What’s the difference between baked and no-bake cheesecake?

Baked cheesecakes often contain eggs and have a denser, more custard-like texture. No-bake versions, like this dreamy peanut butter cheesecake, are lighter and rely on cream and chilling to set.

How do I fix a runny cheesecake filling?

A runny filling is usually caused by over-whipping or adding too much cream. To fix it, try folding in a teaspoon of gelatin (bloomed in warm water) before pouring the filling into the pan. Always chill thoroughly for best results.

Can I use crunchy peanut butter or add mix-ins?

Absolutely! Crunchy peanut butter adds a fun texture. You can also fold in peanut butter chips, chopped chocolate, or crushed pretzels for added flavor and crunch.

Dreamy Peanut Butter Cheesecake – The Best No-Bake Dessert

Dreamy Peanut Butter Cheesecake

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This dreamy peanut butter cheesecake is a no-bake dessert featuring a rich graham cracker crust, a velvety peanut butter cream cheese filling, and a luscious peanut butter ganache topping. Perfect for peanut butter lovers looking for a make-ahead treat that’s both easy and indulgent.

Author: Emily
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 6 hours 40 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: No Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2½ cups graham cracker crumbs (10 oz)
½ cup melted butter
18 oz cream cheese (cold)
¾ cup powdered sugar
1 tsp vanilla extract
¾ cup creamy peanut butter
1¼ cups heavy cream (cold)
¾ cup + 2 tbsp creamy peanut butter (for ganache)
½ cup + 2 tbsp white chocolate chips (for ganache)
Chopped peanuts (optional)
Mini peanut butter cups (optional)

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Instructions

Mix graham cracker crumbs and melted butter until it resembles wet sand. Press into an 8″ springform pan and chill for 30 minutes.
In a mixer, beat cream cheese, powdered sugar, vanilla, and peanut butter until smooth.
Add cold heavy cream and whip until the filling is thick and holds its shape.
Spoon the filling into the chilled crust. Tap the pan to remove air bubbles. Smooth the top.
Chill the cheesecake in the refrigerator for at least 6 hours, preferably overnight.
To make ganache, melt peanut butter and white chocolate chips separately. Mix together and cool for 5 minutes.
Pour ganache over the cheesecake, allowing it to drip down the sides. Decorate with chopped peanuts or mini peanut butter cups if desired.
Chill for another 30 minutes before slicing and serving.

Notes

Chill the crust before adding the filling for better structure.
Tapping the pan on the counter helps remove air bubbles.
Let the ganache cool slightly before pouring it on top.
Use full-fat cream cheese for best texture.
For freezing, omit ganache and toppings until ready to serve.

Nutrition

Serving Size: 1 slice
Calories: 797
Sugar: 28g
Sodium: 602mg
Fat: 63g
Saturated Fat: 29g
Unsaturated Fat: 32g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 15g
Cholesterol: 111mg

Find it online: https://recipeshots.com/dreamy-peanut-butter-cheesecake-recipe/