No Bake Chocolate Peanut Butter Cheesecake - Handle the Heat
Filed Under: Cheesecake | Chocolate | Dessert

No Bake Chocolate Peanut Butter Cheesecake

By Tessa Arias
  |  
March 5th, 2019
5 from 18 votes
5 from 18 votes

No Bake Chocolate Peanut Butter Cheesecake features a buttery graham cracker crust, creamy peanut butter cream cheese filling, and is topped with thick and fudgy chocolate ganache!

Yield: 8 to 10 servings

Prep Time: 30 minutes

Tessa's Recipe Rundown...

Taste: Like a giant Reese's peanut butter cup! Texture: Super rich, smooth, and creamy. Ease: Very easy - no baking, no water baths, nothing difficult. Pros: Simple and delicious recipe perfect for entertaining. Cons: None! Would I make this again? Definitely.

My obsession with peanut butter will never end!

Especially the most perfect combination of chocolate and peanut butter.

Top of entire cheesecake with chocolate ganache spread over

Add in the characteristic richness and tanginess of cream cheese and it’s absolute bliss in every bite.

I particularly love this recipe because there’s absolutely no baking involved. You don’t even need your stove if you have a microwave!

Typically baking a cheesecake usually takes upwards of an hour. Then you have to let it cool to room temperature before you can send it to the fridge to chill for hours. This recipe eliminates those first two steps to save you time and hassle.

Close up view of the top of the cheesecake

This is particularly helpful if you’re already using the oven to cook other foods. Or, if it’s the middle of summer and you don’t want to turn your oven on ever again!

The best part? The peanut butter flavor is completely shines in this recipe. It isn’t softened through baking. So the taste is actually better!!

Overhead view of a slice of cheesecake with a forkful

No Bake Chocolate Peanut Butter Cheesecake Baking Tips

The Graham Cracker Crust

Since we aren’t baking this crust, we need to make sure it holds its shape and doesn’t crumble too much. That’s why we need a generous amount of butter. But also be sure to spray or grease your baking pan so the crust slides off more easily.

You want to finely grind your graham crackers. If they’re too coarse you’ll get a crumbly result. Use a tamper or the bottom of a measuring cup to very firmly press the crust into the pan. Really compact it in there so it holds its shape.

The Cheesecake Filling

Which cream cheese is best for cheesecake?

Use high quality full fat bricks of cream cheese for this recipe. No spreadable cream cheese meant for bagels. Make sure the cream cheese is COMPLETELY softened to room temperature so it blends into a smooth and creamy filling with no lumps.

Since we’re not baking this recipe, you can fill your springform pan all the way up to the top with the filling.

The Peanut Butter

Use a creamy “commercial” peanut butter like Skippy or Jif where the oil isn’t separated. If your peanut butter is too oily the cheesecake filling will separate and not hold its shape well.

How to serve cheesecake:

This cheesecake needs to hang out in the fridge for at least 6 hours before slicing and serving. I usually just make it the day before I plan to serve it.

For clean slices, use a big sharp knife and run it under hot water and wipe if off in between slices. If your cheesecake feels a little loose, try freezing it for 30 minutes or longer before slicing.

How to store cheesecake:

You can store this cheesecake in the fridge, covered, for up to 1 week.

Slice of cheesecake with a fork

More Cheesecake Recipes

5 from 18 votes

How to make
No Bake Chocolate Peanut Butter Cheesecake

Yield: 8 to 10 servings
Prep Time: 30 minutes
Chilling time 7 hours
No Bake Chocolate Peanut Butter Cheesecake features a buttery graham cracker crust, creamy peanut butter cream cheese filling, and is topped with thick and fudgy chocolate ganache!

Ingredients

For the crust:

  • 16 whole (227 grams) graham crackers
  • 7 tablespoons (100 grams) unsalted butter, melted

For the filling:

  • 24 ounces (680 grams) cream cheese, completed softened to room temperature
  • 1 1/2 cups (188 grams) powdered sugar
  • 1 cup (270 grams) creamy peanut butter*
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) heavy cream, at room temperature

For the chocolate ganache:

  • 1/2 cup (120 ml) heavy cream
  • 4 ounces (113 grams) semisweet chocolate

Directions

Make the crust:

  1. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
  2. Thoroughly grease the bottoms and sides of 9-inch springform pan.
  3. Pour crust into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly into the bottom and 1-inch up the sides of the pan. Refrigerate.

Make the filling:

  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese for one minute or until smooth and creamy, scraping down the sides and bottom of the bowl.
  2. Add in the sugar and continue beating until smooth. Add in the peanut butter, vanilla, and heavy cream, beating between each addition and scraping down the sides of the bowl as necessary.
  3. Beat the mixture on medium high speed for about 2 minutes, or until completely smooth and creamy.
  4. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.

