This no bake peanut butter chocolate cheesecake is rich, creamy, and layered with peanut butter and smooth chocolate filling over a buttery crust. Finished with glossy ganache, it tastes bakery-made yet comes together effortlessly at home.
★★★★★
Fantastic! just made it and it came out great. Easy to follow recipe. My wife said that it's so good, i could sell it!
Thank you!
- Mike
📮 Save this recipe for later!
We'll email this post to you, so you can come back to it.
Jump to:
- Why this no bake peanut butter chocolate cheesecake works
- Balancing chocolate and peanut butter flavor
- Ingredients you'll need
- Substitutions and variations
- Watch the video recipe
- Step-by-step instructions
- Pro tips for perfect results
- Serve and storage guide
- How to serve no bake peanut butter chocolate cheesecake beautifully
- Common no bake cheesecake mistakes and fixes
- Frequently asked questions
- More cheesecake recipes
- 📖 Recipe
- 💬 Comments
This no-bake peanut butter chocolate cheesecake started with Marco's love for that classic Reese's combo, rich chocolate, and creamy peanut butter. From the first bite, we knew it was special! Each layer complements the next: a smooth chocolate base, creamy peanut butter filling, and glossy ganache on top.
It quickly became one of our most loved chocolate and peanut butter cheesecake on the site and our YouTube channel. After several tests, we've perfected this delicious no bake chocolate peanut butter cheesecake recipe that sets beautifully every time!
Readers love how smooth and indulgent this no bake peanut butter chocolate cheesecake is; it delivers perfect texture and flavor, no oven or gelatin needed.
Love this flavor combo? Try our best no bake chocolate cheesecake for a pure chocolate fix.
Why this no bake peanut butter chocolate cheesecake works
There's a reason this cheesecake has become a reader favorite. It's rich, creamy, and perfectly balanced, the kind of dessert that keeps you coming back for another slice.
- Melt-in-your-mouth texture: Smooth and luxurious, just like a bakery dessert, no oven needed.
- Chocolate-peanut butter harmony: Deep chocolate meets nutty peanut butter in perfect balance, just what you crave in a no bake chocolate peanut butter cheesecake!
- Simple, no-fail method: No water baths or gelatin, just easy steps that set perfectly every time.
- Glossy ganache finish: Adds shine and elegance without overpowering the layers.
Craving something spiced? Try our reader favorite no bake Biscoff cheesecake.
Balancing chocolate and peanut butter flavor
Chocolate and peanut butter were made for each other, but the secret lies in how they're layered. This peanut butter chocolate cheesecake no bake version nails the balance, rich, creamy, and never too sweet.
- The right chocolate: Semisweet keeps the flavor deep and bold without overwhelming the peanut butter.
- Creamy peanut butter: Smooth and nutty, it pairs perfectly with the chocolate instead of competing with it.
- A touch of salt: Brightens both flavors and keeps the filling from tasting flat.
- Glossy ganache: Brings the layers together for a clean, elegant finish.
Love fruitier desserts? Try our no bake strawberry cheesecake for a lighter twist.
Ingredients you'll need
You don't need anything fancy to make this delicious cheesecake, just a few everyday ingredients. For the smoothest texture, be sure your cream cheese is fully softened before starting.
Key ingredients notes for this no bake peanut butter chocolate cheesecake:
- Full-fat brick-style cream cheese: Gives structure and that classic creamy texture. Avoid spreadable or light versions.
- Creamy no-stir peanut butter: Keeps the filling smooth without oil separation.
- Cold heavy cream (35% fat): Whipped and folded in for a light, stable texture.
- Semisweet chocolate (around 55-60%): Adds rich flavor without overpowering the peanut butter.
- Digestive biscuits (or graham crackers): Create a buttery base that stays crisp.
- Salted butter: Binds the crust and adds a subtle savory note.
- Salt: The quiet hero that enhances both chocolate and peanut butter flavors in this no bake peanut butter chocolate cheesecake recipe.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
One of the best things about this amazing cheesecake is its flexibility. You can tweak it to your taste, and it'll still set perfectly every time.
- Peanut butter swap: Use smooth almond or cashew butter (no-stir types only) for a different flavor.
