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A slice of peanut butter chocolate cheesecake drizzled with hot fudge on a white plate, with the remaining pie in the background.
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No Bake Peanut Butter Cup Cheesecake

Creamy peanut butter cheesecake filling, chunks of peanut butter cups, and a chocolate cookie crust make this easy no-bake dessert a favorite for holidays, potlucks, and family gatherings.
Course Dessert
Cuisine American
Prep Time 10 minutes
Refrigerate 6 hours
Total Time 6 hours 10 minutes
Servings 8
Calories 321kcal
Author Deb Clark

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.
    Cream cheese, peanut butter, powdered sugar, vanilla, and salt in a mixing bowl for making no-bake peanut butter cup cheesecake filling.
  • Fold in the Cool Whip until fully combined and fluffy.
    Spoonful of whipped topping being added to a peanut butter cheesecake mixture in a large mixing bowl.
  • Stir in about ¾ cup of the chopped peanut butter cups, reserving the remaining candy for the top.
    Chopped peanut butter cups being folded into a bowl of creamy peanut butter cheesecake filling.
  • Spoon the filling into the prepared crust and smooth the top with a spatula.
    Spoonful of creamy peanut butter cheesecake filling being added to a prepared chocolate cookie pie crust.
  • Sprinkle the remaining peanut butter cups over the top of the pie.
    Overhead view of a no-bake chocolate peanut butter cup cheesecake in a chocolate cookie crust, topped with whipped topping and chopped peanut butter cups.
  • 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.
You can use crunchy peanut butter for this recipe, but the cheesecake won't have that creamy texture you expect from a great cheesecake.

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
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