My mouthwatering Peanut Butter Cheesecake is an incredible combination of creamy, velvety peanut butter and a crunchy graham cracker crust. Topped with a homemade peanut butter ganache, this peanut butter cheesecake recipe comes together so easily. You’ll just need to have a bit of patience as it sets! So tasty!!
Peanut Butter Cheesecake
Indulge in the magic of peanut butter cheesecake!
Those who love me, know just how much I love peanut butter. I have TONS of recipes up on the blog to explore!
Well, I think you get it by now! I wanted to add another nutty recipe to my long list of PB desserts and I settled on this easy peanut butter cheesecake no bake recipe.
Yes, you read that right! You don’t even need to turn on your oven to make this. Score!!
Ingredient Notes and Substitutions
- Graham Cracker Crumbs – Nowadays, you can easily find pre-crushed graham crackers at the supermarket.
Opt for those, or simply crush full-sized crackers yourself.
- Cream Cheese and Heavy Cream – These form the base of our peanut butter cheesecake filling. Use whatever brand you like, just make sure that both are cold!
- Peanut Butter – I’m using creamy PB for both the cheesecake filling and the peanut butter ganache.
I love the smooth texture, but you could use crunchy varieties instead if you’d like.
- White Chocolate Chips – Use along with even more PB to make the ganache.
Peanut Butter Cheesecake Recipe Tips and Tricks
- Create a solid foundation.
Making cheesecake crust from scratch requires a bit of extra attention, but it’s totally worth it!
Ensure that the graham cracker crumbs and the melted butter are thoroughly mixed, then press down with the back of a spoon.
Allow it to all come together in the fridge for about 30 minutes and you’ll end up with the perfect base for your peanut butter cheesecake recipe!
- Tap on the counter.
While this step may seem unimportant, it’s a must if if you want to avoid air bubbles when making this peanut butter cheesecake no bake recipe.
Once you’ve poured the filling into the pan, gently tap it on the countertop a few times for a smooth and even texture throughout the cheesecake.
- Be patient as it chills!
I know, I know. You’re going to want to dig into your peanut butter cheesecake as soon as humanely possible — but it’s essential to let it chill in the fridge for at least 6 hours.
Anything less and it will fall apart. Overnight is always better!
Storing and Freezing Leftovers
Transfer any remaining cheesecake to an airtight container and store in the fridge for up to 4-5 days.
If you want to freeze your peanut butter cheesecake, I suggest holding off on the ganache and any other extra garnishes you use.
Flash freeze it on a baking sheet so that it firms up, then tightly wrap it in plastic wrap and aluminum foil.
It will keep for 2-3 months! Let it thaw in the fridge overnight before adding your ganache.
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Kitchenaid Mixer – A good stand mixer makes mixing your cheesecake batter so easy! Grab the scraping paddle too, to ensure no lumps from the cream cheese.
- Springform Pan – This is basically required for cheesecake. The ring sides pop off and make removing the cake easy and clean.
Peanut Butter Cheesecake No Bake FAQ
Other than the obvious (one is baked and one is chilled), baked cheesecake tends to have a denser consistency than no bake options.
They also use different ingredients. For example, many baked cheesecake recipes feature eggs!
If you run into a super runny cheesecake, you likely added too much heavy cream. The best way to fix it is to incorporate a bit of gelatin into the batter.
Remember that you want the filling to be a bit on the thicker side before you add it to the pan!
You may want to consider baking the crust a bit. I know this is a peanut butter cheesecake no bake recipe, but 10 minutes in the oven before adding the filling is a game changer!
With love, from our simple kitchen to yours.
Other No Bake Dessert Recipes
Peanut Butter Cheesecake
for the cheesecake
- 10 ounces graham cracker crumbs, (2 ½ cups)
- ½ cup melted butter
- 18 ounces cream cheese (cold), (2 1/4 cups )
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 3/4 cup creamy peanut butter
- 1 ¼ cups heavy cream, cold
for the peanut butter ganache-
- 3/4 cup + 2 tablespoons creamy peanut butter
- 1/2 cup + 2 tablespoons white chocolate chips
To decorate (optional)
- Chopped peanuts
for the cheesecake
- Mix together the graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Add to the base of an 8” springform baking pan, pushing the mixture down into a compact even layer with the back of a spoon. Place this in the fridge to chill for at least 30 minutes whilst you make the filling.
- Add the cream cheese, powdered sugar, vanilla extract and peanut butter to the bowl of an electric stand mixer. Beat with the paddle attachment on a medium speed until combined.
- Pour in the cream and switch to the whisk attachment. Beat on a medium speed until the mixture is thick and holding its shape.
- Spoon the mixture on top of the chilled cheesecake base and spread out in an even layer. Gently tap the pan down on the counter top to help get rid of any bubbles that may be in the mixture.
- Chill the cheesecake in the fridge for at least 6 hours or preferably overnight.
- Remove the cheesecake from the pan-
- To remove the cheesecake from the pan, first run a sharp knife all around the inside edge of the pan to loosen the sides of the cheesecake.
- Unclip the springform pan and gently lift it away. Use a cake lifter or two spatulas to lift the cheesecake from the base of the pan and transfer to your serving plate of choice.
Peanut Butter Ganache
- Add the peanut butter to one bowl and the white chocolate chips to another. Microwave each in 30 seconds bursts until melted.
- Stir together the runny peanut butter and melted white chocolate. Leave to cool for 5 minutes.
- Pour the ganache over the top of the cheesecake. Spread it right up to the edges with an offset spatula or knife, then use a small spoon to gently push small amounts of the ganache over the side of the cheesecake at roughly 1 ½” intervals, allowing it to drip down.
- Decorate the top of the cheesecake with some chopped peanuts if desired.
- Chill in the fridge for another 30 minutes before slicing.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.