- Biscuit base twist: Try Oreos for extra chocolate or graham crackers for a classic no bake peanut butter cheesecake base.
- Chocolate style: Semisweet is balanced; dark chocolate makes it bolder, just add a touch more sugar.
- Mini cheesecakes: Divide into cups or ramekins for quick, individual portions.
- Toppings: Crushed pretzels or caramel drizzle add a fun, salty-sweet twist.
Watch the video recipe
If you're a visual learner, watch the full video to see how this recipe comes together; layering, texture, and that satisfying ganache pour included.
Step-by-step instructions
Here's how this no bake peanut butter chocolate cheesecake comes together: simple layers, smooth texture, and that glossy finish!
Make the crust
Mix crushed biscuits with melted butter until sandy. Press into the pan and chill.
Chocolate layer
Beat softened cream cheese, sugar, vanilla, and salt. Add cooled melted chocolate, fold in whipped cream, and spread over the crust. Chill 1 hour.
Peanut butter layer
Beat cream cheese, sugar, vanilla, salt, and peanut butter. Fold in whipped cream, spread over the chocolate layer, and chill overnight.
Ganache
Heat cream until steaming, pour over chopped chocolate, and stir smooth. Let thicken slightly, then spread a thin glossy layer over the cheesecake. Chill briefly to set.
Final touch
Top with chopped peanuts and quartered Reese's cups for that classic peanut butter-chocolate look.
Find more creamy inspiration in our cheesecake recipes collection, all tested to be creamy and foolproof!
Pro tips for perfect results
After testing countless cheesecakes, we've learned that small details make all the difference. Follow these for a bakery-style results, every time:
- Use full-fat brick-style cream cheese. Light or spreadable versions stay too soft.
- Soften the cream cheese fully. Cold blocks cause lumps that won't smooth out later.
- Whip the cream to medium peaks. It should hold shape but stay soft for a stable, airy filling.
- Cool the melted chocolate before mixing. Warm chocolate softens the filling and blurs layer definition.
- Chill each layer separately. Cool the chocolate layer for 1 hour before adding the peanut butter layer, then chill our no bake peanut butter chocolate cheesecake overnight for perfect layers.
Serve and storage guide
After years of making and testing, this cheesecake holds up beautifully, whether served tomorrow or later.
Serve
- Keep chilled until 30 minutes before serving for the creamiest texture.
- Since it's gelatin-free, it softens if left out too long.
- Serve cold, it's meant to stay cool and luscious.
Store
- Cover this no bake peanut butter chocolate cheesecake tightly and refrigerate up to 5 days.
- The layers stay smooth, the flavor deepens, and the ganache keeps its shine.
Freezer
- Freezes perfectly, ganache and all. Slice and freeze on a lined tray until firm, then wrap and store up to 3 months.
- Thaw overnight in the fridge, this no bake peanut butter chocolate cheesecake tastes just as creamy as day one.
You'll find more ideas like this in our no bake cheesecakes collection.
How to serve no bake peanut butter chocolate cheesecake beautifully
After pouring the ganache, chill the cheesecake until it just sets. When ready to serve, release it from the pan and place it on a cake stand or serving plate.
Top with chopped nuts and quartered Reese's cups for that signature peanut butter-chocolate look. Let our no bake peanut butter chocolate cheesecake rest at room temperature for about 30 minutes; this gives the creamiest texture.
For clean slices, skip the hot knife. Wipe the blade after each cut, press straight down, and pull out once it reaches the crust for sharp, bakery-style edges.
Common no bake cheesecake mistakes and fixes
This no bake peanut butter chocolate cheesecake is simple to make and always a hit, but if your layers ever look a little off, these quick fixes will help you get that perfect texture every time.
- Lumpy filling: The cream cheese wasn't soft enough. Always let it come fully to room temperature before beating.
- Runny or soft layers: Cream under-whipped or not chilled long enough. Aim for medium peaks and chill overnight.
- Chocolate seized or thickened too fast: It was too hot when mixed. Cool until fluid but no longer warm.
- Layers blending together: Chill the chocolate layer for about 1 hour before adding the peanut butter layer.
