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slice of no bake peanut butter cheesecake on a white plate

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.