Description
This No-Bake Peanut Butter Cheesecake is a creamy, dreamy dessert that combines the nutty richness of peanut butter with the tangy smoothness of cream cheese, all resting on a buttery graham cracker crust. Perfect for when you crave something decadent without turning on the oven.
Ingredients
- Cream Cheese: 16 ounces, softened
- Creamy Peanut Butter: 1 cup
- Powdered Sugar: 1 cup
- Vanilla Extract: 1 teaspoon
- Heavy Whipping Cream: 1 cup, whipped to stiff peaks
- Graham Cracker Crumbs: 1 1/2 cups
- Unsalted Butter: 6 tablespoons, melted
- Salt: pinch
Instructions
- In a bowl, mix graham cracker crumbs with melted butter and salt until evenly combined.
- Press the crust mixture firmly into the bottom of a springform pan and refrigerate for 15 minutes.
- In another bowl, beat softened cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
- Fold in whipped cream gently until the mixture becomes light and fluffy.
- Spread the filling evenly over the chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight to set completely.
- Slice and serve chilled, optionally topped with chocolate drizzle or crushed peanuts.
Notes
- Use full-fat cream cheese for the richest texture.
- For clean slices, dip your knife in warm water between cuts.
- Chilling overnight improves both texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg
Keywords: no bake peanut butter cheesecake, easy cheesecake, creamy dessert, peanut butter dessert, summer dessert