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A no bake peanut butter cheesecake, topped with peanut butter maple caramel sauce and peanuts.

Peanut Butter Cheesecake (No Bake)

Heather Smoke
Light and creamy peanut butter cheesecake, topped with peanut butter maple caramel sauce and crunchy peanuts.
Prep Time 25 mins
Cook Time 15 mins
Chill Time 6 hrs
Total Time 6 hrs 40 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • 8-inch Springform Pan with Removable Bottom
  • Electric Mixer (Stand or Hand-Held)

Ingredients
  

Crust

  • 1 ½ cups finely crushed graham crackers
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup unsalted butter, melted

Filling

  • 1 ½ cups cold heavy whipping cream, divided
  • 1 envelope (1/4 oz) unflavored powdered gelatin
  • 1 lb cream cheese, softened to room temperature
  • ½ cup powdered sugar
  • ¼ cup dark brown sugar, lightly packed
  • ½ cup creamy peanut butter
  • 2 tsp vanilla extract

Caramel Sauce

  • 2 tbsp unsalted butter
  • ¼ cup creamy peanut butter
  • 2 tbsp dark brown sugar
  • 2 tbsp light corn syrup
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ½ cup heavy whipping cream of half and half
  • 1 tsp vanilla extract
  • 1 tsp maple extract, optional
  • 1 cup powdered sugar
  • ½ cup salted peanuts

Instructions
 

Crust

  • Preheat the oven to 325 F. Lightly spray an 8-inch springform pan with non-stick spray.
  • Combine the crushed graham crackers and salt. Drizzle with the melted butter and stir until evenly moistened. Press the crumbs firmly against the bottom and up the sides of the pan. Bake for 10 minutes.
  • Let the crust cool slightly while you make the filling.

Filling

  • In a liquid measuring cup, combine 1/2 cup of the cream with the gelatin. Let stand for 10 minutes. Microwave for 30-60 seconds until very hot. Stir to dissolve the gelatin.
  • With an electric mixer, beat the cream cheese until smooth. Beat in the powdered sugar, brown sugar, peanut butter and vanilla extract until smooth.
  • Slowly pour in the remaining 1 cup cold heavy whipping cream, and beat until thick and fluffy. Add the hot cream/gelatin mixture (strain it first, if there are any lumps of undissolved gelatin), and beat until smooth.
  • Pour the filling into the crust and smooth out the top. Refrigerate the cheesecake for 6 hours, or overnight, until chilled and set.
  • To serve, run a sharp knife around the sides of the pan, loosen the sides and remove the sides from the base. Spread the top of the cheesecake with the prepared sauce and sprinkle with peanuts.

Sauce

  • In a saucepan, melt the butter, peanut butter, brown sugar and corn syrup. Whisk in the salt, cream, vanilla and maple extracts. Whisk in the powdered sugar until smooth.
  • Bring to a simmer over medium heat and cook for about 5 minutes, whisking frequently, until thick and bubbly.
  • Remove from the heat and let cool to room temperature before serving with the cheesecake.
Keyword Caramel, Cheesecake, No Bake, Peanut Butter