By Becky Hardin
Published Nov 16, 2020
Rich and delicious this chocolate peanut butter cheesecake is no bake and so simple to make! Perfect to serve up as an occasion dessert, everyone is going to love this!
Peanut Butter Cheesecake
Peanut butter and chocolate are a match made in heaven! This indulgent dessert is super rich and creamy and better still, there’s no baking required!
Easy to make with simple ingredients, this chocolate peanut butter cheesecake is a great dessert to serve up during the holidays . Rich, creamy and delicious, this is a crowd pleaser!
If you love these flavors, be sure to check out my Peanut Butter Chocolate Chip Cookie Bark and Chocolate Peanut Butter Cookies !
Why you’ll love this No Bake Cheesecake Recipe:
- Easy: What could be easier than a no bake cheesecake ? This dessert is so easy to put together with simple ingredients. It takes about 20 minutes to make it.
- Make ahead: This is a great option if you are looking for a make ahead dessert and it keeps well refrigerated.
- Perfect for a crowd: This cheesecake will feed 12 people. If you don’t have that many people to feed, the leftovers taste amazing!
How to make chocolate peanut butter cheesecake
You can jump to the recipe card for full ingredients & instructions!
- Crush the nut butter cookies.
- Mix with melted butter and place in a springform pan to make the base.
- Mix the cream cheese with vanilla and chocolate syrup.
- Add the melted chocolate and peanut butter and mix.
- Pour over the crust and refrigerate.
- Garnish and serve!
How long does it keep?
Once the cake has fully set, you can cover it and keep it refrigerated. it will keep well for up to 5 days so it’s a perfect make ahead option. It will also give you chance to get through the leftovers…if there are any!
Can you freeze No Bake Cheesecake?
Yes, this freezes really well and will keep frozen for up to 3 months. Once it has completely set, wrap it in a couple of layers of foil and place in a freezer bag.
You can thaw frozen cheesecake in the fridge overnight or for about 2 hours at room temperature.
How do you serve it?
You can serve a slice of this cheesecake just as it is, although I like to add toppings like crumbled cookies or peanut butter candies. If you are feeling extra indulgent, you can’t go wrong with some whipped cream!
Tips!
- Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
- Take the cream cheese out of the fridge an hour before you want to make this to allow it to soften. If it is too cold, you can end up with a lumpy cheesecake.
More Easy Cheesecakes
Salted Caramel No Bake Cheesecake Recipe
No Bake Pumpkin Cheesecake
Chocolate Chip Cheesecake Bars
No Bake Cheesecake Cups
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the CRUST
- ▢ 15.27 ounces Nutter Butter Cookies 433 grams (1 family-size package; about 24 cookies)
- ▢ ¼ cup unsalted butter 57 grams (½ stick)
For the FILLING
- ▢ 20 ounces cream cheese 567 grams, room temperature (2½ bricks)
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1 tablespoon chocolate syrup 18 grams
- ▢ 1 cup milk chocolate chips 170 grams
- ▢ 1 cup creamy peanut butter 270 grams
Optional Garnishes
- ▢ Whipped cream
- ▢ Crumbled cookies
- ▢ Chopped peanut butter candies
Video
Instructions
- In a large bag, using a rolling pin (or using a food processor) crush the Nutter Butter cookies until they are fine crumbs. Transfer to a large bowl. Melt the butter in the microwave and pour over the cookie crumbs. Stir to combine with a rubber spatula. Pour the mixture into a springform pan lined with parchment paper. Put the pan in the refrigerator so the crust can set while preparing the filling. 15.27 ounces Nutter Butter Cookies, ¼ cup unsalted butter
- In a large bowl, mix the cream cheese with the vanilla and chocolate syrup. Melt the chocolate chips in the microwave for about 1 minute, and add in with the peanut butter to cream cheese mixture. Whisk until it is smooth and creamy. Pour over the prepared crust. Allow to chill for at least 1 hour so the filling has time to set. 20 ounces cream cheese, 1 teaspoon pure vanilla extract, 1 tablespoon chocolate syrup, 1 cup creamy peanut butter, 1 cup milk chocolate chips
- Once chilled, use a smooth, flat knife and slide between the cheesecake and the pan to separate. Remove the outer part of the pan, and then lift the cheesecake to remove the parchment paper liner before placing it on a serving plate. Garnish with preferred toppings and serve immediately. Whipped cream, Crumbled cookies, Chopped peanut butter candies
Equipment
- Kitchen Scale (optional)
- Rolling Pin (optional)
- Food Processor (optional)
- 9-inch Springform Pan
Becky’s Tips
Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
Take the cream cheese out of the fridge an hour before you want to make this to allow it to soften. If it is too cold, you can end up with a lumpy cheesecake.
Nutritional information does not include optional garnishes.
Storage: Store chocolate peanut butter no bake cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Peanut Butter No Bake Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- Rolling Pin (optional)
- Food Processor (optional)
- 9-inch Springform Pan
Ingredients
For the CRUST
- 15.27 ounces Nutter Butter Cookies 433 grams (1 family-size package; about 24 cookies)
- ¼ cup unsalted butter 57 grams (½ stick)
For the FILLING
- 20 ounces cream cheese 567 grams, room temperature (2½ bricks)
- 1 teaspoon pure vanilla extract 4 grams
- 1 tablespoon chocolate syrup 18 grams
- 1 cup milk chocolate chips 170 grams
- 1 cup creamy peanut butter 270 grams
Optional Garnishes
- Whipped cream
- Crumbled cookies
- Chopped peanut butter candies
Instructions
- In a large bag, using a rolling pin (or using a food processor) crush the Nutter Butter cookies until they are fine crumbs. Transfer to a large bowl. Melt the butter in the microwave and pour over the cookie crumbs. Stir to combine with a rubber spatula. Pour the mixture into a springform pan lined with parchment paper. Put the pan in the refrigerator so the crust can set while preparing the filling. 15.27 ounces Nutter Butter Cookies, ¼ cup unsalted butter
- In a large bowl, mix the cream cheese with the vanilla and chocolate syrup. Melt the chocolate chips in the microwave for about 1 minute, and add in with the peanut butter to cream cheese mixture. Whisk until it is smooth and creamy. Pour over the prepared crust. Allow to chill for at least 1 hour so the filling has time to set. 20 ounces cream cheese, 1 teaspoon pure vanilla extract, 1 tablespoon chocolate syrup, 1 cup creamy peanut butter, 1 cup milk chocolate chips
- Once chilled, use a smooth, flat knife and slide between the cheesecake and the pan to separate. Remove the outer part of the pan, and then lift the cheesecake to remove the parchment paper liner before placing it on a serving plate. Garnish with preferred toppings and serve immediately. Whipped cream, Crumbled cookies, Chopped peanut butter candies
Video
Notes
Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
Take the cream cheese out of the fridge an hour before you want to make this to allow it to soften. If it is too cold, you can end up with a lumpy cheesecake.
Nutritional information does not include optional garnishes.
Storage: Store chocolate peanut butter no bake cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
