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This no bake peanut butter cheesecake recipe is made with a chocolate cookie crust, creamy peanut butter cheesecake filling, and topped with hot fudge before serving. Every peanut butter lover is going to love this no bake dessert!
As much as I love to bake, when it’s the summertime I am all about the no bake desserts. And no desserts goes over better at a summer barbeque than peanut butter desserts, especially when they involve chocolate.
So this no bake peanut butter cheesecake topped with hot fudge, and chopped up peanut butter cups on top you know is going to be a big hit.
It starts with an Oreo cookie crust, and then a creamy peanut butter filling spread on top, and topped with hot fudge, and chopped peanut butter cups. It’s decadent, creamy, and oh my is it delicious.
See Also:
- This triple chocolate cheesecake is a chocolate lover’s dream! Made with an Oreo cookie crust and topped with ganache!
- Looking for an easy, creamy cheesecake recipe? Try this San Sebastian cheesecake, or burnt Basque cheesecake, made with simple ingredients and no crust!
- If you love chocolate and cherries together, then try this Black forest cheesecake! Top with whipped cream for an outstanding dessert.
- Calling all lemon lovers with this lemon cheesecake recipe! Topped with easy stovetop lemon curd for even more lemon taste.
- Biscoff cookie spread and Biscoff cookies get swirled into this dreamy Biscoff cheesecake recipe. Your whole family is sure to love it!
Why you will love this recipe
- No bake – Enough said. It’s the perfect summer time dessert, but also a classic pairing you can make it any time of year.
- Easy to mix up – With a 2 ingredient cookie crust, and topped with hot fudge this no bake chocolate peanut butter cheesecake comes together easily.
- Peanut butter lovers dream – Any person in your life who loves peanut butter is going to love this no bake cheesecake recipe!
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Ingredients Needed
- Oreos – Or any chocolate sandwich cookies for the Oreo crust. You can also use chocolate graham crackers as an alternative crust. For Oreos, no need to remove the filling. You will use the whole cookie.
- Salted butter – Or you can use unsalted butter and a pinch of salt.
- Heavy whipping cream – You want to use cold heavy cream so it whips up to full volume. You could use a pre-whipped container of cream in a pinch. Remember that it is typically oil-based and won’t render the same flavor as using heavy whipping cream and making homemade whipped cream.
- Cream cheese – You want to use full fat cream cheese for best flavor. Make sure you use softened cream cheese. Learn how to soften cream cheese quickly here.
- Powdered sugar – I would not recommend granulated sugar because it could add grit to the cake texture. If you use granulated sugar, cut it in half as it is sweeter than powdered sugar. If you don’t have any, you can make your own powdered sugar in a food processor.
- Creamy peanut butter – Creamy peanut butter will provide an even, smooth texture. However, you could use crunchy peanut butter if you prefer a crunchier cake texture. Use standard sweetened commercial peanut butter. If you choose unsweetened peanut butter, add extra sugar for flavor. Be cautious about using all-natural peanut butter as it often has excess oil, and your cheesecake may not be set up.
- Sour cream – Greek yogurt can be used as a substitute.
- Vanilla extract – I prefer to use pure vanilla extract, but imitation vanilla extract can also work.
- Hot fudge – You can use jarred hot fudge or make your own hot fudge! Be sure your hot fudge is at room temperature because cold fudge will not spread on your cheesecake, and hot fudge will melt the top. If needed, stir the hot fudge and then allow it to cool to room temperature before using.
- Toppings – You can top the cheesecake with chopped peanuts, peanut butter cookies, or Reese’s peanut butter cups.
How to make this No Bake Peanut Butter Cheesecake Recipe
Crush the Oreos in a food processor for approximately 30 seconds or until well crushed into fine crumbs.
Add the melted butter and pulse again to ensure everything is well blended. It should resemble the consistency of thick, wet sand.
Press the Oreo and butter mixture into a 9-inch springform pan, covering the bottom as evenly as possible and pressing it up the sides about ½ way.
