Peanut Butter Cream Cheese


Have you ever tried Peanut Butter Cream Cheese? If not, you should! You can spread it on your Banana or eat it with a sandwich. It’s creamy, has a hint of sweetness and a little bit of crunch. It depends on what kind of Peanut Butter Cream cheese you buy. Sometimes they add sugar, sometimes they don’t. The ingredients can be different from one company to another. I usually buy the Chunky Peanut Butter Cream Cheese but sometime I switch to one with less sugar.

peanut butter cream cheese swirl brownies

servings: 9

prep time: 15 mins

cook time: 25 mins

total time: 40 mins


brownie layer:

  • 6 tbs unsalted butter
  • 1/3 cup chocolate chips
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup flour
  • 1/2 tsp espresso powder (optional)

pb cream cheese layer:

  • 4 oz. cream cheese, room temp.
  • 1/3 cup peanut butter, room temp.
  • 1/4 cup brown sugar, packed
  • 1 egg


  • Preheat your oven to 350° F. and line an 8×8 inch brownie pan with parchment paper.

brownie layer:

  • In a medium pot, melt your butter.  Add the chocolate chips on low heat and mix continuously until smooth and melted.  
  • Remove from heat and add in the sugar and mix.  Add the eggs, one at a time and mix until batter is smooth and glossy.  Then add the flour and espresso powder and stir until incorporated. Transfer batter to pan.

pb cream cheese layer:

  • In a medium bowl, using a hand mixer, beat the cream cheese, peanut butter, sugar and egg until creamy.


  • Transfer the brownie batter to the pan and spread out evenly.
  • Dollop like 10 spoonfuls on top of the brownie batter. Use a butter knife to create a swirl design.  
  • Bake for 20 – 25 minutes – you know your oven better than I do – DO NOT OVER BAKE. Let her cool on a wire rack, for at least one hour, prior to slicing.


I used all natural peanut butter that was salted.

Store leftovers in an airtight container in your fridge.


This peanut butter cheesecake is an easy, no bake recipe made with simple ingredients! Smooth, rich, and creamy, learn how to make it keto friendly too! 

Why you’ll love this recipe

  • There is no baking required, so the hard part is waiting for it to set.
  • Everything is made in one bowl, so clean up is virtually non-existent.
  • There are plenty of options to make it keto friendly and lower carb (a perfect keto dessert recipe!).
  • You can make it with or without a crust. 

This dessert comes together easily and uses just a handful of ingredients. The peanut butter cheesecake filling is on another level and reminds me of a peanut butter mousse

How to make a peanut butter cheesecake

Making this no bake peanut butter cheesecake is easy to make and uses simple ingredients. The only thing to remember is to allow sufficient time for the cheesecake to set before adding the frosting. Here is the basic idea of how to make this cheesecake (or see the recipe specifics below): 

The Ingredients.

  • Crust of choice. Easily make a homemade crust in chocolate or plain flavored.
  • Cream cheese. Be sure that is at room temperature and full fat. Dairy free cream cheese can also be used.
  • Powdered sugar OR substitute. Sweetens the peanut butter cream cheese filling, and also keeps the filling smooth, not gritty. 
  • Vanilla Extract. Gives a light vanilla touch! 
  • Peanut Butter. You must use smooth peanut butter. Use a sugar free peanut butter, and one with no added salt. The cream cheese already adds a slight tang. 
  • Heavy cream. Also known as double cream. 
  • Chocolate frosting. Optional, but I love adding a layer of a 2 ingredient chocolate frosting on top. 

The Instructions.

Start by preparing your crust and set aside.

Next, add your softened cream cheese and powdered sugar in a bowl and beat until combined. Add your vanilla extract and peanut butter, and beat into the mixture. Add your heavy cream and continue beating until completely combined and smooth.

Now, transfer your cheesecake filling over the pie crust and refrigerate overnight, or at least 6 hours. 

Finally, once the cheesecake has set, spread the frosting over the top and let it sit for 30 minutes before serving.

Dietary and flavor variations

The beauty of this cheesecake is how easy it is to adapt for various diets and serving styles out there. 

  • Make it keto friendly. Most of the ingredients (including the crust) is keto friendly. Just be sure to use a keto powdered sugar instead of the traditional kind. 
  • Cut the dairy. Use dairy free versions of the cream cheese and heavy cream. 
  • Add a glaze. Swap out the frosting for a chocolate glaze
  • Make it crustless. Omit the crust all together and let the cheesecake set in for a further two hours. 

