No-Bake Chocolate Peanut Butter Cheesecake Recipe

Introduction

This no-bake chocolate peanut butter cheesecake combines a crunchy Oreo crust with a creamy, rich peanut butter filling topped with silky chocolate ganache. It’s a decadent dessert that’s surprisingly easy to prepare, perfect for any occasion.

Ingredients

• 2 cups Oreo cookie crumbs
• 5 tbsp unsalted butter
• 8.8 oz cream cheese
• 1/2 cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 1/2 tsp gelatin powder
• 1 1/2 tbsp water
• 1/2 cup creamy peanut butter
• 1/2 cup heavy whipping cream (for filling)
• 1/2 cup chopped dark chocolate
• 1/3 cup heavy whipping cream (for ganache)
• Creamy peanut butter (for decoration)
• Chopped roasted peanuts (for garnish)

Instructions

1. Step 1: Blend Oreo cookies in a food processor until finely ground. If you don’t have a food processor, place the cookies in a plastic bag and crush them with a rolling pin until fine crumbs form.
2. Step 2: Mix the Oreo crumbs with melted butter until the crumbs are evenly moistened.
3. Step 3: Press the crumb mixture into a 6-inch (15 cm) cake ring or springform pan, spreading it about 2 inches (5 cm) up the sides. Press flat using the bottom of a tall glass.
4. Step 4: Chill the crust in the refrigerator for at least 30 minutes to set.
5. Step 5: In a small bowl, sprinkle gelatin powder over water and let it bloom for 5 minutes. Set aside.
6. Step 6: Beat cream cheese, confectioners’ sugar, and vanilla extract with a mixer until smooth and well combined.
7. Step 7: Warm the gelatin mixture gently in the microwave or over a water bath until fully dissolved. Stir the dissolved gelatin and peanut butter into the cream cheese mixture and mix well.
8. Step 8: Whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture until combined.
9. Step 9: Pour the cheesecake filling onto the chilled crust and spread evenly. Cover and refrigerate for at least 4 hours or overnight to set.
10. Step 10: For the ganache, place chopped dark chocolate in a heat-safe bowl. Heat the 1/3 cup heavy cream until it just starts to simmer, then pour over the chocolate. Let sit for 3 minutes, then stir until smooth.
11. Step 11: Pour the ganache over the set cheesecake and spread evenly.
12. Step 12: Before the ganache sets, pipe thin lines of peanut butter across the surface. Use a toothpick to drag through the lines perpendicular for a marbled effect. Sprinkle chopped peanuts around the edges.
13. Step 13: Chill the cheesecake for at least 20 minutes to allow the ganache to set.
14. Step 14: Release the cheesecake from the pan and transfer to a serving dish. For clean slices, warm a knife under hot water, dry it, and wipe between each cut.

Tips & Variations

• Use crunchy peanut butter or add chopped peanuts to the filling for added texture.
• Substitute dark chocolate with milk or white chocolate for different flavor profiles.
• If gelatin isn’t available, use agar-agar as a vegetarian alternative, adjusting quantities as needed.
• For extra decadence, add a sprinkle of sea salt on top of the ganache before it sets.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, let it sit at room temperature for 10–15 minutes before serving. Leftovers can be frozen for up to 1 month; thaw in the refrigerator overnight and reapply the ganache before serving if it has separated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of creamy?

Yes, but creamy peanut butter works best for a smooth filling. If you use chunky, the texture will be more rustic and slightly grainy.

Do I need a special pan for this cheesecake?

A 6-inch springform pan is ideal for easy removal, but a cake ring or any small, tall-sided pan lined with parchment or a cake board works well too.

No-Bake Chocolate Peanut Butter Cheesecake Recipe

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4.8 from 66 reviews

A rich and creamy no-bake chocolate peanut butter cheesecake featuring a crunchy Oreo crust, smooth peanut butter cheesecake filling, and a decadent chocolate ganache topping, perfect for an indulgent dessert without the need for baking.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 5 hours 10 minutes
• Yield: 1 6-inch cheesecake (approximately 8 servings) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oreo Crust

• 2 cups Oreo cookie crumbs
• 5 tbsp unsalted butter, melted

Peanut Butter Cheesecake Filling

• 8.8 oz cream cheese, softened
• 1/2 cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 1/2 tsp gelatin powder
• 1 1/2 tbsp water
• 1/2 cup creamy peanut butter
• 1/2 cup heavy whipping cream

Chocolate Ganache

• 1/2 cup chopped dark chocolate
• 1/3 cup heavy whipping cream

Toppings

• Creamy peanut butter for piping
• Chopped roasted peanuts

Instructions

1. Prepare Oreo Crust: Blend Oreo cookies into fine crumbs using a food processor or crush them in a plastic bag with a rolling pin. Mix the crumbs thoroughly with the melted butter until evenly moistened.
2. Form the Crust: Pour the Oreo crumb mixture into a 6-inch (15 cm) cake ring or springform pan lined at the bottom with a cake board or flat surface. Press the crumbs firmly to spread about 2-inch (5 cm) up the sides and flatten with a tall glass. Refrigerate for at least 30 minutes to set.
3. Bloom Gelatin: In a small bowl, sprinkle gelatin powder over water and let it bloom for 5 minutes. Set aside.
4. Mix Cream Cheese Mixture: Beat softened cream cheese, confectioners’ sugar, and vanilla extract with a hand or stand mixer on medium speed until smooth and creamy.
5. Dissolve Gelatin and Combine: Heat the bloomed gelatin gently in the microwave or a water bath until fully dissolved. Add the dissolved gelatin and peanut butter to the cream cheese mixture, beating until fully combined and smooth.
6. Whip Cream: In a separate bowl, whisk the heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture at low mixer speed until fully incorporated.
7. Assemble Cheesecake Filling: Pour the peanut butter cheesecake filling onto the chilled Oreo crust, spreading evenly with a spatula and smoothing the top. Cover and chill in the refrigerator for at least 4 hours or overnight to set.
8. Prepare Chocolate Ganache: Place chopped dark chocolate in a heat-safe bowl. Heat the heavy cream on low heat until it just begins to simmer, then pour over the chocolate. Let sit undisturbed for 3 minutes, then stir until smooth and glossy.
9. Top Cheesecake: Pour the ganache evenly over the set cheesecake and spread gently. Before ganache sets, pipe thin lines of creamy peanut butter in one direction across the top. Use a toothpick to drag through the ganache perpendicular to the peanut butter lines, creating a marbled effect. Sprinkle chopped roasted peanuts around the edges.
10. Final Chill and Serve: Refrigerate the cheesecake again for at least 20 minutes to let the ganache set. Carefully remove the springform pan side. When slicing, run a knife under hot water, dry it, and slice cleanly for neat servings.

Notes

• Ensure cream cheese is softened to room temperature for smooth mixing.
• Blooming gelatin properly is key for firmness; avoid overheating gelatin.
• Use a cake ring or springform pan for easy removal of the cheesecake.
• For cleaner cheesecake slices, wipe the knife between cuts with a hot, damp towel.
• Ganache topping can be substituted with other chocolate types or flavored ganache if preferred.
• Store cheesecake covered in the refrigerator and consume within 3-4 days for freshness.

Keywords: no-bake cheesecake, peanut butter cheesecake, Oreo crust, chocolate ganache, easy cheesecake, dessert, no-bake dessert, peanut butter dessert