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peanut butter cup no bake cheesecake on plate

Chocolate Peanut Butter No Bake Cheesecake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 550kcal
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!
Print Recipe

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

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

Serving: 1slice | Calories: 550kcal | Carbohydrates: 39g | Protein: 8g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 375mg | Potassium: 189mg | Fiber: 1g | Sugar: 21g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg