No Bake Peanut Butter Cheesecake

A rich, creamy no bake peanut butter cheesecake with a graham cracker crust and whipped cream topping — effortless, indulgent, and perfect for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 20

Chill Time: 4

Total Time: 4 20

Servings: servings

Calories: 480kcal

Cost: $10–12

Equipment

1 9-inch springform pan for shaping the cheesecake
1 Electric mixer for whipping cream & filling
1 Food processor for crushing graham crackers
2–3 Mixing bowls for crust and filling
1 Rubber spatula for folding and smoothing
1 set Measuring cups/spoons for accurate ingredient use
1 Offset spatula to smooth top cleanly

Ingredients

Crust

2 cups Graham cracker crumbs finely crushed
½ cup Unsalted butter melted
2 tablespoon Granulated sugar
Salt optional

Filling

16 oz Cream cheese softened
1 cup Peanut butter creamy, natural preferred
¾ cup Powdered sugar sifted
1 teaspoon Vanilla extract
1 cup Heavy whipping cream whipped to stiff peaks

Topping

¼ cup Chocolate chips optional topping
3–4 pcs Peanut butter cups chopped, optional topping

Instructions

Crush graham crackers and mix with butter and sugar.
Press crust into pan and chill.
Beat cream cheese until fluffy.
Add peanut butter, sugar, and vanilla; blend well.
Fold in whipped cream gently.
Spread filling over crust.
Smooth top and chill for 4+ hours.

Notes

Chilling longer helps firm texture. You can customize toppings as desired — more chocolate, chopped nuts, or drizzle of caramel!

Nutrition