I can still see my mama setting a plate of sweet tea beside a slice of something indulgent and saying, “Sit a spell.” This Peanut Butter Cheesecake tastes like those slow afternoons — rich, a little bit nostalgic, and made with hands that mean love.
Why make this recipe
Because it’s a little bit of Southern comfort tucked into every forkful — creamy peanut butter folded into fluffy cheesecake with a chocolatey kiss on top. It’s an easy, no-bake showstopper for family dinners, potlucks, or when you just want to make someone’s day.
How to make Peanut Butter Cheesecake
This is a chilled, no-bake version that’s kind-hearted and forgiving. We press an Oreo crust into a springform pan, fold whipped cream into a luscious peanut butter-cheesecake filling, then crown it with a silky ganache and the fun bits — Reese’s, peanuts, and a bit of peanut butter drizzle. Give it time to set, and it rewards you with clean slices that sing with nostalgia.
Ingredients:
- 45 Oreos
- 8 tablespoons salted butter, melted
- 1/2 cup heavy cream, very cold
- 24 ounces cream cheese, softened at room temperature
- 1 1/2 cup powdered sugar
- 1 cup creamy peanut butter
- 3/4 cup sour cream, full fat, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, coarsely chopped
- 1/3 cup heavy whipping cream
- Reese’s peanut butter cups, coarsely chopped
- Chopped peanuts
- Peanut butter drizzle
Directions:
- Place Oreos in a food processor and pulse until fine crumbs remain. Drizzle in melted butter and pulse until combined. Press into the bottom of a 9-inch springform pan. Chill crust.
- Beat heavy cream in a bowl until stiff peaks form. In another bowl, beat cream cheese until fluffy, then add powdered sugar, peanut butter, sour cream, and vanilla, mixing until smooth. Fold in whipped cream.
- Pour filling into chilled crust and spread evenly. Refrigerate for at least 4 hours.
- To make the chocolate ganache, heat heavy cream in a microwave until simmering, then pour over chocolate chips and stir until smooth. Let cool slightly and pour over cheesecake. Refrigerate for 30 minutes.
- Garnish with Reese’s, peanuts, or peanut butter drizzle, slice, and serve.
How to serve Peanut Butter Cheesecake
Bring the cheesecake out of the fridge about 10–15 minutes before slicing so it loosens up just enough for pretty slices. Serve on a simple white plate with a hot cup of coffee or a tall glass of sweet tea — the contrast of warm drink and cool, creamy dessert is a kind of peace.
How to store Peanut Butter Cheesecake
Keep it wrapped or in an airtight container in the refrigerator for up to 4–5 days. If you need to freeze it, wrap slices tightly in plastic and then foil; frozen slices will keep well for up to 2 months. Thaw in the fridge overnight before serving.
Tips to make Peanut Butter Cheesecake
- Soften cream cheese to room temperature for a lump-free, airy filling. Cold cream cheese will give you a bumpy mix.
- Use a food processor to get the Oreo crumbs fine and even — it helps the crust stick together.
- Chill the crust before filling so it holds up when you pour in the creamy filling.
- When folding whipped cream into the filling, use a gentle hand so your cheesecake stays light and fluffy.
- For clean slices, run a sharp knife under hot water, wipe dry, and slice. Repeat between slices.
Variations (if any)
- Peanut butter lovers can swirl extra peanut butter into the top before chilling for ribbons of flavor.
- Swap chopped chocolate for milk chocolate chips if you prefer a sweeter ganache.
- Make a salted caramel drizzle instead of chocolate for a sweet-salty twist.
- Use a nutty graham cracker crust instead of Oreos for a different texture and flavor profile.
FAQs
Q: Is this cheesecake baked or no-bake?
A: This is a no-bake cheesecake. The filling sets in the refrigerator, so there’s no oven time needed — just patience.
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes — crunchy peanut butter adds a lovely texture, though it will make the filling a bit more rustic. If you prefer ultra-smooth slices, stick with creamy.
Q: How long should I chill the cheesecake before serving?
A: Chill for at least 4 hours for the best set; overnight is even better if you can wait. The longer chill helps the flavors meld together.
Q: Can I make this ahead for a party?
A: Absolutely. Make it a day or two ahead and keep it refrigerated. Add the Reese’s and peanuts right before serving for the freshest look and crunch.
Q: My ganache looks grainy. What went wrong?
A: If the chocolate got too hot or the cream didn’t fully melt the chips, it can become grainy. Stir calmly until smooth and let it cool a bit before pouring.
Conclusion
If you’d like a similar recipe to compare technique or garnish ideas, I find inspiration from this Peanut Butter Cheesecake – Sugar Spun Run and this Ultimate Peanut Butter Cheesecake Recipe – Handle the Heat, which both offer lovely takes on the peanut butter-cheesecake love affair. Pull up a chair, slice a generous piece, and share it with folks you care about — that’s where the sweetness lives.
Peanut Butter Cheesecake
Ingredients
Method
- Place Oreos in a food processor and pulse until fine crumbs remain. Drizzle in melted butter and pulse until combined. Press into the bottom of a 9-inch springform pan. Chill crust.
- Beat heavy cream in a bowl until stiff peaks form. In another bowl, beat cream cheese until fluffy, then add powdered sugar, peanut butter, sour cream, and vanilla, mixing until smooth. Fold in whipped cream.
- Pour filling into chilled crust and spread evenly. Refrigerate for at least 4 hours.
- To make the chocolate ganache, heat heavy cream in a microwave until simmering, then pour over chocolate chips and stir until smooth. Let cool slightly and pour over cheesecake. Refrigerate for 30 minutes.
- Garnish with Reese’s, peanuts, or peanut butter drizzle, slice, and serve.