Name: Chocolate Peanut Butter Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 ½ cups chocolate cookie crumbs (about 20 cookies); 6 tablespoons unsalted butter, melted; 16 oz (450g) cream cheese, softened; 1 cup creamy peanut butter; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 ½ cups heavy whipping cream, chilled; 6 oz (170g) semi-sweet chocolate, melted and slightly cooled; ¼ cup chopped peanuts (optional); Chocolate shavings or drizzle (optional)

A rich, creamy cheesecake layered with luscious chocolate and peanut butter flavors, perfect for indulgent dessert lovers. This no-bake delight combines silky smooth textures with a buttery cookie crust for a decadent finish.

Ingredients

Crust:

1 ½ cups chocolate cookie crumbs (about 20 cookies)

6 tablespoons unsalted butter, melted

Filling:

1 cup creamy peanut butter

16 oz (450g) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 ½ cups heavy whipping cream, chilled

6 oz (170g) semi-sweet chocolate, melted and slightly cooled

Topping (optional):

¼ cup chopped peanuts

Chocolate shavings or drizzle

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, I combine the chocolate cookie crumbs and melted butter. Then I press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. I chill it in the refrigerator while preparing the filling.

In a large mixing bowl, I beat the softened cream cheese and peanut butter until smooth and creamy. Next, I add powdered sugar and vanilla extract, continuing to beat until fully combined.

In a separate bowl, I whip the heavy cream to stiff peaks using an electric mixer.

I gently fold the whipped cream into the peanut butter mixture until fully incorporated.

I divide the filling evenly into two bowls. I stir the melted chocolate into one half to create the chocolate layer.

I spread the chocolate peanut butter mixture evenly over the chilled crust. Then I gently spread the plain peanut butter mixture on top, creating two distinct layers.

I refrigerate the cheesecake for at least 4 hours or overnight to let it set completely.

Before serving, I sprinkle chopped peanuts and chocolate shavings or drizzle on top, if desired.

Servings and timing

This cheesecake yields about 12 servings. It takes roughly 20 minutes to prepare, with no cooking time since it’s a no-bake recipe. The chilling time is essential and should be at least 4 hours, though overnight chilling works best for a firm and creamy texture.

Variations

If I want to switch things up, I sometimes swap the chocolate layer for white chocolate or add a swirl of caramel sauce for extra indulgence. Using crunchy peanut butter instead of creamy adds a nice texture. For a lighter version, I use reduced-fat cream cheese and whipped topping instead of heavy cream. Sometimes, I add a layer of crushed pretzels on the crust for a salty contrast.

Storage/reheating

I store this cheesecake covered tightly in the refrigerator for up to 4 days. Because it’s no-bake, I don’t reheat it — it’s best enjoyed chilled to maintain its creamy texture. If I want to prepare it ahead, I keep it refrigerated and bring it out about 15 minutes before serving to soften slightly for easier slicing.

FAQs

How can I soften cream cheese quickly?

I find that leaving cream cheese out at room temperature for about 30 minutes softens it nicely. Alternatively, I microwave it in 10-second bursts, checking frequently so it doesn’t melt.

Can I use natural peanut butter instead of creamy?

Yes, but natural peanut butter is thinner and less sweet, so the texture and flavor might change slightly. You may want to adjust the sugar to taste.

Is it possible to make this gluten-free?

Absolutely. I use gluten-free chocolate cookies for the crust to keep it safe for gluten-free diets.

Can I freeze this cheesecake?

Yes, I wrap it tightly in plastic wrap and foil and freeze it for up to 1 month. I thaw it overnight in the refrigerator before serving.

What’s the best way to slice this cheesecake?

I dip a sharp knife in hot water, wipe it dry, and then slice to get clean, smooth cuts without cracking.

Conclusion

This Chocolate Peanut Butter Cheesecake is one of my favorite indulgent desserts. Its no-bake ease combined with rich flavors and creamy textures makes it perfect for any occasion. Whether I’m making it for a celebration or just a treat for myself, I love how effortlessly impressive it turns out. I’m sure this recipe will become a go-to for peanut butter and chocolate lovers everywhere.

Chocolate Peanut Butter Cheesecake

Ingredients

Directions

Servings and timing

Variations

Storage/reheating