If you’re craving a dessert that delivers rich, creamy goodness without turning on the oven, this No-Bake Peanut Butter Cheesecake Recipe is your new best friend. Imagine the perfect harmony of smooth peanut butter, luscious cream cheese, and a crunchy graham cracker crust, all coming together in about 30 minutes and setting into a dreamy, melt-in-your-mouth treat. This cheesecake not only satisfies that sweet tooth but also adds a fun twist with mini chocolate chips and colorful Reese’s Pieces candy, making it as delightful to look at as it is to eat. Whether you’re hosting a party or just indulging yourself, this recipe is an absolute crowd-pleaser that feels homemade but tastes luxurious.
Ingredients You’ll Need
This No-Bake Peanut Butter Cheesecake Recipe calls for simple, everyday ingredients that each play a crucial role in creating its irresistible taste and texture. Every element, from the buttery crust to the fluffy whipped cream topping, works together to make each bite a perfect balance of creamy, crunchy, and sweet.
- 2 cups graham cracker crumbs: Provides the buttery, crunchy foundation for the crust.
- 1/2 cup melted butter: Binds the graham crumbs together to form a firm base.
- 1/4 cup granulated sugar: Adds a touch of sweetness to the crust.
- 2 cups heavy cream: Whipped into stiff peaks to create lightness in the filling and topping.
- 16 oz cream cheese, softened: Brings a rich, velvety texture essential for cheesecake.
- 1 cup creamy peanut butter: The star flavor, providing nutty richness.
- 1 cup powdered sugar: Sweetens the filling and topping evenly without graininess.
- 1 tsp vanilla extract: Enhances the overall flavor with a warm, fragrant note.
- 1 cup mini chocolate chips: Brings a pleasant chocolate crunch scattered inside the filling.
- 1 cup Reese’s Pieces candy: Adds vibrant color and bursts of peanut butter-chocolate flavor.
- 1 cup whipped heavy cream: Used again for the topping to add a fluffy, creamy crown.
- 1/4 cup powdered sugar: Sweetens the topping and helps it hold shape.
- 1/2 cup mini chocolate chips: Charming garnish on top for extra texture and looks.
- 1/2 cup Reese’s Pieces candy: More candy on top for visual appeal and flavor bursts.
- Chocolate syrup (for drizzling): Adds a luscious finishing touch that melts into the creaminess.
How to Make No-Bake Peanut Butter Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press this mixture firmly into the bottom of a 9-inch springform pan to create a sturdy crust that will hold up to the creamy filling. Once pressed evenly, pop it into the refrigerator for 30 minutes to chill and set—this step is key to getting that perfect base for your cheesecake.
Step 2: Whip the Cream
While the crust chills, whip 2 cups of heavy cream until you see stiff peaks form. This gives the filling a light, airy texture that balances the richness of the peanut butter and cream cheese. Be patient while whipping, as the right texture is what makes the cheesecake so delightful and not overly dense.
Step 3: Make the Filling
In a separate bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until the mixture is smooth and luscious. Gently fold the whipped cream into this peanut butter mixture. Take care to combine it slowly for a fluffy, consistent filling that will melt in your mouth.
Step 4: Fold in Chocolate Chips and Reese’s Pieces
Now comes the fun part—fold in the mini chocolate chips and Reese’s Pieces candy. These little bits not only add bursts of chocolate and peanut buttery crunch but also bring standout color and texture to your cheesecake, making every slice exciting and flavorful.
Step 5: Assemble the Cheesecake
Pour the prepared filling over the chilled crust and use a spatula to spread it evenly. Smooth top surfaces not only look beautiful but help with the even layering of the topping in the next step.
Step 6: Prepare the Topping
Whip the remaining heavy cream with powdered sugar until it’s fluffy and holds soft peaks. Spread or pipe this whipped topping over the cheesecake filling, making a cloud-like layer that adds elegance and extra sweetness.
Step 7: Add Garnishes and Chill
Sprinkle the top with mini chocolate chips and Reese’s Pieces candy for that irresistible, festive look. Finish with a generous drizzle of chocolate syrup to tie all the flavors together. Finally, chill the whole cheesecake in the refrigerator for at least 4 hours or ideally overnight, so it fully sets and all the flavors meld beautifully.
Step 8: Serve
When ready, remove the sides of the springform pan and slice your cheesecake into generous wedges. Each serving promises a perfect balance of crunchy crust, creamy peanut butter filling, and twinkling candy pieces that are pure joy to eat.
How to Serve No-Bake Peanut Butter Cheesecake Recipe
Garnishes
To elevate your No-Bake Peanut Butter Cheesecake Recipe, top slices with a few extra Reese’s Pieces or mini chocolate chips, and a fresh dollop of whipped cream. A drizzle of chocolate syrup or a light sprinkle of crushed peanuts can also add texture and a gourmet touch that will wow your guests.
