If you’re craving a creamy, no-bake dessert that combines the richness of peanut butter with the elegance of cheesecake, this peanut butter cheesecake is the one. Whether it’s for a celebration or a cozy weekend treat, this decadent delight will win hearts—especially those of Reese’s fans!
Growing up, I used to sneak spoonfuls of peanut butter straight from the jar. As I got older, my love for cheesecake blossomed. So, what better way to combine childhood nostalgia with grown-up indulgence than this chocolatey no bake cheesecake? It’s now my signature dessert for birthdays and potlucks—because who can resist that silky peanut butter filling and glossy ganache?
Why This Peanut Butter Cheesecake
- No-Bake Bliss: No need to heat the oven. This chilled dessert sets beautifully overnight.
- Creamy Texture: Whipped cream and cream cheese create an ultra-smooth, luscious bite.
- Peanut Butter Power: It delivers a deep, nutty flavor with just the right amount of sweetness.
- Chocolate Ganache: Topped with a glossy chocolate layer that melts in your mouth.
- Easy to Make Ahead: Perfect for entertaining—prep it a day early and wow your guests later.
Ingredients
Here’s everything you’ll need to create this layered dessert:
For the Crust
- 24 OREO cookies (filling included)
- 75g (5 tbsp) melted salted butter
For the Filling
- 450g (2 cups) full-fat cream cheese, room temp
- 120g (1/2 cup) sour cream (or Greek yogurt)
- 180g (3/4 cup) creamy peanut butter (not natural-style)
- 100g (3/4 cup) powdered sugar
- 1 tsp vanilla extract
- 240ml (1 cup) heavy whipping cream (whipped to stiff peaks)
For the Ganache
- 170g (1 cup) semi-sweet chocolate chips (roughly chopped)
- 120ml (1/2 cup) heavy whipping cream
Optional Garnish
- Reese’s mini peanut butter cups (chopped)
- Chopped salted peanuts
- Warm peanut butter drizzle
How to Make Peanut Butter Cheesecake
Step 1: Make the Crust
Crush the OREOs in a food processor until fine. Mix with melted butter until combined. Press the mixture into the base and sides of a 9-inch springform pan. Chill in the fridge while preparing the filling.
Step 2: Whip the Cream
In a cold mixing bowl, whip heavy cream until stiff peaks form. Set aside.
Step 3: Prepare the Filling
In another bowl, beat cream cheese until smooth. Add powdered sugar, peanut butter, sour cream, and vanilla. Mix until creamy. Fold in the whipped cream gently using a spatula. Do not overmix.
Step 4: Assemble and Chill
Pour the filling into the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 5: Make the Ganache
Heat heavy cream in the microwave until simmering. Pour over chocolate chips, let sit 3 minutes, then whisk until smooth. Let it cool for 5–10 minutes.
Step 6: Top and Serve
Pour ganache over chilled cheesecake. Spread evenly. Refrigerate for 30 minutes. Garnish with chopped Reese’s, peanuts, or a peanut butter drizzle. Slice and serve cold.
Pro Tips
- Room Temperature Matters: For a lump-free filling, ensure your cream cheese and sour cream are at room temp.
- Use a Hot Knife to Slice: Dip your knife in hot water and wipe between slices for clean, sharp edges.
- Don’t Use Natural PB: The oil separates and affects the texture—stick with creamy peanut butter like Skippy or Jif.
- Freeze for Later: This cheesecake freezes beautifully! Wrap it well and thaw overnight in the fridge.
Final Thoughts
This peanut butter cheesecake is everything I love in a dessert—creamy, decadent, and just the right amount of sweet. The fact that it’s no-bake means it’s incredibly easy, but the result looks like something you’d see at a fancy bakery. Whether you’re hosting a holiday dinner or need a make-ahead dessert that everyone will rave about, this one’s a winner.
Frequently Asked Questions
Can I freeze this cheesecake?
Yes! Wrap it in plastic wrap and foil, then freeze up to 3 months. Thaw overnight in the refrigerator.
Can I use natural peanut butter?
It’s not recommended. Natural PB tends to separate. Use classic creamy peanut butter for the best results.
Do I have to cool the ganache before using it?
Absolutely! Hot ganache will melt your cheesecake. Let it cool for about 10 minutes before pouring.
How long should I chill the cheesecake?
Minimum 4 hours, but overnight is ideal for firm texture and deep flavor.
What if I want a different crust?
Swap OREOs with peanut butter sandwich cookies or a graham cracker crust for variety.
Peanut Butter Cheesecake
Ingredients
Here’s everything you’ll need to create this layered dessert:
For the Crust
- 24 OREO cookies filling included
- 75 g 5 tbsp melted salted butter
For the Filling
- 450 g 2 cups full-fat cream cheese, room temp
- 120 g 1/2 cup sour cream (or Greek yogurt)
- 180 g 3/4 cup creamy peanut butter (not natural-style)
- 100 g 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 240 ml 1 cup heavy whipping cream (whipped to stiff peaks)
For the Ganache
- 170 g 1 cup semi-sweet chocolate chips (roughly chopped)
- 120 ml 1/2 cup heavy whipping cream
Optional Garnish
- Reese’s mini peanut butter cups chopped
Chopped salted peanuts
- Warm peanut butter drizzle
Instructions
Step 1: Make the Crust
- Crush the OREOs in a food processor until fine. Mix with melted butter until combined. Press the mixture into the base and sides of a 9-inch springform pan. Chill in the fridge while preparing the filling.
Step 2: Whip the Cream
- In a cold mixing bowl, whip heavy cream until stiff peaks form. Set aside.
Step 3: Prepare the Filling
- In another bowl, beat cream cheese until smooth. Add powdered sugar, peanut butter, sour cream, and vanilla. Mix until creamy. Fold in the whipped cream gently using a spatula. Do not overmix.
Step 4: Assemble and Chill
- Pour the filling into the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Step 5: Make the Ganache
- Heat heavy cream in the microwave until simmering. Pour over chocolate chips, let sit 3 minutes, then whisk until smooth. Let it cool for 5–10 minutes.
Step 6: Top and Serve
- Pour ganache over chilled cheesecake. Spread evenly. Refrigerate for 30 minutes. Garnish with chopped Reese’s, peanuts, or a peanut butter drizzle. Slice and serve cold.
Notes
