This no-bake chocolate peanut butter cheesecake features a graham cracker crust, creamy peanut butter cheesecake that sets right up in the fridge, and dark chocolate ganache on top. It's rich, decadent, and entirely no-bake!
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Notes from the baker
This might just be the most decadent cheesecake I've ever made. Everything about this chocolate peanut butter cheesecake is rich and luxurious for when you really want a treat.
The chocolate and peanut butter combination is a classic for a reason and one that I come back to all the time. It's just so good!
This cheesecake would be so great for a party or event because it's large and rich - you can get away with cutting smaller slices. And since you can make it a day in advance, all you need to do on the day of the event is grab it from the fridge and go!
Why you'll love this recipe
- Easy no-bake recipe. This is a straightforward cheesecake to make and it set right up in the fridge overnight.
- Classic graham cracker crust. The simple crust adds crunch and texture to the otherwise creamy cheesecake.
- Creamy peanut butter cheesecake. If you love peanut butter desserts, you'll love this cheesecake.
- Rich chocolate ganache topping. The silky chocolate ganache pairs perfectly with the peanut butter (a classic combo!). It's like eating a peanut butter cup!
Tools
- 9" springform pan - This recipe was for created for a 9" springform pan. You can halve the recipe for a 6" pan or for a shorter 9" cheesecake. Springform pans have a removable bottom plate so that you can remove the cheesecake from the pan easily.
- Electric hand mixer - You'll need a hand mixer to mix the cream cheese mixture and whip the cream. You could also use a spatula for the cream cheese mixture and a regular whisk for the whipped cream if you don't have a hand mixer - just make sure the cream cheese is softened!
- Offset spatula - An offset spatula has the perfect ergonomic angle for spreading the cheesecake batter and chocolate ganache and for achieving a smooth finish.
- Piping bag - You'll need a small piping bag to pipe lines of peanut butter on top of the cake if you want to create the same marbled effect as my cake.
Ingredient notes
As always, the fullย recipe cardย with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to theย recipe.
- Graham crackers - We're using graham crackers for a classic cheesecake crust that isn't too sweet and is a good neutral base. You can also substitute it with biscoff cookies which I also love to do if you want a more flavourful and sweet crust.
- Unsalted butter - The melted butter will hold the crust together. Melt it on the stovetop or in the microwave.
- Whipping cream - The whipping cream makes this cheesecake fluffier rather than dense. Cold whipping cream whips up faster so you can just use it straight from the fridge.
- Cream cheese - Use cream cheese that comes in bricks, rather than the spreadable kind that comes in tubs. Those often have other additives that make it spreadable. Let it soften to room temperature before using it otherwise it'll be hard to mix and you'll end up with a chunky mixture.
- Greek yogurt - This adds to the creaminess of the cheesecake. Regular yogurt is also fine but I would recommend pouring off some of the liquid so it doesn't thin out the batter.
- Powdered sugar
- Peanut butter - I would recommend using natural peanut butter where the only ingredient is peanuts. Processed peanut butter contains added sugar and other additives that can change the flavour of the cheesecake.
- Vanilla extract
- Dark chocolate - Use any dark chocolate or semi-sweet chocolate you like for the ganache topping. I like use a 60-70% dark chocolate to offset the sweetness of the cake. Finely chop it so that it melts easily and evenly.
Tips for making the best chocolate peanut butter cheesecake
- Press the crust into the pan firmly. Since this is a no-bake recipe, the crust holds itself together only by the butter once it has firmed up in the fridge. Make sure all the crumbs are saturated in butter and holds together when you press it together in your hand. Pack down firmly into the pan with the bottom of a cup or with your hands (useful when packing in the sides).
- Don't deflate all the air in the whipped cream when folding the cheesecake mixture. You don't need to be gentle when folding the whipped cream into the cream cheese mixture but just don't overmix too much once it's smooth and streak-free. All the little air bubbles in the whipped cream help give the cheesecake a light and airy texture.
- Chill the cake overnight. This no-bake cheesecake needs to be chilled for several hours or overnight to firm up. Since it's a larger cake, 24 hours would be even better to ensure it's not too soft when slicing. This would be a great cake to make a day or two ahead of time before an event.
- Work quickly with the chocolate ganache. The chocolate ganache topping firms up quickly (especially when the cheesecake is cold) so you should have the cake and peanut butter ready before pouring the ganache. Work quickly because the ganache won't really budge once it has set.
