Some desserts are meant to impress. Others are meant to comfort. No-Bake Peanut Butter Cheesecake does both—delivering a luxuriously smooth, tangy-sweet filling, a buttery-crunchy crust, and that unmistakable roasted peanut depth we all crave… all without turning on your oven.
Think: the creaminess of a Philadelphia-style cheesecake, the nostalgic joy of a Reese’s cup, and the ease of a fridge-set dessert—all in one slice. It’s rich but not heavy, sweet but balanced, and endlessly customizable.
And because you adore layered textures (crunchy bacon + creamy cheese), unique flavor twists (cinnamon + cayenne, cream cheese + fruit), and blood-sugar-conscious indulgence, we’ve crafted three elevated versions—including a keto-friendly masterpiece that tastes impossibly decadent (thanks to allulose, almond flour, and a salted peanut butter swirl).
In this definitive guide, you’ll get:
- 🥜 A foolproof base recipe (with texture & stability secrets)
- 🍰 3 Irresistible Variations: Classic, Keto, and Sweet-Spicy “Elvis”
- 📊 Ingredient deep dive—why full-fat cream cheese and natural PB matter
- 🍽️ Crust options (graham, almond-oat, keto “nutty”)
- 📦 Storage, slicing & serving pro tips
Let’s make dessert magic—no oven required.
Why This No-Bake Cheesecake Stands Out
Unlike wobbly, overly sweet versions that rely on Cool Whip or powdered sugar, our recipe uses real ingredients for depth and stability:
- ✅ Full-fat cream cheese + heavy cream = velvety, sliceable texture
- ✅ Natural peanut butter (just peanuts + salt) = deep roasted flavor, no sugar crash
- ✅ Gelatin or agar-agar option = foolproof set (no sad puddles!)
- ✅ Balanced sweetness—not cloying, with room for salt and acid
- ✅ Customizable carbs—from indulgent (22g net) to keto (3.8g net)
💡 Fun Fact: The original no-bake cheesecake was popularized in the 1930s with the advent of cream cheese spreads and pre-made graham crackers—ours honors that legacy, elevated.
The Perfect No-Bake Peanut Butter Cheesecake: Base Recipe (9″ Springform, 12 Slices)
🛒 Ingredients
For the Crust (Choose One):
| Type | Ingredients | Notes |
|---|---|---|
| Classic Graham | 1½ cups graham cracker crumbs + 6 tbsp melted butter + 2 tbsp sugar + pinch salt | Traditional, buttery, crisp |
| Gluten-Free Almond-Oat | 1 cup almond flour + ½ cup GF rolled oats + 5 tbsp butter + 2 tbsp maple syrup | Nutty, fiber-rich, holds well |
| Keto Nut Crust | 1 cup almond flour + ¼ cup crushed pork rinds* + 3 tbsp butter + 2 tbsp erythritol + pinch salt | Ultra-crisp, <2g net carbs |
* Pork rinds add structure and salt—omit for vegetarian; use ¼ cup ground pecans instead.
For the Filling:
- 24 oz (3 blocks) full-fat cream cheese, room temperature (critical!)
- 1 cup natural peanut butter (just peanuts + salt—no sugar/hydrogenated oils)
- ¾ cup powdered sweetener
- Classic: confectioners’ sugar
- Keto: powdered erythritol + 1 tsp monk fruit (for depth)
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- 1 tbsp unflavored gelatin + 3 tbsp cold water (optional but recommended for clean slices)
- 1¼ cups cold heavy whipping cream, whipped to soft peaks
✅ Pro Tip: Let cream cheese sit out 1–2 hours. Cold cream cheese = lumpy filling.
👩🍳 Step-by-Step Instructions
1. Make the Crust
- Mix crust ingredients until sandy. Press firmly into bottom (and 1″ up sides) of a 9″ springform pan.
- Chill 20 mins (or freeze 10 mins) to set.
