Print
Peanut Butter Cheesecake (No-Bake)

No-Bake Peanut Butter Cheesecake

No-Bake Peanut Butter Cheesecake - one amazing cheesecake that is no-bake and perfect for peanut butter lovers! Chocolate crust, silky smooth peanut butter filling and whipped cream topping make this no-bake dessert a real treat.
Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 people
Calories 535 kcal
Author Anna

Ingredients

!for the crust:

  • 1 cup graham cracker crumbs
  • 1 and 1/2 Tablespoon unsweetened cocoa powder
  • 2 to 3 Tablespoons butter , melted
  • 1/4 cup semi-sweet chocolate chips or chunks

!for the filling:

  • 8 oz package of cream cheese , softened to room temperature
  • 1/2 cup smooth peanut butter
  • 3/4 cup granulated (white) sugar
  • 1/4 cup packed light brown sugar
  • 8 oz container of whipped topping (or 1 and 1 and 1/2 cups of heavy whipping cream, whipped to stiff peaks)
  • 1 teaspoon vanilla extract

!for the whipped cream:

US Customary - Metric

Instructions

!to make the crust:

  1. Lightly grease the bottom and sides of a 8" springform pan. Set aside.
  2. Place graham cracker crumbs, cocoa powder and in a food processor and process until the mixture resembles fine crumbs. Add the chocolate and process until the chocolate is broken into very small pieces. Add the melted butter and process until the crust comes together.
  3. Scrape the crust into the prepared pan and press onto the bottom.
  4. Place the pan in the fridge and chill while making the filling.

!to make the filling:

  1. Place cream cheese in a food processor. Process until smooth. Add peanut butter, both sugars and vanilla and process until everything is well combined. Scrape the mixture into a medium mixing bowl.
  2. Gently fold in the whipped topping (or cream) with a rubber spatula, until no streaks remain in the mixture.
  3. Scrape the mixture over the crust. Smooth out the top with an offset spatula.
  4. Cover the pan with a plastic wrap, making sure it doesn't touch the surface of the cheesecake.
  5. Place the cheesecake in a fridge and chill for at least 6 hours.

!to make the topping:

  1. Whipp the cream with an electric mixer until soft peaks form. Add powdered sugar and whip until stiff peaks form.
  2. Spread over chilled cheesecake.
  3. Chill until ready to serve.
Nutrition Facts
No-Bake Peanut Butter Cheesecake
Amount Per Serving
Calories 535 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 17g106%
Cholesterol 72mg24%
Sodium 281mg12%
Potassium 257mg7%
Carbohydrates 53g18%
Fiber 1g4%
Sugar 41g46%
Protein 8g16%
Vitamin A 840IU17%
Vitamin C 0.2mg0%
Calcium 90mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.