This post may contain affiliate links. Please read our disclosure policy.
Chocolate Peanut Butter Cheesecake is a no-bake recipe that is mouthwateringly delicious! This recipe is simple to make, won’t heat up your house, and will satisfy all of those chocolate peanut butter cravings you can possibly throw at it.
Chocolate and peanut butter are the perfect, classic combination for a dessert. This recipe is perfect for summer parties, potlucks, or family gatherings where you’ve been tasked to bring the perfect dessert.
For an easy, decadent dessert, this No-Bake Chocolate Peanut Butter Cheesecake is a dream come true. A rich chocolate filling, creamy peanut butter cups, and a crunchy Oreo crust come together for a treat that’s as simple as it is indulgent. No oven is required. Just mix, chill, and enjoy!
Try this next: If you love this, check out my No Bake Blueberry Cheesecake or No Bake Lemon Cheesecake.
Why We Love This Recipe
- Peanut Butter + Chocolate – This iconic flavor combination is one of my favorites! It’s rich and creamy and the perfect dessert.
- No Bake Dessert – Chocolate Peanut Butter Cheesecake is the perfect show-stopping, droolworthy dessert when you want something special but don’t want to bake!
- Simple ingredients – There are just a handful of pantry staples in this recipe.
RECIPE WALK-THROUGH
How To Make Chocolate Peanut Butter Cheesecake
See the recipe card below for full, detailed instructions
Make the crust – Pulse Oreos into fine crumbs using a food processor. Mix with melted butter, then press into the bottom and sides of a 9″ springform pan or deep-dish pie plate. Chill for at least 30 minutes or bake at 350°F for 8-10 minutes for a firmer crust.
Prepare the filling – Finely chop 9 of the peanut butter cups and set aside. Beat cream cheese for 1 minute until smooth. Add sugar and beat for another 2-3 minutes until sugar dissolves. Mix in cocoa powder, milk, and vanilla until creamy. Gently fold in whipped topping.
Assemble – Fold 2/3 of the chopped Reese’s into the chocolate mixture. Pour half into the crust and smooth the top. Arrange 7 peanut butter cups in the center, then add the remaining filling and smooth the surface.
Garnish & chill – Sprinkle remaining chopped Reese’s over the top. Refrigerate for at least 3 hours before serving.
Serving tip – This cheesecake is also delicious frozen. Just let it sit out for 20 minutes before slicing.
Variations
Make a mint chocolate cheesecake by subbing mint Oreos for the crust and topping with chopped peppermint patties! You can make other variations by adding your candy of choice on top and using whichever kind of Oreo fits best with your topping.
Storage Tips
The Best Way to Store Leftovers
- Keep in the refrigerator for up to 5 days in an airtight container.
- Freeze for up to 2 months and thaw before serving.
Recipe Tips
- Make clean slices – By wiping the knife with a wet paper towel before each slice, you’ll get perfect, picture-perfect slices.
- Make it extra indulgent – Drizzle with chocolate syrup or melted peanut butter before serving.
- Switch up the crust – Try chocolate graham crackers for a fun twist.
- Whipped topping options – Use homemade whipped cream for a richer texture.
More No Bake Recipes
- Creamy No-Bake Chocolate Lasagna
- Single Serve Peanut Butter Rice Krispie Treat
- S’mores Dip
- Chocolate No Bake Cookies
Chocolate Peanut Butter Cheesecake
Ingredients
Oreo Crust
- 24 Peanut butter oreos or regular Oreos
- 5 tablespoons Melted butter
Filling
- 8 ounces Cream cheese
- 3/4 cup Granulated sugar
- 1/4 cup Cocoa powder
- 2 tablespoons Milk
- 1 teaspoon Pure vanilla extract
- 10 ounces Non-dairy whipped topping
- 16 Reese's peanut butter cups divided
Optional Garnish
- Melted peanut butter
- chocolate syrup
- additional Reese’s
Instructions
- Pulse Oreo cookies in the work bowl of a food processor until they are fine crumbs. Transfer to a medium bowl, add the melted butter and mash together with a fork or spoon until well combined. Press mixture into the bottom and sides of a 9” springform pan or deep dish pie plate. Transfer to the fridge for at least 30 minutes to chill. You can also bake it at 350℉ for 8-10 minutes, then chill for a more stable crust.
- Finely chop 9 of the Reese’s peanut butter cups, set aside.
- To prepare the filling, beat the cream cheese, cold, for a full minute with hand mixer or in a stand mixer on medium high.
- Add sugar and beat until sugar is melted and no longer grainy, about 2-3 minutes. Add cocoa, milk, and vanilla. Beat until well combined and creamy. Gently fold in the whipped topping.
- Fold about 2/3 of the chopped Reese's peanut butter cups into the chocolate mixture. Pour half of the mixture into the prepared Oreo crust, smoothing the top with the back of a spoon or silicone spatula. Place about 7 Reese's peanut butter cups through the pie. Top with remaining mixture and gently smooth with the back of a metal spoon.
- Sprinkle remaining chopped Reese’s on top for garnish.
- Refrigerate for at least 3 hours before serving. Garnish with any additional optional garnishes just before serving. This cheesecake is also delicious frozen. Just set out for 20 minutes before slicing.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
This pie looks amazing. I love chocolate, and this one is calling my name!