If you have a serious sweet tooth and a love for all things chocolate and peanut butter, you absolutely need to try this Chocolate Peanut Butter No Bake Cheesecake Recipe. It’s a divine combination of creamy, rich cheesecake filling layered over a buttery, crunchy cookie crust, all without ever turning on your oven. This dessert is perfect for warm days, last-minute guests, or anytime you just want to impress with minimal effort but maximum flavor. Trust me, once you take a bite, you’ll understand why this recipe has quickly become a favorite for chocolate and peanut butter lovers everywhere.
Ingredients You’ll Need
Each ingredient in this recipe is straightforward yet essential, perfectly balancing taste, texture, and that signature chocolate-peanut butter harmony. From the cookie crust to the luscious filling, each component plays a big role in making this cheesecake irresistible.
- Nutter Butter Cookies: These give the crust a fantastic peanut butter twist and a crunchy texture.
- Unsalted Butter: Melts into the cookie crumbs to bind the crust together, adding richness.
- Cream Cheese: The creamy base for our filling, providing that classic cheesecake tang and smoothness.
- Pure Vanilla Extract: Adds just the right hint of warmth and complexity to the filling.
- Chocolate Syrup: Infuses a subtle chocolate flavor that enriches the cheesecake’s taste.
- Milk Chocolate Chips: Melts into the filling for a luscious chocolate swirl effect.
- Creamy Peanut Butter: Delivers that bold, nutty flavor that pairs perfectly with the chocolate.
- Whipped Cream: For light, fluffy topping that balances the richness.
- Crumbled Cookies and Chopped Peanut Butter Candies: Perfect for garnish, adding texture and extra fun on top.
How to Make Chocolate Peanut Butter No Bake Cheesecake Recipe
Step 1: Prepare the Cookie Crust
Start by crushing the Nutter Butter cookies into fine crumbs. You can toss them in a large bag and use a rolling pin or blitz them in a food processor. Once crumbed, mix in melted unsalted butter to bind it all. Press this mixture firmly into the bottom of a springform pan lined with parchment paper. Refrigerate the crust while you make the luscious filling—it’s the perfect way to get a sturdy base without baking.
Step 2: Whip Up the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth, then add vanilla extract and chocolate syrup for a depth of flavor. Next, melt the milk chocolate chips until silky and combine them with creamy peanut butter. Pour this chocolate-peanut butter mixture into the cream cheese bowl and whisk everything together until you have a smooth, velvety filling. Pour this heavenly blend over the chilled cookie crust and let it chill for at least an hour, allowing the cheesecake to set beautifully—no oven needed!
Step 3: Unmold and Garnish
Once set, carefully run a knife around the cheesecake’s edges to loosen it from the pan. Remove the springform rim, then gently lift the cheesecake out by peeling away the parchment paper. Place your masterpiece on a serving plate and get ready to add the final touches. From cookie crumbles to chopped peanut butter candies, garnishes make this cheesecake even more delightful.
How to Serve Chocolate Peanut Butter No Bake Cheesecake Recipe
Garnishes
The best part about serving this cheesecake is personalizing it with your favorite toppings. Whipped cream adds lightness and a cloud-like look, while crumbled Nutter Butter cookies and chopped peanut butter candies offer both crunch and visual appeal. Feel free to drizzle extra chocolate syrup for a decadent finish or sprinkle a little sea salt for that sweet-salty magic.
Side Dishes
Although this cheesecake is a star on its own, serving it alongside fresh berries or a scoop of vanilla ice cream can elevate the experience. The brightness of raspberries or strawberries cuts through the richness, and the cold ice cream makes every bite more indulgent.
Creative Ways to Present
Think outside the classic round cake! Try serving individual cheesecake cups layered with cookie crumbs, filling, and toppings, or assemble a trifle-style dessert in clear glasses for a stunning layered visual. Even slice-and-serve on brightly colored plates can make this Chocolate Peanut Butter No Bake Cheesecake Recipe the centerpiece of your dessert table.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh and creamy for up to 4 days, making it a great dessert to prepare a day in advance.
Freezing
If you want to make this ahead of time or save leftovers longer, freezing works like a charm. Wrap the entire cheesecake or individual slices securely in plastic wrap and then in foil. Frozen cheesecake maintains its flavor and texture well for up to 2 months. Just thaw overnight in the fridge before serving.
