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Easy Chocolate Peanut Butter No Bake Cheesecake photo

Chocolate Peanut Butter No Bake Cheesecake

This Chocolate Peanut Butter No Bake Cheesecake is a creamy, decadent treat that combines rich flavors and requires no baking!
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 15.27 ounces Nutter Butter Cookies (1 family-size package; about 24 cookies)
  • ½ cup unsalted butter (melted)
For the Filling:
  • 20 ounces cream cheese (room temperature; 2 bricks)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon chocolate syrup
  • 1 cup milk chocolate chips
  • 1 cup creamy peanut butter
For Topping:
  • Whipped cream (for topping)
  • Crumbled cookies (for garnish)
  • Chopped peanut butter candies (for garnish)

Equipment

  • 9-inch springform pan
  • Food processor
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

Method:
  1. Start by preheating your food processor. Place the Nutter Butter cookies into the food processor and pulse until they reach a fine crumb consistency. In a small saucepan, melt the unsalted butter over low heat. Once melted, combine it with the cookie crumbs in a mixing bowl. Stir until the crumbs are well coated.
  2. Press the cookie mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a measuring cup or your fingers to pack it tightly. Once complete, place the crust in the refrigerator to set while you prepare the filling.
  3. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add in the peanut butter, vanilla extract, and chocolate syrup, continuing to mix until fully incorporated. Gradually fold in the milk chocolate chips, ensuring they are evenly distributed throughout the mixture.
  4. Once your filling is prepared, remove the crust from the refrigerator. Pour the peanut butter cheesecake filling over the crust, spreading it out evenly with a spatula. Smooth the top and refrigerate for at least 4 hours or until firmly set.
  5. When ready to serve, carefully remove the cheesecake from the springform pan. Top with whipped cream, crumbled Nutter Butter cookies, and chopped peanut butter candies for a decorative touch. Slice and enjoy the rich, creamy goodness of your Chocolate Peanut Butter No Bake Cheesecake!

Notes

  • Use reduced-fat cream cheese to cut down on calories while still enjoying a creamy texture.
  • Substitute natural peanut butter for creamy peanut butter to reduce added sugars and oils.
  • This cheesecake can be made ahead of time, making it convenient for parties.