Make the ganache:

  1. In a small saucepan, bring the heavy cream to a simmer then remove from heat and add chopped chocolate. You can also heat the cream in the microwave. Let stand 1 minute then stir until the chocolate has melted. Stir until smooth.
  2. Allow to cool for 5 minutes before pouring over the cheesecake.
  3. Return the cheesecake to the fridge to chill for another hour before serving. If the cheesecake is too loose to slice and serve, freeze for 30 minutes to 1 hour to firm up. Keep refrigerated or frozen.

Recipe Notes

*Don’t use a ‘natural’ peanut butter product that separates.
Course : Dessert
Cuisine : American
Keyword : no bake

Photos by Ashley McLaughlin.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Pattie — November 22, 2022 at 5:35 pm

    could I make this in a 9×13 dish?

    • #
      Kiersten @ Handle the Heat — November 23, 2022 at 8:50 am

      Hi Pattie! We haven’t tried that, but I don’t see why not! This won’t be enough to fill such a large pan, though, so I’d recommend doubling the recipe if you give that a try. Let us know how it goes 🙂

  2. #
    Amy — May 1, 2022 at 10:36 am

    My cheesecake is in the fridge with ganache, but I saw your note on not using natural peanut butter, I used skippy natural creamy peanut butter. Will my cake still be good?

    • #
      Emily — May 3, 2022 at 3:28 pm

      Hi Amy! How did your cheesecake turn out? We always recommend using conventional creamy peanut butter for recipes like this, such as Skippy or Jif. Typically any kind of natural pb that doesn’t include an added oil to stabilize the mixture can result in a filling that becomes oily and separated, but Skippy’s Natural PB should be ok, as long as it was extremely well stirred and smooth before using.

  3. #
    Mercedes — February 17, 2022 at 2:34 pm

    Can I use milk instead heavy cream?

    • #
      Emily — February 22, 2022 at 3:31 pm

      No, they are two completely different ingredients. Milk typically contains no more than 3.25% milk fat, whereas heavy cream is much fattier, containing at least 36% milk fat. Using milk will result in a runny filling and ganache.

  4. #
    Bill — November 29, 2021 at 4:04 pm

    It sounds totally awesome I can’t wait to make it so I can have a piece of that pie yummy!!

  5. #
    Laura — November 19, 2021 at 7:59 pm

    Hi, the peanut butter I’m using is pretty sweet, can I cut down on the amount of sugar I use in this recipe?
    Also, I want to use Oreos for the base, can I just replace the graham crackers in the same proportions? Do I need to change the amount of butter?

    • #
      Emily — November 22, 2021 at 2:49 pm

      Hi Laura! I wouldn’t suggest reducing the amount of sugar used in this recipe as sugar does more than provide sweetness, reducing it can actually alter the chemistry of the cheesecake! Are you able to try using a different brand of peanut butter? We suggest brands like Skippy or Jif. As for the crust, we haven’t tried an Oreo crust with this recipe, so I can’t say for sure! I’d suggest finding a no-bake Oreo crust recipe online to follow just to make sure the proportions are correct and you’re not having to waste ingredients 🙂 Please let us know how it goes!

  6. #
    Mable Springer — October 29, 2021 at 7:37 pm

    Loved it! Have made it twice. Used Nutty Buddy cookies first n the next one Chips Ahoy Chocolate Chip chucked cookies crumbs for the crust.
    Both were excellent. Didn’t cover with Chocolate. Used carmel n hot fudge for topping.

    • #
      Emily — November 1, 2021 at 3:19 pm

      Your crust and topping choices sound delicious, yum!! So happy you enjoyed this recipe, thanks for sharing! 🙂

  7. #
    Mable Springer — October 21, 2021 at 5:50 pm

    I used Chunky chocolate chip cookies for crust n I have used Nutter butter cookies as well for crust.
    I use carmel n hot fudge ice cream topping on top. It’s always a hit at our house!!

    • #
      Emily — October 22, 2021 at 8:52 am

      That sounds incredible, Mable! Thanks so much for sharing, yum!!

  8. #
    Becky — July 16, 2021 at 6:10 am

    I do not have a spring form pan could I use a small glass casserole dish or pie pan instead? Thank you

    • #
      Tessa — July 16, 2021 at 9:22 am

      That should be fine as this is a no-bake recipe, but I’d use a 9-inch pie pan if possible. It’s definitely easier to remove the cheesecake in a springform pan though 🙂

  9. #
    Patty Olarte — June 10, 2021 at 8:50 am

    This cheesecake is super easy to make and requires no baking. It’s perfect for a summer dessert when you don’t want to heat up your house with the oven. It is also a delicious Cheesecake! We loved it. I added some chocolate chips in the middle of the cheesecake, just to have a little more chocolate. I will be making this again.

