No-Bake Chocolate Peanut Butter Cheesecakes Recipe

Yields: 8-10 servings
Prep Time: 30 minutes
Chill Time: At least 4 hours, preferably overnight


For the Crust:

  • 1 1/2 cups (150g) chocolate sandwich cookies (e.g., Oreos)
  • 5 tablespoons (70g) unsalted butter, melted

For the Filling:

  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (270g) creamy peanut butter
  • 1 1/4 cups (150g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (360ml) heavy cream, chilled

For the Chocolate Ganache Topping (Optional):

  • 1/2 cup (120ml) heavy cream
  • 4 ounces (115g) semi-sweet or bittersweet chocolate, finely chopped


1. Make the Crust:

  • Crush the cookies in a food processor until they are fine crumbs.
  • Mix in the melted butter until the mixture resembles wet sand.
  • Press the crust mixture evenly into the bottom and slightly up the sides of a 9-inch springform pan.
  • Chill the pan in the refrigerator while you prepare the filling.

2. Make the Filling:

  • In a large bowl, beat the softened cream cheese and peanut butter with an electric mixer until light and fluffy (about 2 minutes).
  • Gradually add the powdered sugar and vanilla extract, beating until smooth and well-combined.
  • In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.

3. Assemble the Cheesecakes:

  • Pour the filling mixture over the chilled crust and spread evenly.
  • Refrigerate for at least 4 hours, or ideally overnight, to allow the cheesecake to set completely.

4. Make the Chocolate Ganache (Optional):

  • Place the chopped chocolate in a heatproof bowl.
  • In a small saucepan, heat the heavy cream until just simmering. Immediately pour the hot cream over the chocolate.
  • Let stand for 1 minute, then whisk until the chocolate is melted and the ganache is smooth.
  • Allow the ganache to cool for 5-10 minutes before pouring over the chilled cheesecake and spreading evenly.
  • Refrigerate for at least 30 minutes for the ganache to set.

5. Serve and Enjoy!

  • Release the springform pan sides before slicing.
  • Garnish with additional whipped cream, chopped peanuts, or chocolate shavings, if desired.
  • Store leftovers covered in the refrigerator for up to 5 days.


  • Room Temperature Ingredients: Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
  • Don’t Overmix: Fold in the whipped cream gently to maintain a light, airy texture.
  • Chill Time: Allowing the cheesecake to chill for an extended period helps it firm up for easy slicing.
  • Variations: Try using a different crust (graham cracker, pretzel) or other nut butter for a twist!


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