Description

This No-Bake Peanut Butter Cheesecake is a creamy, rich dessert that requires no oven! With a crunchy graham cracker crust and a smooth peanut butter filling, this easy-to-make cheesecake is perfect for peanut butter lovers. Top it with chopped peanuts and a drizzle of chocolate for an extra special touch. It’s a quick, delicious treat that’s sure to impress at any occasion!

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup melted butter

For the Filling:

1 cup creamy peanut butter
2 packages (8 oz each) cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups whipped topping (or whipped cream)

For Topping (Optional):

Chopped peanuts
Chocolate drizzle

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Instructions

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the fridge while preparing the filling.
In a large bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until the mixture is light and fluffy.
Pour the peanut butter filling into the prepared crust, spreading it evenly with a spatula.
Chill in the refrigerator for at least 4 hours, or until set.
Before serving, top with chopped peanuts and a drizzle of melted chocolate (optional).

Notes

To make the cheesecake dairy-free, substitute cream cheese and whipped topping with dairy-free alternatives.
You can swap graham crackers for Oreo crumbs or digestive biscuits for a different crust flavor.
For a fun twist, add a layer of chocolate ganache between the crust and the filling!

Prep Time: 20 minutes
Cook Time: No cooking required
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 16g
Sodium: 280mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 9g
Cholesterol: 45mg