No Bake Peanut Butter Cheesecake

no bake peanut butter cheesecake with chopped peanut cups and drizzled chocolate on it with jar of peanut butter

Did you know that tomorrow is national peanut butter day? These food “holidays” can be a little silly. But if it means that I have to eat some peanut butter cheesecake, well then, so be it. 😏 Cheesecake just happens to be my favorite dessert. And peanut butter happens to be one of my favorite foods. So of course I try to combine them as much as possible! While a regular baked cheesecake will always hold first place in my heart, sometimes ya just need a quick and easy no-bake cheesecake! I adapted my recipe for the No Bake Blueberry Cheesecake Pie to make this peanut butter cheesecake.

This cheesecake is so easy to make and is sure to satisfy any peanut butter lover. It has a crust made from peanut butter sandwich cookies, the filling is light and fluffy with a hint of peanut butter and then is topped by a layer of creamy peanut butter goodness. And honestly you could just stop there and eat it like that. But I think a little bit of chocolate goes a long way with peanut butter, so I added a chocolate drizzle and chopped up some peanut butter cups to add on top as well! If you’d rather have a bit more chocolate in your cheesecake, you could use chocolate sandwich cookies (aka Oreos) for the crust instead and I know that’d be delicious too!

side view of peanut butter cheesecake with drizzled chocolate and peanut butter cups
slice of no bake peanut butter cheesecake on a white plate
3 slices of peanut butter cheesecake on white plates next to cheesecake and black serving spoon
No Bake Peanut Butter Cheesecake

An easy-to-make no bake cheesecake with a peanut butter cookie crust, topped with a layer of creamy peanut butter, chocolate drizzle and peanut butter cups!

Ingredients
For the Crust
  • 3 cups peanut butter sandwich cookies (like Nutter Butters)
  • 6 tablespoons butter (I used salted), melted
For the Filling
  • 12 ounces

    cream cheese, softened

  • 1-1/4 cups

    powdered sugar

  • 1 teaspoon

    vanilla extract

  • 1/4 cup

    creamy peanut butter

  • 12 ounces

    cool whip, thawed

For the Topping
  • 1/2 cup creamy peanut butter (soften peanut butter in microwave briefly for easier spreading)
  • melted chocolate or chocolate sauce – for drizzle, optional
  • chopped peanut butter cups, optional
Instructions
For the Crust:
  1. In a food processor, process the cookies into fine crumbs, you should have about 1-1/2 cups of crumbs.

  2. Combine the cookie crumbs and melted butter in a small bowl and mix until all the crumbs are moistened.

  3. Press crumb mixture into an even layer onto the bottom of a 9-inch springform pan.

  4. Place in refrigerator or freezer to set while making the filling.

For the Filling
  1. Beat together the cream cheese, powdered sugar, vanilla and peanut butter.

  2. Fold in the cool whip – make sure it is thoroughly combined.

  3. Spread over cookie crust and refrigerate for 2-3 hours, or until cream cheese mixture is firm.

For the Topping
  1. Spread peanut butter evenly over chilled cheesecake.

  2. Drizzle chocolate over peanut butter and top with chopped peanut butter cups.

  3. Keep refrigerated until ready to serve. Store leftovers in air-tight container in the refrigerator. 

slice of no bake peanut butter cheesecake on a white plate with fork

If you’re looking for some more peanut butter goodness, be sure to check out our No-Bake Peanut Butter Bars, Creamy Peanut Butter Pie and our favorite cookies, Peanut Butter Cup Cookies!

-Manda

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