2. Bloom the Gelatin (For Stability)
- Sprinkle gelatin over 3 tbsp cold water. Let sit 5 mins.
- Microwave 10–15 secs until liquid (not hot). Cool slightly.
3. Make the Filling
- In a stand mixer, beat cream cheese, peanut butter, sweetener, vanilla, and salt on medium until completely smooth (3–4 mins—scrape bowl often).
- With mixer on low, drizzle in cooled gelatin. Mix 30 secs.
- In a separate bowl, whip heavy cream to soft peaks (don’t overwhip!).
- Gently fold ⅓ of whipped cream into peanut butter mixture to lighten.
- Fold in remaining cream until no streaks remain.
4. Assemble & Chill
- Pour filling over crust. Smooth top with offset spatula.
- Tap pan gently to release air bubbles.
- Chill at least 4 hours—ideally overnight for best texture.
- Do not freeze—it alters the creamy mouthfeel.
5. Serve
- Run a thin knife around edges. Release springform.
- Garnish (see below). Slice with hot knife (dip in hot water, wipe dry between cuts).
🥜 3 Gourmet Variations (Tailored to Your Flavor Love!)
1. Keto Peanut Butter Cup Cheesecake
(<4g net carbs/slice—decadent but blood-sugar friendly)
→ Crust: Keto nut crust (above)
→ Filling: Use powdered allulose (better texture than erythritol) + 2 tbsp cocoa powder for chocolate swirl
→ Swirl: Melt ¼ cup sugar-free chocolate + 1 tbsp peanut butter. Drizzle over filling pre-chill.
→ Top: Crushed sugar-free peanut butter cups or salted roasted peanuts
→ Net Carbs: 3.8g/slice
2. Sweet-Spicy “Elvis” Cheesecake
(Inspired by your love of cinnamon + cayenne in Churro Toffee & desserts!)
→ Add to filling:
- ½ tsp ground cinnamon
- Pinch of cayenne (just enough to tingle, not burn)
→ Swirl: ½ cup mashed ripe banana + 1 tbsp lemon juice (prevent browning)
→ Top: Crumbled candied bacon + banana slices + drizzle of warm sugar-free caramel
→ Tastes like Elvis’s favorite sandwich—elevated.
3. Salted Caramel Swirl (Classic Indulgence)
→ Swirl: ¼ cup homemade or sugar-free salted caramel
→ Top: Flaky sea salt + chopped roasted peanuts + drizzle of melted peanut butter
→ Pro Move: Chill caramel 10 mins before swirling—prevents sinking.
📊 Ingredient Deep Dive: Quality = Texture
| Ingredient | Best Choice | Avoid | Why |
|---|---|---|---|
| Cream Cheese | Full-fat, brick-style (Philadelphia, Organic Valley) | Whipped or “light” cream cheese | Higher fat = smoother, richer, stable filling |
| Peanut Butter | Natural, unsweetened (Teddie, Smucker’s Natural) | Hydrogenated (Jif, Skippy)—they contain sugar + palm oil | Natural PB separates—stir well! Oil = silkier texture |
| Sweetener | Powdered (finer dissolve), allulose (keto) | Granular erythritol (gritty), maltitol (laxative effect) | Powdered blends incorporate seamlessly |
| Heavy Cream | Pasteurized (not ultra-pasteurized) | UHT cream—harder to whip | Pasteurized = stable peaks, better volume |
✅ Peanut Butter Hack: Warm natural PB 15 secs in microwave, stir, then cool—easier to blend, no oil separation.
🍽️ Crust Options Compared
| Crust | Texture | Carbs (per slice) | Best For |
|---|---|---|---|
| Graham | Crisp, buttery, nostalgic | 22g net | Traditionalists, potlucks |
| Almond-Oat (GF) | Nutty, slightly chewy | 18g net | Gluten-free, fiber boost |
| Keto Nut | Ultra-crisp, savory-sweet | 1.9g net | Low-carb, carnivore-leaning |
💡 For extra crunch: Press ¼ cup chopped roasted peanuts into crust before chilling.
