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Easy No Bake Peanut Butter Cheesecake photo

No Bake Peanut Butter Cheesecake

This No Bake Peanut Butter Cheesecake is a creamy, rich dessert that’s easy to make and will wow your guests!
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 30 cookies chocolate sandwich cookies (leave the cream inside)
  • 5 tablespoons unsalted butter (melted)
For the Filling:
  • 3 blocks cream cheese (room temperature)
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1.5 cups heavy whipping cream
For Garnish:
  • hot fudge
  • melted peanut butter
  • whipped cream

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Begin by crushing the 30 chocolate sandwich cookies into fine crumbs. Mix the cookie crumbs with the melted unsalted butter until well combined. Press the mixture firmly into the bottom of your 9-inch springform pan to create an even crust.
  2. In a large mixing bowl, beat the 3 blocks of cream cheese until smooth and creamy, about 2 minutes. Add in the 1 cup of creamy peanut butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Mix until fully combined and smooth.
  3. In another bowl, pour 1 ½ cups of heavy whipping cream and whip it until stiff peaks form, about 3-5 minutes.
  4. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream.
  5. Spread the peanut butter cheesecake filling over the chilled cookie crust in the springform pan. Smooth the top and place it back in the refrigerator to chill for at least 4 hours, or overnight for best results.
  6. Once the cheesecake has set, carefully remove it from the springform pan. Drizzle hot fudge and melted peanut butter over the top, and add dollops of whipped cream before slicing and serving chilled.

Notes

  • For a gluten-free version, use gluten-free chocolate sandwich cookies.
  • Swap creamy peanut butter for almond butter for a different flavor.
  • Store in the refrigerator for up to 5 days or freeze for up to 2 months.