This decadent, ultra-creamy chocolate peanut butter no‑bake cheesecake is an impressive yet easy dessert. A rich chocolate filling rests on a crunchy Nutter Butter cookie crust filled with peanut butter, and the whole cake is finished with swirls of light peanut butter mousse.
What is the difference between a baked and no-bake cheesecake?
Baked cheesecakes offer that classic dense, custardy texture but require more time and attention: water baths, careful baking, and slow cooling to avoid cracks. No‑bake cheesecakes skip the oven and rely on whipped cream to set the filling, making them faster and less fussy while still yielding a silky, creamy dessert.
Both styles need refrigeration to firm up, but the no‑bake option is simpler to prepare. The crust is also not baked. For this chocolate peanut butter cheesecake, crushed Nutter Butter cookies are mixed with melted butter to bind the crumbs, then pressed firmly into the bottom of a springform pan.
Tips for the perfect no-bake cheesecake
These practical tips will help you achieve the best texture and presentation.
- Press the crust firmly: Since the crust won’t be baked, press the cookie crumbs tightly into the pan so the butter solidifies and holds everything together. Use the base of a glass or a measuring cup to compact the crumbs.
- Start with softened cream cheese: Cold cream cheese won’t blend smoothly and can create lumps. If needed, soften briefly in the microwave on low power in 5–10 second increments until just pliable, not melted.
- Whip cream to stiff peaks: The whipped heavy cream is what gives a no‑bake cheesecake its structure. Whip until peaks stand firm when the beaters are lifted.
- Chill thoroughly: Refrigerate the assembled cheesecake for at least 12 hours (overnight is best) to ensure clean, smooth slices and a properly set texture.
How to decorate with the peanut butter mousse
To recreate the pictured swirls, use a piping bag fitted with a star tip (a Wilton 1M works well). There is enough mousse to pipe decorative swirls across the entire top; any leftover mousse is delicious served on the side.
If you don’t have a piping bag or tip, simply spread the mousse evenly over the cheesecake for a smooth finish.
How to release it from the pan
Use a 9‑inch springform pan for easy removal. The crust sits on the bottom only, which simplifies releasing the cake. Run a sharp knife around the inside edge of the pan to separate the filling from the ring, open the springform latch, and remove the outer ring.
If you want to transfer the cake from the springform base, carefully run a knife between the crust and the base to loosen it, then slide a large spatula underneath and lift gently onto a serving plate or stand.
Storing the no-bake cheesecake
Store the cheesecake covered in the refrigerator for up to five days. Properly chilled, it keeps well and remains creamy — if it lasts that long!
Can you freeze a no-bake cheesecake?
Yes. After chilling overnight, wrap the whole cheesecake on a freezer-safe plate in plastic wrap and foil, and freeze for 1–2 months. Thaw in the refrigerator overnight (or several hours) before serving. Individual slices can be wrapped and frozen the same way for convenient portions.
For other easy desserts, check out:
- Carrot Cake Cheesecake Cupcakes
- Mini Chocolate Cheesecakes with Thin Mint Crusts
- Limoncello Tiramisu
Tag me on Instagram @themarblekitchenblog if you make this — I’d love to see your photos. Leave a star rating and a comment below if you try the recipe. Enjoy!
Chocolate Peanut Butter No-Bake Cheesecake
Ingredients
Crust
- 25 Nutter Butter Cookies
- 8 tablespoon unsalted butter melted
Cheesecake
- 8 oz bittersweet chocolate finely chopped
- 1 ¼ cups heavy whipping cream
- 24 oz full-fat cream cheese room temperature
- ¾ cup granulated sugar
- ¼ cup cocoa powder preferably Hershey’s Special Dark or another dutch-processed cocoa
- ¼ cup sour cream
Peanut Butter Mousse
- ½ cup creamy peanut butter not natural peanut butter
- 4 oz cream cheese room temperature
- ½ cup powdered sugar
- ½ cup heavy cream
Instructions
Crust
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Finely crush the Nutter Butter cookies in a food processor or place them in a zip-top bag and crush with a rolling pin. Stir in the melted butter until evenly combined. Press the mixture firmly into the bottom of a 9‑inch springform pan, using the base of a cup or measuring cup to compact the crumbs. Set aside.
Cheesecake
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Place the chopped bittersweet chocolate in a microwave-safe bowl and heat in 30‑second intervals, stirring between each, until fully melted. Allow to cool slightly.
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Whip the heavy cream in a medium bowl until stiff peaks form. Set aside.
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Beat the softened cream cheese and granulated sugar together in a stand mixer or with a hand mixer until smooth and creamy.
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Add the cocoa powder and sour cream, mixing until fully incorporated.
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Stir in the melted chocolate until the mixture is uniform.
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Gently fold the whipped cream into the chocolate cream cheese mixture until no white streaks remain.
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Pour the filling over the prepared crust and smooth the top with a spatula.
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Cover the cheesecake and refrigerate for 12 hours or overnight. Top with peanut butter mousse just before serving.
Peanut Butter Mousse
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Combine the creamy peanut butter and room‑temperature cream cheese until smooth. Add the powdered sugar and mix until incorporated. Add the heavy cream and beat for 2–3 minutes until the mousse is thick and pipeable.
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Chill the mousse for at least an hour before piping or spreading on the cheesecake.