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–+ servings

No-Bake Peanut Butter Cheesecake

A delicious and easy dessert combining creamy peanut butter and smooth cream cheese, perfect for warm days.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs This will form the base of your cheesecake, providing a crunchy texture.
  • 0.5 cups unsalted butter, melted The melted butter helps bind the graham cracker crumbs together for a sturdy crust.
Filling
  • 1 cups creamy peanut butter This is the star of the show! It gives the cheesecake its rich, nutty flavor.
  • 8 ounces cream cheese, softened Cream cheese adds creaminess and a slight tang to the filling.
  • 1 cups powdered sugar This sweetens the cheesecake and helps achieve a smooth texture.
  • 1 teaspoon vanilla extract Vanilla enhances the overall flavor, making it even more delicious.
  • 1 cups heavy whipping cream Whipped cream adds lightness and fluffiness to the filling.

Equipment

  • 9-inch springform pan

Method
 

  1. Prepare the crust by mixing graham cracker crumbs and melted butter, then press into a 9-inch springform pan and chill for 15 minutes.
  2. Make the peanut butter filling by beating softened cream cheese until smooth, then adding peanut butter, powdered sugar, and vanilla extract.
  3. Whip the heavy cream until stiff peaks form and gently fold it into the peanut butter mixture.
  4. Spread the filling over the chilled crust and smooth the top. Cover and chill for at least 4 hours or overnight.

Nutrition

Calories: 350kcalProtein: 6gSodium: 250mg

Notes

Use quality ingredients for the best flavor and allow the cheesecake to chill properly for optimal texture.

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