This Easy No-Bake Peanut Cheesecake is my go-to dessert when I want something rich, creamy, and packed with peanut flavor — all without turning on the oven. It’s a dreamy mix of smooth peanut butter, cream cheese, and a buttery graham cracker crust, topped with crushed peanuts or a drizzle of chocolate for extra indulgence.

Why You’ll Love This Recipe

I love how simple and stress-free this recipe is. There’s no baking, no water baths, and no fuss. The texture is lusciously creamy, the flavor is a perfect balance of salty and sweet, and it sets up beautifully in the fridge. It’s ideal for hot days, last-minute gatherings, or just treating myself midweek.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs (or digestive biscuits)

• Unsalted butter, melted

• Cream cheese, softened

• Creamy peanut butter (not natural-style)

• Powdered sugar

• Vanilla extract

• Heavy cream (whipped to stiff peaks)

• Salted peanuts, chopped (optional, for topping)

• Chocolate sauce or melted chocolate (optional, for drizzle)

Directions

1. I start by mixing the graham cracker crumbs with melted butter until the mixture looks like wet sand. I press it into the bottom of a springform pan and chill it while I make the filling.

2. In a large bowl, I beat the cream cheese until smooth, then add the peanut butter, powdered sugar, and vanilla extract. I mix until everything is fully combined and creamy.

3. In a separate bowl, I whip the heavy cream to stiff peaks, then gently fold it into the peanut butter mixture. This step makes the cheesecake airy and light.

4. I pour the filling over the chilled crust, smoothing the top with a spatula. Then I refrigerate the cheesecake for at least 6 hours, or overnight if I can wait.

5. Just before serving, I top it with chopped peanuts and drizzle some chocolate over the top for a beautiful, crunchy finish.

Servings and timing

This recipe makes 8 to 10 servings and takes about 20 minutes of prep time, plus 6 hours of chilling time to fully set in the fridge.

Variations

Sometimes I swap the graham crackers for chocolate cookie crumbs to make a chocolate-peanut version. If I want more texture, I stir chopped peanuts into the filling. I’ve also made it in individual jars for a fun, portable dessert option.

storage/reheating

I store the cheesecake in the fridge, tightly covered, for up to 5 days. It doesn’t need reheating — I just slice and serve straight from the fridge. It also freezes well; I wrap individual slices and store them for up to a month. I thaw them overnight in the fridge before enjoying.

FAQs

Can I use natural peanut butter?

I don’t recommend it for this recipe — the texture is too oily and runny. I stick with classic creamy peanut butter for the best results.

What kind of cream cheese should I use?

I use full-fat brick-style cream cheese. Spreadable or low-fat versions don’t give the same thick, creamy texture.

Can I make it ahead of time?

Absolutely. I usually make it the night before I serve it — the longer it chills, the better it sets.

How do I know it’s ready to slice?

After at least 6 hours in the fridge, the cheesecake should feel firm to the touch and hold its shape when sliced.

Can I make this gluten-free?

Yes. I just use gluten-free graham crackers or cookies for the crust. The filling is naturally gluten-free.

Conclusion

This Easy No-Bake Peanut Cheesecake is everything I want in a dessert — rich, creamy, indulgent, and unbelievably easy to make. It’s the kind of treat that impresses everyone without requiring any special skills or equipment. Whether for a celebration or a sweet moment at home, it always hits the spot.