No bake peanut butter cheesecake

This is my first time making a No bake peanut butter cheesecake. I have never made a no bake cheesecake before but I know this one will not be my last.

No bake peanut butter cheesecake
I couldn’t help and wait to post this No bake peanut butter cheesecake. I have never made a no bake cheesecake before and for sure this one won’t be the last time.

This was actually my third try making this No bake peanut butter cheesecake, believe it or not. I just had much trouble with the consistency. The flavor was all there but it always turned out very runny. I think it was the fact that I was using condense milk and now I am not.

I actually used chopped unsalted peanuts on the crust, which was a really clever idea I must add. I also used cheerios and oatmeal but you can use the conventional graham crackers, cookies or what ever you may like for the crust, I just like my combination, a bit healthier.

I am thinking of making this No bake peanut butter cheesecake for thanksgiving since it is so simple to make yet really yummy. I am also thinking that next time I am going to try a raspberry or strawberry variation. Will see…so much I want to bake I don’t know where to begin :-)


I put chopped peanuts in the crust which gave the cheesecake a really nice addition.

No bake peanut butter cheesecake

I made the cake on a 6 inch cheesecake pan with a removable bottom. Next time I will make it on a regular 9 inch cheesecake pan and double the ingredients :-) It was gone way to quickly….


No bake peanut butter cheesecake

Yield: 6 servings


8 oz cream cheese, 1/3 less fat
1 cup heavy cream
1 cup peanut butter, I used crunchy peanut butter
1-2 full dropers of liquid stevia or 3/4 cup confectioner's sugar


1/2 cup oats
1/2 cup honey nut cheerios
4 tablespoons butter, melted
1/4 cup unsalted peanuts, chopped


In a food processor pulverize the oats and cheerios. Transfer to the 6 inch cheesecake pan with removable bottom and add the chopped peanuts and melted butter. Combine and press down onto the base of the cake pan.

In a bowl combine the cream cheese, sugar and peanut butter and set aside. In another bowl whipped the heavy cream. Fold the whipped cream into the peanut butter mixture.

Add the cream cheese mixture over the crust and refrigerate over night.

TIP: If you like you can add some whipped heavy cream with a tablespoon of sugar and chopped peanuts to decorate the cheesecake with. That is what I did


Nutrition facts calculated based on the recipe giving 6 servings.


  1. Pretty! And I already know it’s super delicious because my grandfather’s peanut butter pie recipe is the same except for the sugar amount. The crust sounds great! I just wish we had Cheerios here. If you haven’t tried it, frozen peanut butter pie/cheesecake is really, really amazing (after it thaws a little bit).

  2. my dad lovessss peanut butter and cheesecake so i’m sure he will love this :)

  3. have you tried any of the natural dry sugar substitutes? How about the nut flours or coconut flour? I’m looking for low glycemic index stuff with no processed foods in them. (ie, cereal, canned soups, soup or seasoning packets)

    Just wondering about your thoughts on those.


    • Coconut flour and nut flours are great. I have been using them for quite a while now. As far as the dry sugar substitutes, I am not too fond of them. Once in a while I use liquid stevia but that is all. Thanks for visiting.

  4. Sorry, but at 543 calories per serving, this dessert is not very healthy. Might as well leave the sugar in too, if you’re getting 40 grams of fat with almost 15 of them saturated. While I subscribe to the “no processed or junk food” belief as much as the next person, at some point you have to start looking at what you’re putting into your body when you’re cooking from scratch, too. Dontcha think?

    • The cheesecake serving size is 6, you want less fat, less sugar? Have a little less. Also the calculations are based using the confectioner sugar. By using the Stevia you would decrease the calories, fat and other components significantly. Now, cooking from scratch will never compare to buying something already made. Quality would be compromised greatly. Now if you think 543 calories is a lot, then good luck buying this from the store :-) Indulgence is part of life and moderation is key!! There is nothing wrong with having a piece of this cheesecake once in a while.

  5. Oh, I apologize, I thought you were a dietician. If you check with one you’ll find out that removing sugar has nothing to do with fat content in a recipe at all. I read somewhere that this site was about eating healthier for living longer -(Hi there, I am Miryam, the registered dietitian behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and healthier happier life. Thanks for stopping by.) No dietician who has such goals in mind would suggest 40 grams of fat in a day let alone one serving – which is what your nutrition facts gave. I was just quoting your facts. Live and let live I say. I was just trying to understand the situation here. Seemed odd. No harm, no foul. Have a great day!

    • Yes you read that right I am a DIETITIAN, not a DIETICIAN!! As per the last two sentences from my previous comment I mentioned that indulging is part of life and moderation is key, so that is your justification for eating a piece of this cheesecake if you will. If you read my food philosophy I state that I am not about restricting any type of food (unless processed, junk or fake). Just because this cheesecake is higher in calories and fat that doesn’t mean one can’t eat it. Knowing how much, when and how often is the key. I don’t need anyone to qt my recipes and knowledge in that manner, so please don’t be insulting. You have a great day too!!
      FYI most fat produced by the body is due to conversion of excess glucose into fatty acid. The body will turn sugar into fat as part of the metabolic process when excess SUGAR/GLUCOSE is present. So the amt of sugar in a recipe will contribute to the amt of stored fat later on.

  6. Keep up the good work girl!! This looks absolutely amazing!! Everyone has to indulge in a good cheesecake every now and then…:)

  7. Gaylin is clearly hungry/in desperate need of a little indulgence. this recipe looks AMAZING congrats :D

  8. While Gaylin was a tad rude about it, I have to agree, the recipie, while looking absolutely delish, is NOT “healthy” or lacking processed food as Miryam seems to think. There are varying standards of “Healthy”, sorry but this is below the one I adhere to. Try a raw pie made of chocolate, agave or honey, and avocado with a nut and date crust, that is healthy indulgence :)
    Cherrio’s are processed in a factory, sorry to burst your bubble :S That is also a LOT of heavy fat, that said, I would possibly share a slice if I encountered this at a gathering, but I would not make or buy it. Indulgence yes, healthy no.

    • I am not stating this is healthy but much healthier that other versions out there because it is made from scratch and no weird ingredients. I actually made my cheesecake with whole grain cheerios. Anyhow, you can made further substitutions in the recipe and make this even healthier, like for example omitting the cheerios if you will, adding stevia, perhaps subbing some of the heavy cream for Greek yogurt etc…Good god :-)

  9. Thank you for sharing your recipe! I sincerely appreciate it ;-) Though I strive to feed my family a balance of healthy “real” foods, I also don’t feel bad about indulging every once in a while! I’m excited to try this tonight. Looks yummy!

  10. It’s delightful! I made a different crust as I needed to use up what I had on hand (and to keep it gluten free) and just made it in a pie pan, and it turned out great. Thanks again.

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