Easy No-Bake Peanut Cheesecake

by

Easy No-Bake Peanut Cheesecake

This creamy, peanut-buttery cheesecake is smooth, rich, and indulgent — all without turning on the oven! It has a buttery graham cracker crust, a fluffy peanut butter cream filling, and the perfect chill-to-set finish. Ideal for when you want a quick yet impressive dessert.

Ingredients

For the Crust:

1 ½ cups (150 g) crushed graham crackers or digestive biscuits

¼ cup (50 g) granulated sugar

6 tablespoons (85 g) unsalted butter, melted

For the Filling:

16 oz (450 g) cream cheese, softened

1 cup (250 g) creamy peanut butter

1 cup (120 g) powdered sugar

1 teaspoon vanilla extract

1 ½ cups (360 ml) heavy whipping cream

Optional Toppings for Serving:

Chopped peanuts

Drizzle of melted peanut butter

Chocolate shavings or curls

Instructions

Step 1: Prepare the Crust

  1. Place the crushed graham crackers (or digestive biscuits) into a mixing bowl. Add the sugar and stir to combine.
  2. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan or pie dish. Use the bottom of a glass to smooth it out and compact the crust.
  4. Place the crust in the refrigerator for 15–20 minutes to set while you prepare the filling.

Step 2: Make the Filling

  1. In a large bowl, beat together the softened cream cheese, peanut butter, powdered sugar, and vanilla extract. Mix until smooth, creamy, and well blended.
  2. In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. This will give the filling its light and airy texture.
  3. Carefully fold the whipped cream into the peanut butter mixture using a spatula. Continue folding until no streaks remain and the filling is fluffy and uniform.

Step 3: Assemble the Cheesecake

  1. Pour the peanut butter filling over the chilled crust, spreading it evenly with a spatula.
  2. Smooth the top and tap the pan lightly on the counter to remove any air bubbles.
  3. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, until firm and well set.

Serving Suggestions

Before serving, garnish the cheesecake with chopped peanuts, a drizzle of melted peanut butter, or chocolate shavings for an elegant touch.

For clean slices, dip a sharp knife in hot water, wipe it dry, and cut into portions.

Always keep the cheesecake refrigerated until ready to serve.

Tips & Variations

Extra Chocolate Kick: Swirl melted chocolate into the filling before chilling for a peanut butter–chocolate marble effect.

Crunchy Texture: Substitute creamy peanut butter with crunchy peanut butter to add a delightful bite.

Mini Cheesecakes: Make individual servings by pressing the crust mixture into muffin tins lined with paper cups, then topping with the filling.

A dessert that’s rich, creamy, and utterly irresistible — no baking required. Each bite is peanut butter bliss!

Leave a Comment