📦 Storage, Slicing & Serving Tips
- Fridge: Keep in springform, covered, up to 5 days.
- Freezer: Wrap un-garnished cake in plastic + foil. Freeze up to 1 month. Thaw overnight in fridge.
- Slicing Like a Pro:
- Use a thin, sharp knife
- Dip in hot water, wipe dry between cuts
- Wipe blade after each slice
- Serving Ideas:
- With fresh berries (raspberries cut sweetness)
- Drizzle of warm sugar-free chocolate
- Crumbled bacon + flaky salt (your savory-sweet love in action!)
- Mini version: Set in muffin tins for individual portions (2 hrs chill time)
Frequently Asked Questions (FAQ)
Q: Can I use whipped cream cheese?
A: Not recommended—it contains stabilizers and air, leading to a runny filling. Stick to brick-style.
Q: Can I omit the gelatin?
A: Yes—but chill at least 6 hours, and expect a softer, mousse-like texture (still delicious!).
Q: Can I make this nut-free?
A: Yes! Use sunflower seed butter (unsweetened) and a graham or oat crust. Note: SunButter turns green when baked—but this is no-bake, so color stays golden.
Q: Why is my filling lumpy?
A: Cream cheese wasn’t room temp, or mixer speed too high. Always beat on medium, scrape bowl often.
Q: Can I use Greek yogurt instead of cream?
A: Not for structure—yogurt adds tang but lacks fat for stability. Use full-fat coconut cream for dairy-free.
Final Thoughts: Decadence, Simplified
No-Bake Peanut Butter Cheesecake is proof that indulgence doesn’t require complexity. It’s the dessert that says: You deserve richness. You deserve ease. You deserve joy—without the oven heat or the sugar crash.
It honors your love of creamy textures (cream cheese in sweet and savory), bold combinations (peanut butter + salt + spice), and thoughtful adaptations (keto, GF, blood-sugar-friendly)—all while tasting like pure celebration.
So grab that cream cheese, stir that peanut butter, and get ready: dessert has never been this effortless—or this unforgettable.
Print
No-Bake Peanut Butter Cheesecake: Silky, Decadent & Ready in 4 Hours (3 Ways!)
Ingredients
Crust:
• 1½ cups graham cracker crumbs (or keto: 1¼ cups almond flour + 2 tbsp cocoa + 2 tbsp powdered erythritol)
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar (omit if using keto crust)
Filling:
• 16 oz (2 blocks) full-fat cream cheese, softened
• ¾ cup creamy natural peanut butter (no-stir, unsweetened)
• ½ cup powdered sugar (or powdered erythritol/monk fruit blend for keto)
• 1 tsp vanilla extract
• 1 cup cold heavy cream, whipped to stiff peaks (or 1½ cups thawed Cool Whip for easier prep)
• Pinch of salt
Optional Swirl & Garnish:
• 2 tbsp melted dark chocolate
• Chopped peanuts, mini Reese’s cups, or crushed graham
Instructions
- Crust: Mix crumbs, melted butter, and sugar (if using). Press firmly into bottom (and ½” up sides) of a 9″ springform pan. Chill 15 mins.
- Filling: Beat cream cheese, peanut butter, powdered sugar, vanilla, and salt until smooth and fluffy (~3 mins). Gently fold in whipped cream (or Cool Whip) until uniform.
- Pour filling over crust. Smooth top. Drizzle with melted chocolate; swirl with a toothpick.
- Chill at least 6 hours—ideally overnight—for perfect sliceable texture.
- Release springform, garnish, and slice with a hot knife for clean cuts.
PREP TIME & NUTRITION :
Prep Time: 20 mins (+6+ hrs chill), Servings: 12
Calories: 340, Net Carbs: 14g, Fats: 28g, Protein: 8g
(Keto version: ~4g net carbs/slice—ideal with almond flour crust & sugar-free sweeteners)