Filed Under: Cheesecake | Chocolate | Dessert

No Bake Chocolate Peanut Butter Cheesecake

Recipe By Tessa Arias
March 5th, 2019
5 from 16 votes
5 from 16 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 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 Filling

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.

Slice of cheesecake with a fork

More Cheesecake Recipes

5 from 16 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!


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


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

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!)

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Recipe Rating

  1. #
    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?

  2. #
    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.

  3. #
    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

  4. #
    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?

  5. #
    Run 3 game — March 23, 2020 at 12:12 am

    Thanks for the awesome recipe.

  6. #
    العاب بنات — March 26, 2020 at 10:38 am

    Wow amazing cheesecake i like it so much good job.

  7. #
    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

  8. #
    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!

  9. #
    Jenny — May 30, 2020 at 1:47 am

    Wow amazing cheesecake i like it so much good job.

  10. #
    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.

  11. #
    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.

  12. #
    find a word — October 13, 2020 at 7:01 pm

    It’s creative

  13. #
    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

  14. #
    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.

  15. #
    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!

  16. #
    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!

  17. #
    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!!

  18. #
    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 🙂

  19. #
    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 🙂

  20. #
    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!!

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