Are you a peanut butter lover looking for the perfect dessert to bring to your next family gathering?
Well, look no further! This creamy and indulgent peanut butter cheesecake filling recipe is sure to be an instant hit.
Easy to make with only 5 ingredients and versatile enough for many different uses, this recipe is certain become one of your favorite cheesecake recipes.
Read on to learn how you can make this easy and irresistible dessert from the comfort of your own home!
If you love peanut butter like I do and find yourself craving a delicious dessert made with it then you’re in luck because we have the perfect recipe for a creamy and decadent Peanut Butter Cheesecake that is sure to satisfy your sweet tooth!
It’s an easy-to-make no bake cheesecake filling that only requires 5 simple ingredients and an easy Oreo cookie crust that will be ready in no time.
Plus, it’s bound to become a favorite during all of your upcoming holiday gatherings with friends and family.
Just like my best homemade cheesecake filling recipe that is our go to cheesecake filling recipe when we are craving a cherry cheesecake recipe.
Recipe Prep
You will need to make a 9-inch OREO cookie cheesecake crust before starting the peanut butter cheesecake filling.
- 24 OREO Dark Chocolate Creme Chocolate Sandwich Cookies
- 6 tablespoons unsalted butter
Crust Directions
- Crush the dark chocolate sandwich cookies into fine crumbs in a food processor.
- Mix the melted butter with the cookie crumbs. Press the crumbs into the bottom of a 9-inch springform pan.
- Place the pan in the freezer to firm up until needed.
📌Pro Cheesecake Crust Tip
📌 The options are endless when it comes to making cheesecake crusts. You can make a classic graham cracker crust or you can customize the cheesecake crust flavor to match the cheesecake filling.
Peanut Butter Cheesecake Filling Ingredients
Below is a quick look at the ingredients and the step by step directions. You can find the entire ingredient amounts and detailed step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
👇See the step by step directions below!
List the recipe ingredients without amounts and note about them
- softened cream cheese: use full fat cream cheese for the best flavor and thickest cheesecake filling.
- powdered sugar: powdered sugar adds sweetness and helps thicken the filling. It is also call icing sugar, 10X sugar and confectioners sugar. It can be found near the granulated sugars at most grocery stores.
- creamy peanut butter: I recommend JIF creamy peanut butter for this recipe. Do not use crunchy peanut butter or a "natural" peanut butter which will be too dry or oily depending on the brand.
- heavy whipping cream: heavy cream contains between 36 percent and 40 percent milk fat which helps thicken this cheesecake recipe. Light whipping cream or half and half can not be substituted for heavy whipping cream.
- pure vanilla extract: artificial vanilla is a cheap knock off and should not be used in place of real vanilla extract.
- optional garnish: crushed chocolate cookies, Cool Whip topping, chocolate syrup, crushed peanuts
Peanut Butter Cheesecake Filling Directions
- Step 1: In a large mixing bowl beat the cream cheese until smooth and creamy.
- Step 2: Add the powdered sugar to the bowl and beat until completely combined with the cream cheese. You should not see any lumps of cream cheese or powdered sugar. Scrape down the sides of the bowl once.
- Step 3: Add the heavy whipping cream and vanilla extract to the bowl and beat for 2 minutes.
- Step 4: Add the peanut butter and beat for one minute. Scrape down the sides of the bowl and beat for 2 more minutes until the peanut butter is completely combined with the ingredients.
- Step 5: Pour the peanut butter cheesecake filling into the pan over the chocolate cookie crust.
- Step 6: Smooth the top of the cheesecake batter with a spatula.
- Step 7: Refrigerate the peanut butter cheesecake for at least 4 hours before serving. I recommend chilling the cheesecake overnight for a firmer set.
Serving ideas
- This peanut butter cheesecake filling can be used to make a nine inch round cheesecake or can be piped into dessert bowls or mason jars for individual servings.
- Garnish: with whipped cream, crushed cookies and roasted peanuts.
How to Decorate the Cheesecake Top
Decorate the top of the peanut butter cheesecake with whipped cream, crushed cookies and roasted peanuts after it has chilled and right before serving.
- Pipe a ring of large whipped cream rosettes around the outside edge of the cheesecake.
- Sprinkle the whipped cream with finely crushed cookie pieces.
- Pipe smaller whipped cream rosettes inside the first circle of whipped cream rosettes.
- Sprinkle the second row of whipped cream rosettes with crushed roasted peanuts.
Recipe FAQS
No bake peanut butter cheesecake filling is quick and easy to make. Mixed in one bowl it is done in about 10 minutes.
The most important thing to do when making a creamy and smooth cheesecake filling is to make sure you start with very soft cream cheese. Take the cream cheese out of the refrigerator at least an hour before beginning the recipe.
No-bake peanut butter cheesecake filling can be served in four hours but chilling overnight will make cutting slices easier because the longer chilling time will allow the filling to firm up the best.
