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No-Bake Peanut Butter Cheesecake

This creamy no-bake cheesecake combines rich peanut butter and tangy cream cheese for a luscious dessert that requires no oven. Its smooth, velvety texture is set with a crisp graham cracker crust, making it perfect for quick indulgence. Topped with optional extras, it’s an easy, satisfying treat that impresses with minimal effort.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs about 10 full sheets crushed
  • ½ cup melted butter to bind the crust
  • 16 oz cream cheese softened at room temperature
  • ¾ cup smooth peanut butter creamy variety for easy blending
  • ½ cup powdered sugar for sweetness
  • 2 teaspoons lemon juice freshly squeezed
  • 1 cup heavy whipping cream chilled for whipping
  • Optional chopped peanuts or chocolate shavings for topping

Equipment

  • Springform pan
  • Mixing bowls
  • Spatula
  • parchment paper
  • Measuring cup and spoons

Method
 

  1. Start by crushing the graham crackers into fine crumbs using a food processor or placing them in a zip-top bag and smashing with a rolling pin. Transfer the crumbs to a bowl and pour in the melted butter, mixing until all the crumbs are evenly coated and resemble wet sand.
  2. Press the crumb mixture firmly into the bottom of a springform pan, spreading it out evenly with your fingers or the back of a spoon. Once coated, place the crust in the fridge for about 15 minutes to firm up.
  3. In a large bowl, beat the softened cream cheese and peanut butter together with a spatula or hand mixer until smooth, creamy, and free of lumps—this should take about 2 minutes and fill your kitchen with a rich, nutty aroma.
  4. Add the powdered sugar and gently fold or beat until fully incorporated, then stir in the lemon juice to add a bright, tangy note that balances the richness.
  5. In a separate bowl, whip the chilled heavy cream until soft peaks form—this creates a light, airy texture that will make the cheesecake irresistibly smooth.
  6. Gently fold the whipped cream into the cream cheese mixture, doing so carefully to maintain the lightness. Mix until just combined, with no streaks remaining.
  7. Pour the filling over the chilled crust, spreading it evenly with a spatula. Smooth the top to create a flat, inviting surface.
  8. Cover the springform pan loosely with plastic wrap and place it in the refrigerator to set for at least 4 hours or overnight. The filling will firm up, turning into a creamy, sliceable cheesecake.
  9. Once fully chilled and set, carefully remove the sides of the springform pan. Garnish with chopped peanuts or chocolate shavings if desired for extra texture and flavor.
  10. Slice with a warm, sharp knife, wiping the blade clean between cuts for neat, beautiful slices. Serve chilled and enjoy the rich, nutty goodness!

Notes

For a richer flavor, let the cheesecake sit at room temperature for 10 minutes before slicing. Feel free to customize with your favorite toppings like crushed pretzels or a drizzle of caramel.