Tips to make the best recipe

  • Use a spring-form pan if you can- This makes the removal of the cheesecake so easy!
  • Your peanut butter should be smooth and drippy in texture. If you use one that is a little firm, you can microwave it for 20-30 seconds, to get it moving. Unless you want a slightly salty flavor, be sure the peanut butter has no added salt.
  • Either an 8-inch pan or 9-inch pan will work. If you’d prefer a thicker cheesecake, use an 8-inch pan.

Storage instructions

Looking for the best way to store a peanut butter cheesecake? Here are the tried and tested tips for storage: 

  • To store: Leftovers can be stored in the refrigerator, in a sealable container, or in the pie dish, covered in plastic. It will keep fresh for up to 1 week.
  • To freeze: Freeze leftover slices in a freezer friendly container, and keep in the freezer for up to 6 months. Thaw at room temperature, or in the refrigerator overnight. 

Frequently Asked Questions

Can I substitute the peanut butter?

Swap out the peanut butter for almond butter, cashew butter, or pecan butter. You can make this nut-free by using tahini.

Can I freeze the cheesecake to firm up?

Do not freeze the cheesecake during the firming process because it can actually create a freezer burn on top and yield an unset cheesecake at the base.

Cream Cheese Peanut Butter Balls Recipe

Cream Cheese Peanut Butter Balls Recipe

Prep:30 mins

Cook:3 mins

Total:33 mins

Servings:16 servings

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cream cheese peanut butter balls are easy truffles made with cream cheese and peanut butter and covered in melted chocolate. Try adding chopped peanuts to the filling if you like a little crunch.


  • 1 (8-ounce) package cream cheese, softened
  • 4 to 4 1/2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup peanut butter, smooth or crunchy
  • 1/4 teaspoon salt
  • 12 ounces chocolate candy coating
  • 24 peanut halves, for garnish, optional

Steps to Make It


  1. Gather the ingredients.Cream Cheese Peanut Butter Balls Recipe ingredients
  2. Prepare a baking sheet by lining it with aluminum foil, set aside.aluminum foil lined baking sheet
  3. Combine the softened cream cheese, 4 cups confectioners’ sugar, peanut butter, vanilla, and salt in the large bowl of an electric mixer.cream cheese, powdered sugar, peanut butter, vanilla, and salt in a bowl
  4. Mix the candy on medium speed for several minutes until the mixture is well-combined and homogenous. If the dough appears to be too sticky, add the remaining 1/2 cup confectioners’ sugar and mix until it is somewhat stiff but still pliable and not dry.add sugar to the dough mixture in a bowl
  5. Using a teaspoon or a candy scoop, for the candy into small balls (about 1 inch in diameter or less) and place them on the prepared baking sheet. Place the candy in the freezer or refrigerator to chill until set, about 20 minutes in the freezer or 1 hour in the refrigerator.candy balls on an aluminum foil baking sheet
  6. Once you are ready to dip the balls, place the chocolate candy coating in a microwave-safe bowl and microwave it in 30-second intervals until the chocolate is melted and smooth.melted chocolate candy coating in a bowl
  7. Dip the peanut butter balls into the melted chocolate using dipping tools or 2 forks.Dip the peanut butter balls into the melted chocolate
  8. Return the dipped balls to the baking sheet, and while the chocolate is still wet, top each ball with a peanut half. Repeat with remaining each candy ball with a peanut half
  9. Place the dipped candies in the refrigerator to set the chocolate. Store the balls in an airtight container in the refrigerator for up to a week.

Every Other Cheesecake Fails In Comparison to This No-Bake Creamy Peanut Butter Cheesecake

This easy-to-make make No-Bake Peanut Butter Cheesecake is full of creamy peanut butter flavor with a buttery graham cracker crust.

If you love peanut butter, you will love this Peanut Butter Cheesecake—a smooth, creamy cheesecake that’s a no-bake recipe and perfect for summer! It starts with a homemade buttery graham cracker crust that’s made with just three ingredients. Then, it’s topped with a decadent peanut butter cheesecake, filled with mini chocolate chips, a cream cheese frosting and finished off with addictive peanut butter cups. 

sliced no bake creamy peanut butter cheesecake

How to Make No-Bake Peanut Butter Cheesecake

1. After the graham cracker crust has been frozen, begin making the cheesecake filling. Make sure to use room temperature ingredients for the best results. To make the filling, mix the cream cheese and sugar. Be sure to frequently scrape down the sides of the bowl, making sure that you are using every drop of cream cheese.

peanut butter cheesecake batter on whisk and bowl of kitchen aid mixer

2. Next, add the Greek yogurt and vanilla, while still scraping the sides of the bowl. Then, beat in the peanut butter and powdered sugar on low speed. Remove the mixing bowl from the mixer, and gently fold in the mini-chocolate chips with a spatula.

