This No-Bake Peanut Butter Cheesecake is rich, creamy, and packed with peanut butter flavor, plus a hint of chocolate from the Oreo crust and ganache topping. It’s the perfect dessert for peanut butter lovers and a showstopper at any gathering!
Why You’ll Love This Recipe
- No Baking Required: Perfect for hot days or when you want a quick dessert without turning on the oven.
- Creamy and Decadent: The cheesecake filling is smooth and luxurious with the perfect balance of peanut butter and chocolate.
- Simple Ingredients: Made with pantry staples, this dessert is easy to put together.
- Impressive Presentation: Topped with a glossy ganache and crunchy peanuts, it’s beautiful and delicious.
Ingredients
For the Crust
- 32 Oreo cookies, ground into crumbs
- 5 tablespoons butter, melted
For the Filling
- 2 cups heavy cream
- 1¼ cups confectioners’ sugar, divided
- 12 ounces cream cheese, at room temperature
- 1½ cups creamy peanut butter
- 1 tablespoon vanilla extract
- ¾ cup salted peanuts, chopped
- ½ cup miniature chocolate chips
- 2 teaspoons granulated sugar
- ¼ teaspoon cinnamon
For the Ganache Topping
- ½ cup heavy cream
- 4 ounces bittersweet chocolate, chopped
- ½ cup salted peanuts, chopped, for garnish
Step-by-Step Instructions
Step 1: Prepare the Crust
- In a medium bowl, combine the Oreo crumbs and melted butter. Mix until the crumbs are fully coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust.
- Place the crust in the freezer for 10 minutes to set. For an extra crispy crust, bake at 350°F (175°C) for 10 minutes, then cool completely.
Step 2: Make the Filling
- In a large mixing bowl, whip 2 cups of heavy cream until medium peaks form.
- Add ¼ cup of the confectioners’ sugar and continue whipping until firm peaks form.
- In another bowl, beat the cream cheese, remaining 1 cup of confectioners’ sugar, peanut butter, and vanilla extract until smooth and creamy.
- Gently fold ¼ of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream.
- Fold in the chopped peanuts, mini chocolate chips, granulated sugar, and cinnamon until well combined.
Step 3: Assemble the Cheesecake
- Spread the peanut butter filling evenly over the Oreo crust in the springform pan.
- Smooth the top with a spatula and refrigerate for at least 4 hours or overnight until fully set and firm.
Step 4: Make the Ganache Topping
- Heat ½ cup of heavy cream in a small saucepan over medium heat until it’s just about to boil.
- Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then stir until smooth and fully melted.
- Pour the ganache over the cheesecake, spreading it evenly to cover the top.
- Sprinkle the chopped peanuts over the ganache for garnish.
- Chill the cheesecake until the ganache sets, about 30 minutes.
Step 5: Serve and Enjoy
- Carefully remove the sides of the springform pan and slice the cheesecake.
- Serve each slice with additional whipped cream or a drizzle of melted chocolate if desired.
Kitchen Equipment Needed
- Springform pan (9-inch)
- Mixing bowls
- Electric mixer or hand mixer
- Spatula for spreading
- Saucepan for ganache
Serving and Storage Tips
Serving Suggestions: This cheesecake is rich and creamy on its own but can be topped with whipped cream or additional melted chocolate for an extra indulgent touch.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, freeze individual slices in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Recipe Variations
- Add a Chocolate Peanut Butter Layer: Swirl melted chocolate into the peanut butter filling before chilling for a marbled effect.
- Graham Cracker Crust: Substitute graham crackers or chocolate wafer cookies for a slightly different crust flavor.
- Add Caramel Drizzle: For a sweet twist, drizzle caramel sauce over the ganache layer before serving.
Helpful Notes
- Room Temperature Ingredients: Ensure the cream cheese is at room temperature for a smooth filling. Cold cream cheese may cause lumps.
- Softened Ganache: Let the ganache sit for 1-2 minutes after mixing before pouring over the cheesecake to make it easier to spread.
- Adjust Peanut Texture: Use chopped peanuts or leave them out for a smoother texture if preferred.
Tips from Well-Known Chefs
Ina Garten’s Cheesecake Tip: Use full-fat ingredients for the best flavor and texture in creamy desserts like cheesecake.
Martha Stewart’s No-Bake Advice: Ensure whipped cream reaches stiff peaks for a stable filling that holds its shape well.
Frequently Asked Questions
Can I make this cheesecake in advance?
Yes! This cheesecake can be made up to 2 days in advance. The flavors meld together beautifully over time.
Can I use crunchy peanut butter?
Yes, but the filling will be slightly less smooth. If you prefer a chunky texture, go ahead and use crunchy peanut butter.
How can I prevent the ganache from dripping over the edges?
Pour the ganache slowly and spread it gently to control how far it reaches. If you’d like a drip effect, pour the ganache close to the edges and let it naturally flow down.
Do I need to chill it for a full 4 hours?
For the best texture, it’s recommended to chill for at least 4 hours. Overnight chilling ensures it’s fully set.
Can I substitute the cream cheese?
Mascarpone cheese can be used as a substitute for a lighter flavor, though it may be slightly softer.
This No-Bake Peanut Butter Cheesecake is rich, indulgent, and perfect for peanut butter and chocolate lovers. Enjoy each creamy, decadent slice!
No-Bake Peanut Butter Cheesecake Recipe
Ingredients
For the Crust:
- 32 Oreo cookies ground into crumbs
- 5 tablespoons butter melted
For the Filling:
- 2 cups heavy cream
- 1 1/4 cups confectioners’ sugar divided
- 12 ounces cream cheese room temperature
- 1 1/2 cups creamy peanut butter
- 1 tablespoon vanilla extract
- 3/4 cup salted peanuts chopped
- 1/2 cup miniature chocolate chips
- 2 teaspoons granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 cup salted peanuts chopped (for topping)
For the Ganache:
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate chopped
- 1/2 cup salted peanuts chopped (for garnish)
Instructions
Prepare the Crust:
- Combine Oreo cookie crumbs and melted butter until well blended.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Place in the freezer for 10 minutes to set, or bake at 350°F (175°C) for 10 minutes for a crispier crust. Set aside to cool.
Make the Filling:
- Whip the 2 cups of heavy cream until medium peaks form. Add 1/4 cup of confectioners’ sugar and continue whipping until firmer peaks form.
- In a separate large bowl, beat together the cream cheese, remaining 1 cup of confectioners’ sugar, peanut butter, and vanilla extract until smooth and creamy.
- Gently fold in 1/4 of the whipped cream to lighten the mixture, then fold in the remaining whipped cream, chopped peanuts, chocolate chips, granulated sugar, and cinnamon until evenly combined.
Assemble the Cheesecake:
- Spread the peanut butter filling evenly over the Oreo crust.
- Refrigerate the cheesecake for at least 4 hours, or ideally overnight, until it is firm and set.
Make the Ganache:
- In a small saucepan, heat 1/2 cup of heavy cream until it is just about to boil.
- Pour the hot cream over the chopped chocolate and let it sit for 5 minutes, then stir until smooth and creamy.
- Pour the ganache over the chilled cheesecake and spread it evenly. Sprinkle the top with the remaining chopped peanuts.
- Chill the cheesecake again until the ganache is set.
Notes
- Room Temperature Ingredients: Ensure the cream cheese is at room temperature for a smooth filling. Cold cream cheese may cause lumps.
- Softened Ganache: Let the ganache sit for 1-2 minutes after mixing before pouring over the cheesecake to make it easier to spread.
- Adjust Peanut Texture: Use chopped peanuts or leave them out for a smoother texture if preferred.