Cover the pan well with plastic wrap and place in the fridge.
In a large mixing bowl, using a hand or stand mixer, mix on high speed the cold whipped cream until stiff peaks form, approximately 2 minutes. Set aside.
In a separate large mixing bowl, using a hand or stand mixer, beat the room temperature cream cheese and powdered sugar on high until well combined and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl several times to ensure that the cream cheese is beaten evenly.
Add creamy peanut butter, sour cream, and vanilla and continue beating until smooth, thick, and creamy, about 2 more minutes. Continue scraping the sides and bottom of the bowl with a spatula as needed.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this in two batches, mixing in ½ of the cream until well combined and then the second half.
Using a spatula, spread the cheesecake filling evenly across the bottom of the Oreo crust, ensuring you scrape the sides of the bowl to get all the filling.
Cover the pan again with plastic wrap and place in the refrigerator for at least 6 hours or overnight.
When ready to serve your cheesecake, carefully spread the hot fudge, at room temperature, over the surface of the chilled cake with a spatula or butter knife. Garnish with chopped peanut butter cups.
Gently run the knife along the inside edge of the springform pan and then remove the outside of the pan.
Cut the cheesecake into slices and serve.
Recipe Tips
- Use room temperature ingredients. Ensure the cream cheese and sour cream are at room temperature before filling the cheesecake. If the cream cheese is cold, it will blend better with the other ingredients, and you will likely end up with some lumps.
- Scrape down the bowl. Scrape down the edges of your mixing bowl several times in each step to ensure everything is well incorporated. Sometimes some cream cheese can hang out in the bottom of the bowl so be sure to give it a good stir!
- Use standard sweetened commercial peanut butter. If you choose unsweetened peanut butter, add extra sugar for flavor. Be cautious about using all-natural peanut butter as it often has excess oil, and your cheesecake may not be set up.
- Be careful when spreading the hot fudge topping on the cake. If it’s too hot it can melt the cheesecake. If it’s too cold it can be hard to spread.
Recipe Variations
- Add more peanut butter flavor. If you want the peanut butter flavor to be even more intense for this no bake peanut butter cheesecake recipe, add another ½ cup of peanut butter to this recipe. Be aware that the added peanut butter may cause the cheesecake to be softer, even after being refrigerated.
- Change up the toppings. You can add other toppings, such as melted peanut butter drizzled on top, chopped peanuts, crushed peanut butter cookies, whipped cream, or chocolate-covered peanuts.
- Make a different pie crust. Instead of an Oreo crust, make a graham cracker crust instead.
- Top with chocolate ganache. Instead of hot fudge, you can make chocolate ganache instead with melted chocolate made from chocolate chips and heavy whipping cream.
Recipe FAQs
Store your Peanut Butter Cheesecake in the refrigerator, covered with plastic wrap, to prevent it from drying out or absorbing any odors from the fridge. Store it for up to 3-4 days.
Yes you can freeze this no bake chocolate peanut butter cheesecake. If you want to keep it longer, you can freeze it for 2-3 months. To freeze, wrap the cheesecake in plastic wrap and place it in an airtight container or freezer bag. You can freeze the cheesecake in individual, wrapped pieces or as one large cake. Thaw it in the refrigerator overnight before serving. For more help, grab my Ultimate Freezer Baking Guide!
This cheesecake needs time to firm up. So be sure to allow the cheesecake at least 6 hours before serving. If you skip this step, the filling will be too soft and more like a mousse consistency.
More Recipes
No Bake Peanut Butter Cheesecake
Equipment
- Stand MIxer (or hand mixer)
Ingredients
For the Crust:
- 45 regular Oreos
- ½ cup (1 stick, 113 g) salted butter melted
For the Filling:
- ½ cup (120 ml) heavy cream cold
- 24 ounces (three 8-ounces) packages of cream cheese softened
- 1 ½ cups (170 g) powdered sugar
- 1 cup (270 g) creamy peanut butter
- ¾ cup (170 g) sour cream
- 1 teaspoon vanilla extract
For the Topping:
- 12 ounce 1/2 jar hot fudge, room temperature
- Chopped peanut butter cups optional topping
Instructions
- Pulse the Oreos in a food processor for approximately 30 seconds or until well crushed.
