No-Bake Peanut Butter Cheesecake

A delicious and easy-to-make no-bake cheesecake combining creamy peanut butter and smooth cream cheese, perfect for hot days.

Prep Time 30

Total Time 4 30

Course Dessert

Cuisine American

Servings slices

Calories 320 kcal

1.5 cups graham cracker crumbs This forms the base of your cheesecake, providing a crunchy texture.
0.5 cups unsalted butter, melted The melted butter helps bind the graham cracker crumbs together for a sturdy crust.
1 cups creamy peanut butter This is the star ingredient, giving the cheesecake its rich, nutty flavor.
8 ounces cream cheese, softened Cream cheese adds creaminess and a slight tang to the filling.
1 cups powdered sugar This sweetens the cheesecake and helps achieve a smooth texture.
1 teaspoon vanilla extract Vanilla enhances the overall flavor, making it even more delicious.
1 cups heavy whipping cream Whipped cream adds lightness and fluffiness to the filling.
0.25 cups chopped peanuts (optional, for topping) Chopped peanuts add a nice crunch and extra peanut flavor.
to taste chocolate sauce (optional, for drizzling) A drizzle of chocolate sauce can elevate the dessert, adding a sweet contrast.

Prepare the crust by mixing graham cracker crumbs and melted butter, then press into a springform pan and chill for 15 minutes.
Make the peanut butter filling by beating cream cheese and peanut butter until smooth, then add powdered sugar and vanilla extract.
Whip the heavy cream until stiff peaks form and fold it into the peanut butter mixture, then pour over the chilled crust.
Chill the assembled cheesecake for at least 4 hours or overnight before serving.

For best results, let the cheesecake chill overnight to enhance flavor and texture.

Calories: 320kcalProtein: 6gSodium: 200mg

Keyword cheesecake, no-bake, peanut butter

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