Description

This Easy No-Bake Peanut Cheesecake is a rich and creamy dessert made with peanut butter, cream cheese, and a graham cracker crust. No oven required — just chill, slice, and enjoy! Perfect for warm days or simple indulgent moments.

Ingredients

1 1/2 cups graham cracker crumbs (or digestive biscuits)

1/2 cup unsalted butter, melted

16 oz (2 blocks) cream cheese, softened

3/4 cup creamy peanut butter (not natural-style)

3/4 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream, whipped to stiff peaks

Salted peanuts, chopped (optional, for topping)

Chocolate sauce or melted chocolate (optional, for drizzle)

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Instructions

Combine graham cracker crumbs and melted butter in a bowl until the texture resembles wet sand.
Press the mixture into the bottom of a springform pan and chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese until smooth and creamy.
Add peanut butter, powdered sugar, and vanilla extract. Mix until fully combined.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the peanut butter mixture until smooth and airy.
Pour the filling over the chilled crust and smooth the top with a spatula.
Refrigerate for at least 6 hours or overnight to set.
Before serving, top with chopped peanuts and a drizzle of chocolate, if desired.

Notes

Use chocolate cookie crumbs for a chocolate-peanut version.

Stir chopped peanuts into the filling for added crunch.

Can be made in individual jars for a portable dessert.

Freezes well — wrap slices individually and thaw overnight before serving.

Use gluten-free cookies for a gluten-free version.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 18g
Sodium: 230mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 8g
Cholesterol: 75mg