- Add the melted butter and pulse again to ensure everything is well blended. It should resemble the consistency of thick, wet sand.
- Press the Oreo and butter mixture into a 9-inch springform pan, covering the bottom as evenly as possible and pressing it up the sides about ½ way.
- Cover the pan well with plastic wrap and place in the fridge.
- In a large mixing bowl, using a hand or stand mixer, mix the whipped cream until peaks form on high speed, approximately 2 minutes until stiff peaks form. Set aside.
- In a separate large mixing bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar on high until well combined and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl several times to ensure that the cream cheese is beaten evenly.
- Add peanut butter, sour cream, and vanilla and continue beating until smooth, thick, and creamy, about 2 more minutes. Continue scraping the sides and bottom of the bowl with a spatula as needed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this in two batches, mixing in ½ of the cream until well combined and then the second half.
- Using a spatula, spread the cheesecake filling evenly across the bottom of the Oreo crust, ensuring you scrape the sides of the bowl to get all the filling.
- Cover the pan again with plastic wrap and place in the refrigerator for at least 6 hours or overnight.
- When ready to serve your cheesecake, carefully spread the hot fudge, at room temperature, over the surface of the chilled cake with a spatula or butter knife. Garnish with chopped peanuts and nutter butter, optional.
- Gently run the knife along the inside edge of the springform pan and then remove the outside of the pan.
- Cut the cheesecake into slices and serve.
Notes
- Storage: Store your Peanut Butter Cheesecake in the refrigerator, covered with plastic wrap, to prevent it from drying out or absorbing any odors from the fridge. Store it for up to 3-4 days.
- Freezing: If you want to keep it longer, you can freeze it for 2-3 months. To freeze, wrap the cheesecake in plastic wrap and place it in an airtight container or freezer bag. You can freeze the cheesecake in individual, wrapped pieces or as one large cake. Thaw it in the refrigerator overnight before serving.
- Oreos: You can also use chocolate graham crackers as an alternative crust.
- Salted butter: You could substitute unsalted butter and add a pinch of salt.
- Heavy Cream: You could use a pre-whipped container of cream in a pinch. Remember that it is typically oil-based and won’t render the same flavor.
- Cream Cheese: Use full fat brick style cream cheese for best flavor and best texture. Best used at room temperature.
- Powdered Sugar: I would not recommend granulated sugar because it could add grit to the cake texture. If you use granulated sugar, cut it in half as it is sweeter than powdered sugar.
- Peanut Butter: Creamy peanut butter will provide an even, smooth texture. However, you could use crunchy peanut butter if you prefer a crunchier cake texture.
- Sour Cream: Plain Greek yogurt can be used as a substitute.
- Hot Fudge topping: I used Hershey’s brand, but any brand is fine. Be sure your hot fudge is at room temperature because cold fudge will not spread on your cheesecake, and hot fudge will melt the top. If needed, stir the hot fudge and then allow it to cool to room temperature before using.
Diana L Adams says
Could you please remove the squares that are to be checked in front of the recipe information? Or at least make them easy to delete? I cannot remove them. They are unnecessary and just take up more ink and space.
I try to condense my recipes for saving my supplies and this is not available for my personal use. Others may use them, but I do not. If it was made possible to just take them off or leave them, then it would work for everyone.
Heather says
Hi Diana, not sure what you mean by the squares? Can you elaborate? I of course want to make my recipes as user friendly as possibly but unfortunately I’m not in complete control as to how they are viewed by the recipe plugins and it’s not always something I can delete on my end. But happy to look into it!