- Cheesecake softened too much while serving: Keep this no bake peanut butter chocolate cheesecake refrigerated until 30 minutes before serving for the best texture.
Frequently asked questions
No. Natural peanut butter separates and makes the filling for our no bake peanut butter chocolate cheesecake too soft. Always use creamy, no-stir peanut butter for the smooth, stable texture this recipe was tested with.
It usually happens if the cream cheese wasn't full-fat, the whipped cream was under-whipped, or it didn't chill long enough. Give it at least 8 hours, preferably overnight.
Yes, but you'll lose that signature peanut butter-chocolate balance. Double the peanut butter filling and skip the chocolate layer; it still sets beautifully.
While we always recommend using freshly whipped heavy cream for the best flavor and texture, you can use Cool Whip. Double the amount of Cool Whip as the heavy cream in the recipe. It'll be lighter and sweeter but will still set nicely.
Stored tightly covered, it keeps 4-5 days in the fridge. Always serve chilled for the creamiest texture.
We've made countless cheesecakes over the years, but this no bake peanut butter chocolate cheesecake always has a spot on our table.
The chocolate-peanut butter combo never fails to impress, and it's the kind of dessert everyone asks for again and again!
Did you try this no bake peanut butter chocolate cheesecake?
We'd love to hear from you! Please leave us a ★★★★★ rating and share your thoughts in the comments; it helps more home cooks find and trust our recipes. If you post on Instagram, tag us, we'd love to see it!
Thank you! - Bea and Marco
This no bake peanut butter chocolate cheesecake recipe makes a rich, layered dessert with creamy peanut butter, smooth chocolate, and glossy ganache, no baking or gelatin required.
📖 Recipe
No Bake Peanut Butter Chocolate Cheesecake
Video
Ingredients
Crust
- 2 cups (200 g) crushed cookies (like graham crackers or Digestive)
- ¼ cup (60 g) salted butter
Chocolate layer
- 8 oz (226 g) semisweet baking chocolate chopped
- 12 oz (340 g) full-fat cream cheese (1½ block) room temperature
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- ½ cup (125 ml) cold heavy cream
Peanut butter layer
- 12 oz (340 g) full-fat cream cheese (1½ block) room temperature
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- ⅔ cup (150 g) smooth peanut butter
- pinch of salt
- ½ cup (125 ml) cold heavy cream
Ganache topping
- 4 oz (112 g) semisweet baking chocolate chopped
- ½ cup (125 ml) heavy cream
Instructions
- Flip the base of a 9-inch (23 cm) springform pan upside down (this helps with easy sliding onto a serving plate later). Line the base with parchment paper, then lock it into place. Set aside.
Crust
- Mix crushed biscuits with melted butter until evenly coated. Press firmly into the bottom of the pan. Chill in the fridge while you prepare the filling.
Chocolate layer
- Melt the chocolate and let it cool to room temperature before using.👉 Cue: it should feel fluid but no longer warm to the touch.
- In a large bowl, beat the cream cheese using a handheld whisk until completely smooth and fluffy. Scrape the bowl well.
- Add powdered sugar, vanilla, and salt. Beat again until fully combined. Mix in the cooled chocolate until the color is uniform and glossy.
- In a separate bowl, whip the heavy cream to medium peaks.👉 Cue: the cream holds its shape but the tip gently folds over.
- Fold whipped cream into the chocolate mixture, just until no white streaks remain. Spread evenly over the chilled base. Smooth the top. Chill for at least 1 hour, or until the layer is set enough that the next layer won't sink in.
Peanut butter layer
- In a large bowl, beat the cream cheese until smooth and fluffy . Scrape the bowl.
- Add powdered sugar, vanilla, and a pinch of salt. Beat until combined. Mix in the peanut butter until the mixture is uniform tan, pale, and creamy.
- In a separate bowl, whip the heavy cream to medium peaks. Fold whipped cream into the peanut butter mixture, just until no white streaks remain. Spread evenly on top of the chocolate layer. Smooth the surface and chill for 8 hours, preferably overnight.
