Description

This Creamy, Dreamy No-Bake Peanut Butter Cheesecake is the ultimate indulgent treat combining rich cream cheese and luscious peanut butter on a crunchy chocolate cookie crust. Perfect for those who want a decadent dessert without turning on the oven, this cheesecake sets beautifully in the fridge and is loaded with optional toppings like cookie crumbs, chocolate chips, and drizzles of peanut butter or chocolate for extra flair.

Ingredients

Scale

For the Crust:

24 chocolate sandwich cookies (like Oreos)
1/4 cup (60g) unsalted butter, melted

For the Filling:

16 oz (450g) cream cheese, softened
1 cup (250g) creamy peanut butter
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1 cup (240ml) heavy whipping cream, cold

Optional Toppings:

Crushed cookies or cookie crumbs
Mini chocolate chips or shavings
Whipped cream swirls
Drizzle of melted peanut butter or chocolate

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Instructions

Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and make removal easier.
Make the crust: Crush 24 chocolate sandwich cookies into fine crumbs using a food processor or by hand. Mix the crumbs thoroughly with 1/4 cup melted unsalted butter until combined. Press this mixture evenly into the bottom of the prepared pan, forming a firm crust. Chill in the refrigerator while preparing the filling to set.
Mix cream cheese base: In a large bowl, beat the softened 16 oz cream cheese, 1 cup creamy peanut butter, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract together until the mixture is smooth and creamy without lumps.
Whip heavy cream: In a separate bowl, whip 1 cup of cold heavy whipping cream using a hand mixer or stand mixer until stiff peaks form. This creates a light and airy texture for the filling.
Fold whipped cream into filling: Gently fold the whipped cream into the peanut butter and cream cheese mixture, taking care not to deflate the cream, until the filling is smooth and fully combined.
Assemble and chill: Pour the creamy filling over the chilled crust, smoothing the top with a spatula. Cover the cheesecake and refrigerate for at least 6 hours or, ideally, overnight to allow it to set firm.
Add toppings and serve: Before serving, garnish the cheesecake with optional toppings such as crushed cookies, mini chocolate chips, whipped cream swirls, or drizzles of melted peanut butter or chocolate. Slice and enjoy the chilled cheesecake.

Notes

For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
Using cold heavy cream helps in achieving stiff peaks when whipping.
The cheesecake must chill for at least 6 hours to properly set for clean slices.
Store leftovers covered in the refrigerator for up to 3-4 days.
Feel free to substitute crunchy peanut butter for extra texture if desired, but creamy yields the smoothest filling.
To make it gluten-free, use gluten-free chocolate sandwich cookies.