Love elegant cheesecake recipes? Try my no bake lemon cheesecake, coconut cheesecake, biscoff cheesecake, and protein cheesecake next. Cheesecake should be its own food group, and I try and find any occasion to whip one up. My peanut butter cheesecake recipe is one of my favorites, especially because it combines my two favorite things- chocolate and peanut butter!
Why I love this recipe
It’s a no bake recipe. So the hard part is waiting for it to set. It’s simple to make. Everything is made in one bowl, so clean-up is virtually non-existent. No water bath needed! It has the best texture. It’s rich and creamy, and the chocolate crust takes it to another level. You can make it crustless. If you are all about the filling, skip the crust completely.
Ingredients needed
Crust of choice. You can easily make a homemade crust in chocolate or plain flavor. I like to use a simple two-ingredient Oreo crust featuring chocolate sandwich cookies and melted butter. Full-fat cream cheese. Be sure that is at room temperature. Dairy free cream cheese works if you have a dairy intolerance. Confectioners’ sugar. Sweetens the peanut butter cream cheese filling, and also keeps the filling smooth, not gritty. Vanilla Extract. Gives a light vanilla touch! Peanut Butter. Smooth and creamy peanut butter, not the crunchy kind! Heavy cream. Or double cream. To balance out the cream cheese for that rich and creamy texture. Chocolate frosting. Optional, but I love adding a layer of my 2 ingredient dairy free frosting on top. You can also top it with whipped cream and chopped peanut butter cups.
How to make a peanut butter cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the crust. Mix together the crushed Oreos with melted butter. Transfer it to an 8 or 9-inch pan and press down into it. Step 2- Make the peanut butter cheesecake filling. Add softened cream cheese and powdered sugar in a bowl and beat until combined. Stir in the vanilla extract and peanut butter, and beat into the mixture. Add your heavy cream and continue beating until completely combined and smooth. Step 3- Chill. Transfer your cheesecake filling over the pie crust and refrigerate overnight or for at least 6 hours. Step 4- Frost. Once the cheesecake has set, spread the frosting over the top and let it sit for 30 minutes before serving.
Arman’s recipe tips
Use a spring-form pan if you can– This makes removing the cheesecake so easy! Your peanut butter should be smooth and drippy. If you use a slightly firm one, you can microwave it for 20-30 seconds to get it moving. Be sure the peanut butter has no added salt unless you want a slightly salty flavor. Generic brands like Jif and Skippy work well. Either an 8-inch pan or a 9-inch pan will work. If you’d prefer a thicker cheesecake, use an 8-inch pan. For a richer peanut butter flavor, use peanut butter cookies for the crust.
Storage instructions
To store: Leftovers can be stored in the refrigerator, in an airtight container or in the pie dish, covered in plastic. It will keep fresh for up to 1 week. The beauty of this cheesecake is how easy it is to adapt to various diets and serving styles out there.
Make it low carb. Most of the ingredients can easily be swapped out for lower carb options. Just be sure to use a keto powdered sugar instead of the traditional kind. Cut the dairy. Use dairy-free versions of the cream cheese and heavy cream. Add a glaze. Swap out the frosting for a chocolate glaze. Make it crustless. Omit the crust together and let the cheesecake set in for two more hours. Swap out the peanut butter. Almond butter or tahini will work precisely the same way that peanut butter does.
To freeze: Freeze leftover slices in a freezer-friendly container, and keep in the freezer for up to 6 months. Thaw at room temperature or in the refrigerator overnight. Originally published July 2020, updated May 2023, and republished May 2024
