If you're a peanut butter and chocolate fan, this No Bake Chocolate Peanut Butter Cup Cheesecake is about to make your day. Creamy peanut butter cheesecake filling, chunks of peanut butter cups, and a chocolate cookie crust come together in a dessert that tastes like it came from a bakery case.
The best part? There's no oven involved. Just mix, chill, and try not to sneak too many bites while it sets in the refrigerator. It's an easy make-ahead dessert for potlucks, family gatherings, holidays, or those evenings when a peanut butter cup craving suddenly shows up and refuses to leave.
Why you'll love this recipe
Every bite is rich, creamy, and loaded with chunks of peanut butter cups, giving this cheesecake plenty of texture and candy bar flavor. The filling is light and fluffy rather than dense, making it easy to go back for "just one more bite."
This dessert is also easy to customize. Use a chocolate cookie crust for a classic combination or swap in a pretzel crust for a salty-sweet twist. Dress it up with hot fudge sauce, extra chopped candy, or a sprinkle of flaky sea salt when serving. It looks impressive on a dessert table but doesn't require any special baking skills to pull off.
No Bake Peanut Butter Cup Cheesecake
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 a minute. Scrape down the sides of the bowl as needed. If you use a hand mixer, it will take a little longer.
- 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
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Ingredients
For the exact measurements, refer to the recipe card.
FAQ's
Yes! In fact, it tastes even better after chilling overnight. The extra time helps the filling firm up and allows the flavors to blend together.
Absolutely. Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving, or enjoy it partially frozen for an ice cream pie-like treat.
A chocolate cookie crust gives this dessert classic peanut butter cup flavor, but a pretzel crust is a delicious option if you enjoy sweet and salty desserts.
You can, but creamy peanut butter creates the smoothest texture. If using crunchy peanut butter, expect small peanut pieces throughout the filling.
Yes. Substitute about 3 cups of stabilized whipped cream. The cheesecake may be slightly softer than the version made with Cool Whip.
Deb's top tips
When mixing the filling, beat just until smooth and creamy. Overmixing can sometimes cause the peanut butter and cream cheese mixture to look grainy or separated. If that happens, stop mixing and let it rest for about 10 minutes, then gently stir it together by hand with a spatula. For the easiest slicing, chop the peanut butter cups into small pieces before folding them into the filling. Large chunks can make it harder to cut neat slices and may pull through the cheesecake as you serve it.
More no bake pies
If you love easy desserts, this No Bake Lemon Icebox Pie comes together with simple ingredients and plenty of citrus flavor. This Chocolate Hershey Pie is another amazing no-bake dessert. And for a fun treat try my Cherry Limeade Pie. It's cool, creamy, and bursting with citrus flavor, this no-bake Cherry Limeade Pie is always a crowd favorite.
Save room for dessert
If peanut butter cups mysteriously disappear at your house, you might want to make two of these cheesecakes. The creamy peanut butter filling, chocolate crust, and candy pieces tucked into every bite make this an easy dessert that always gets attention!
Give it a try and let me know what you think. Did you go with a chocolate cookie crust or the salty-sweet pretzel version? Leave a comment below-I always enjoy hearing how these recipes turn out in your kitchen!
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!