Peanut Butter Cheesecake Recipe

No bake peanut butter cheesecake is a cool, creamy and delicious layered dessert unlike any other!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: no bake peanut butter cheesecake, peanut butter cheesecake recipe

Prep Time: 20

Chill: 4

Total Time: 4 20

Servings: -16 servings

Calories: 411kcal

hand blender

9 inch round springform pan or 8x8 inch pan

1½ cups chocolate cookie crumbs , such as Oreo crumbs. Crushed Oreo cookies will work as well.
¼ cup peanut butter
¼ cup butter

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.

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.

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.

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.