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No-Bake Peanut Butter Cheesecake

This no-bake peanut butter cheesecake combines creamy, rich filling with a crunchy graham cracker crust, all assembled without turning on the oven. The dessert is chilled until set, resulting in a smooth, velvety texture with a satisfying balance of sweetness and peanut butter flavor. Perfect for hot days or quick treats, it’s an easy, fuss-free way to indulge in a comforting dessert.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Graham cracker or digestive biscuit crumbs fresher crumbs give a better crunch
  • 50 g melted butter to bind the crust
  • 2 tbsp honey or maple syrup
  • 250 g Cream cheese softened to room temperature
  • 200 g Creamy peanut butter chunky or smooth, as preferred
  • 120 ml Heavy cream whipped until soft peaks
  • 2 tbsp Honey or maple syrup for sweetness
  • 1 tbsp Lemon juice brightens flavor
  • Chopped peanuts or chocolate chips Optional toppings for garnish

Equipment

  • Springform pan
  • Mixing bowls
  • Rubber spatula
  • Electric mixer
  • Refrigerator

Method
 

  1. Crush the graham crackers or digestive biscuits into fine crumbs and place in a mixing bowl.
  2. Pour in the melted butter and honey, then stir until the mixture is evenly coated and resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of a chilled springform pan, creating an even crust. Refrigerate for 15 minutes to set.
  4. In a large bowl, beat the softened cream cheese until smooth and creamy, about 1 minute.
  5. Add the peanut butter and mix until well combined, creating a thick, peanutty mixture.
  6. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the peanut butter mixture using a spatula.
  7. Stir in the honey or maple syrup and lemon juice to brighten the flavor.
  8. Pour the creamy filling over the chilled crust and smooth the top with a spatula.
  9. Cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours or overnight, until set and firm.
  10. Once chilled and set, carefully release the springform pan and transfer the cheesecake to a serving plate. Garnish with chopped peanuts or chocolate chips if desired.
  11. Slice with a warm, damp knife for clean cuts and serve chilled for the best creamy texture.

Notes

For best results, let the cheesecake chill overnight. Feel free to experiment with toppings like chopped peanuts, chocolate shavings, or caramel sauce for extra flavor.