Description
This creamy No-Bake Peanut Butter Cheesecake is rich, smooth, and full of peanut butter flavor! With a buttery graham cracker crust and no oven needed, it’s the perfect easy dessert for any occasion.
Ingredients
For the crust:
- 2 cups crushed graham crackers (or Oreo crumbs)
- ½ cup melted butter
- 2 tablespoons granulated sugar
For the filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
Optional toppings:
- Whipped cream
- Chocolate drizzle or ganache
- Chopped peanut butter cups or crushed peanuts
Instructions
- Make the crust: Mix crushed graham crackers, melted butter, and sugar in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract. Mix until creamy and well combined.
- Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold it into the peanut butter mixture until smooth.
- Assemble: Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- Chill: Cover and refrigerate for at least 6 hours or overnight until firm.
- Decorate: Before serving, top with whipped cream, chocolate drizzle, or peanut butter cups. Slice and enjoy!
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Don’t skip chilling—the longer it sets, the creamier the cheesecake becomes.
- Add a drizzle of melted chocolate or caramel for extra indulgence.
- To make slicing easier, dip your knife in warm water between cuts.
- Store leftovers covered in the fridge or freeze for later enjoyment.
- Prep Time: 25 minutes
- Cook Time: 0 minutes