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No-Bake Peanut Butter Cheesecakes

No-Bake Peanut Butter Cheesecakes
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 6
Peanut butter lovers rejoice! These easy no-bake cheesecakes are quick to make, and guaranteed to please. Recipe by Cindy Ensley.
May 11, 2017


  • 1 sleeve graham crackers (about 9 crackers), finely crushed
  • 3 tablespoons melted coconut oil
  • 1 tablespoon packed brown sugar
  • 2 packages (8 oz/250 g each) cream cheese, softened
  • 1 cup creamy peanut butter
  • 2/3 cup sweetened condensed milk (not evaporated)
  • Whipped cream, peanut butter shell (directions below) and chopped peanuts for serving


  • 1
    In medium bowl, mix crushed crackers, coconut oil and brown sugar. Divide mixture among 6 (6 oz) ramekins, pressing mixture in bottom and partly up sides using a small glass (a shot glass is perfect for this).
  • 2
    In large bowl, beat cream cheese with electric mixer on high speed until light and creamy. Beat in peanut butter and condensed milk until combined. Pipe or spoon mixture into crust-lined ramekins. Cover ramekins with plastic wrap; refrigerate about 2 hours to set. Serve with remaining ingredients.

  • Making a peanut butter shell for topping these cheesecakes is super easy. Just spoon 2 tablespoons creamy peanut butter and 1 tablespoon coconut oil into small microwavable bowl; microwave uncovered on High about 30 seconds or until melted. Stir together, and spoon over chilled cheesecakes.
  • Another great option for spooning over the cheesecakes is some melted jam or jelly (whatever you like on your peanut butter sandwiches!) or melted chocolate chips.
  • Crush graham crackers into fine crumbs with food processor or in heavy-duty gallon-size food storage bag with rolling pin.

No nutrition information available for this recipe
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