No bake chocolate peanut butter cheesecake is for all those chocolate and peanut butter lovers out there, of which I am definitely one. It’s like a Reese’s peanut butter cups in cheesecake form.
- Two layers of creamy cheesecake goodness flavoured with chocolate and PB,
- a buttery cookie crust,
- topped with indulgent chocolate ganache.
- No eggs, no gelatine, no bake cheesecake recipe!
- It’s so quick and so easy to make
Try these chocolate peanut butter brownies and these caramel peanut butter thumbprint cookies too.
This recipe was first published here on September 12th, 2019 and has been updated with new images and step by step photos.
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How to make it
One of the wonderful things about this chocolate and peanut butter cheesecake, aside from the taste obviously, is just how easy it is to make. You’ll need 3 bowls and just a handheld beater will get the job done. With no need for gelatine, the texture is perfectly soft and creamy but will set firm enough to slice.
If you want to make a larger cheesecake, double the ingredients and use a 9-inch springform pan.
Jump to the recipe card for full ingredients and instructions.
1. Make the cookie crust
Start by blitzing some biscuits / cookies in a food processor to fine crumbs, mix them with melted butter, then press it into a 6 cup capacity loaf tin. If you don’t have a food processor, just place your cookies into a ziplock bag and bash them with a rolling pin.
2. Whip cream
Whip cold cream to soft peaks then set aside until required.
3. The cheesecake base
The cheesecake filling begins in one bowl. Beat together cream cheese and sugar, followed by sour cream and vanilla.
4. Flavour the cheesecake base
Take roughly half of the mixture and stir in melted chocolate, then stir peanut butter into the other half.
Gently fold half of the whipped cream into each.
5. Assemble and chill
Spread the chocolate cheesecake mixture over the cookie crust, then top with the peanut butter cheesecake filling.
Let your chocolate and peanut butter cheesecake set in the fridge for around 4 hours before topping with thick ganache. Then you can serve immediately.
Tips For The Best Chocolate Peanut Butter Cheesecake
The Loaf Tin
- I use a 6 cup capacity loaf tin (the same one I use for this Frozen Cherry Chocolate Parfait)
- Grease it lightly, then line it with baking paper.
- To remove the no bake peanut butter cheesecake from the tin, heat the sides for a few seconds in hot water (making sure not to let it run over the cheesecake) or with a kitchen blowtorch – just long enough for it to release
- Use the baking paper to help lift it from the tin.
The Cheesecake Base
- You can use digestive biscuits (I use Arnotts Granita) or graham crackers. Both work fine as will other plain sweet cookies.
- Make sure to process them finely. If the crumbs are too big the base will crumble.
- The recipe calls has a 2:1 crumb to butter ratio. This gives great flavour and makes the crumbs stick together firmly.
- Press the crumbs down firmly into the tin.
The Cheesecake Filling
- I like Philadelphia cream cheese as I always get the best result but whatever you use, make sure it’s full fat cream cheese. Reduced fat will not allow the cheesecake to set properly.
- Any type of peanut butter will work – creamy like Bega, Skippy or Jif peanut butter or natural where the oil separates. If you use natural peanut butter (like I do), you need to make sure the oil is completely mixed through before using it.
- Make sure to use thickened cream, whipping cream, heavy cream or heavy whipping cream and makes sure it’s cold before you begin. It only needs to get to soft peaks, not stiff peaks.
The Ganache Topping
- You’ll need to cool the ganache in the fridge a little before adding it to the cheesecake so you can get the pretty swirls.
- I use 50% dark chocolate for this one but you can use 70% or darker.
- You could use a higher percentage of cream to chocolate and drizzle the ganache over. It would also be lovely with a caramel sauce or hot fudge chocolate sauce drizzled over.
Storage
This no bake chocolate peanut butter cheesecake recipe can be made ahead. In fact, it’s even better if you make it the day before serving as it will have plenty of time to set firmly. It will keep in the fridge for 3 days or up to the use by date on your cream.
This no bake cheesecake freezes beautifully too. Sliced or unsliced, place it in an airtight container and freeze for up to 2 months. Slices will thaw on the bench top in 10-15 minutes while a whole cheesecake should be thawed in the fridge overnight. If you serve it from the freezer it’s like cream cheese ice cream. Yum!
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Did you try this no bake peanut butter chocolate cheesecake recipe? Show it some love in the comments below.
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Video
Ingredients
CHOCOLATE PEANUT BUTTER CHEESECAKE
- 180 g digestive biscuits (or graham crackers) (~6½oz)
- 90 g unsalted butter melted, (~3oz)
- 200 g milk chocolate (7oz)
- ⅔ cup whipping cream (160ml)
- 500 g full fat cream cheese (~1lb)
- ½ cup packed brown sugar (100g/3½oz)
- ¼ cup sour cream (60ml)
- 1 teaspoon pure vanilla extract
- ½ cup smooth peanut butter room temperature (125g / ~4oz)
CHOCOLATE GANACHE TOPPING
- ½ cup thickened cream (heavy cream) (125ml)
- ½ cup dark chocolate (50-70% cocoa solids) finely chopped, (90g/~3oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- Handheld electric mixer (or stand mixer)
- 8×6 or 9×6 loaf pan
Instructions
- FOR THE CHOCOLATE PEANUT BUTTER CHEESECAKE:Grease lightly and then line a loaf tin (6 cup capacity) with baking paper.
- Blitz the biscuits in a food processor to crumbs. Add the melted butter and mix well and pulse to combine. Set aside 2 tablespoons of the crumb mixture then tip the rest into the loaf tin. Using a glass or cup to press it firmly into the base. Place in the fridge until needed.
- Place the chocolate into a medium sized microwave safe bowl. Melt in the microwave in 30 second bursts, stirring well between each, until just melted. This should take no more than 2 minutes. Set aside.
- In a separate bowl, whip the cream using a whisk or handheld beater until soft peak stage. Set aside.
- Using a handheld beater, beat together the cream cheese and sugar. Make sure to scrape down the sides of the bowl regularly.
- Add the sour cream and vanilla and mix through well.
- Add half the mixture to the melted chocolate and mix it through. To the remaining half add the peanut butter and mix it through.
- Separate the whipped cream evenly between the two bowls, then use a spatula to gently fold it through until just incorporated so you don’t beat out the air.
- Tip the chocolate filling on top of the cheesecake base and level it out. Spoon over the peanut butter filling and very carefully level that out too. Let it set in the refrigerator for at least 4 hours or overnight.
- Sit the base of the loaf tin in hot water for 10-20 seconds or gently heat with a kitchen blow torch until it releases. Check it regularly so you don’t melt it, using the paper to lift.
- Place a plate upside down over the cheesecake, then flip them both to let the cheesecake slide out. Top it with your serving plate or platter and flip it back again so that it’s the right side up.
- MAKE THE GANACHE:Place the finely chopped chocolate in a bowl. Heat the cream over low heat until it just starts to bubble then pour it over the chocolate. Let it sit for 2-3 minutes before stirring until its glossy.
- Let the ganache cool, in the fridge, stirring it every so often until it just starts holding it’s shape, then spread it over the top of the cheesecake.
- Sprinkle the top with the crumbs you set aside at the start. You can serve it as is or let the ganache set further in the fridge. Use a knife dipped in hot water, then dried, to cut neat slices.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Make sure to use full fat cream cheese
- You can swap the milk chocolate for 50% dark cocoa chocolate
- You can use creamy peanut butter or natural peanut butter. If you use natural peanut butter, where the oil separates, make sure the oil is well mixed through before adding the peanut butter to the cream cheese mixture.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- You can make your chocolate peanut butter cheesecake gluten free by simply using gluten free cookies.
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6 Comments on “No Bake Peanut Butter Chocolate Cheesecake [+ Video]”
Kim can I make this in a springform pan. Can’t wait to make it.
Hi Valerie. As the recipe is written, it might fit a 6 inch springform but nothing larger. It will depend on the size you’re using. If using an 8 or 9 inch, I would do 1.5x the recipe.
Made this recipe at Easter and decorated with Easter Eggs and it was a real hit. Also great as you can make in advance.
Thanks so much Kim. So happy you love it and I love the idea of decorating it with Easter eggs.
Hahaha if you’re allergic to peanut, it’s seriously too bad for you, but it means more for me!! So no complaint here!
so yummy looking it makes my mouth water have you seen pakistani food?