No Bake Peanut Butter Chocolate Cheesecake
This no bake peanut butter chocolate cheesecake is rich, creamy, and irresistibly smooth. Layers of silky chocolate and peanut butter filling sit over a buttery biscuit crust, finished with glossy ganache and chopped Reese’s cups. A decadent dessert that sets beautifully every time, no baking or gelatin needed.
Servings: 12 servings
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
Calories: 584kcal | Carbohydrates: 50.9g | Protein: 16g | Fat: 36.1g | Saturated Fat: 18.2g | Cholesterol: 54.8mg | Sodium: 589.6mg | Potassium: 461.3mg | Fiber: 3.5g | Sugar: 35.3g | Calcium: 257.6mg | Iron: 2.8mg
