Creamy No-Bake Peanut Butter Cheesecake

Why Make This Recipe

Peanut Butter Cheesecake is a delightful dessert that combines the rich and creamy texture of cheesecake with the nutty goodness of peanut butter. It’s perfect for special occasions, celebrations, or even just a treat for yourself. The unique flavor and texture make it a crowd-pleaser, and you’ll impress friends and family with your baking skills. Plus, it’s an excellent way to satisfy those peanut butter cravings!

How to Make Peanut Butter Cheesecake

Making Peanut Butter Cheesecake is simpler than you might think. The process involves creating a buttery Nutter Butter crust, preparing a creamy peanut butter filling, and baking it to perfection. Here’s how you can do it:

Ingredients

• 2 1/4 cups (302g) Nutter Butter cookie crumbs (about 22 cookies)
• 4 tbsp (56g) unsalted butter, melted
• 24 ounces (678g) cream cheese, room temperature
• 1 1/4 cups (259g) sugar
• 3 tbsp (24g) all-purpose flour
• 3/4 cup (173g) sour cream, room temperature
• 1 cup (280g) creamy peanut butter
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 4 oz (113g) white chocolate chips
• 1/4 cup (60ml) heavy whipping cream
• 1/4 cup (70g) creamy peanut butter (not natural one with oil separation)
• Chopped peanuts, optional

Directions

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan. In a bowl, mix the Nutter Butter crumbs and melted butter until combined. Press this mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let it cool.
2. In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined. Add the flour, sour cream, peanut butter, and vanilla, mixing until smooth.
3. Add the eggs one at a time, mixing well after each addition. Stir in the white chocolate chips. Pour the filling over the cooled crust.
4. Bake for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
5. For the topping, heat the heavy whipping cream in a small saucepan. Add the creamy peanut butter and stir until melted and smooth. Pour this over the cooled cheesecake. Chill in the refrigerator for at least 4 hours, preferably overnight. Garnish with chopped peanuts before serving.

How to Serve Peanut Butter Cheesecake

Serve your Peanut Butter Cheesecake chilled, straight from the refrigerator. It can be sliced into wedges and plated individually. For a special touch, add a dollop of whipped cream or drizzle some chocolate sauce over each slice. A sprinkle of chopped peanuts on top adds extra crunch and flavor.

How to Store Peanut Butter Cheesecake

Keep any leftover Peanut Butter Cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It should stay delicious for up to 5 days. You can also freeze slices for longer storage. Just wrap them well and place them in an airtight container. Thaw in the fridge before serving.

Tips to Make Peanut Butter Cheesecake

• Ensure your cream cheese is at room temperature for a smooth filling.
• Don’t overmix the eggs to keep the cheesecake from cracking.
• If you want a richer flavor, you can add more peanut butter to the filling.

Variation

For a chocolate twist, consider adding cocoa powder to the cheesecake filling or mixing in some chocolate chips. You can also switch the crust to a chocolate cookie base for an extra indulgent dessert.

FAQs

Can I use natural peanut butter for this recipe?
It’s best to use creamy peanut butter with no oil separation for a smoother filling.

How can I tell if my cheesecake is done?
The center should be set but slightly jiggly. It will continue to firm as it cools.

Can I make this cheesecake ahead of time?
Yes, this cheesecake is great for making ahead. It tastes even better after sitting in the fridge for a day!

Peanut Butter Cheesecake

A delightful dessert that combines the rich and creamy texture of cheesecake with the nutty goodness of peanut butter, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the crust

• 2 1/4 cups Nutter Butter cookie crumbs (about 22 cookies)
• 4 tbsp unsalted butter, melted

For the cheesecake filling

• 24 ounces cream cheese, room temperature
• 1 1/4 cups sugar
• 3 tbsp all-purpose flour
• 3/4 cup sour cream, room temperature
• 1 cup creamy peanut butter not natural one with oil separation
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 4 oz white chocolate chips

For the topping

• 1/4 cup heavy whipping cream
• 1/4 cup creamy peanut butter not natural one with oil separation
• to taste units Chopped peanuts, optional for garnish

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan.
2. In a bowl, mix the Nutter Butter crumbs and melted butter until combined. Press this mixture into the bottom of the pan to form the crust.
3. Bake for 10 minutes and let it cool.

Making the filling

1. In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined.
2. Add the flour, sour cream, peanut butter, and vanilla, mixing until smooth.
3. Add the eggs one at a time, mixing well after each addition. Stir in the white chocolate chips.
4. Pour the filling over the cooled crust.

Baking

1. Bake for about 50-60 minutes, or until the center is set but slightly jiggly.
2. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.

Topping

1. For the topping, heat the heavy whipping cream in a small saucepan.
2. Add the creamy peanut butter and stir until melted and smooth.
3. Pour this over the cooled cheesecake. Chill in the refrigerator for at least 4 hours, preferably overnight.
4. Garnish with chopped peanuts before serving.

Notes

For an extra rich flavor, consider adding more peanut butter to the filling. Ensure your cream cheese is at room temperature for a smooth filling. Don’t overmix the eggs to keep the cheesecake from cracking.