No-Bake Peanut Butter Cheesecake

A rich and creamy no bake peanut butter cheesecake with a salty-sweet cocoa pretzel crust. It's topped with glossy chocolate ganache and piped peanut buttercream on top. Easy to make, addictive to say the least, and so fluffy and smooth!

If you love peanut butter desserts as much as I do, try No Bake Peanut Butter Dessert next.

Why you'll love no bake peanut butter cheesecake

• Pretzel crust is back! For all of you pretzel lovers, this is THE perfect crust to go with the no bake peanut butter cheesecake filling. Salty is great with sweet as well, especially if you are including sweet chocolate ganache on top.
• Beautiful ganache on top! If you want a showstopper without too much labor, this no bake peanut butter cheesecake is the one! Yes, your face will be covered in chocolate like a little kid, but I am pretty sure noone will mind that!
• This no bake chocolate dessert is comforting, indulging and romantic for cheesecake lovers! Just like No Bake Chocolate Peanut Butter Cake!

Ingredients

You will need crushed pretzels, cocoa powder, brown sugar, unsalted butter, full-fat cream cheese, creamy natural peanut butter, powdered sugar, vanilla extract, heavy cream, dark chocolate, salt, milk, and cream!

Pretzel Cocoa Crust

• Pretzels: Crushed into a very fine texture, but not powdery.
• Cocoa powder: If you can use Dutch-processed cocoa because it's toasty, nutty and has a milder flavor, but deeper color than regular cocoa powder. Kids will tell you that Dutch processed flavor is similar to Oreo's, while regular is basically any chocolate bar.
• Brown sugar and unsalted butter (melted).

Peanut Butter Cheesecake Filling

• Cream cheese: I always recommend to use full fat cream cheese in cheesecakes because you will find that low fat variety will be a bit too soft due to extra water content. I once got the wrong cream cheese for and it turned into soup while I was mixing it with the sugar for the filling - don't be me and get full fat cream cheese! Make sure it's at room temperature and get 2 packages (8 oz each).
• Peanut butter: Only creamy natural peanut butter that is also unsweetened. While you can use crunchy peanut butter, it can be lot thicker and drier, and therefore will end up drying out the cheesecake filling.
• Powdered sugar & vanilla extract
• Heavy cream: Keep it cold and whip it to medium peaks.

Chocolate Ganache Topping

• Dark chocolate: Chopped chocolate bars do melt a bit better than chocolate chips, hence why they are better for ganache. But in my (home cook) experience, both work just fine so you can use chocolate chips as well. Just keep in mind that chocolate chips do have more stabilizers than bars.
• Heavy cream: Because of its high fat content, heavy cream helps create a smooth rich and stable emulsion for the ganace.
• Small pinch of salt: Sea salt is best.

Peanut Buttercream

• Unsalted butter: Bring it to room temp.
• Creamy peanut butter
• Powdered sugar & vanilla extract
• Pinch of salt
• Splash of milk or cream: if needed to loosen

Kitchen Tools for this no bake dessert

• 9-inch springform pan
• Parchment paper
• Stand mixer or hand mixer
• Spatula & offset spatula (for smoothing)
• Piping bag & small open (or star) tip (for garnish)

Tips on making no bake peanut butter cheesecake

• Don't crush pretzels into a powder: When making the crust, crush the pretzels finely but not into powder-this helps them absorb the butter properly while still offering some crunch.
• Use room temperature cream cheese: Let the cream cheese come fully to room temperature before mixing to ensure a smooth, lump-free filling.
• Natural peanut butter only! Be sure to use natural peanut butter without added sugar or oils for best texture and balance. Peanut butter with sugar included was tested and also works well. Choose your peanut butter based on your sugar tolerance. Most importantly, peanut butter that separates when sitting does not work well in this recipe.
• Press pretzel crumbs firmly around the edges: Press the crust firmly into the pan, especially around the edges, to prevent crumbling when slicing.
• Whipping method: Whip the heavy cream to soft or medium peaks, not stiff, to keep the filling light and airy when folding in.
• Chill time! Chill the no bake peanut butter cheesecake for a minimum of 4 hours, though overnight is ideal for clean slicing.
• Split the work: For a head start, the crust and filling can be assembled a day ahead, with ganache and garnish added just before serving.

Specific tips on ganache

• Do not boil the cream! When making ganache, allow the hot cream to sit on the chopped chocolate undisturbed for a couple minutes before stirring to ensure even melting.
• Don't allow your ganache to sit too long before initially stirring together. It should be between 86 and 94F during the initial emulsification process or it can break.
• Don't whisk it or stir too vigorously. If it separates during initial emulsification, it will not get better. Check the temperature and either gently heat or allow to cool undisturbed before attempting to bring it together.
• Let the ganache cool for several minutes before pouring the ganache on the cheesecake so that the ganache doesn't sink into the filling.
• Pipe peanut butter buttercream after the ganache has fully set for best presentation.