Ganache topping
- Place chopped chocolate in a heatproof bowl. Heat cream until steaming with small bubbles at the edges (do not boil). Pour hot cream over chocolate. Let sit for 2-3 minutes.👉 Cue: the chocolate will look softened and glossy at the edges.
- Stir gently from the center outward until smooth and silky. Let cool slightly until it thickens just enough to coat a spoon but is still pourable. Pour over the peanut butter layer, swirling the pan to cover the surface. Chill until softly set.
- Before serving, sprinkle with chopped peanuts and quartered Reese's cups.
Notes
- Use brick-style full-fat cream cheese: Not spreadable or low-fat. It's the key to a firm, creamy set.
- Soften the cream cheese fully before mixing: Cold cheese creates lumps that won't smooth out later.
- Make ahead: This cheesecake keeps perfectly for up to 5 days in the fridge or 3 months in the freezer.
- Serving tip: Let it sit at room temperature for 20-30 minutes before slicing for the creamiest texture.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Sep 15, 2018. Updated with improved text, recipe, and pictures on Oct 18, 2025.
marlene jones says
Well I have tasted every layer as i made it to be sure its sweet enough and im tellin you if my granddaughter doesnt like it i will happily eat her share. Lots of steps in this cheesecake though. I am 70 years old and im tired now. Its all together except for ganache. Im doin that after a rest of an hour. Lol i hope its ok to keep it chilled in fridge until tomorrow. This had many steps but they are easy and every layer looks and tastes like your video. I thank you so much for this beautiful dessert. I dont have much money for gifts and this is part of her gifts. And a special dinner. Again many thanks for making such a grand dessert.
Bea says
Haha! I agree, if she doesn't like it you can have her share. Yes the recipe does take a bit of steps for the layers but fortunately they are easy ones. 70 is the new 40 😉 My mother-in-law is 69 and she moves faster than me in the kitchen 😀 . I hope you have a wonderful time on Thursday and that everybody love your lovely cheesecake. Food made out of love is the greatest gift! Thank you Marlene.
Sanda says
Hi Bea!
I just wanted to thank you on this wonderfull cake! My whole family enjoyed... They are all really big fans of chocholate and peanut butter. My/yours next cake this week will be Cookie Butter Cheesecake. We dont have Cookie Butter in our stores, but I made it at home with Speculaas cookies. I am just worrying that maybe whole cake will be too sweet at the end. So maybe I was thinking not to put sugar in cream just cookie butter.
Bea says
Hi Sanda! Thank you! I'm really happy that you and family enjoyed this cake. Regarding the cookie butter cheesecake, sure, if you feel it will be too sweet reduce or omit the sugar, no problem.
Sanda says
Hi again... 🙂
Just wanted to let you know, cake turned out GREAT!
I didnt use sugar in cream.
It would be also great if You would give some advice/recipe for
Toffifee Cheesecake. Lot of people (including us) are big fans of
Toffifee, and it sounds like delicious idea for cake.
Bea says
Hi Sanda, I'm very happy to know that you liked it. Toffifee cheesecake sounds interesting and amazing. I will definitely look into that. Thanks for your suggestion, have a great weekend! 🙂
Taylor Straus says
How tall is the pan that you used, if you know. My springform pan seems short for the recipe. Thanks!
Bea says
Hi Taylor! I'm not at home at the moment to give you the exact measurement but it's around 2.5 - 3 inch tall. Hope it helps.
Juliana says
Hey Be a,
When you say icing sugar ,is that the same as the confectioners sugar ?
Bea says
Yes it's the same 😀 Thanks for the love Juliana!
Sahira says
Amazing cheesecake. Everyone loved it however I did find it a little bit dry. Not sure what I did wrong. Any thoughts on how to make it a little moist ?
Bea says
Hi Sahira. Honestly I couldn't imagine it being dry. The only thing that came to my mind is, perhaps the cream was over whipped? I'm happy that you find it amazing, thank you so much for the love!
leila says
simply delicious! we loved it! we love all your cheesecake recipes, thanks for sharing bea! love from portugal.
Bea says
Awesome, I'm happy to hear that 😀 ! Thanks for the love Leila!
Neide s Guimarães says
Boa noite!! !sou brasileira gostaria q essa receita fosse em português, essa receita é deliciosa gostaria de faze-la é possível?
Bea says
Hola! tengo la receta en español y creo que te será más fácil para leer, te dejo el enlace http://bit.ly/CheesecakeCacahueteChoc espero te animes a hacerla. Muchas gracias por tu apoyo! Obrigada!
Ana Stamenkovic says
Hi Bea, I want to make this cake and wanted to ask if I can change ingredients for vegan ones? Thank you, Ana
Bea says
Hi Ana! I haven't tried this using vegan ingredients for this recipe so I can't really say. I'm sorry 😔! But if you did, do share how it goes 😊
Mary says
Hi Bea!
This tastes like Reese peanut butter cup! Lol! I made it for my twins birthday and they loved it!
Thank you so much!!!
Bea says
Haha! Yes you're right, it does right? Happy to know that your twins liked it. Thank you Mary! 🙂
Milena Santos says
Hi Bea!
About the peanut butter, is that ok if I use the natural peanut butter? With no added sugar?
Or it is important to use the regular peanut butter to balance the flavour?
Thank you so much! :*
Bea says
Hi Milena! Yes it's totally ok to use natural peanut butter as it contains only peanuts and salt. We will add some sugar to the peanut butter mixture anyway, so it's fine. Have fun! Thanks! 🙂
Carla Warden says
What else can I use instead of digestive biscuits?
Bea says
Carla, if you're familiar with graham crackers then use them instead. Here in Europe we use digestive biscuits as graham crackers are very difficult to find.
monika says
You can use any cookie for that same weight...I use Petit Beure all the time. You could also use Biscoff...
Melissa says
Hi again,
was just looking over the recipe you suggested I try.... If I omit the peanut butter, how much extra whipping cream do you suggest I use in order to get a totally white layer?
Thanks again...
Bea says
Hey Melissa, honestly I haven't tried what you are asking for. If you replace the peanut butter with whipping cream, it will probably not set. You could try replacing the peanut butter with cream cheese. Let me know how it goes.
Melissa says
Hi Bea,
I think I will go with the peanut butter😊but if I decide to use cream cheese instead, I’ll let you know...
Thanks again....
Bea says
That's great Melissa! Enjoy! 🙂
Jess says
Hi Bea,
What is different 1/3 cup whipping cream (35%) fat n 2tbsp of whipping cream (35%) fat? R they the same type?
Bea says
Hi Jess! Yes they are the same. I wrote them like that so that it's easier to measure in cups/volume. In total it's 110 ml.
Rosa says
Can this peanut butter cheesecake be frozen
Thank you
Bea says
Hi Rosa. I do freeze some of my no bake cheesecakes but personally for me the texture is not really the same when it got frozen. But since none of my family members mind it so when I have some leftovers, I do freeze them. Hope it helps, thanks!
Adriana says
Hi fat cream cheese is mascarpone? Can i use this? Thanks a lot!
Bea says
Hi Adriana, no, full fat cream cheese means not the light cream cheese. Just use the regular Philadelphia cream cheese, not light one. Hope this helps. Thanks!
Vincent says
Hello,
First of all thank you so much for your recipe Bea. It is amazing. My father called it the best cake he has ever eaten and he asks me to bake it from time to time (he usually is not a dessert guy).
I just wanted to say that iI believe that recipe tastes even better with Masacarpone. I usually put 1/3 Philadelphia 2/3 Mascarpone.
Regards,
Vincent
Ramon Castro says
In your instruction for the Chocolate and Peanut base, what exactly do you mean with the term 'fold to combine'. I am not exactly baker or cook, I just started baking as hobby just recently, and was just surfing the net for easy recipes just to get me started and came across your recipe and consider it as challenge in the beginners perspective view.
Thanks
Bea says
Hi Ramon, don't worry it is not difficult as you might think. Folding is when you combine ingredients gently, without whisking, beating or knocking the air out in ingredients (in this case the whipped cream). I always included a step-by-step video together with all my recipes, you can watch in detailed on how it's done in the video above. Let me know if you have more questions, thanks!
