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Creamy No Bake Chocolate Peanut Butter Cheesecake with an amazing creamy texture and peanut butter chocolate flavor.

Chocolate Peanut Butter Cheesecake

Chocolate Peanut Butter Cheesecake with no cracks or cooking time, because this delicious cheesecake is no bake with an amazing creamy texture.

Course Dessert
Cuisine American
Keyword Chocolate Peanut Butter Cheesecake
Prep Time 1 hour
Total Time 1 hour
Servings 16 slices
Calories 814 kcal
Author Catalina Castravet



  • 1 package Graham cracker crumbs
  • 2 sticks unsalted butter melted


  • 1 package unflavored gelatin (4 envelopes)
  • 2/3 cup water cold
  • 5 packages original cream cheese 8oz packs
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 2 1/2 cups heavy whipping cream cold
  • 20 ounces milk chocolate
  • 1 cup creamy peanut butter

Chocolate Ganache:

  • 2 cups finely chopped semi-sweet chocolate
  • 1 tablespoon light corn syrup
  • 1 cup heavy whipping cream hot


  • 1/2 cup salted peanut chopped



  1. Add Graham cracker crumbs to a medium bowl and mix with melted butter until fully combined. Press the mixture onto the bottom and sides of a spring form pan or a 9x13 inches cake pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.

Gelatin Mixture:

  1. Add 2/3 cup of cold water to a small bowl, sprinkle the gelatin on top. Let it bloom for 1-2 minutes. Whisk to combine, microwave for 30 seconds and whisk until fully combine and a gelatin mixture is formed. Set aside.

Cheesecake Filling:

  1. In a large bowl, using an electric hand mixer or stand mixer, beat cream cheese, add sugar on medium-low speed until combined. Stop a few times to scrape the sides and bottom of the bowl.
  2. Add the 20 ounces of chopped chocolate to a medium bowl, heat 1/2 cup of heavy whipping cream until hot and pour over the chocolate. Let it stand for 1 minute, stir to combine. If needed microwave for 30 seconds and stir until the chocolate is fully melted. The mixture should be smooth and shiny. Set aside to cool.
  3. In a chilled mixing bowl, add the cold heavy whipping cream. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the cream cheese mixture. Make sure it's all combined, mix on low speed for 1-2 minutes.
  4. Add vanilla and gelatin mixture to the bowl, mix on low-medium speed to combine.
  5. Add the melted chocolate to the batter, mix on low-medium speed to combine. Using a spatula stir well to combine.
  6. Add the peanut butter to a small bowl and microwave for 40 seconds, stir.
  7. Spread half of the cheesecake filling evenly onto the prepared pan. Spread half of the peanut butter onto the cheesecake and swirl with a spatula. Add the rest of the cheesecake and top with the remaining peanut butter, swirl.
  8. Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or better, overnight.

Chocolate Ganache:

  1. Add chocolate and corn syrup to a medium bowl.
  2. Heat heavy cream in the microwave for 1 minute, until hot.
  3. Pour hot heavy cream over the chocolate, let stand for 1 minute and using a spatula stir to combine. Stir well until all the chocolate melts and the mixture is shiny and smooth. If needed, microwave for 30 seconds to melt any remaining small lumps.
  4. Let cool to room temperature, but not to harden.
  5. Pour chocolate ganache over the cheesecake and distribute evenly using a spatula.
  6. Sprinkle chopped peanuts over the cheesecake.
  7. Chill for one more hour and serve.
  8. Always serve chilled and store in the fridge.
  9. Store in the fridge for up to 4 days.

Recipe Video

Nutrition Facts
Chocolate Peanut Butter Cheesecake
Amount Per Serving (0 g)
Calories 814 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 32g200%
Cholesterol 110mg37%
Sodium 455mg20%
Potassium 580mg17%
Carbohydrates 60g20%
Fiber 5g21%
Sugar 47g52%
Protein 14g28%
Vitamin A 1165IU23%
Vitamin C 0.3mg0%
Calcium 172mg17%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.