No Bake Chocolate Peanut Butter Cheesecake – a delicious recipe with chocolate-covered, butter, milk, crunchy peanut butter, cream cheese, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line base of a 9-inch loose-bottomed tart pan with parchment. Process graham crackers into fine crumbs. Add melted butter and 1 tbsp milk and process until combined. Press mixture over base and sides of pan. Chill while making filling.
2
Place remaining milk and peanut butter in a small saucepan and heat on low for 10 minutes, stirring, until smooth. Remove from heat and cool.
3
Using a stand mixer with paddle or hand-held beaters, mix together cream cheese and sugar until smooth. Stir in peanut butter mixture. Spoon into crust, cover loosely with plastic wrap and chill for three hours, until firm.
4
Spoon melted chocolate into a small plastic bag and snip off comer. Drizzle over cheesecake. Refrigerate to set for 15 minutes. Cut into wedges to serve.
984
kcal
Calories
72
g
Fat
72
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 oz chocolate-covered graham crackers, broken, 4 tbsp butter, melted, 1/2 cup plus 1 tbsp milk, 3/4 cup plus 1 tbsp crunchy peanut butter, and more.
Yes, No Bake Chocolate Peanut Butter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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