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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup creamy peanut butter - 1 cup cream cheese, softened to room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - Pinch of salt - Optional: Chocolate shavings or crushed peanuts for garnish Gathering the right ingredients is key for this no-bake peanut butter cheesecake. I love the crunchy crust made from graham cracker crumbs. It gives a nice texture. The melted unsalted butter helps bind the crumbs together. For the filling, creamy peanut butter shines through. It pairs perfectly with soft cream cheese. Powdered sugar adds sweetness. Vanilla extract brings warmth to the flavors. Heavy whipping cream adds lightness to the filling. A pinch of salt balances the sweet flavors. You can also use chocolate shavings or crushed peanuts as garnishes. They add a fun look and extra taste. Make sure to use fresh ingredients for the best results. This cheesecake is easy to make, and it feels special. You will enjoy every bite! {{ingredient_image_2}} - Mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter in a bowl. Stir until the crumbs stick together. - Press this crumb mixture firmly into the bottom of a 9-inch springform pan. Make it even. Chill it in the fridge while you make the filling. - In a large bowl, beat 1 cup of cream cheese at medium speed until smooth. This takes about 2-3 minutes. - Add 1 cup of creamy peanut butter, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Mix well until silky and smooth. - In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. This will take about 3-5 minutes. - Gently fold the whipped cream into the peanut butter mixture using a spatula. Be careful not to deflate the whipped cream. Mix until just combined. - Pour the peanut butter filling over the chilled crust. Use a spatula to smooth the top evenly. - Cover the cheesecake with plastic wrap, making sure it does not touch the filling. Chill for at least 4 hours until firm. - Once set, carefully release the springform pan sides. Transfer the cheesecake to a serving plate. - Before serving, add chocolate shavings or crushed peanuts on top for a tasty finish. - Overmixing the filling: Mix just until smooth. If you mix too much, the filling can become too runny. It’s best to combine carefully. - Not chilling long enough: Patience is key. If you don’t chill the cheesecake long enough, it will not set properly. Aim for at least 4 hours, but overnight is even better. - Suggestions for adding more peanut butter flavor: Want a stronger peanut butter taste? Try adding more creamy peanut butter, about 1/4 cup extra. You can also use crunchy peanut butter for added texture. - How to make the crust crunchier: To make a crunchier crust, add a bit of sugar or a pinch of salt. Press the crumbs down firmly into the pan. - Recommended mixers and utensils: A hand mixer is great for whipping cream. Use a sturdy spatula for folding in the whipped cream gently. - Best types of springform pans: A 9-inch springform pan works best for this recipe. Choose one with a tight seal to prevent leaks during chilling. Pro Tips Chill the Ingredients: For a firmer cheesecake, ensure that both the cream cheese and the heavy whipping cream are well-chilled before mixing. This helps the filling set better. Use a Quality Peanut Butter: Choose a creamy peanut butter that has a smooth texture and rich flavor. Natural peanut butter can work, but ensure it’s well-mixed beforehand. Don’t Overmix the Whipped Cream: When folding the whipped cream into the peanut butter mixture, be gentle. Overmixing can deflate the whipped cream and lead to a denser cheesecake. Garnish for Presentation: Consider garnishing with a drizzle of chocolate sauce or a sprinkle of sea salt on top for an added flavor contrast and visual appeal. {{image_4}} You can play with flavors in your no-bake peanut butter cheesecake. One option is to make a chocolate peanut butter cheesecake. Just add cocoa powder to the peanut butter mix. This gives it a rich, chocolatey taste. You can also swirl in melted chocolate for extra flair. Another fun twist is to add flavors like banana or caramel. For banana, mix in mashed ripe bananas. This adds sweetness and a fruity touch. For caramel, drizzle some into the filling before chilling. It creates a sweet surprise in every bite. If you need a gluten-free option, you can swap the graham crackers. Use gluten-free cookies or nuts for the crust. Just crush them and mix with melted butter. It works great and keeps the crust tasty. For those following a vegan diet, you can find substitutes for cream cheese and whipping cream. Look for vegan cream cheese at the store. You can whip coconut cream for a dairy-free topping. These options keep your cheesecake creamy and delicious. When serving your cheesecake, consider pairing it with sauces. Chocolate or caramel sauce drizzled on top adds richness. You can also serve it with fresh fruit like strawberries or bananas for a fresh taste. Toppings can change the dish, too. Try adding crushed peanuts for crunch or chocolate shavings for a fun look. A sprinkle of sea salt can enhance the peanut flavor, making each slice even better. To keep your no-bake peanut butter cheesecake fresh, store leftovers in a sealed container. I recommend using an airtight container to prevent any odors from the fridge. If you don’t have one, wrap the cheesecake in plastic wrap. Ensure the wrap is tight but does not touch the surface of the cheesecake. Your cheesecake will stay good in the fridge for about 5 days. After that, it may start to lose flavor and texture. Always check for signs of spoilage such as an off smell or a change in color. If you notice any of these signs, it’s best to throw it away. If you want to save some for later, you can freeze it! First, let the cheesecake set fully in the fridge. After that, wrap it well in plastic wrap and then in aluminum foil. This way, it won’t get freezer burn. You can freeze it for up to 2 months. When you’re ready to eat it, move it to the fridge to thaw overnight. Enjoy your creamy treat later! A no-bake cheesecake needs about 4 hours to set in the fridge. This time helps it firm up well. For best results, let it chill overnight. It will be even tastier this way. The longer it sits, the better the flavors blend. Yes, you can make this cheesecake a day or two ahead of time. It keeps well in the fridge. Just cover it tightly with plastic wrap. This makes it a great dessert for parties or gatherings. If you want a substitute for cream cheese, try Greek yogurt or silken tofu. These options can give a creamy texture. They will change the flavor a bit, but they still work well. To make your cheesecake firmer, try these tips: - Use full-fat cream cheese for a richer texture. - Add more whipped cream, but whip it to stiff peaks first. - Consider adding gelatin for extra firmness. Just dissolve it in water before mixing. Although a springform pan is not a must, it makes serving easier. The sides come off, which helps you remove the cheesecake without breaking it. If you don’t have one, a regular pie dish will work, but be careful when serving. This no-bake cheesecake is easy and fun to make, featuring creamy peanut butter and a crunchy crust. We covered the right ingredients, step-by-step instructions, and tips to avoid mistakes. You can also explore tasty variations and proper storage methods. With this guide, you can create a delicious dessert for any occasion. Enjoy your cheesecake and impress your friends!

