If you’re on the hunt for a dessert that’s as easy to make as it is indulgent, look no further than this No-Bake Peanut Butter Swirl Cheesecake. It’s the perfect treat for those warm days when you want something sweet but don’t want to turn on the oven. Just imagine a creamy cheesecake base with rich peanut butter swirls that dance throughout, creating a deliciously satisfying experience with every bite.
This cheesecake is a chocolate lover’s dream, combining the creamy texture of cheesecake with the nutty flavor of peanut butter. Perfect for gatherings or simple weeknight treats, it’s a delightful way to impress your friends and family without any fuss. Plus, no-bake means you can spend more time enjoying the dessert rather than making it!
Inspired by classic flavors, this cheesecake delivers a delightful balance of sweetness and creaminess that melts in your mouth. Whether you’re a peanut butter aficionado or just looking for a new favorite dessert, this recipe is sure to be a hit.
Irresistible No-Bake Peanut Butter Swirl Cheesecake Recipe
This No-Bake Peanut Butter Swirl Cheesecake is a smooth and creamy dessert that combines the richness of cream cheese with the bold flavor of peanut butter. The crust is crumbly and buttery, making each slice delightful and satisfying to eat.
With its sweet and nutty taste, this cheesecake is perfect for any occasion, whether it’s a birthday celebration, holiday gathering, or simply a well-deserved treat after a long day.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup chocolate chips for garnish (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan evenly and firmly. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the powdered sugar, peanut butter, and vanilla extract, continuing to mix until fully combined and smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until combined, being careful not to deflate the mixture.
- Swirl the Peanut Butter: Pour half of the cheesecake filling over the crust and smooth it out. Drizzle half of the remaining peanut butter over the filling and use a knife to create swirls. Repeat with the remaining filling and peanut butter, swirling again.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until firm, preferably overnight.
- Serve: Once set, carefully remove the sides of the springform pan. Top with chocolate chips if desired, slice, and serve cold.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 6g
- Carbohydrates: 28g
