Description
This peanut butter cheesecake recipe is rich, creamy, and no-bake—perfect for peanut butter lovers. Made with a chocolate cookie crust and fluffy peanut butter filling, it’s an indulgent dessert ideal for parties, holidays, or a sweet treat. Keywords include peanut butter cheesecake, no bake cheesecake, creamy peanut butter dessert, and chocolate crust cheesecake.
Ingredients
1 1/2 cups chocolate cookie crumbs
1/3 cup melted butter
16 oz cream cheese, softened
1 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
Whipped cream for topping
Chocolate sauce for drizzle (optional)
Instructions
1. Combine chocolate cookie crumbs and melted butter in a bowl. Mix until texture resembles wet sand.
2. Press the crust mixture firmly into the bottom of a springform pan and chill while making the filling.
3. In a large bowl, beat the softened cream cheese until smooth and fluffy.
4. Add the peanut butter, powdered sugar, and vanilla extract. Mix until creamy and well combined.
5. In a separate bowl, whip the heavy cream to stiff peaks.
6. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
7. Spread the filling evenly over the crust and smooth the top with a spatula.
8. Cover and refrigerate for at least 6 hours or overnight until firm.
9. Before serving, garnish with whipped cream, chocolate drizzle, or crushed peanuts as desired.
10. Slice and serve chilled.
Notes
This recipe must be chilled at least 6 hours before serving for best texture.
Avoid natural peanut butter with oil separation for a smoother filling.
You can freeze individual slices wrapped tightly for up to one month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 17g
- Sodium: 210mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg