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No Bake Peanut Butter Cheesecake – Creamy, Easy, and Irresistible

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups (about 200 g) chocolate cookie crumbs or graham cracker crumbs
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional if using chocolate cookies)
  • Pinch of salt
  • For the filling: 16 ounces (450 g) full-fat cream cheese, softened
  • 1 cup (250 g) creamy peanut butter (no-stir, shelf-stable style works best)
  • 3/4 cup (90 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) cold heavy whipping cream
  • 1/3 cup (80 ml) sour cream or plain Greek yogurt (for light tang and silkiness)
  • Pinch of fine sea salt
  • For topping (optional but great): Warm chocolate ganache (1/2 cup cream + 1 cup chopped chocolate)
  • Chopped roasted peanuts
  • Mini peanut butter cups or a drizzle of melted peanut butter

Method
 

  1. Prep your pan: Use a 9-inch springform pan. Lightly grease the sides and line the bottom with parchment for easy release.
  2. Make the crust: Stir crumbs, melted butter, sugar, and a pinch of salt until it feels like damp sand. Press firmly into the bottom and 1 inch up the sides of the pan. Use the bottom of a measuring cup to pack it tight. Chill while you make the filling.
  3. Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat. Set aside.
  4. Beat the base: In a separate bowl, beat cream cheese until smooth and fluffy, 1–2 minutes. Add peanut butter, powdered sugar, vanilla, sour cream, and salt. Beat until silky and no lumps remain. Scrape the bowl once or twice.
  5. Fold it together: Gently fold the whipped cream into the peanut butter mixture in two additions. Keep the motion light to preserve airiness.
  6. Fill and smooth: Spoon the filling into the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly to release any large air bubbles.
  7. Chill to set: Cover and refrigerate for at least 6 hours, ideally overnight. The longer rest helps the texture firm up and flavors meld.
  8. Add toppings (optional): For ganache, warm cream to steaming, pour over chopped chocolate, let sit 2 minutes, then whisk smooth. Cool slightly, then pour over the chilled cheesecake. Add peanuts or peanut butter cups if you like.
  9. Slice and serve: Run a thin knife around the edge before unclipping the pan. Use a hot, dry knife for clean slices, wiping between cuts.