Storage
This chocolate peanut butter cheesecake can be stored in an airtight container or covered in the fridge for up to 3 days. Serve straight from the fridge cold or let it come back to room temperature before eating.
Frequently asked questions
Why are your measurements in grams? Why do you mix gram measurements with tablespoons/teaspoons?
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions.ย To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ยผ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
More cheesecake recipes to try
- Biscoff Cheesecake
- Apple Crumble Cheesecake
- Ube Cheesecake
- Passionfruit Cheesecake
- Mini Biscoff Cheesecakes (no-bake)
Recipe
Chocolate Peanut Butter Cheesecake (no-bake)
Rich and creamy no-bake peanut butter cheesecake with a graham cracker crust and dark chocolate ganache on top
Equipment
Ingredientsย ย
Graham Cracker Crust
- 350 g graham crackers
- 230 g unsalted butter, melted
Peanut Butter Cheesecake
- 300 g whipping cream, cold
- 750 g cream cheese, softened to room temperature
- 150 g greek yogurt
- 100 g powdered sugar
- 150 g natural peanut butter
- 1 tablespoon vanilla extract
Chocolate Ganache
- 100 g dark chocolate, finely chopped
- 100 g whipping cream
- 20 g natural peanut butter, for the design on top
Instructionsย
Graham Cracker Crust
- Prep: Line a 9" springform pan with parchment paper on the bottom. Set aside.
- Crush graham crackers: Place the graham crackers in a ziploc bag and whack them with a rolling pin until it become finely crushed crumbs. You can also use a food processor if you have one. Transfer the crumbs to a small mixing bowl.
- Crumb mixture: Add the melted butter and stir together until all the crumbs are saturated and the mixture has the texture of wet sand.
- Press into pan: Transfer the crumb mixture to your lined springform pan. Use the flat bottom of a cup or measuring cup to press the crumb mixture up the sides of the pan and into a flat layer on the bottom of the pan. Let the crust chill in the fridge while you prepare the filling.
Peanut Butter Cheesecake
- Whip cream: In a medium mixing bowl, add the whipping cream. Use a whisk or an electric hand mixer to beat the cream until it becomes firm peaks. Set aside.
- Cream cheese mixture: In a large mixing bowl, add the cream cheese, greek yogurt, powdered sugar, peanut butter, and vanilla extract. Use a hand mixer to beat the mixture on low speed, moving up to medium speed once it's mostly combined, until it's thick and creamy.
- Combine: Add the whipped cream to the cream cheese mixture and fold together with a spatula until no streaks remain.
- Fill crust: Transfer the mixture into your chilled crust. Use an offset spatula to smooth the top of the cheesecake filling. Cover and chill in the fridge overnight to allow the cheesecake to set.
Chocolate Ganache
- Heat cream: Place the finely chopped chocolate in a small heat-safe bowl. In a small saucepan or in the microwave, heat the whipping cream on low heat just until small bubbles start coming to the surface and it barely begins to simmer.
- Melt chocolate: Pour the hot cream over the chocolate and let it sit undisturbed for 3 minutes. Stir the mixture starting from the middle of the bowl until all the chocolate has melted and you have a smooth and shiny ganache.
- Cool: Let the ganache cool until it has thickened to a thick but fluid, pourable consistency. Meanwhile, prepare the cheesecake and peanut butter in the next steps but keep an eye on the ganache. You don't want it to firm up completely and you'll need to work quickly once it reaches the desired pouring consistency.
- Release cheesecake: Release your cheesecake from the springform pan and transfer to a serving dish or cake stand. Add some peanut butter to a small piping bag and snip off the top. Set aside.
- Pour ganache: Pour the chocolate ganache on top of the cheesecake and use an offset spatula to spread it to the edges.
- Marbled peanut butter design: Before the ganache sets, quickly pipe thin straight lines of peanut butter across the ganache. Drag a toothpick through the ganache, perpendicular to the peanut butter lines, to create a marbled design. Pop the cheesecake back into the fridge for about 15 minutes, just to let the ganache set.
- Slice: Run a knife under hot water and wipe dry in between each cut when slicing the cheesecake for clean slices.
Nutrition
Calories: 771kcal | Carbohydrates: 43g | Protein: 12g | Fat: 63g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 467mg | Potassium: 329mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1812IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 3mg
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