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!
8 to 10 servings
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.
Especially the most perfect combination of chocolate and peanut butter.
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.
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!!
No Bake Chocolate Peanut Butter Cheesecake Baking Tips
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.
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.
Chilling & Serving 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.
You can store this cheesecake in the fridge, covered, for up to 1 week.
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:
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.
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.
Beat the mixture on medium high speed for about 2 minutes, or until completely smooth and creamy.
Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.
Make the ganache:
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.
Allow to cool for 5 minutes before pouring over the cheesecake.
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.
*Don’t use a ‘natural’ peanut butter product that separates.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
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!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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