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No Bake Peanut Butter Chocolate Cheesecake


This is quite decadent so we found a little went a long way. I made this in a large tart pan, but you could make individual ones in a smaller one. Adapted from

  • Duration
  • Prep Time
  • 24 ServingsServings


  • 20 oreo type cookies
  • 1/4 stick butter (4 oz.)
  • 2 (8 oz.) packages low fat cream cheese bars (room temp)
  • 2/3 cup creamy peanut butter (like Smucker's All Natural)
  • 1/2 cup sugar
  • 2 cup heavy cream, divided
  • 8 ounce dark chocolate (70% or higher Cacao), roughly chopped


Prepare the crust:

In a food processor, pulse the cookies until they turn into crumbs, add the melted butter and pulse until combined.

Prepare a large tart pan with removable bottom by spraying with cooking spray.  Add the cookie crumbs and press into the bottom to form a thin crust with your fingers.  Place in the refrigerator to firm up while preparing the filling.

Using a stand mixer, whip the cream cheese on high until smooth, scrape down sides of the bowl add peanut butter and mix again on high until well blended.

Add 1 cup heavy cream and whip again until it begins to slightly thicken.  Add the sugar and mix on high.  Taste for sweetness and adjust if needed.

Pour the filling into the prepared crust and place in refrigerator while you prepare the ganache topping.

Put the chopped chocolate in to a large glass or microwave safe bowl with the remaining cream.  Place in the microwave and cook for 1 minute 30 seconds.   Watch to make sure the cream doesn't boil over.   Leave the bowl in the microwave for 5 minutes with the door closed.

Remove the bowl and slowly whisk in one direction until even and smooth, keep mixing it will get smooth.

Let it rest for 5 minutes then pour over the top of the cheesecake and spread smooth.  Place in refrigerator for at least 2 hours until ready to serve.  It is also good to freeze and remove just before serving.

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