    • #
      Tessa — June 10, 2021 at 9:55 am

      Thank you, Patty, for your wonderful review! I’m so happy to hear this recipe was such a hit 🙂

  10. #
    Delyth Pinheiro — May 16, 2021 at 6:24 am

    Such a delicious cheesecake and quite simple to make. Turned out just like the photos in recipe. Really popular with the family. I will be making it again for another family group this weekend.

    • #
      Tessa — May 17, 2021 at 1:57 pm

      I’m so happy this cheesecake was a hit!!

  11. #
    Diana — March 21, 2021 at 3:14 pm

    Such a treat. My kids loves it.

    • #
      Tessa — March 22, 2021 at 12:11 pm

      I’m so happy to hear this!

  12. #
    Eileen Spevak — March 7, 2021 at 6:25 pm

    I am no baker, to be sure, but this was easy and a total hit with our guests. I learned something new with the flat bottom glass to assist with forming the crust. Next time, perhaps I will use the pre ground graham crackers to eliminate cleaning my food processor. This is a keeper recipe! P.S. I am not a fan of PB or chocolate. I sort of liked this, LOL!

    • #
      Tessa — March 8, 2021 at 1:08 pm

      So glad to hear you enjoyed this recipe!

  13. #
    Marion — January 12, 2021 at 3:30 am

    can i use almond butter instead of peanut butter – i dont like peanut butter although I do eat peanuts

    • #
      Tessa — January 12, 2021 at 12:05 pm

      I’ve only tested this recipe with peanut butter so I can’t say for sure! I’d recommend using a creamy “commercial” almond butter where the oil isn’t separated, otherwise your cheesecake filling will separate and not hold its shape well.

  14. #
    Janine — January 3, 2021 at 6:42 pm

    This is so easy and is sooo good. I used chocolate graham crackers, as that is what I had
    One recipe I will make over and over

  15. #
    find a word — October 13, 2020 at 7:01 pm

    It’s creative

  16. #
    hockey legends — September 3, 2020 at 2:27 am

    This recipe looks really perfect, it’s so great for a good weekend with the kids.

  17. #
    bubble shooter — August 14, 2020 at 5:06 am

    I’ve made a recipe similar to your recipe, it’s really delicious, I’d advise everyone to try it.

  18. #
    Jenny — May 30, 2020 at 1:47 am

    Wow amazing cheesecake i like it so much good job.

  19. #
    Molly — May 20, 2020 at 8:23 am

    Wow, this looks crazy decadent for a no-bake cheesecake! Cheesecakes are one of my favorite desserts, they’re just so rich and creamy. This looks absolutely perfect for a chocolate & peanut butter lover!

  20. #
    Niki Symeonidou — April 17, 2020 at 1:54 pm

    Omg….this is so good.
    I made it last night. It is very tasty. For the crust,I made a walnut crust.& it was fantastic

    • #
      Nargess — April 28, 2020 at 9:39 am

      Niki can you tell me how many grams walnut did you add for your crust? Did you change anything else to make crust or just added walnuts to the processing? Thank you

  21. #
    العاب بنات — March 26, 2020 at 10:38 am

    Wow amazing cheesecake i like it so much good job.

  22. #
    Run 3 game — March 23, 2020 at 12:12 am

    Thanks for the awesome recipe.

  23. #
    Peggy Champion — January 25, 2020 at 6:12 pm

    I am working on this now…waiting to apply the ganache. I will serve it tomorrow at a luncheon at church. Question…this is my first time to use my springform pan. When this is peanut butter cheesecake is ready to slice and serve, do you slice and serve while still in the springform pan…or do you remove it from the pan?

  24. #
    Pam — October 4, 2019 at 7:20 am

    Very good recipe! I’ve made this many times and it’s always a success!
    I do substitute the gram crackers for Oreo cookies to make it taste more like Reece’s peanut butter cheese cake. Yummy!

    • #
      Pat — November 22, 2019 at 2:35 pm

      Great idea

  25. #
    happy wheels — September 5, 2019 at 11:41 pm

    Wow, this looks crazy decadent for a no-bake cheesecake! Cheesecakes are one of my favorite desserts, they’re just so rich and creamy.

  26. #
    Cindy — August 23, 2019 at 9:47 am

    I don’t have the best of luck with springform pans or finding the right size. Can I make this in a round 9-in or even a 9×13 pan? Just use parchment paper to lift out?

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]
[class^="wpforms-"]