Hey there! Holly here from Club Crafted again with another no-bake recipe that will be a savior for summer dessert lovers: no-bake peanut butter cheesecake!
I avoid turning my oven on during hot weather, so no-bake cheesecake recipes are my go-to choice for party desserts or just-because desserts.
To make a no-bake cheesecake that holds its shape like a traditional cheesecake, I fold in Cool Whip with a basic cream cheese, sugar, and peanut butter mixture. From there, it will regain some shape when refrigerated, or you can freeze it for several hours and remove it from the pan much easier. I find that this results in prettier sides, and then I store the cheesecake in the refrigerator until ready to serve. In this case, I split the mixture between three mini springform pans for cute individual cheesecakes. Then I topped each one with a dollop of whipped cream and chocolate syrup.
Note, this recipe will work for a large springform pan, but I’d recommend doubling the filling for a better, thicker cheesecake.
For the Nutter Butter crust:
- 12-15 Nutter Butter cookies or similar
- 2 tbsp butter, melted
For the peanut butter filling:
- 1 8 oz. package of cream cheese, room temperature
- 1/4 cup granulated sugar
- 1/2 cup peanut butter
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/2 cup Cool Whip or similar whipped topping
Lightly spray one or more springform pans with cooking spray and set aside.
First, blend the peanut butter sandwich cookies in your food processor until fine. Add melted butter and pulse to combine. Press the cookie crust into one or more springform pans and leave in the fridge while you make the cream cheese filling.
In the bowl of your mixer, beat together the cream cheese, sugar and peanut butter until well-mixed. Then add the cinnamon and vanilla, mixing until creamy. Mix in the Cool Whip with a spoon or spatula until no white streaks remain. Then spread the cream cheese filling into the cookie crust(s) and leave in the fridge for about 6 hours or the freezer for about 3 hours until firm.
Carefully remove the cheesecake from the springform molds, top with whipped cream, chocolate or other toppings and serve individually or in slices for a perfect oven-free summer dessert!