Peanut Butter Cheesecake Recipe
For a decadent dessert, that is cool and delicious, look no further than this Peanut Butter Cheesecake Recipe!
There are few things better than the combination of peanut butter and chocolate! Well, maybe peanut butter and chocolate paired with a cream cheese filling! This no bake peanut butter cheesecake recipe is made with a chocolate cookie crumb crust, a smooth cream cheese layer and a decadent chocolate drizzle – all laced with delicious peanut butter. It’s a cheesecake unlike all others!
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Best Cheesecake Recipe!
- Baked cheesecake recipes can seem daunting to create, but this no bake peanut butter cheesecake recipe makes it so easy!
- Using simple ingredients with an easy method, this recipe is perfect for even a novice baker.
- It’s a delicious dessert that is suitable for any occasion, from holidays to birthdays or just a delicious family dinner celebration.
What Is In Peanut Butter Cheesecake?
This decadent no bake cheesecake is made with two main layers, three if the chocolate drizzle is added – and this is highly recommended!
A Chocolate Base: Chocolate cookie crumbs, such as Oreo crumbs, make up the bulk of the base. And it’s all held together with some melted butter and of course – peanut butter!
The Creamy Filling: Cream cheese, sugar, eggs, cool whip and peanut butter are combined to create this creamy and delicious filling. Most eggs bought in stores are pasteurized and should be safe, but read the label to be sure. Using pasteurized egg whites in a carton will also work for this layer.
To Top It Off: While this is an optional topping, it is so simple and extra decadent, so totally worth the effort! It’s really just a simple chocolate sauce, with a bit of peanut butter added. But the flavor is amazing!
How To Make No Bake Peanut Butter Cheesecake
- Melt butter and peanut butter, then add chocolate crumbs. Press into a pan.
- Cream together the cream cheese, peanut butter, sugar and vanilla.
- Add eggs and blend well, then fold in whipped topping.
- Pour over base and freeze (4 hours min or overnight)
- Combine chocolate sauce ingredients (except vanilla and peanut butter) and bring to a boil. Simmer, remove from heat, add peanut butter and vanilla. Stir until smooth, then cool.
- Once base is chilled sufficiently, cut into slices and top with sauce. Garnish with whipped topping and crushed peanuts if desired.
Storing No Bake Cheesecake
This cheesecake is best served cold since it’s almost like an ice cream dessert. As such, it must be refrigerated or frozen at all times. Freeze it for up to 3 months, and keep refrigerated for up to a week. QUICK TIP! Cut cheesecake into slices. Then using a clean knife, wrap parchment around it and insert in each cut. Freeze this way so that individual pieces can be removed easily!
This dessert is perfect for special occasions such as Thanksgiving or Christmas because it does freeze so well. So get the dessert out of the way and leave time for other dinner preparations!
This creamy and cool, no bake peanut butter cheesecake is a favorite in our house. I hope you have success making this recipe and everyone will love it in your home as well!
Other Delicious Peanut Butter Desserts!
- Easy Peanut Butter Frosting – perfect on cupcakes, cakes or even cookies!
- Peanut Butter Crunch Bars (with caramel icing) – a delicious sweet treat.
- Simple Peanut Butter Cookies – a classic cookie, and one of my hubby’s favs.
- No Bake Peanut Butter Balls – just drop by the scoop – easy!
Peanut Butter Cheesecake Recipe
Equipment
- hand blender
- 9 inch round springform pan or 8x8 inch pan
Ingredients
- 1½ cups chocolate cookie crumbs , such as Oreo crumbs. Crushed Oreo cookies will work as well.
- ¼ cup peanut butter
- ¼ cup butter
Filling
- 8 ounces cream cheese
- ½ cup sugar
- ½ cup peanut butter
- 2 teaspoons vanilla
- 4 eggs pasteurized eggs, or use 4 pasteurized egg whites
- 1 tub cool whip 1 L or 16 oz tub
Chocolate Topping
- ½ cup sugar
- â…“ cup cocoa
- â…“ cup water
- 2 Tablespoons butter
- ½ teaspoon vanilla
- 2 Tablespoons peanut butter
- whipped cream optional garnish
- crushed peanuts optional garnish
Instructions
Chocolate Base
- Add butter and peanut butter to a bowl. Microwave for 20 seconds to soften. Add Oreo crumbs and mix together.
- Press into a 9 inch round springform pan, or an 8x8 inch square pan.
Filling
- Cream together peanut butter and cream cheese with a hand mixer. Add sugar and vanilla, blend well.
- Blend in eggs one at a time until smooth.
- Fold Cool Whip topping into mixture.
- Pour over chocolate base. Freeze for 4 hours.
Chocolate topping
- Combine all ingredients (except vanilla & peanut butter) in a small pot. Bring to a boil over medium heat, stirring occasionally.
- Boil for 1 minute. Take off heat then add peanut butter and vanilla, stir well. Allow to cool completely.
- Use cooled chocolate sauce to drizzle over entire dessert. Keep remaining for decorating each serving plate.
- Garnish with crushed peanuts, extra chocolate sauce and whipped cream, if using.
Notes
- Nutrition calculated without optional crushed peanuts and extra whipped topping for garnish.
- Use a smaller sized pan for thicker layers.
- Serve this cheesecake cold. Freeze it for up to 3 months, and keep refrigerated for up to a week.
- For easy serving from the freezer, cut cheesecake into slices. Then using a clean knife with a piece of parchment wrapped around the blade, insert in between each slice. Individual pieces can be removed easily with this method.
Nutrition
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