Peanut Butter No-Bake Cheesecake

Total Time:
3 hr 20 min
20 min
3 hr

6 to 8 servings

  • 8 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 3/4 cup smooth peanut butter, at room temperature
  • 1 cup plus 3 tablespoons confectioners' sugar
  • 1/3 cup roughly chopped roasted peanuts
  • One 9-inch prepared graham cracker crust
  • 1 cup heavy cream
  • 1/4 cup unsweetened cocoa powder
  • Peanut butter chips, for garnish
  • Chocolate sprinkles, for garnish

Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.

Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.

When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.

Cook's Note: Regular or natural peanut butter works here, just makes sure it's emulsified.

View All

More Recipes and Ideas
Loading review filters...

    5 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    Very quick and easy but lacks the cheesecake flavor. Would recommend recipe but incorporate more sour cream and philly.
    There are a couple of things that I would change about this recipe. I ended up making a lot more of the chocolate whipped cream, so I decided to use it all! (I also ended up over whipping it, so it ended up more like a mousse FYI, the whipped cream tasted like a Wendys frosty! It had a strong cocoa flavor which I really enjoyed. Secondly, the chopped roasted peanuts I used for the crust ended up being too salty, and there was a very salty flavor to the crust. I dont know whether I just used the wrong kind or what, but in the future, I would just eliminate using peanuts and just stick to using the peanut butter. Lastly, it never ended up tasting very much like cheesecake and the consistency was more like pudding (even though I let it set overnight!. See more review at greatbitesfoodreview online.
    Very easy and quick to make. The texture is quite different than a baked cheesecake but still good. I would definitely make my own graham cracker crust next time. The Keebler crust taste a bit bland and fake.
    It was easy the taste was great. I made it for my son's birthday. It all got eaten. I didn't bother with the chocolate whip cream, I was hosting the party and it was hot out. I just used ready whip when I served it. Everyone loved it. I did use the peanut butter chips as a garnish.I made my own graham cracker crust and used butter that makes a huge difference
    This recipe is easy to follow and had a great balance of peanut butter and chocolate! It is a new favorite for my family!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Summer Parties