Peanut Butter Chocolate Chip Cheesecake
These are two ingredients that go absolutely perfectly together! Peanut Butter/chocolate - oh yes! This is an slap-together-last-minute easy dessert (do I make any other?) Delicious enough for company but easy enough for a sweet week-night treat for your family.
Who wants a slice?
During summertime an easy dessert is the way to go! Try this no bake lemon icebox pie next. It's creamy and delicious!
Or this Chocolate Hershey Pie is another amazing no-bake dessert.
No Bake Peanut Butter Cup Cheesecake
No Bake Peanut Butter Chocolate Chip Cheesecake - These are two ingredients that go absolutely perfectly together! Peanut Butter/chocolate - oh yes! This is an slap-together-last-minute easy dessert (do I make any other?) Delicious enough for company but easy enough for a sweet week-night treat for your family.
Print Recipe
Pin Recipe
Servings: 8
Calories: 321kcal
Ingredients
- 8 ounce package cream cheese softened
- 1 cup creamy peanut butter
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounce container Cool Whip thawed
- 1 cup chopped peanut butter cups divided
- 1 prepared chocolate cookie crust or pretzel crust
- Warm hot fudge sauce for serving
Instructions
- In a large mixing bowl, combine the softened cream cheese, peanut butter, powdered sugar, vanilla extract, and salt. Beat on medium speed until the mixture is completely smooth and creamy, about 3–4 minutes. Scrape down the sides of the bowl as needed.
- Fold in the Cool Whip until fully combined and fluffy.
- Stir in about ¾ cup of the chopped peanut butter cups, reserving the remaining candy for the top.
- Spoon the filling into the prepared crust and smooth the top with a spatula.
- Sprinkle the remaining peanut butter cups over the top of the pie.
- Cover and refrigerate for at least 6 hours, preferably overnight, until fully chilled and set.
- Drizzle each slice with warm hot fudge sauce just before serving.
Notes
- A chocolate cookie crust gives this pie classic peanut butter cup flavor, while a pretzel crust adds a salty-sweet twist.
- For cleaner slices, place the pie in the freezer for 20–30 minutes before serving.
- A tiny sprinkle of flaky sea salt over the hot fudge makes the chocolate and peanut butter flavors pop.
Nutrition
Calories: 321kcal | Carbohydrates: 29g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 439mg | Potassium: 300mg | Fiber: 2g | Sugar: 22g | Vitamin A: 66IU | Vitamin C: 0.01mg | Calcium: 148mg | Iron: 1mg
Love this recipe? Join the free membership group!
Lois says
Another wonderful dessert. So easy to make and will top off your meal just right. Love it.
Mary says
I was looking for an easy, fast COOL dessert for my grandson during this heat wave and I stumbled on this recipe...all I can say is WOW!!! SO EASY to make and DELICIOUS and REFRESHING!! Not too sweet, just right! A HUGE hit with my tribe of teenage boys!! Will DEFINITELY be making this again and again!!
Bowl Me Over says
Wonderful! Glad you enjoyed this easy no bake pie recipe. Thanks for sharing Mary!!
April J Harris says
You had me at Peanut Butter Chocolate Chip - but I love how easy this is to make too! Your Cheesecake looks beautiful. Thank you so much for sharing it with us at the Hearth and Soul hop. Pinning and sharing 🙂
Bowl Me Over says
Thanks April - your party rocks and I'm happy to be a part of it, thank you!