Frequently Asked Questions

• Can I use crunchy peanut butter instead of creamy? Yes, but the filling will have a more textured bite. For the smoothest result, stick with creamy.
• Can I make this cheesecake gluten-free? Use gluten-free pretzels for the crust. Everything else is naturally gluten-free.
• How long does it need to chill? At least 4-6 hours, but overnight is best for clean slicing and perfect texture.
• Can I make it ahead of time? Absolutely! This cheesecake is ideal for prepping a day ahead.
• What kind of chocolate should I use for the ganache? Use a good-quality dark chocolate (around 60-70% cacao) for a rich, balanced flavor.
• Is this recipe freezer-friendly? Yes! Freeze whole or in slices. Wrap well and thaw overnight in the fridge.
• Can I skip the ganache or the peanut buttercream? Yes, but both enhance flavor and presentation. The cheesecake is still delicious with just the base and filling.
• What's the best way to slice it cleanly? Use a sharp knife warmed under hot water and wiped clean between each cut. Or use unflavored dental floss to make the cuts.

How to make no bake peanut butter cheesecake

Prepare the springform pan: Lning the bottom of the pan with a parchment circle. If desired, you may want to consider lining the edges of the pan with a 2-3 inch strip of parchment.

Make pretzel crust: Mix crushed pretzels, cocoa powder, and brown sugar in a bowl. Stir in melted butter until evenly moistened. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill while preparing filling.

Mix cream cheese peanut butter filling: Beat cream cheese until smooth.

Add peanut butter, powdered sugar, and vanilla; beat until fully combined and fluffy. In a separate bowl, whip the heavy cream to medium peaks, then gently fold into peanut butter mixture. Add and mix in three additions to ensure even distribution keeping the mixture smooth and airy.

Chill: Pour filling into the prepared crust and smooth top. Chill at least 4-6 hours or overnight until fully set.

Make ganache: As Mary Berry says, "Chocolate melts in a child's pocket." You heat up the cream until barely tolerable to touch. Then take off the heat and add the chocolate! Please keep this very important ganache tip in mind when making it.

• Warm heavy cream until small bubbles start forming around the edges and it is nearly simmering, but not boiling!
• Pour over chopped chocolate and let sit for 2 minutes (do not let it cool too much), then stir until glossy and smooth.
• Let cool for 5-10 minutes before pouring gently over the cheesecake.
• Tilt to spread or smooth with offset spatula.
• Chill to set ganache.

How to pipe peanut butter buttercream on top

• The first step is to remove the cheesecake from the springform pan and move it to a cake board or serving plate.
• Make sure that ganache is set.
• NOW pipe rosettes, swoops, or dollops along the edge or around slices after the ganache is set.

How to slice no bake peanut butter cheesecake

• First of all, make sure that the cake is chilled until time to serve. This will make it easier to cut it.
• Cut with a warm knife wiping between each cut, or alternatively use a piece of unflavored dental floss to make the cuts.
• Be careful, as the pretzel crust is delicate and may crumble if the pieces were not crushed enough.

Potential issues and how to trouble shoot them

• I made ganache and it worked fine. Next time onwards it never works - what do I do? Ganache is a fat in water emulsion and that is where most people fail. The good news that is almost always fixable, though. The method should always be the same - bring your cream to bare boil. Turn it off and pour it over your chopped chocolate. Let that sit for one minute, then stir by placing a spatula or spoon in the middle of the mixture and stir in tight circles until the mixture begins to emulsify. Gradually work in the remaining cream until the mixture is smooth and shiny.
• My ganache is too hard and tears the cake. If the ganache breaks - your fat ratio is off or you stirred it while it was too cold. For the fat, try adding milk (not cream) a few drops at a time until it comes together. To prevent it: make sure you are using a chocolate with a consistent amount of cocoa butter and don't boil your cream (that allows water to evaporate).
• My ganache is grainy and looks like a gravy. Never boil the cream! Never add the butter when it's cold, if you do - the ganache will split immediately.

More delicious chocolate recipes

• Homemade Chocolate Frosting
• Chocolate Strawberry Cake
• No Bake Chocolate Cake

More peanut butter desserts

• Easy Peanut Butter Blondies
• No Bake Peanut Butter Dessert
• No Bake Chocolate Peanut Butter Cake
• Avalanche Cookies