Folding in mini chocolate chips into peanut butter cheesecake batter in silver mixing bowl

3. Remove the spring-form pan from the freezer, and pour the peanut butter cheesecake batter into the pan. Smooth the top of the cheesecake with the spatula and place the pan back in the freezer overnight, to allow the cheesecake to set.

peanut butter and chocolate chip cheesecake batter poured from bowl to prepared spring form pan

4. About 30 minutes before you are ready to serve the cheesecake, place the large fluted pastry tip into the pastry bag, and fill the pastry bag with the cream cheese frosting. Remove the cheesecake from the freezer, and run a sharp knife around the sides of the cheesecake, between the cheesecake and the spring-form pan. Remove the Spring-form, and pipe large dollops of frosting all around the edge of the cheesecake. Cut regular-size peanut butter cups in half, and place them in the frosting, between the dollops. Cut into 2-inch pieces, and serve at once. 

sliced no bake creamy peanut butter cheesecake

How to Store No-Bake Peanut Butter Cheesecake

For this rich and filling cheesecake, the best way to store it is to cover the cheesecake and store it in the refrigerator for a day or two. If it is tightly wrapped in saran wrap or a plastic container, it should last around 3 days in the refrigerator.

How to Freeze a No-Bake Cheesecake

  1. Place the cheesecake (uncovered) in the freezer for about an hour. Remove the sides of the springform pan.
  2. After one hour in the freezer, take the cheesecake off of the pan (prying it off with a knife), and wrap it tightly in saran plastic wrap.
  3. Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Label and date the cheesecake. It should last up to 2 months (at the most) in the freezer.

Best No-Bake Creamy Peanut Butter Cheesecake

  • 60minDURATION
  • 60minPREP TIME
  • 8 ServingsSERVINGS


For the crust:

  • 1 sleeve of graham crackers
  • 1 Tbsp sugar
  • 4 Tbsp butter, melted

For the cheesecake:

  • 3 (8-oz) packages of cream cheese, softened
  • 1 cup sugar
  • 1 /2 cup Greek Yogurt
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • 1/2 cup mini chocolate chips
  • 1 tsp vanilla

For the topping:

  • Peanut butter cups, cut in half, and set in frosting



  1. Line the bottom of the spring-form pan with parchment paper, and set it aside.
  2. Place the graham crackers in a food processor, and pulse until they’re crushed into crumbs, add the sugar and pulse to blend. 
  3. Place the butter in a microwave-safe bowl, and melt in the microwave.
  4. Pour the graham cracker crumbs into the bowl with the melted butter, and stir well to coat the graham cracker crumbs.
  5. Place the graham cracker crumbs in the Spring-form pan, on top of the parchment paper, and press the crumbs with the bottom of a glass, evenly into the bottom of the pan.
  6.  Place the pan in the freezer.
  7. In the mixing bowl of a stand mixer, place the softened cream cheese, and the sugar.
  8. Blend on low until the cream cheese begins to soften, and blends smoothly with the sugar. Scrape down the side of the mixing bowl, and blend again, on medium-high, until smooth and creamy.
  9. Add the Greek Yogurt, and vanilla, and blend smooth. Add the peanut butter, and powdered sugar and blend on low until mixed.
  10. Scrape down the sides of the mixing bowl, and blend on high until the mixture is smooth and creamy. Remove the mixing bowl from the mixer, and gently fold in the mini chocolate chips.
  11. Remove the pan from the freezer, and pour the Peanut Butter Cheesecake into the spring-form pan.
  12.  Smooth the top of the cheesecake with the back of a spoon, or spatula, and place the pan back in the freezer, overnight, to allow the cheesecake time to set.
  13. About 30 minutes before you’re ready to serve the cheesecake, place the large fluted pastry tip in the pastry bag, and fill the pastry bag with the cream cheese frosting. 
  14. Remove the cheesecake from the freezer, and run a sharp knife around the sides of the cheesecake, between the cheesecake and the spring form pan. Remove the spring form, and pipe large dollops of frosting all around the edge of the cheesecake. 
  15. Cut regular-size Peanut Butter cups in half, and place them in the frosting, between the dollops.
  16. When ready to serve, cut into 2-inch pieces, and serve at once.  

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