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5 from 8 votes

No Bake Creamy Peanut Butter Chocolate Cheesecake

An Easy No Bake Creamy Peanut Butter Chocolate Cheesecake with a chocolate cookie base, a creamy peanut butter cheesecake filling, & milk chocolate ganache!
Course Dessert
Cuisine American
Keyword No Bake Creamy Peanut Butter Chocolate Cheesecake, Peanut Butter Cheesecake
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 slices
Calories 795kcal
Author Chrissie (thebusybaker.ca)


For the base:

  • 1 1/4 cups Oreo cookie crumbs
  • 5 tablespoons melted butter

For the cheesecake:

  • 900 grams cream cheese (approximately 32 ounces)
  • 1 1/4 cups powdered sugar
  • 3/4 cup creamy peanut butter
  • 2 cups whipped cream

For the chocolate ganache:

  • 1 cup heavy whipping cream
  • 500 grams high quality milk chocolate (approximately 18 ounces)

For garnish:

  • crushed peanuts
  • whipped cream


  • Add the Oreo cookie crumbs and the melted butter to a small bowl and stir to combine.
  • Press the Oreo cookie mixture into the bottom of a 9-inch spring form pan and set in the refrigerator to chill.
  • Whip the cream cheese on high speed in a large bowl, adding the powdered sugar slowly until the mixture is creamy and fluffy.
  • Add the peanut butter and continue beating on high speed until everything is incorporated.
  • Fold in the whipped cream with a rubber spatula just until combined and pour the cheesecake mixture into the spring form pan on top of the chilled crust.
  • Smooth out the top carefully with a spatula and allow the cheesecake to set in the freezer for 6 to 12 hours, or overnight for best results.
  • Make the ganache by heating the whipping cream in a small pot on the stove or in the microwave, removing from the heat just before boiling.
  • Pour the hot cream over the milk chocolate in a separate bowl and stir gently until the chocolate has melted and the ganache is smooth.
  • Cool the ganache completely to room temperature before spooning it over the chilled cheesecake.
  • Store the cheesecake in the refrigerator until serving to be sure the ganache sets and to give the cheesecake a chance to thaw (1-2 hours in the fridge is best)
  • Just before serving, add some whipped cream and crushed peanuts to the top!



Serving: 1serving | Calories: 795kcal | Carbohydrates: 62g | Protein: 13g | Fat: 57g | Saturated Fat: 26g | Cholesterol: 118mg | Sodium: 743mg | Potassium: 361mg | Fiber: 3g | Sugar: 36g | Vitamin A: 1581IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 4mg