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chocolate peanut butter cheesecake on top of a black wire cooling rack with a bowl of peanut butter cookies next to it

Chocolate Peanut Butter No-Bake Cheesecake

Tara Kringlen
This decadent and ultra creamy chocolate peanut butter no-bake cheesecake is an easy go-to dessert if you need to impress. A creamy chocolate filling sits on top of a crunchy peanut butter filled nutter butter crust. The cheesecake is finished with swirls of creamy peanut butter mousse.
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 785 kcal

Ingredients
  

Crust

  • 25 Nutter Butter Cookies
  • 8 tablespoon unsalted butter melted

Cheesecake

  • 8 oz bittersweet chocolate finely chopped
  • 1 ¼ cups heavy whipping cream
  • 24 oz full-fat cream cheese room temperature
  • ¾ cup granulated sugar
  • ¼ cup cocoa powder preferably Hershey’s Special Dark or other dutch-processed but any cocoa powder will work
  • ¼ cup sour cream

Peanut Butter Mousse

  • ½ cup creamy peanut butter not natural peanut butter
  • 4 oz cream cheese room temperature
  • ½ cup powdered sugar
  • ½ cup heavy cream

Instructions
 

Crust

  • Finely crush the cookies in a food processor or place them in a zip top bag and crush with a rolling bin. Add the melted butter and mix until combined. Press the crumbs into the bottom of a 9 inch springform pan. Use the base of a cup or measuring cup to tightly push down the crumbs. Set aside.

Cheesecake

  • Place the chopped chocolate in a microwave safe container and microwave for 30 second intervals, stirring after each one until the chocolate is completely melted. Set aside to let it cool.
  • Whip the heavy cream in a medium bowl until stiff peaks form. Set aside.
  • In a stand mixer or using a hand mixer, beat together the softened cream cheese and the granulated sugar until creamy and combined.
  • Add the cocoa powder and sour cream and mix until smooth.
  • Mix in the melted chocolate until combined.
  • Fold the whipped cream into the cream cheese mixture gently until no white streaks remain.
  • Pour the cheesecake filling into the crust and smooth the top with a spatula.
  • Cover the cheesecake with foil or plastic wrap and refrigerate for 12 hours or overnight. Top with the peanut butter mousse before serving.

Peanut Butter Mousse

  • Combine the peanut butter and cream cheese and mix until creamy. Add the powdered sugar and mix until combined. Add the heavy cream and mix for 2-3 minutes until thickened.
  • Refrigerate the mousse for at least an hour before piping it onto the cheesecake.

Nutrition

Calories: 785kcal
Keyword easy dessert, no-bake cheesecake, nutter butters
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