No-Bake Peanut Butter Cheesecake!

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A Delicious, Sweet & Nutty No-Bake Peanut Butter Cheesecake with overload Peanut Butter Decoration! Definitely one for PB lovers out there!

OKAY FINE, I WILL GIVE YOU A PB CHEESECAKE. I’m not joking, near enough daily messages about this, so I thought I would oblige. Now, to let you into a secret, I can’t eat peanut butter… (which is why the PB recipes have been lacking so far) so, I personally haven’t taste tested this one, but my trusty taste testers have and they adored it – so I trust them entirely. To make it even more inviting to you guys, I made it a bit of a Peanut Butter overload on the decoration, so I hope you appreciate it!

I went along the same lines as my No-Bake Biscoff Cookie Butter Cheesecake and Ferrero Rocher & Nutella No-Bake Cheesecake as it really is a similar idea. All three cheesecakes use a spread of sorts to flavour it, so the idea behind it is the same! Use Cream Cheese, a dab of sugar and vanilla, and the spread of choice – obviously, PB this time! Then add some cream. 450ml of Double Cream creates a smoother and creamier cheesecake, 300ml is slightly smaller and will make the PB stronger – but my taste testers said the 450ml cream one was better!

As I am not a particular PB connoisseur, I just went with the idea that Reese’s products are so VERY popular these days, and have been for so long, that they would make a nice touch to the cheesecake. I liked the hint of the milk chocolate on top because it looks nice, and my Trusty Taste Testers said the hint of chocolate, along with the chocolate on the PB Cups was perfect. Not too much, but enough to take the edge off the PB! A little dab of whipped cream on top, and you’re perfect. I couldn’t resist using the Reese’s pieces on top as I loved the colours and I thought it made it look delicious. I also thought that melting a bit of PB and then drizzling it onto the cheesecake was amazing – it works so well with Nutella and Biscoff Spread that I knew it would work well with this – its perfect for the dripping if you don’t want to use a ganache! Damn I wish I could eat peanut butter…

It is quite easy to turn many of my recipes into Peanut Butter recipes if you wanted to try some more – anything that I have used Cookie Butter/Biscoff in would work, simply swap it to peanut butter! You could have Peanut Butter Cupcakes, Cake, Fudge and more! I really hope that I did will with this one considering I couldn’t eat it, but I hope you guys love it! Enjoy!

No-Bake Peanut Butter Cheesecake!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

A Delicious, Sweet & Nutty No-Bake Peanut Butter Cheesecake with overload Peanut Butter Decoration! Definitely one for PB lovers out there!

Course: Dessert
Cuisine: Cheesecake
Servings: 12 People
Calories: 509 kcal
Author: Jane's Patisserie
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter (melted)
Cheesecake Filling
  • 500-600 g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 150 g Peanut Butter (smooth/crunchy)
  • 450 ml Double Cream
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 75 g Peanut Butter (melted)
  • Reese's Pieces
  • Reese's Peanut Butter Cups
  1. Blitz both of the biscuits for the base in a food processor until they’re a fine crumb. Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin.

  2. With an electric mixer (I use my KitchenAid) Mix the cream cheese, vanilla, icing sugar and peanut butter until smooth – then mix in the double cream and whisk until its thick and holds itself completely! (Don’t whip it too fast, slow and steady wins the race – I usually mix on speed 5-6 of my KitchenAid)

  3. Spread the mixture evenly over the biscuit base and chill in the fridge for at least 5-6 hours, but preferably overnight.

  4. Remove from the tin and decorate – I drizzle on the melted peanut butter (melt the peanut butter in 10 second bursts), then added some whipped cream (whip together the cream and icing sugar), halved Reese’s Peanut Butter Cups, and some Reese’s Pieces!

Recipe Notes
  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
  • I always recommend using a 8″/20cm Deep Springform Tin in my recipes as they fit the mix perfectly!
  • I serve mine as it is, or with a dollop of clotted cream – so much creaminess.
  • This will last in the fridge, covered, for 3 days.
  • This recipe has been updated - the only difference is the base. The original recipe used 200g Digestives, 100g Oreos, and 125g Butter.
Nutrition Facts
No-Bake Peanut Butter Cheesecake!
Amount Per Serving
Calories 509 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 21g131%
Cholesterol 114mg38%
Sodium 358mg16%
Potassium 250mg7%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 20g22%
Protein 9g18%
Vitamin A 1295IU26%
Vitamin C 0.3mg0%
Calcium 87mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.


Find my other Cheesecake & No-Bake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. I recently made this for a friend and the only problem I found was that the filling went all runny and wouldn’t set in the fridge over night or thicken like the rest of the ones I’ve made so I had to freeze it I was gutted can you tell me where I went wrong please? 🙈 thank you 😊 x

  2. Hi in your recipe for decorating, do I melt paint butter and drizzle it on near or put double cream with it please, not sure if when you say whip some cream that’s for the piping.

  3. I have only come across your site yesterday while hunting the perfect dessert for my husbands and mine’s romantic meal tonight, (14/2/18) have already made this and it’s been setting since last night, I dont’t know who is more excited to try it! I often make cakes for friends and family and pin them to Pinterest I will do so with this and link your site, thanks for the perfect dessert!

  4. Hi. I would like to try your peanut butter cheesecake recipe (it looks delish!), but i only have 6-inch and 7-inch pans. How do i scale down the ingredients?

    1. I did as you adviced and it’s a success! Only it soften very fast outside the fridge due to the hot weather. But nevertheless, it’s a very flavourful cheesecake! Thank u so much.

  5. Hi
    Thank you for this recipe…i followed to tea and left it in the fridge overnight than froze it for 2 hours but I found it turned sloppy very quickly once out the freezer and decorating…could I change quantities in any way so it sets firmer?? It is so tasty though

    1. Thanku for getting back to me…I will try again as advised…it was super yummy so would be lovely for it to keep the shape…Iv tried many of your recipes…they have all been fab ??

  6. Should the double cream not be whipped before it’s added? Making this as a present and can’t afford it to go wrong! Recipe is amazing! X

  7. Have just made this cheesecake – it looks amazing but I think we are going to struggle to eat it all within the time frame. Can it be sliced and frozen until we need it?

  8. i am thinking of making this and was just wondering about one thing. once the cake has been decorated completely and back into the fridge, can i serve it immediately from the fridge or is it better to leave out in room temperature for a bit?

  9. I love peanut butter especially when it is paired with chocolate. I have orange recipes on my site that I haven’t been able to taste due to my orange allergy – so I totally get your frustration. This is one totally yummy must make cheesecake. Sammie xxx

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