No one can resist my peanut butter cheesecake recipe. It’s easy to make and doesn’t require baking. The cheesecake is rich, creamy, and full of peanut butter flavor, and the chocolate Oreo crust and ganache topping take it to another level.
I always find an excuse to make this no-bake peanut butter cheesecake. It has the perfect balance of peanut butter and cheesecake flavor, which is complemented by the chocolate crust. I take it to another level by adding a layer of chocolate ganache, which is optional (but also not, lol).
The cheesecake itself is rich and creamy and melts in your mouth. Although it looks impressive, it’s straightforward and doesn’t need much prep work. You can make it ahead of time, and it’s perfect on its own- no ice cream or whipped cream required!
Table of Contents
Why I love this recipe
- It’s a no bake recipe. So the hard part is waiting for it to set.
- It’s simple to make. Everything is made in one bowl, so clean-up is virtually non-existent.
- It has the best texture. It’s rich and creamy, and the chocolate crust takes it to another level.
- You can make it crustless. If you are all about the filling, skip the crust altogether.
★★★★★ REVIEW
“Simply marvelous ~ one of the best cheesecakes I’ve ever had, let alone made. Silky smooth and rich with a great combination of flavors…and easy to make, to boot!” – Amy
Key Ingredients
- Chocolate Oreo crust. Just a simple combo of Oreo cookies (or any sandwich cookies) and melted butter.
- Full-fat cream cheese and heavy cream. Room temperature, please. Do not use light or reduced-fat alternatives, or the cheesecake will not be set.
- Confectioners’ sugar. Or powdered sugar. Do not use any other kind of sugar, or else the filling will be gritty rather than creamy.
- Vanilla Extract. Gives a light vanilla touch!
- Peanut Butter. Smooth and creamy peanut butter, not the crunchy kind!
- Chocolate ganache. Optional, but I love the added chocolate layer. My ganache calls for coconut cream (or heavy cream) and chocolate chips.
How to make peanut butter cheesecake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1– Mix the crushed Oreos with the melted butter. Transfer the mixture to an 8-inch pan and press down.
Step 2– Add softened cream cheese and powdered sugar to a bowl and beat until combined. Stir in the vanilla extract and peanut butter, add heavy cream, and continue beating until smooth.
Step 3– Transfer your cheesecake filling to the pie crust and refrigerate overnight or for at least 6 hours.
Step 4- Once the cheesecake has set, spread the ganache over the top and let it sit for 30 minutes before serving.
Arman’s recipe tips
- Use a spring-form pan if you can– This makes removing the cheesecake so easy! When I use a standard cake pan, I’ll add extra parchment paper around the sides for easy removal.
- Your peanut butter should be smooth and drippy. If you use a slightly firm one, you can microwave it for 20-30 seconds to get it moving. Be sure the peanut butter has no added salt unless you want a slightly salty flavor. Generic brands like Jif and Skippy work well.
- Either an 8-inch pan or a 9-inch pan will work. I like to use an 8-inch pan because I love a thick cheesecake.
Storage instructions
To store: Leftovers can be stored in the refrigerator, in an airtight container or in the pie dish, covered in plastic. It will keep fresh for up to 1 week.
To freeze: Place leftover slices in a shallow container and store in the freezer for up to 6 months.
Frequently asked questions
I don’t recommend freezing the cheesecake during the firming process. Doing so can create a freezer burn on top and yield an unset cheesecake at the base.
Unfortunately, cream cheese is a vital ingredient for this cheesecake, and no suitable substitutions are available. I tested it with Greek yogurt and ricotta cheese, and it didn’t work out. You could try my cottage cheese cheesecake and fold through some melted peanut butter.
More cheesecake recipes
If you’ve enjoyed my Peanut Butter Cheesecake recipe, please give it a star rating. It really helps others thinking of trying this out.
For the chocolate ganache
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Prepare your pie crust by blending the cookies into a fine crumb then mixing it with the melted butter. Press it into 8 or 9-inch springform pan and set aside.
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In a large mixing bowl, beat together your cream cheese with the powdered sugar until combined. Add your vanilla extract and peanut butter and continue beating, until smooth. Slowly add your heavy cream and beat until fully incorporated and smooth.
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Transfer your cheesecake filling onto the prepared pie crust and refrigerate for at least 6 hours, or overnight.
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Once the peanut butter cheesecake has set, prepare your ganache by heating up your coconut cream (in the microwave or stovetop). Once warm, add your chocolate chips and let sit for 1-2 minutes, before whisking together until combined. Pour the ganache over the top of the cheesecake.
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Refrigerate for 30 minutes before slicing and serving.
- Make it crustless. Omit the crust altogether and let the cheesecake sit for two more hours.
- Swap out the peanut butter. Almond butter or tahini will work precisely the same way that peanut butter does.
- Gluten free. Use gluten-free sandwich cookies.
- Storage. Leftovers can be stored in the refrigerator, in a sealable container, or in the pie dish, covered in plastic. It will keep fresh for up to 1 week.
Serving: 1SliceCalories: 322kcalCarbohydrates: 26gProtein: 9gFat: 21gSodium: 257mgPotassium: 243mgFiber: 1gVitamin A: 394IUVitamin C: 0.1mgCalcium: 84mgIron: 0.5mgNET CARBS: 25g
Originally published July 2020, updated and republished June 2024