📌Pro Cheesecake Tips
- cookie crust: I used a dark chocolate filled OREO cookie. You can use any flavor sandwich cookie you like or even use a classic graham cracker crust. You can find my recipe for a 9-inch graham cracker crust in my Nutella Cheesecake Filling recipe.
- softened cream cheese: remove the cream cheese from the refrigerator at least 1 hour before needed.
- cheesecake crust: You can make a classic graham cracker crust or you can customize the cheesecake crust flavor to match the cheesecake filling. I have used dark chocolate cream filled OREOs to make the crust.
- recommended chilling time: I recommend chilling no-bake cheesecakes overnight for a firmer set.
Helpful Products
- food processor: used to crush the cookies into crumbs for the crust
- 9-inch springform pan:
- silicone spatulas: used to scrape the sides of the bowl down and to easily pour the filling into the crust.
- piping bags: to pipe the whipped cream border.
- large star piping tip:: used to pipe rosettes of whipped cream.
🥣Make It!
It's safe to say that our peanut butter cheesecake filling recipe will make any occasion a bit more special.
Whether it's a birthday, holiday, or just an ordinary Tuesday night - this dessert treat cannot fail to impress.
The simple ingredients and no-bake process are a breeze, so you can spend less time in the kitchen and more time with your friends and family.
To put it simply, this delicious cheesecake filling recipe is easy enough for any skill level or budget - but impressive enough for any celebration!
So why not give it a try? Whip up a batch of this Peanut Butter Cheesecake Filling today and find out why this timeless dessert is so popular.
More No-Bake Cheesecake Recipes
If you're looking to make an impressive dessert without spending hours in the kitchen, no-bake cheesecake recipes are the answer!
What could be easier than whipping up a delicious, creamy cheesecake without turning on your oven? With just a few simple ingredients and minimal prep time, these delicious treats will make any special occasion unforgettable.
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Peanut Butter Cheesecake Filling
Equipment
Ingredients
Dark Chocolate Cookie Cheesecake Crust Ingredients
- 22 whole OREO Dark Chocolate Cream Filled Sandwich Cookies
- 6 tablespoons unsalted butter
Peanut Butter Cheesecake Filling Ingredients
- 24 oz. softened cream cheese
- 1 ¾ cups powdered sugar
- 1 cup creamy peanut butter
- ½ cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 8 oz. Cool Whip (optional)
- 1 bottle chocolate syrup (optional)
- ¼ cup chopped roasted peanuts (optional)
Instructions
Dark Chocolate Cookie Crust
- Crush the dark chocolate sandwich cookies into fine crumbs in a food processor.
- Mix the melted butter with the cookie crumbs. Press the crumbs into the bottom of a 9-inch springform pan.
- Place the pan in the freezer to firm up until needed.
Peanut Butter Cheesecake Filling
- In a large mixing bowl beat the cream cheese until smooth and creamy.
- Add the powdered sugar to the bowl and beat until completely combined with the cream cheese. You should not see any lumps of cream cheese or powdered sugar. Scrape down the sides of the bowl once.
- Add the heavy whipping cream and vanilla extract to the bowl and beat for 2 minutes.
- Add the peanut butter and beat for one minute. Scrape down the sides of the bowl and beat for 2 more minutes until the peanut butter is completely combined with the ingredients.
- Add the peanut butter and beat for one minute. Scrape down the sides of the bowl and beat for 2 more minutes until the peanut butter is completely combined with the ingredients.
- Smooth the top of the cheesecake batter with a spatula.
- Refrigerate the peanut butter cheesecake for at least 4 hours before serving.
- Garnish with whipped cream, crushed cookies and roasted peanuts.
How To Decorate the Cheesecake
- Pipe a ring of large whipped cream rosettes around the outside edge of the cheesecake.
- Sprinkle the whipped cream with finely crushed cookie pieces.
- Pipe smaller whipped cream rosettes inside the first circle of whipped cream rosettes.
- Sprinkle the second row of whipped cream rosettes with crushed roasted peanuts.
- Makes 16 servings.
Recipe Expert Tips
- cookie crust: I used a dark chocolate filled OREO cookie. You can use any flavor sandwich cookie you like or even use a classic graham cracker crust. You can find my recipe for a 9-inch graham cracker crust in my Nutella Cheesecake Filling recipe.
- softened cream cheese: remove the cream cheese from the refrigerator at least 1 hour before needed.
- cheesecake crust: You can make a classic graham cracker crust or you can customize the cheesecake crust flavor to match the cheesecake filling. I have used dark chocolate cream filled OREOs to make the crust.
- recommended chilling time: I recommend chilling no-bake cheesecakes overnight for a firmer set.
Paula Short
Arlene, this sounds fantastic! Bookmarking so I can try later.
Visiting today from Sunday Sunshine #1&2