Peanut Butter Cheesecake

This dreamy Peanut Butter Cheesecake recipe features a decadently creamy peanut butter filling, crunchy OREO crust and luscious chocolate ganache topping. Every bit as indulgent as it sounds! Perfect for potlucks, parties, holidays and more!

Looking for more cheesecake recipes? Make sure to try my Instant Pot Cheesecake, Lemon Meringue Cheesecake and Cherry Cheesecake Dip!

Peanut Butter Cheesecake Recipe

As you are well aware, I am a HUGE fan of cheesecake and my favor flavor combination is definitely chocolate and peanut butter. I used my Chocolate Chip No Bake Cheesecake for inspiration for this recipe because it delivers the richest, most realistic classic cheesecake texture in a ridiculously easy no bake recipe.

This chocolate peanut butter cheesecake is everything you want it to be: incredibly decadent with a robust peanut flavor, smooth and creamy, with a chocolate finish that will definitely remind you of a Reese’s Peanut Butter Cup.

It’s so incredibly impressive that it’s my new favorite dessert to serve when I entertain. I love that I can prep it the day before, pop it in the fridge overnight and pull it out at the last minute. Garnishes are optional because that chocolate ganache topping is glorious all on its own. That being said, if you want to take it up a few notches, here are a few ides:

• chopped Reese’s peanut butter cups
• chopped salted peanuts
• peanut butter topping (or simple warm peanut butter up and drizzle over the top)

When the chocolate ganache has just set up, use an offset spatula or knife to make pretty swirls on top of the cheesecake.

Why You’ll Love This Recipe

There are a few things that make this cheesecake stand out above any others that I’ve tried:

• The peanut butter filling is thick and sturdy – just like with a traditionally baked cheesecake but surprise, you don’t have to bake it!
• Extra creamy with the right amount of tang, just as a cheesecake should have.
• Real ingredients that make it real delicious. No compromising flavor, texture, or consistency. It’s simply the best.

What You’ll Need

This peanut butter cheesecake is made with real ingredients which results in a real, authentic cheesecake flavor. The simple 6 ingredient no bake peanut butter cheesecake filling is extra creamy, rich, and boasts a lovely peanut flavor.

OREO Crust

• OREOs – You’ll be using the whole cookie – filling and all – for this recipe.
• butter – I like to use salted butter for the crust but if you only have unsalted on hand, just add a pinch of salt an you’ll be fine.

Peanut Butter Filling

• cream cheese – the main component of the cheesecake filling, please use full-fat cream cheese and make sure it’s at room temperature before beating. Let the mixer do the work and get the cream cheese broken down until it’s nice and creamy.
• heavy whipping cream – whipped to stiff peaks, the heavy whipping cream provides extra creaminess and loft to the cheesecake filling as well as aiding in creating a nice thick filling.
• powdered sugar – the sugar gently sweetens the cheesecake and also helps to thicken the filling by absorbing moisture.
• peanut butter – I like to use a creamy peanut butter for this recipe. I tend to stay away from the natural peanut butter because you run the risk of it separating.
• sour cream – essential for no bake cheesecakes! No bake cheesecake with sour cream adds that tang that is always present in baked cheesecakes. It also offsets the richness and sweetness of the cheesecake. Greek yogurt can be used as a substitute.
• vanilla extract – use the best you can! Vanilla extract makes a big difference in this recipe so use a high quality vanilla extract or even vanilla bean paste if you’re feeling fancy. (<<currently obsessed with this stuff!)

Chocolate Ganache

• semi sweet chocolate chips – Coarsely chopping the chocolate chips will help them melt more quickly and evenly.
• heavy whipping cream – Combined with the chocolate chips these two ingredients create the chocolate ganache topping for this chocolate peanut butter cheesecake.

Optional Toppings

• Reese’s peanut butter cups – Coarsely chopped or just use the minis.
• chopped peanuts
• peanut butter drizzle – Use a peanut butter ice cream topping or heat peanut butter in microwave on medium heat in 15 seconds increments until thin enough to drizzle

How To Make Peanut Butter Cheesecake

OREO Crust

1. Place Oreos in a food processor (or large ziploc bag) and pulse until only fine crumbs remain. Drizzle in the melted butter and pulse until evenly combined.
2. Press the crust mixture into the bottom of a 9-inch springform pan and about 1 inch up the sides.
3. Cover the crust with plastic wrap and chill while preparing the filling.

Peanut Butter Filling

1. Beat whipped cream until stiff peaks form, 2 to 3 minutes. Set aside.
2. Beat cream cheese for 2 to 3 minutes until light and fluffy. Beat in the powdered sugar. Add in peanut butter, sour cream and vanilla extract and continue beating until smooth.
3. Fold the whipped cream into the mixture.
4. Pour the cheesecake filling into the OREO crust and spread evenly Cover and refrigerate for at least 4 hours or until cheesecake is firm.

Ganache Topping

1. Heat the heavy whipping cream in the microwave, in 30 second increments until cream is just beginning to simmer.
2. Pour the cream over the chocolate chips and stir gently. Let sit for two to three minutes.
3. Gently whisk together until the chocolate has completely melted and the mixture is smooth.
4. Let sit for 5 to 10 minutes until it has cooled slightly but is still easily spreadable.
5. Pour over chilled cheesecake and spread evenly with an offset spatula. Refrigerate cheesecake for 30 minutes.

To Serve

1. Garnish your cheesecake with chopped Reese’s peanut butter cups, chopped peanuts, peanut butter drizzle or serve as is.
2. Run a knife along the inside edge of the springform pan and then carefully remove the outside of the pan.
3. Slice and serve!

Storage Information

Leftover cheesecake should be tightly cover with plastic wrap or transferred to an airtight container, and then stored in the refrigerator for up to 3 days.

To freeze, simply wrap the cheesecake in plastic wrap and then a layer of foil. Place in freezer ziploc bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

Variations To Try

• Prefer a graham cracker crust? I have a recipe for you in the recipe card below!
• Want to lean into that peanut butter flavor? Make the crust peanut butter too by swapping in peanut butter sandwich cookies for the OREOs.
• This cheesecake is impressive and delicious on its own but it can only get more so with the addition of toppings. Any peanut butter or chocolate toppings you can think of would be delicious on this chocolate peanut butter cheesecake.

Special Tools Needed

• springform 9″ pan – I use either this one or this one
• offset spatula – great for creating smooth, even layers of ganache and cheesecake filling.
• hand mixer or stand mixer – Use a stand mixer if you have one, it’ll be easier.

More Peanut Butter Recipes To Try

1. Peanut Butter Blossoms
2. Peanut Butter Cup Cheesecake Fudge
3. Reese’s Peanut Butter Fluff
4. Peanut Butter Icebox Cake
5. Homemade Nutter Butter Cookies