Side Dishes
This cheesecake pairs wonderfully with fresh berries, like raspberries or sliced strawberries, which cut through the richness with their natural tartness. A small scoop of vanilla ice cream or a simple fruit salad can complement the flavors and make a balanced dessert plate.
Creative Ways to Present
Serve your No-Bake Peanut Butter Cheesecake Recipe on a decorative cake stand or individual glass cups for a modern twist. Layered parfaits with crumbled crust, peanut butter filling, and whipped cream can be assembled in mason jars for an adorable party-friendly presentation. Garnishing with edible flowers or chopped nuts can add an elegant flair for special occasions.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this No-Bake Peanut Butter Cheesecake Recipe should be stored in an airtight container or covered tightly with plastic wrap in the refrigerator. The cheesecake will stay fresh and maintain its creamy texture for up to 4 days, so you can enjoy it over several days without losing its decadent flavor.
Freezing
This cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to 2 months. When you want to indulge, thaw the cheesecake in the refrigerator overnight for the best texture and flavor retention.
Reheating
Since this is a no-bake, chilled dessert, it doesn’t require reheating. Serve it cold straight from the fridge or once partially thawed if you froze it. Warming will compromise the texture and the delightful creaminess that makes this cheesecake so special.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a bit more texture to the filling, which can be a nice variation if you enjoy a little crunch. Just keep in mind it might contrast with the smoothness of the cheesecake slightly.
Do I need a springform pan for this recipe?
A springform pan is highly recommended because it makes removing the cheesecake much easier without ruining the edges. However, if you don’t have one, you can line a regular cake pan with parchment paper for easier removal.
Can I substitute Reese’s Pieces with other candies?
Yes, feel free to customize! Mini M&Ms, chopped peanut butter cups, or even chopped nuts could all work beautifully if you want a different flavor or texture profile.
Is the No-Bake Peanut Butter Cheesecake Recipe suitable for kids?
Definitely! It’s a kid-friendly dessert thanks to its sweet flavors, soft texture, and fun candy mix-ins. Just keep in mind the chocolate syrup can be a bit rich, so you can adjust that to your family’s taste.
How long does it take for the cheesecake to set properly?
For the best consistency, chilling the cheesecake for at least 4 hours is important. However, leaving it overnight will give you the creamiest, most sliceable texture with all flavors fully developed.
Final Thoughts
You really can’t go wrong with this No-Bake Peanut Butter Cheesecake Recipe—it’s a delightful, fuss-free way to deliver a show-stopping dessert any time you wish. The combination of creamy peanut butter, light whipped cream, and fun candy makes it perfect for family gatherings, potlucks, or a sweet treat to brighten your week. Treat yourself to this heavenly indulgence and watch it become a beloved classic in your dessert lineup.
Print
No-Bake Peanut Butter Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Peanut Butter Cheesecake is a luscious and creamy dessert combining rich peanut butter and smooth cream cheese on a crisp graham cracker crust. Swirled with mini chocolate chips and Reese’s Pieces candy for a delightful texture and flavor, it’s topped with a fluffy whipped cream layer, more candies, and a drizzle of chocolate syrup. Perfect for when you want a decadent treat without turning on the oven.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Filling
- 2 cups heavy cream
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup Reese’s Pieces candy
Topping
- 1 cup whipped heavy cream
- 1/4 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1/2 cup Reese’s Pieces candy
- Chocolate syrup (for drizzling)
Instructions
- Make crust: Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix thoroughly until the crumbs are evenly coated with butter and sugar.
- Press crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to form an even layer. Place the pan in the refrigerator to chill for 30 minutes, allowing the crust to set properly.
- Prepare whipped cream: In a large mixing bowl, whip the heavy cream until stiff peaks form. This will add lightness to the filling.
- Make filling: In a separate bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until well incorporated, then fold in the mini chocolate chips and Reese’s Pieces candy evenly throughout the mixture.
- Assemble cheesecake: Pour the peanut butter filling over the chilled crust and spread it out evenly with a spatula to cover the crust completely.
- Prepare topping: Whip 1 cup of heavy cream with the powdered sugar until stiff peaks form. Spread or pipe this whipped cream over the cheesecake filling to create a fluffy topping layer.
- Add toppings: Sprinkle the mini chocolate chips and Reese’s Pieces candy evenly over the whipped cream topping. Drizzle chocolate syrup on top for extra flavor and decoration.
- Chill to set: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the filling to set firmly before serving.
- Serve: Carefully remove the sides of the springform pan, slice the cheesecake into pieces, and serve chilled for the best taste and texture.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing without lumps.
- Use a hand or stand mixer to achieve the best whipped cream texture.
- Press the crust firmly to avoid crumbling when slicing.
- This cheesecake must be refrigerated for several hours or overnight to set properly.
- Store any leftovers covered in the refrigerator for up to 3 days.
