Love a no bake cheesecake? Try my classic Easy Cheesecake recipe, or this No Bake Chocolate Peanut Butter Cheesecake for a delicious twist! Peanut butter and chocolate is a favorite dessert combo around here, and this No Bake Peanut Butter Cup Cheesecake is one seriously decadent way to enjoy them together! With a chocolate oreo crust, chopped peanut butter cups, a rich and creamy chocolate peanut butter filling, and topped with whipped cream and more peanut butter cups, it’s a decadent treat for the peanut butter lovers in your lives! It’s true that I’m not all that picky when it comes to cheesecake, but the light and fluffy texture you get from a no bake cheesecake will always be one of my favorite things. This No Bake Strawberry Cheesecake is perfect for those days you’re feeling fruity, and this No Bake Lemon Cheesecake is a great combination of sweet and tart. Want to really impress your friends? Opt for this No Bake White Chocolate Raspberry Cheesecake — it’s a stunner!
How to make No Bake Peanut Butter Cup Cheesecake:
Here are a few step by step photos to show you how the process goes! There is also a full step by step video down in the recipe card.
Ingredients and Substitutions:
Oreo cookies: any store brand of chocolate sandwich cookies will work just fine, but you will want the cookies with the frosting in them as it helps to “glue” your crust together. Peanut Butter: I have only tested this recipe with regular smooth peanut butter, not natural. Natural peanut butter tends to be runnier and more oily so I don’t recommend it here. Chopped chocolate: I prefer to use dark chocolate because it’s less sweet, but any chocolate will do. Don’t skip the chocolate because it does help to firm up the cheesecake as it cools. Cream cheese: Full fat cream cheese is recommended for a sturdier cheesecake, since low fat cream cheese has a higher percentage of water in it. Lactose free cream cheese may be substituted. Heavy whipping cream: Your cream should be at least 30% fat — heavy cream or whipping cream. A lower fat cream will not whip and we want our cheesecake to slice perfectly.
Tips for making Perfect No Bake Cheesecakes:
Plan ahead: this is the most important thing! If you can make your cheesecake the day before you want to serve it, that’s the best way to ensure it will slice perfectly. A minimum of 6-8 hours is needed so that it is well-chilled, but overnight is better. Make sure your cream cheese is room temperature — to get a perfectly smooth and creamy cheesecake! For easy removal, line the bottom of your springform pan with a piece of parchment paper (pinching it in the edges). Then simply run a knife carefully around the edge, pop off the sides, and slide it out onto a plate!
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