Grazia says
Ciao scusami vorrei tanto farla, sembra buonissima solo che non so in Italia a cosa corrisponde il vostro "full fat cream cheese"
Se per favore puoi dirmi a cosa corrisponde. Ho fatto delle ricerche ma nn sono riuscita a trovare nulla di simile. Con che cosa potrei sostituirlo oppure se sai dirmi tu cos'è. Grazie in anticipo
Samila says
Hello
CAN you translate In french plizz
Because i speak only french
I love your elmundoeats.com
😍😍😍
Bye
Bea says
Hi Samila, thank you for your comment. I'm sorry I don't know French 😀 but I used Google translate and here is the recipe. I hope it's useful to you in any way 🙂 🙂 🙂
INGRÉDIENTS:
La base
5,3 oz de biscuits digestifs (150 gr)
1/4 tasse de beurre non salé (60 g), fondu
La couche de chocolat
4 oz de chocolat mi-sucré (115 g) fondu
7 oz de fromage à la crème entier (200 g), température ambiante
1/4 tasse de sucre glace (30 gr), tamisé
1/2 c. À thé d'extrait de vanille
Pincée de sel
1/4 tasse de crème à fouetter (35% de matière grasse) (60 ml), réfrigérée
La couche de beurre d'arachide
7 oz de fromage à la crème entier (200 g), température ambiante
1/2 tasse de sucre glace (60 g) tamisée
1/2 c. À thé d'extrait de vanille
3 oz de beurre d'arachide (85 gr)
1/4 tasse de crème à fouetter (35% de matière grasse) (60 ml), réfrigérée
La ganache
3 oz de chocolat mi-sucré (85 gr)
1/3 tasse de crème à fouetter (35% de matière grasse) (80 ml)
2 cuillères à soupe de crème à fouetter (35% de matière grasse) (30 ml)
INSTRUCTIONS:
La base
Mélanger les biscuits digestifs dans un robot culinaire en fines miettes. Verser dans un bol et ajouter le beurre fondu. Bien mélanger.
Verser dans un moule à charnière de 7 pouces (18 cm). Appuyez uniformément et fermement sur la base. Placer au congélateur pendant 30 minutes.
La couche de chocolat
Hacher le chocolat en petits morceaux et faire fondre au micro-ondes à intervalles de 15 secondes. Incorporer chaque intervalle. Mettre de côté.
Fouetter le fromage à la crème dans un bol jusqu'à consistance légère et mousseuse. Ajouter ensuite le sucre glace, l'extrait de vanille, une pincée de sel et mélanger.
Ajouter le chocolat fondu et mélanger immédiatement le tout jusqu'à bien mélanger. Mettre de côté.
Fouetter la crème à fouetter dans un bol jusqu'à l'obtention de pics mous. Versez-le dans le mélange de fromage à la crème au chocolat et pliez pour combiner.
Verser sur la base préparée. Étendre uniformément et placer au réfrigérateur pendant 1 heure pour qu’il soit légèrement cuit.
La couche de beurre d'arachide
Fouetter le fromage à la crème dans un bol jusqu'à consistance légère et mousseuse. Ajouter ensuite le sucre glace, l'extrait de vanille et mélanger.
Réchauffer le beurre de cacahuète légèrement au micro-ondes pour qu'il soit plus coulant. Ajouter au mélange de fromage à la crème et bien mélanger. Mettre de côté.
Fouetter la crème à fouetter dans un bol jusqu'à l'obtention de pics mous. Versez-le dans le mélange de fromage à la crème au beurre d'arachide et pliez pour combiner.
Verser sur la couche de chocolat. Étendre uniformément et placer au réfrigérateur pendant 1 heure pour qu’il soit légèrement cuit.
La ganache
Hacher le chocolat en petits morceaux et placer dans un bol. Chauffer la crème jusqu'à ce qu'elle mijote. Verser dans le bol contenant le chocolat et laisser intact pendant 3 minutes. Fouetter doucement pour combiner.
Verser la ganache sur le gâteau au fromage et faire tourner la casserole pour aider la ganache à recouvrir la surface. Placer au réfrigérateur pendant la nuit ou jusqu'à ce que le tout soit complètement pris.
Une fois complètement mis, retirez-le de la casserole, coupez-le et profitez-en!