Easy White Chocolate Peanut Butter Cheesecake – No-Bake Delight

Did You Know 73% of Home Bakers Avoid Cheesecake Because They Think It’s Too Difficult?

If you’ve ever shied away from making cheesecake because you feared cracked tops, soggy crusts, or complicated steps, I have the perfect recipe to change your mind. This Easy White Chocolate Peanut Butter Cheesecake is here to prove that decadent desserts don’t have to be intimidating. With a creamy, no-bake filling and a buttery graham cracker base, it’s a foolproof way to indulge in something luxurious—without the stress.

Picture this: velvety layers of sweet white chocolate mingling with rich peanut butter, all nestled atop a crisp, golden crust. It’s the kind of dessert that makes guests think you spent hours in the kitchen, when in reality, it comes together with just a few simple steps. Whether you’re a seasoned baker or a total newbie, this cheesecake is designed to impress—and, most importantly, to delight your taste buds.

What makes this recipe truly special is its versatility. Serve it chilled for a refreshing summer treat, or let it sit at room temperature for a softer, melt-in-your-mouth experience. And the best part? No water bath, no finicky baking times—just pure, uncomplicated deliciousness.

So, if you’ve been avoiding cheesecakes because they seem too fussy, let this be the recipe that changes everything. Grab your mixing bowl and let’s create something unforgettable.

Print

Easy White Chocolate Peanut Butter Cheesecake

There’s something magical about the combination of white chocolate and peanut butter—creamy, dreamy, and just a little indulgent. This cheesecake is the kind of dessert that feels like a warm hug, perfect for sharing with loved ones or savoring all to yourself (no judgment here!). The best part? It’s surprisingly simple to make, with a no-bake filling that comes together in minutes.

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs – The classic base for any cheesecake, but feel free to swap in digestive biscuits if you prefer a slightly nuttier flavor.
• 6 tbsp unsalted butter, melted – This binds the crust together, and using unsalted butter lets you control the sweetness.
• ¼ cup granulated sugar – Just a touch to sweeten the crust without overpowering the filling.
• 16 oz cream cheese, softened – Full-fat is best here for that luscious, velvety texture. Let it sit at room temperature for at least 30 minutes before mixing.
• 1 cup creamy peanut butter – Go for the good stuff—natural peanut butter works, but the texture might be a bit looser.
• 1 cup powdered sugar – This dissolves easily into the filling, ensuring no graininess.
• 1 tsp vanilla extract – A little warmth to balance the sweetness.
• 1 cup white chocolate chips, melted – Gently melt these in a double boiler or microwave (in 20-second bursts!) to avoid seizing.
• 1 cup heavy whipping cream – Whipped to soft peaks, this gives the filling its airy lightness.
• Pinch of salt – Trust me, it makes all the flavors pop!

Step-by-Step Instructions

1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, using the back of a spoon or measuring cup to compact it evenly. Pop it in the fridge to set while you work on the filling.
2. Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy—no lumps allowed! Add the peanut butter, powdered sugar, and vanilla, mixing until fully combined. Scrape down the sides of the bowl as needed.
3. Fold in the white chocolate: Gently stir in the melted white chocolate until the mixture is uniform. Be careful not to overmix, as this can make the filling dense.
4. Whip the cream: In a separate bowl, whip the heavy cream to soft peaks. A hand mixer works wonders here, but a whisk and some elbow grease will do the trick too. Fold the whipped cream into the peanut butter mixture in two batches, using a spatula to keep things light and airy.
5. Assemble the cheesecake: Pour the filling over the chilled crust, smoothing the top with an offset spatula or the back of a spoon. Tap the pan lightly on the counter to release any air bubbles.

Now, the hardest part—waiting! Let the cheesecake chill in the fridge for at least 4 hours, though overnight is even better. The flavors meld together, and the texture becomes perfectly sliceable. While it sets, you can dream about that first creamy, peanut buttery bite…

Conclusion

This Easy White Chocolate Peanut Butter Cheesecake is the ultimate indulgence—creamy, rich, and packed with the perfect balance of sweet and nutty flavors. With a buttery graham cracker crust, a velvety peanut butter and white chocolate filling, and a luscious topping, it’s a dessert that’s sure to impress with minimal effort. Whether you’re serving it at a party or enjoying a slice with your afternoon coffee, this cheesecake is pure bliss in every bite.

Ready to treat yourself? Whip up this recipe and let us know how it turns out in the comments below! And if you loved this dessert, don’t forget to check out our other decadent cheesecake recipes for more sweet inspiration.

FAQs

Can I use dark or milk chocolate instead of white chocolate?

Absolutely! While white chocolate pairs beautifully with peanut butter, dark or milk chocolate will work too—just keep in mind the flavor will be richer and slightly less sweet. Adjust the sweetness to taste if needed.

How do I prevent cracks in my cheesecake?

To avoid cracks, make sure not to overmix the batter (which adds too much air) and bake the cheesecake in a water bath for even, gentle heat. Let it cool gradually in the oven with the door slightly ajar before refrigerating.

Can I make this cheesecake ahead of time?

Yes! This cheesecake actually tastes even better after chilling overnight, making it a great make-ahead dessert. Just store it covered in the fridge for up to 3 days.

Is there a substitute for graham cracker crust?

You can swap graham crackers for digestive biscuits, vanilla wafers, or even Oreo cookies (without the filling) for a different twist. Just pulse them into crumbs and mix with melted butter as directed.

Can I freeze this cheesecake?

Definitely! Wrap it tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving.