-Bake Chocolate Peanut Butter Cheesecake. This dreamy dessert brings together a buttery chocolate cookie crust, a silky peanut butter cream cheese filling, and glossy chocolate ganache—all without ever touching the oven! Whether you’re craving something special for a family celebration or you simply love the unbeatable duo of chocolate and peanut butter, this cheesecake is sheer joy from the very first slice. The hardest part? Waiting for it to chill!

No-Bake Chocolate Peanut Butter Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Simplicity meets decadence with a handful of kitchen staples that transform into layers of rich flavor and creamy texture. Each ingredient adds its unique touch—whether it’s the cookie crumble base, luxurious filling, or that show-stopping ganache on top, you’ll taste the difference in every bite.

24 chocolate sandwich cookies (like Oreos), finely crushed: The secret to a fudgy, chocolatey crust that anchors the cheesecake.
6 tablespoons unsalted butter, melted: Binds the crumbs together for a base that holds its shape (and melts in your mouth).
16 oz cream cheese, softened: Brings classic cheesecake tang and a luscious, creamy bite—be sure it’s room temp for smooth mixing.
1 cup creamy peanut butter: The star flavor that melds so beautifully with chocolate and gives the filling its nutty depth.
1/2 cup powdered sugar: Adds sweetness and blends seamlessly without any graininess.
1 teaspoon vanilla extract: A splash of aromatic warmth that rounds out the flavor.
1 1/2 cups heavy whipping cream: Whipped up for cloud-like lightness in the filling—no dense or heavy cheesecake here.
1/2 cup semi-sweet chocolate chips: The base for a glossy, decadent ganache topping.
1/4 cup heavy cream (for ganache): Transforms chocolate chips into pourable, shiny ganache magic.
Chopped peanuts and mini peanut butter cups for topping (optional): A final flourish of crunch and whimsy—don’t skip them if you’re feeling festive!

How to Make No-Bake Chocolate Peanut Butter Cheesecake

Step 1: Prepare the Cookie Crust

Start by blitzing your chocolate sandwich cookies into fine crumbs—either in a food processor or with some good old-fashioned muscle and a rolling pin. Mix those cookie crumbs with melted butter until everything’s nicely coated and holds together when pressed. Firmly press the mixture into the bottom of a 9-inch springform pan, making sure to get into the edges for good coverage. Pop the crust in the fridge so it sets up and is ready for that dreamy filling.

Step 2: Make the Peanut Butter Cheesecake Filling

In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until the mixture is ultra-smooth, creamy, and irresistibly thick. In a separate bowl, whip the heavy cream until stiff peaks form; this is what gives your No-Bake Chocolate Peanut Butter Cheesecake its signature lightness. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate all that lovely air. The result? A mousse-like filling that tastes downright fancy.

Step 3: Assemble and Chill the Cheesecake

Once your filling is ready, scoop it onto the chilled crust and smooth out the top with a spatula. This is your moment to make it look picture-perfect—don’t worry too much if it’s not perfect, the ganache will hide any little flaws. Put the cheesecake back in the refrigerator and let it set for at least 6 hours (overnight is best for flawless slices and deep flavor).

Step 4: Make and Pour the Ganache

For the final decadent layer, heat 1/4 cup of heavy cream just until hot, then pour it over your chocolate chips. Let it sit for a couple of minutes, then stir until the ganache is gloriously smooth and glossy. Pour this luscious chocolate sauce evenly over the chilled cheesecake, coaxing it right to the edges for a dramatic finish.

Step 5: Add Toppings and Final Chill

If you’re feeling extra, scatter chopped peanuts and mini peanut butter cups on top of the ganache—these add crunch, flavor, and undeniable show-off appeal. Give your masterpiece a final 30-minute chill to set the ganache before slicing and serving. Congratulations, you’ve just made a No-Bake Chocolate Peanut Butter Cheesecake that looks (and tastes) like it came straight from a bakery!

How to Serve No-Bake Chocolate Peanut Butter Cheesecake

Garnishes

A little extra flair goes a long way with this cheesecake! I love to sprinkle on a handful of chopped salted peanuts for crunch and contrast, and a scattering of mini peanut butter cups always gets big smiles. A dollop of whipped cream or even a light dusting of cocoa powder turns each slice into a celebration.