Reheating
Since this is a no bake cheesecake, it’s best enjoyed cold or at room temperature. Avoid heating or microwaving as it could alter the texture negatively. If refrigerated for a while, allow slices to come to room temperature for 15-20 minutes for the most luscious bites.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While Nutter Butter cookies add a fantastic peanut buttery flavor, you can substitute with other peanut-flavored cookies or even graham crackers for a classic taste. Just adjust the butter amount slightly if needed.
Is it possible to make this recipe dairy-free?
Yes! Try using dairy-free cream cheese alternatives and vegan milk chocolate chips. Make sure your butter substitute melts well to bind the crust. This way, you can enjoy the Chocolate Peanut Butter No Bake Cheesecake Recipe without dairy concerns.
How long should I chill the cheesecake before serving?
Chilling for at least one hour is essential to let the filling set properly. If possible, chilling it for 3-4 hours or overnight will yield a firmer texture and better slice-ability.
Can I double the recipe for a larger gathering?
For sure! Just double all ingredients accordingly, and use a larger pan or two springform pans to accommodate the extra cheesecake. Keep chilling times in mind as larger cheesecakes may take longer to set.
What’s the best way to slice this cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry before slicing. Cleaning the knife between each cut helps keep slices neat, showcasing the beautiful layers of this Chocolate Peanut Butter No Bake Cheesecake Recipe.
Final Thoughts
This Chocolate Peanut Butter No Bake Cheesecake Recipe is the ultimate no-fuss dessert that brings big flavor and minimal stress to your kitchen. Its perfect balance of creamy chocolate and rich peanut butter, paired with a crunchy cookie crust, will quickly turn it into a family favorite or go-to dessert for any occasion. I wholeheartedly encourage you to give it a try—you’ll be amazed at how easy and rewarding this cheesecake is to make, and even more delighted the moment you dig in.
Print
Chocolate Peanut Butter No Bake Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This decadent Chocolate Peanut Butter No Bake Cheesecake combines the rich flavors of creamy peanut butter and smooth chocolate in a luscious, no-bake dessert. With a crunchy Nutter Butter cookie crust and a velvety filling, it is a perfect treat for any occasion that requires minimal effort but maximum indulgence.
Ingredients
Crust
- 15.27 ounces Nutter Butter Cookies (433 grams, about 24 cookies)
- ¼ cup unsalted butter (57 grams, ½ stick)
Filling
- 20 ounces cream cheese (567 grams, room temperature, 2½ bricks)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 tablespoon chocolate syrup (18 grams)
- 1 cup milk chocolate chips (170 grams)
- 1 cup creamy peanut butter (270 grams)
Toppings
- Whipped cream to garnish
- Crumbled Nutter Butter cookies for garnish
- Chopped peanut butter candies for garnish
Instructions
- Prepare the Crust: Place all Nutter Butter cookies into a large resealable bag and crush them finely using a rolling pin or pulse in a food processor until you get fine crumbs. Transfer the crumbs to a large mixing bowl. Melt the unsalted butter in the microwave, then pour it over the cookie crumbs. Stir well with a rubber spatula to evenly coat the crumbs with butter. Press this mixture firmly into the bottom of a springform pan lined with parchment paper to form the crust. Refrigerate the crust while you prepare the filling to allow it to set.
- Make the Filling: In a large bowl, combine the softened cream cheese with the vanilla extract and chocolate syrup. Microwave the milk chocolate chips for about one minute or until melted and smooth. Add the melted chocolate and creamy peanut butter to the cream cheese mixture. Whisk all ingredients together thoroughly until the mixture is smooth, creamy, and well blended. Pour the filling evenly over the chilled cookie crust in the springform pan.
- Chill to Set: Place the assembled cheesecake in the refrigerator and chill for at least 1 hour to allow the filling to firm up and set properly.
- Serve: After chilling, run a flat, smooth knife around the edges between the cheesecake and the pan to loosen it. Remove the springform pan outer ring, then carefully lift the cheesecake by the parchment paper liner onto a serving plate. Garnish the top with whipped cream, crumbled Nutter Butter cookies, and chopped peanut butter candies. Serve immediately and enjoy this rich, no-bake dessert.
Notes
- Ensure the cream cheese is at room temperature to achieve a creamy, lump-free filling.
- Press the crust firmly to help it bind well and hold shape when sliced.
- If you prefer, substitute chocolate syrup with melted chocolate for a richer taste.
- Allow proper chilling time to ensure the cheesecake sets firmly for clean slicing.
- Store leftovers in the refrigerator, covered, for up to 3 days.
