Short Description
This No-Bake Peanut Butter Cheesecake is a rich, creamy, and indulgent dessert that requires no oven—just mix, chill, and enjoy! Featuring a buttery graham cracker crust, a silky peanut butter filling, and a decadent chocolate drizzle, this cheesecake is perfect for peanut butter lovers and effortless to make.
Why You’ll Love This Recipe
- No baking required—perfect for warm days
- Creamy, smooth peanut butter filling with a luscious texture
- Buttery graham cracker crust for the perfect base
- Topped with rich melted chocolate and crunchy peanuts for added flavor
- Simple and quick to prepare with minimal ingredients
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cheesecake:
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups whipped topping (or homemade whipped cream)
For the Topping (Optional but Recommended):
- ½ cup melted chocolate chips
- ¼ cup crushed peanuts
- Extra whipped cream for garnish
Directions
Make the Crust:
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan (or a pie dish).
- Place the crust in the refrigerator to chill while preparing the filling.
Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping, mixing until light and fluffy.
Assemble & Chill:
- Spread the cheesecake filling evenly over the chilled crust, smoothing the top.
- Cover and refrigerate for at least 4 hours (or overnight for best texture).
Add Toppings & Serve:
- Drizzle the cheesecake with melted chocolate and sprinkle with crushed peanuts.
- Garnish with extra whipped cream if desired.
- Slice and serve chilled. Enjoy!
Servings and Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Oreo Crust: Use crushed Oreos instead of graham crackers for a chocolatey base.
- Extra Chocolatey: Add a layer of melted chocolate between the crust and the cheesecake filling.
- Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
- Salted Caramel Drizzle: Swap the chocolate drizzle for caramel sauce.
- Dairy-Free Option: Use dairy-free cream cheese, whipped topping, and butter.
Storage/Reheating
- Refrigeration: Store covered in the refrigerator for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: This cheesecake is best served chilled, so no reheating is needed.
FAQs
Can I use natural peanut butter?
Yes, but it may alter the texture slightly. Stir well before using to ensure smooth consistency.
Do I have to use a springform pan?
No, but it makes slicing easier. A pie dish or 8×8-inch baking dish works as well.
Can I make this ahead of time?
Absolutely! It’s best when chilled overnight, so making it a day in advance is ideal.
How do I prevent the crust from crumbling?
Make sure to press the crust firmly into the pan and chill it before adding the filling.
Can I use homemade whipped cream instead of store-bought?
Yes! Beat ¾ cup heavy cream with 2 tbsp powdered sugar until stiff peaks form, then use in place of whipped topping.
How can I make this cheesecake firmer?
Use an additional 2 oz of cream cheese and reduce the whipped topping slightly for a denser texture.
Can I use a different nut butter?
Yes! Almond or cashew butter can be substituted, but the flavor will be slightly different.
Can I make this cheesecake without sugar?
Yes, substitute powdered sugar with a sugar-free alternative like erythritol or monk fruit sweetener.
What’s the best way to slice this cheesecake?
Run a sharp knife under hot water, wipe it dry, and slice for clean cuts.
Can I add chocolate chips to the filling?
Definitely! Stir in mini chocolate chips for a fun twist.
Conclusion
No-Bake Peanut Butter Cheesecake is a creamy, indulgent dessert that’s effortless to prepare. With a rich peanut butter filling, a crunchy graham cracker crust, and a decadent chocolate drizzle, this cheesecake is sure to impress. Whether you’re making it for a special occasion or just to satisfy a peanut butter craving, this easy no-bake treat will quickly become a favorite!
Print
No-Bake Peanut Butter Cheesecake
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these Strawberry Cheesecake Chimichangas, a crispy and golden-fried dessert stuffed with a rich cheesecake filling and fresh strawberries. Coated in cinnamon sugar, these sweet burrito-style treats are crunchy on the outside and creamy on the inside—perfect for a quick and irresistible dessert!
Ingredients
✔ 6 large flour tortillas
✔ 8 oz cream cheese, softened
✔ 1/4 cup powdered sugar
✔ 1 tsp vanilla extract
✔ 1/2 cup diced fresh strawberries
✔ 1/2 cup granulated sugar (for coating)
✔ 1 tsp cinnamon (for coating)
✔ Oil for frying
Instructions
1️⃣ Make the Filling: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in diced strawberries.
2️⃣ Assemble the Chimichangas: Spread 2-3 tablespoons of filling in the center of each tortilla. Fold in the sides, then roll up tightly like a burrito.
3️⃣ Fry Until Golden: Heat about 1 inch of oil in a deep skillet over medium heat. Fry each chimichanga until golden brown, about 1-2 minutes per side. Drain on paper towels.
4️⃣ Coat in Cinnamon Sugar: In a shallow dish, mix granulated sugar and cinnamon. While warm, roll each chimichanga in the mixture.
5️⃣ Serve & Enjoy! Drizzle with chocolate sauce, caramel, or whipped cream for an extra treat!
Notes
- Use strawberry jam or preserves instead of fresh strawberries for an extra fruity filling.
- Bake at 375°F (190°C) for 15-18 minutes instead of frying for a healthier version.
- Serve with vanilla ice cream for the ultimate indulgence.
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