Side Dishes

Since the No-Bake Chocolate Peanut Butter Cheesecake is rich and decadent, I like to serve it with something simple on the side—think strong coffee, unsweetened iced tea, or a glass of cold milk for the kids. Fresh berries or a citrus fruit salad add a pop of juicy brightness and keep the dessert from feeling too heavy.

Creative Ways to Present

Try assembling the cheesecake into individual jars or glasses to make adorable mini servings—perfect for picnics or parties. If you’re feeling especially creative, use different molds for bite-sized treats or make layered parfaits with the same crust, filling, and ganache combo. Your guests won’t be able to resist!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover No-Bake Chocolate Peanut Butter Cheesecake tightly with plastic wrap or store slices in an airtight container. It will keep beautifully in the refrigerator for up to 4 days, staying creamy and flavorful the whole time.

Freezing

This cheesecake freezes like a dream! Simply wrap it (whole or by the slice) in a double layer of plastic wrap, then a layer of foil. Label and freeze for up to two months. Thaw overnight in the refrigerator before serving, and you’ll have ready-made indulgence at a moment’s notice.

Reheating

No need to reheat—this is a strictly chill-and-serve dessert. If you find the cheesecake too firm straight from the freezer, leave it out at room temperature for about 15–20 minutes to soften slightly before slicing.

FAQs

Can I use crunchy peanut butter instead of creamy?

You can absolutely swap in crunchy peanut butter for extra texture and nutty pops throughout the filling—it’ll add a little crunch and a fun twist without affecting the setting.

What can I substitute for chocolate sandwich cookies in the crust?

If you don’t have Oreos or similar cookies, chocolate graham crackers are an easy substitute. Just be sure to crush them finely and keep the total crumb quantity about the same so your crust holds together.

Is it possible to make this No-Bake Chocolate Peanut Butter Cheesecake gluten-free?

Definitely! Just use gluten-free chocolate sandwich cookies for the crust, and everything else in the recipe is naturally gluten-free. Your cheesecake will taste every bit as indulgent.

How far in advance can I make this cheesecake?

This dessert is perfect for making ahead! Prepare it up to two days in advance and store it in the fridge. Add fresh toppings like peanuts or peanut butter cups just before serving to keep them crisp and beautiful.

Do I need a springform pan, or can I use something else?

While a springform pan makes for the easiest serving and the prettiest presentation, you can absolutely use a regular round cake pan or even a deep pie dish—just be sure to line it with parchment for easy removal.

Final Thoughts

There’s something extra special about making a dessert that wows without turning on the oven, and this No-Bake Chocolate Peanut Butter Cheesecake truly delivers. I hope you give it a try—whether you’re feeding a crowd or just treating yourself, each slice is pure joy. Happy no-baking!

No-Bake Chocolate Peanut Butter Cheesecake Recipe

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4.9 from 20 reviews

Author: admin
Total Time: 6 hours 30 minutes (including chill time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent delight of a No-Bake Chocolate Peanut Butter Cheesecake. This creamy, luscious dessert combines the rich flavors of chocolate, peanut butter, and cream cheese in a simple yet impressive treat that will have everyone asking for seconds.

Ingredients

Scale

For the Crust:

24 chocolate sandwich cookies (like Oreos), finely crushed
6 tablespoons unsalted butter, melted

For the Filling:

16 oz cream cheese, softened
1 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (for ganache)
Chopped peanuts and mini peanut butter cups for topping (optional)

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Instructions

Prepare the Crust: Mix crushed chocolate cookies and melted butter, press into a 9-inch springform pan, and chill.
Make the Filling: Beat cream cheese, peanut butter, sugar, and vanilla until smooth. Whip heavy cream separately, then fold into the peanut butter mixture. Pour over crust and chill.
Prepare the Ganache: Heat heavy cream, pour over chocolate chips, stir until smooth. Pour over chilled cheesecake.
Final Touches: Top with chopped peanuts and mini peanut butter cups if desired. Chill before serving.

Notes

You can make the crust with chocolate graham crackers if preferred.
For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American