Peanut Butter Chocolate No Bake Cheesecake

I hope you’re one of the lovely people who cannot get enough of the combination of chocolate and peanut butter!  Realistically, there are so many great chocolate combos – but peanut butter is such a classic.  Today I’m sharing an easy recipe for a peanut butter chocolate no bake cheesecake that is sure to please! 

I’ve tweaked this recipe a few times, and even have some notes if you want to make a less-sweet version.  Either way, you’ll be able to whip up a delicious dessert that will be ready in a couple of hours.  (It doesn’t take long to make, but there is some setting time you have to wait for, unfortunately, ha).

I originally made the recipe to recreate a jumbo Reese’s cup and did a bunch of mini versions in muffin tins.  You can certainly do that as well – however one batch will make a perfect cheesecake in a 9″ springform pan. 

Essentially, you want to make the base layer which includes graham cracker crumbs, melted butter and chocolate.

Then mix the peanut butter cheesecake (aka the bulk of the dessert) and have that set for a few hours.  Finally, there’s a layer of melted chocolate you add to the top – and you can do that a bit before the cheesecake is fully set.

You know what I love about a no-bake cheesecake!?  No eggs – so you can eat all the batter you want!

No Bake Peanut Butter Chocolate Cheesecake Results

Here is what it will look like when it’s done.  You can always go fancier and do a nicer pattern or something on top (aka melt the peanut chips and make a cool design).

In my original version, the base layer AND the top chocolate layer were so hard to cut through.  I’ve since adapted the recipe, but if you are having trouble cutting nice lines on the chocolate top, warming up the knife ahead of time works well!

The Husband loved the peanut butter cheesecake insides, and said he could have done without the chocolate base and top layer.  More for me, but I do think it works together nicely. 

Print Recipe

No-Bake Peanut Butter Chocolate Cheesecake

Dessert – Canadian

By Nicole Q-Schmitz – Serves: 12

Total Time: 3 hours

This delicious peanut butter chocolate no-bake cheesecake was inspired by the famous Reese's cups and is so easy to make!

Ingredients

• Base
• 1 cup graham cracker crumbs
• 1/2 cup semisweet chocolate chips
• 3 tbsp butter
• Peanut Butter Cheesecake
• 2 packs of softened cream cheese
• 1 cup smooth peanut butter
• 1 cup melted peanut butter chips
• 1-1/2 cups whipped cream
• OPTIONAL: 4 tbsp sugar (see notes)
• Chocolate Coating
• 1 cup semisweet chocolate chips
• 1/4 cup (60ml) heavy cream

Instructions

Base

1

Melt chocolate chips and butter in a small bowl (30 second intervals in microwave, stirring in between)

2

Blend until combined, then add graham cracker crumbs

3

Spread evenly onto the base of a 9" springform pan (OR into a muffin tin with paper liners)

4

Set aside to harden

Cheesecake

5

Beat the cream cheese and peanut butter together until blended

6

Add in 1-1/2 cups of defrosted whipping cream OR make your own

7

(See notes about adding sugar)

8

In a separate bowl, melt the peanut butter chips (30 second intervals in the microwave, stirring between)

9

Combine all together and mix thoroughly so the chips to not re-harden

10

Pour the mixture into the springform pan on the hardened base

11

Put in refrigerator to set for 2-3 hours.

Chocolate Coating

12

Melt chocolate chips in a small bowl (30 second intervals in microwave, stirring between)

13

Add 60ml of whipping cream and stir together

14

Pour on top of the cheesecake and spread until evenly coated

15

(You can add the chocolate coating before the cheesecake is fully set)

Notes

If you are using unsweetened peanut butter and/or regular whipping cream vs. Cool whip, you may need to add sugar to sweeten the cheesecake.

Have you ever made a no bake cheesecake before?  What about a peanut butter version?  Honestly, I’m thinking of trying this recipe with butterscotch chips (and maybe a butterscotch pudding mix?) to update the flavour profile.

As I mentioned, I made this cheesecake this week and the Husband pretty much just scooped all the insides out.  I used both unsweetened peanut butter AND plain whipping cream (vs. Cool Whip) so the small hint of sugar I added was perfect for him.  But of course, if you use the sugar-versions of these, you do need to omit the white sugar or it will be way too sweet.

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