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Easy No Bake Peanut Butter Cheesecake Recipe

This no bake peanut butter cheesecake is a creamy, nutty delight with a chocolate cookie crust and a fluffy peanut butter filling. Topped with hot fudge, melted peanut butter, and whipped cream, it’s the ultimate dessert for peanut butter lovers. Easy to make and impossible to resist, it’s perfect for holidays, parties, or any time you need a no-fuss dessert that tastes amazing.
Print Recipe
Prep Time 25 minutes
Chilling Time 6 hours
Total Time 6 hours 25 minutes
Servings 12

Ingredients
  

For the crust:

  • 24 chocolate sandwich cookies like Oreos
  • 1/4 cup 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 cup heavy whipping cream

Optional toppings:

  • Crushed peanuts
  • Chocolate ganache
  • Hot fudge sauce
  • Melted peanut butter
  • Whipped cream

Instructions
 

  • Line a 9-inch springform pan with parchment paper.
  • Crush cookies into fine crumbs and mix with melted butter. Press into the pan firmly to form the crust. Chill while preparing filling.
  • In a large bowl, beat cream cheese until smooth.
  • Add peanut butter, powdered sugar, and vanilla. Beat until well combined.
  • In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the peanut butter mixture.
  • Spread the filling over the crust and smooth the top.
  • Cover and refrigerate for at least 6 hours or overnight until set.
  • Before serving, drizzle with hot fudge and melted peanut butter, then top with crushed peanuts or ganache and a swirl of whipped cream if desired.

Notes

  • Use full-fat cream cheese for best texture.
  • Make sure the peanut butter is creamy and not too oily.
  • Fold whipped cream gently to keep the mixture light and airy.
  • Chill overnight for best results.
  • Warm hot fudge and peanut butter slightly before drizzling.
  • Clean knife between slices for neat presentation.