Peanut Butter lovers, this cheesecake is for you. Rich and indulgent, this creamy no-bake Peanut Butter Cheesecake is a decadent dessert that will have you coming back for one more slice.
This Peanut Butter Cheesecake is absolutely delicious! Plus, since it’s a no bake recipe, it’s so easy to make! You can make it ahead and keep it in the freezer so it’s ready to serve when you need it. This is definitely one to keep in your favorites, because everyone will love this!
How to Make No-Bake Peanut Butter Cheesecake
INGREDIENTS NEEDED: scroll down for full recipe with exact measurements
For the Crust:
- Graham Crackers
- Sugar
- Butter
For the Peanut Butter Cheesecake Filling:
- Cream Cheese
- Sugar
- Greek Yogurt
- Vanilla
- Peanut Butter
- Powdered Sugar
- Mini Chocolate Chips
EQUIPMENT: links may be commissioned
- 6-inch Spring-form Pan
- Pastry Bag with Fluted Tip
- Stand Mixer
- Food Processor
How to Store Leftover Cheesecake
This cheesecake can be stored in the following ways:
- In the refrigerator: Wrap the cheesecake tightly in plastic wrap or aluminum foil, or place it in an airtight container. Then, store it in the refrigerator for up to 5 days.
- In the freezer: Wrap the cheesecake tightly in plastic wrap or aluminum foil, or place it in an airtight container. Then, store it in the freezer for up to 1 month. To thaw the cheesecake, simply move it to the refrigerator for several hours before serving.
It’s important to note that cheesecake is a delicate dessert and can be easily damaged, so it’s important to handle it carefully when storing it. Additionally, avoid storing cheesecake with strong-smelling foods, as it can absorb their odors.
Recipe Alternatives:
- You can substitute chocolate graham crackers in the crust to further enhance the chocolate peanut butter combo
- You could also substitute crushed up pretzels for the graham crackers to add a salty sweet flavor combination
Peanut Butter Cheesecake {No-Bake Recipe}
Description
Peanut Butter lovers, this cheesecake is for you. Rich and indulgent, this creamy no-bake Peanut Butter Cheesecake is a decadent dessert that will have you coming back for one more slice.
Ingredients
For the Crust
- 1 sleeve graham crackers (crushed)
- 1 tbsp sugar
- 4 tbsp butter (melted)
For the Cheesecake
- 24 oz cream cheese (3 packages) (softened)
- 1 cup granulated sugar
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla
- 1 cup smooth peanut butter
- 1 cup powdered sugar
- 1/2 cup mini chocolate chips
To Top
- 1 can cream cheese frosting
- peanut butter cups
Instructions
For the Crust
- Line the bottom of the Spring-form pan with Parchment paper, and set aside.
- Place the graham crackers in a food processor, and pulse until they’re crushed into crumbs, add the sugar and pulse to blend.
- Place the butter in a microwave safe bowl, and melt in the microwave.
- Pour the Graham cracker crumbs into the bowl with the melted butter, and stir well to coat the graham cracker crumbs.
- Place the Graham cracker crumbs in the Spring-form pan, on top of the Parchment paper, and press the crumbs with the bottom of a glass, evenly into the bottom of pan. Place the pan in the freezer.
For the Cheesecake
- In the mixing bowl of a stand mixer, blend the softened cream cheese and the sugar on low until the cream cheese begins to soften, and blends smooth with the sugar. Scrape down the side of the mixing bowl and blend again, on medium high, until smooth and creamy.
- Add the greek yogurt and vanilla, blend until smooth.
- Add the peanut butter and powdered sugar and blend on low until mixed. Scrape down the sides of the mixing bowl, and blend on high until the mixture is smooth and creamy.
- Remove the mixing bowl from the mixer and gently fold in the mini chocolate chips.
- Remove the pan from the freezer with the graham cracker crust and pour the Peanut Butter Cheesecake on top. Smooth the top of the cheesecake with the back of a spoon, or spatula.
- Place back in the freezer, overnight, to allow the cheesecake time to set.
To Top
- About 30 minutes before you’re ready to serve the cheesecake, place the large fluted pastry tip in the pastry bag, and fill the pastry bag with the cream cheese frosting.
- Remove the cheesecake from the freezer, and run a sharp knife around the sides of the cheesecake, between the cheesecake and the Spring-form. Remove the Spring-form.
- Pipe large dollops of frosting all around the edge of the cheesecake.
- Cut regular size peanut butter cups in half, and place them in the frosting, between the dollops.
- Return the Cheesecake to the freezer until time to serve.
- When ready to serve, cut into 2 inch pieces, and serve at once. Enjoy!
