Chocolate Peanut Butter Cheesecake (No-Bake) Recipe

Jump to Recipe Print Recipe

The Comfort of Chocolate Peanut Butter Cheesecake (No-Bake) Recipe

There’s something truly magical about the silky, luscious combination of chocolate and peanut butter, especially when they come together in a no-bake cheesecake. I love how this Chocolate Peanut Butter Cheesecake (No-Bake) Recipe brings a velvety richness without the fuss of turning on the oven. It’s one of those desserts you’ll want to make for weekend gatherings, or simply when life calls for a little indulgence.

From the golden, slightly crisp graham cracker crust to the creamy peanut butter filling, every bite offers a delightful harmony of textures and flavors. You’ll notice how the smooth chocolate ganache on top adds that perfect glossy finish, while the marbled peanut butter design gives it a fun, homemade charm. This recipe feels like a warm hug on a plate, and I’m excited to share it with you.

What’s wonderful is that you don’t have to be a seasoned baker to nail this one. The steps are clear, straightforward, and forgiving—making it a brilliant choice whether you’re whipping it up for the first time or returning for a comforting favorite.

Ingredient Guide

• Graham crackers (350 g): The base that creates a golden, lightly crisp crust. If you don’t have graham crackers, digestive biscuits or vanilla wafers make excellent substitutes.
• Unsalted butter (230 g, melted): Helps bind the crust with rich flavor and just the right texture.
• Whipping cream (300 g, cold): Whipped to soft peaks for a cloud-like cheesecake filling that’s airy yet luscious.
• Cream cheese (750 g, softened): The star of the filling — ensures a silky, tangy bite. Be sure to bring it to room temperature for easier mixing.
• Greek yogurt (150 g): Adds subtle creaminess and brightness; you can swap it for sour cream if preferred.
• Powdered sugar (100 g): Sweetens without graininess, creating a velvety smooth texture.
• Natural peanut butter (150 g + 20 g for decoration): Gives that authentic nutty richness—smooth style works best for easy mixing and piping.
• Vanilla extract (1 tbsp): Rounds out the peanut butter flavor with aromatic warmth.
• Dark chocolate (100 g, finely chopped): For the ganache—a shiny, bittersweet contrast to the creamy peanut butter.
• Whipping cream (100 g for ganache): Heated gently to melt the chocolate into a glossy topping.

Prep Before You Begin

Start by gathering all your ingredients and setting them out for easy reach. The cream cheese and peanut butter should be softened but not too warm to keep the perfect texture. Cold whipping cream whips up best, so you might even want to chill your mixing bowl ahead of time. Line your 9-inch springform pan with parchment paper on the bottom, and have a spatula and mixer ready.

How to Make Chocolate Peanut Butter Cheesecake (No-Bake) Recipe

1. Prepare the crust: Line your 9″ springform pan with parchment paper on the bottom. Crush the graham crackers into fine crumbs — I like doing this by placing them in a sealed bag and rolling a pin over gently. The texture should resemble wet sand when combined with the melted butter. Press this firmly into the bottom and up the sides of the pan using the flat bottom of a measuring cup. The key here is creating an even, compact crust that will hold together beautifully once chilled. Pop it in the fridge while you make the filling.
2. Whip the cream: In a cold bowl, beat the whipping cream until you see firm peaks form. This fluffy base gives the cheesecake a light texture that balances the rich peanut butter beautifully.
3. Beat the filling: In a larger mixing bowl, combine the softened cream cheese, Greek yogurt, powdered sugar, peanut butter, and vanilla extract. Start mixing on low, and then increase to medium until the mixture is smooth and creamy with no lumps. I find that beating well here ensures a satiny-consistent cheesecake.
4. Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. You’ll want to do this carefully to preserve the airy texture, folding until no streaks remain. This subtle move transforms the filling into a cloud-like, velvety indulgence.
🚀

Expert Tips to Nail It

Keep your cream cheese at room temperature and whip the cream just before folding to avoid deflating the mixture. Use gentle folding motions to keep the filling light, and don’t rush chilling—it’s crucial for setting the cheesecake’s perfect sliceable texture.

5. Assemble the cheesecake: Spoon the filling into your chilled crust and smooth the top with an offset spatula. Cover with plastic wrap and chill overnight or for at least 12 hours. This wait rewards you with a firm, yet creamy texture that’s the hallmark of a wonderful no-bake cheesecake.
6. Make the ganache: Place the finely chopped chocolate in a heat-safe bowl. Gently heat the whipping cream until tiny bubbles form and it begins to simmer. Pour the hot cream over the chocolate and let sit for 3 minutes—it melts the chocolate perfectly without overcooking. Stir slowly from the center outward until glossy and smooth. Let the ganache cool to a pourable but thick consistency, keeping an eye on it so it doesn’t firm too much.
7. Decorate and finish: Release your cheesecake from the springform pan and transfer it to a serving plate or cake stand. Fill a piping bag with 20 g natural peanut butter and snip the tip. Quickly pour the chocolate ganache over the cheesecake, using an offset spatula to spread it evenly to the edges.
8. Create the marbled peanut butter design: Pipe thin straight lines of peanut butter across the ganache right before it sets. Use a toothpick to drag gently perpendicular to the lines, creating an elegant marble pattern. Chill the cheesecake for another 15 minutes to set the ganache fully.
9. Slice with care: For clean, beautiful slices, run a sharp knife under hot water and wipe it dry before each cut. This simple step prevents the ganache from sticking and maintains those flawless edges you want to show off.

Creative Variations for Chocolate Peanut Butter Cheesecake (No-Bake) Recipe

• Add a pinch of cinnamon or a dash of cayenne to the crust for a subtle kick.
• Swap the Greek yogurt for mascarpone to boost luxe creaminess.
• Top with chopped roasted peanuts or crushed peanut brittle for crunch.
• Swirl in some salted caramel sauce before chilling for an extra layer of indulgence.
• Use milk chocolate or white chocolate ganache for a sweeter, softer chocolate finish.
• Infuse the peanut butter with a teaspoon of espresso powder to deepen the flavor notes.

Storage, Freezing & Reheating

• Keep the cheesecake covered in the fridge for up to 4 days — it maintains texture beautifully.
• For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge before serving.
• Avoid reheating — this cheesecake tastes best cold and fresh.
• If you have leftovers, individual slices freeze well wrapped in parchment and foil.

Chocolate Peanut Butter Cheesecake (No-Bake) Recipe FAQs

• Can I use crunchy peanut butter? You can, but the texture will change slightly. Smooth peanut butter blends best for that creamy consistency and pretty ganache design.
• Do I have to chill it overnight? Overnight chilling is ideal for setting the cheesecake fully, but 6-8 hours can work if you’re short on time.
• What if I don’t have a springform pan? Use any cake pan lined with parchment paper, but you might need to invert the cheesecake carefully after chilling.
• Can I make this recipe vegan? With substitutions like coconut cream, vegan cream cheese, and plant-based yogurt, it’s possible but the texture and flavor will differ.
• How do I prevent cracks in the ganache? Pour the ganache once it has cooled to a thick but pourable consistency, and avoid spreading it too roughly to keep that smooth, glossy surface.

Print