Everyone’s Favorite No-Bake Peanut Butter Cup Cheesecake Recipe

Looking for a dessert that requires no baking and is packed with the rich flavors of peanut butter and chocolate? This No-Bake Peanut Butter Cup Cheesecake is exactly what you need. It’s an indulgent treat that will satisfy your sweet tooth without the fuss of an oven.

Imagine a creamy cheesecake filling made from smooth peanut butter and cream cheese, all layered on a crunchy chocolate cookie crust. Topped off with mini peanut butter cups and a drizzle of chocolate sauce, this cheesecake is a delightful combination of textures and flavors that will impress anyone lucky enough to taste it.

Deliciously Easy No-Bake Peanut Butter Cup Cheesecake

This No-Bake Peanut Butter Cup Cheesecake features a luscious, creamy peanut butter filling that’s both rich and smooth, perfectly balanced by the crispness of the chocolate cookie crust. It’s a delightful dessert that offers a burst of peanut butter flavor in every bite.

Ingredients

• 1 ½ cups chocolate cookie crumbs
• ½ cup unsalted butter, melted
• 1 cup creamy peanut butter
• 1 cup cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, whipped
• 1 cup mini peanut butter cups, chopped
• Chocolate sauce for drizzling (optional)
• Additional mini peanut butter cups for topping (optional)

Instructions

1. Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
2. Make the Filling: In a large bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
3. Fold in Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until fully incorporated, being careful not to deflate the whipped cream.
4. Add Peanut Butter Cups: Fold in the chopped mini peanut butter cups into the filling mixture.
5. Assemble the Cheesecake: Pour the peanut butter filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight until the cheesecake is set.
6. Serve: Once set, remove the cheesecake from the springform pan. Drizzle chocolate sauce on top and garnish with additional mini peanut butter cups before slicing and serving.

Cook and Prep Times

• Prep Time: 30 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 30 minutes

Nutrition Information

• Servings: 12 slices
• Calories: 410kcal
• Fat: 30g
• Protein: 8g
• Carbohydrates: 34g