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No-Bake Peanut Butter Cheesecake: A Dreamy Dessert You’ll Fall in Love With


  • Author: WAFA LI

Ingredients

For the crust:
• 1 cup graham cracker crumbs (or gluten-free cookies)
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar

For the filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ½ cup creamy peanut butter (unsweetened)
• ⅓ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream or full-fat coconut cream (cold)

For the topping (optional):
• ¼ cup melted chocolate or chocolate drizzle
• Crushed peanuts or peanut butter cups
• Whipped cream


Instructions

  1. Make the crust: Mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of a 7-inch springform pan or pie dish. Chill 10 minutes.
  2. Make the filling: In a large bowl, beat cream cheese and peanut butter until smooth and fluffy. Add powdered sugar and vanilla. Mix well.
  3. In another bowl, whip cold heavy cream to stiff peaks. Gently fold into peanut butter mixture until light and airy.
  4. Pour over crust and smooth the top.
  5. Chill at least 4 hours (or overnight) to set.
  6. Before serving: Drizzle with melted chocolate, sprinkle with crushed peanuts, or top with whipped cream.

Perfect for parties, potlucks, or anytime you want a cool, rich dessert without turning on the oven!

💡 Make it vegan: Use dairy-free cream cheese, coconut cream, and maple syrup instead of powdered sugar.

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins , Total Time : 4 hrs 15 mins (includes chilling) , Servings : 8 slices , Calories : 280 , Net Carbs: 20g , Fats: 20g , Protein: 8g