Dessert · American

No-Bake Peanut Butter Cheesecake

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 31, 2026

This creamy peanut butter cheesecake skips the oven completely, relying on gelatin to set a rich, smooth filling over a crunchy peanut cookie base. It is a make-ahead dream that comes together in one bowl and one pan, then chills while you go about your day. A crown of whipped cream and crushed peanut brittle makes it look like it came from a bakery.

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No-Bake Peanut Butter Cheesecake

Why you'll love this

  • No oven required, so it is perfect for hot days.
  • Almost entirely make-ahead: it chills while you relax.
  • Rich peanut butter flavor with a crunchy cookie base.
  • The peanut brittle topping makes it look bakery-fancy.

EveryDayMeal recipe

No-Bake Peanut Butter Cheesecake

Prep
25m
Cook
5m
Total
270m
Serves
10
Level
Medium

Ingredients

  • 3 1/2 tablespoons butter, melted
  • 6 ounces peanut butter cookies
  • 5 sheets gelatin (5 sheets or 2 1/2 teaspoons powdered)
  • 2 cups ricotta cheese
  • 3/4 cup creamy peanut butter
  • 1/2 cup light corn syrup or golden syrup
  • 2/3 cup whole milk
  • 1 1/4 cups heavy cream
  • 2 tablespoons light brown sugar
  • 1/2 cup crushed peanut brittle

Equipment

  • 8-inch springform pan
  • Plastic wrap
  • Zip-top bag and rolling pin
  • Large mixing bowl
  • Small saucepan
  • Stick blender (optional)
  • Hand mixer or whisk

Instructions

  1. Lightly grease an 8-inch round springform pan and line it with plastic wrap, smoothing out as many wrinkles as you can so the sides of the cheesecake stay clean.
  2. Put the cookies in a zip-top bag and crush them into fine crumbs with a rolling pin, then stir them into the melted butter until every crumb is coated and the mixture looks like wet sand.
  3. Press the crumb mixture firmly and evenly into the bottom of the pan, using the back of a spoon to pack it down, then chill in the fridge while you make the filling so it firms up.
  4. Soak the gelatin sheets in a bowl of cold water for about 5 minutes until soft and floppy (if using powdered gelatin, sprinkle it over 3 tablespoons cold water to bloom).
  5. In a large bowl, beat the ricotta with the peanut butter and corn syrup until combined; for a silkier texture, run a stick blender through it until fully smooth, since ricotta can be a little grainy.
  6. Squeeze the softened gelatin sheets dry, then warm them gently in a small pan with the milk over low heat, stirring, until fully dissolved and clear (do not let it boil or the gelatin loses its setting power).
  7. Beat the warm milk mixture into the peanut butter filling until smooth, then pour it over the chilled crust and smooth the top.
  8. Chill in the fridge for at least 4 hours, or until the center is fully set and no longer wobbly when you gently shake the pan.
  9. Just before serving, whip the heavy cream with the brown sugar until it holds soft peaks, then spread it over the cheesecake and scatter the crushed peanut brittle on top.

Tips from the kitchen

  • Bloom your gelatin properly and never let the milk mixture boil, or the filling may not set.
  • Line the pan with plastic wrap for the cleanest release and easiest slicing.
  • Add the whipped cream and brittle right before serving so the topping stays crisp and fresh.

Estimated nutrition per serving: 430 cal · 11g protein · 34g carbs · 29g fat

Make it your own

  • Swap the peanut butter cookies for graham crackers or chocolate wafers for a different base.
  • Drizzle melted chocolate over the top instead of, or along with, the peanut brittle.
  • Use crunchy peanut butter for extra texture in the filling.

Storing & make-ahead

Keep the cheesecake covered in the fridge for up to 4 days. To freeze, leave it in the pan, cover the surface with plastic wrap, then wrap the whole pan in plastic and foil; thaw overnight in the fridge before adding the whipped cream and brittle.

Good to know

Can I use powdered gelatin instead of sheets?
Yes. Use about 2 1/2 teaspoons powdered gelatin, blooming it in 3 tablespoons of cold water before warming it with the milk.
Why is my filling grainy?
Ricotta has a naturally slightly grainy texture. Blitz the filling with a stick blender before adding the gelatin for a smoother, creamier result.
How do I know when it is set?
Gently shake the pan after 4 hours. The center should hold firm with no liquid wobble. If it still jiggles, give it another hour.
Can I make this a day ahead?
Absolutely. It is ideal made a day ahead. Just wait to add the whipped cream and peanut brittle until right before serving.

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