No-Bake Peanut Butter Cheesecake

A creamy and delicious no-bake cheesecake made with peanut butter, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 cup creamy peanut butter
  • 1 cup cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 pinch salt
  • Optional: Chocolate shavings or crushed peanuts for garnish

Instructions
 

  • In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix thoroughly until the crumbs are evenly coated and hold together when pressed.
  • Take the crumb mixture and firmly press it into the bottom of a 9-inch springform pan to create a compact, even layer, forming the crust. Place the pan in the refrigerator to chill while you prepare the filling.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese at medium speed for 2-3 minutes, or until it becomes smooth and creamy with no lumps.
  • Add the creamy peanut butter, powdered sugar, vanilla extract, and a pinch of salt to the cream cheese. Continue mixing until all ingredients are fully combined, taking care to ensure the mixture is silky and uniform.
  • In a separate bowl, use a hand mixer or whisk to whip the heavy cream until stiff peaks form. This process should take about 3-5 minutes.
  • Gently fold the whipped cream into the peanut butter mixture using a spatula. Take your time to incorporate both mixtures without losing the airiness of the whipped cream—fold until just combined.
  • Carefully pour the silky peanut butter cheesecake filling over the chilled crust in the springform pan. Use a spatula to smooth the top evenly for a nice finish.
  • Cover the cheesecake with plastic wrap, ensuring it doesn’t touch the surface, and refrigerate for at least 4 hours (or longer) until fully set and firm.
  • Once the cheesecake is set, gently release the sides of the springform pan, being cautious not to damage the edges, and transfer the cheesecake to a serving plate.
  • Before serving, sprinkle the top with chocolate shavings or crushed peanuts for an added touch of decadence, if desired.

Notes

For an elegant presentation, serve slices with a dollop of whipped cream on the side and a sprinkle of crushed peanuts or chocolate shavings.
Keyword cheesecake, dessert, no-bake, peanut butter