This no-bake peanut butter cheesecake is our go-to dessert when we want to impress. We have so many easy no-bake dessert recipes, but this cheesecake is a restaurant-quality concoction. It has impressive visual layers and a gorgeous chocolate ganache on top. Of course, appearance isn’t everything, and this no-bake cheesecake tastes as good as it looks, balancing classic cheesecake flavors with sweet peanut butter and rich chocolate. The recipe is a little time-consuming, but none of the steps are complicated. We promise it’ll be 100% worth it when you take that first bite!
Ingredients for No-Bake Peanut Butter Cheesecake
- Oreo cookies: The cheesecake is layered on a homemade pie crust with crushed Oreo cookies and melted butter. You can swap in a store-bought pie crust, but we can’t guarantee all three layers will fit if you make the recipe without a springform pan.
- Heavy whipping cream: There are plenty of heavy cream substitutes, but we recommend sticking with the real deal here. Heavy whipping cream makes the smoothest ganache and the fluffiest mousse.
- Cream cheese: It’s hard to make cheesecake without cream cheese! Soften the cream cheese ahead of time so it will easily whip into a lump-free mousse.
- Creamy peanut butter: No-stir smooth peanut butter is the best peanut butter for no-bake peanut butter cheesecake. In a pinch, you can use natural peanut butter. Be sure to incorporate the oils well so the mousse won’t separate, which could cause the cheesecake to lose its shape as it sits.
- Confectioners’ sugar: Confectioners’ sugar dissolves smoothly into the peanut butter mousse, providing the perfect level of sweetness without any grit.
- Bittersweet chocolate: There are several types of chocolate for baking, and we chose bittersweet chocolate. This cheesecake is already very rich and doesn’t need added sugar. Semi-sweet or dark baking chocolate will also work, but avoid milk chocolate (except where noted). Otherwise, the no-bake dessert will turn out sickly sweet.
- Milk chocolate candy bar: This sweetened chocolate adds richness to the chocolate mousse layer.
Directions
Step 1: Make the crust
Combine the Oreo cookie crumbs and melted butter. Press the mixture onto the bottom of a greased 9-inch springform pan.
Step 2: Prepare the peanut butter mousse layer
In a large bowl, beat the heavy cream until stiff peaks form. In another large bowl, beat the softened cream cheese, butter and creamy peanut butter until smooth. Beat in the confectioners’ sugar. Then, fold in half of the whipped cream.
Spread the mousse evenly over the crust in the springform pan. Refrigerate it while preparing the next layer.
Editor’s Tip: If you like to cook with precise measurements, half of the whipped cream should measure 1-1/4 cups. The heavy cream doubles in volume when beaten, creating 2-1/2 cups total of whipped cream.
Step 3: Prepare the chocolate mousse layer
Place the chopped bittersweet and milk chocolates in a small bowl. In a small saucepan, combine the sugar and milk. Bring the mixture just to a boil, stirring constantly to dissolve the sugar. Pour the hot milk mixture over the chocolate. Stir with a whisk until smooth. Stir in the vanilla. Then, cool to room temperature, stirring occasionally.
Fold in the remaining whipped cream. Spread the chocolate mousse evenly over the peanut butter mousse layer. Freeze for two hours, or until firm.
Step 4: Prepare the ganache
Place the chopped bittersweet chocolate in a small bowl. In a small saucepan, bring the heavy whipping cream just to a boil. Pour the hot cream over the chocolate, and whisk until smooth. Stir in the vanilla. Cool to room temperature, or until the ganache thickens to a spreading consistency. Stir occasionally.
Editor’s Tip: You can put the chocolate ganache in the refrigerator to speed up the cooling process, but watch it carefully. You do not want it to set completely, because it won’t be easy to spread.
Step 5: Add the ganache
Spread the ganache over the cheesecake. Refrigerate for one hour, or until set.
Step 6: Slice and serve
Carefully loosen the sides of the cake from the pan with a knife. Then, remove the rim from the pan.
Editor’s Tip: Use our guide for how to cut a round cake to create picture-perfect slices.
Recipe Variations
- Make gluten-free no-bake peanut butter cheesecake: Use gluten-free cookies in the crust to make this a gluten-free recipe. Double-check the nutrition labels of the remaining ingredients, too, as some chocolate brands include gluten-based components.
- Skip the peanut butter: Substitute another creamy nut butter of your choosing. Almond butter is a great choice, and tahini (made from sesame seeds) would be a fun nut-free twist. If using natural butter, stir the contents well to incorporate the oils.
- Experiment with extracts: Instead of vanilla extract, try maple, rum or almond extract.
- Decorate the top: Add shaved chocolate or crushed peanuts after spreading the ganache to give this soft cheesecake a little texture. Or, keep the topping simple and serve this no-bake cheesecake with a dollop of whipped topping or a caramel drizzle.
- Make it mini: Make mini no-bake peanut butter cheesecake by layering the ingredients in a mason jar (like we do with 3-ingredient no-bake cheesecake). You could also pipe the mousse layers into mini baking cups to create a bite-sized treat.
How to Store No-Bake Peanut Butter Cheesecake
No-bake peanut butter cheesecake is a great make-ahead dessert because it stores so well. Tightly cover the pie dish, or transfer the no-bake cheesecake to an airtight container. Store it in the refrigerator for up to one week.
To freeze no-bake peanut butter cheesecake, wrap it tightly or transfer it to a freezer-safe container. Freeze for up to three months. Defrost the cake overnight in the refrigerator.
No-Bake Peanut Butter Cheesecake Tips
Can you use other types of peanut butter to make no-bake cheesecake?
You can use crunchy peanut butter to make no-bake cheesecake, but smooth peanut butter works best. Crunchy peanut butter is better suited for baked goods with texture, such as crunchy peanut bars or peanut butter no-bake cookies.
Can you use a different crust for peanut butter cheesecake?
Yes, you can use different types of crust for this no-bake peanut butter cheesecake recipe. Skip the Oreos and use another crumb crust ingredient, such as pretzels, graham crackers, vanilla wafers or shortbread cookies.
Why didn’t the no-bake cheesecake set?
If your no-bake cheesecake didn’t set up, the heavy cream might not have been whipped enough. The whipped cream gives the no-bake cheesecake its light, airy quality, and under-whipped cream could cause the cheesecake to fall. The temperature of the ingredients can also be a factor. No-bake cheesecake can be runny if the cream cheese was too warm.
