Dessert

No Bake Mini Peanut Butter Cheesecakes Recipe

Bylilan Sage January 7, 2026January 7, 2026

Introduction

These no bake mini peanut butter cheesecakes are a delightful treat combining creamy peanut butter, rich chocolate, and a buttery graham cracker crust. Perfect for a quick dessert, they require no oven and come together with simple ingredients.

A close-up view of a small layered dessert with three clear parts: the bottom layer is a coarse, crumbly light brown crust; the middle layer is a thick, smooth, light brown chocolate mousse shaped like a round patty; the top layer is a glossy, dark chocolate ganache that drips slightly over the edges; on top of this ganache are three small dark brown chocolate cups, placed in a triangle shape. The desserts are arranged on a clean white marbled surface, with multiple pieces visible in the soft-focused background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sleeve (9 cookies) graham crackers
4 tablespoons (57 grams) unsalted butter, melted
8 ounces (227 grams) cream cheese, at room temperature
1/3 cup (90 grams) creamy peanut butter
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
2/3 cup (157 ml) heavy cream
4 ounces (113 grams) semisweet chocolate, melted and cooled
1/2 cup (85 grams) semisweet chocolate chips
1/4 cup (58 grams) heavy cream
Mini peanut butter cups (for topping)

Instructions

Step 1: Thoroughly grease a mini cheesecake pan. Place the graham crackers in a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened.
Step 2: Divide the crust mixture evenly among the cheesecake pan cavities (about 1 heaping tablespoon each). Press firmly into the bottom using a shot glass or similar object. Set aside.
Step 3: In an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add vanilla extract and heavy cream, then continue beating until thickened.
Step 4: Pour in the melted chocolate and mix until fully incorporated. Divide the cheesecake mixture into the prepared crusts and cover with plastic wrap.
Step 5: Chill the cheesecakes in the refrigerator for at least 4 hours or overnight until firm.
Step 6: For the topping, place chocolate chips in a heatproof bowl. Heat the 1/4 cup heavy cream in a small saucepan just until simmering, then pour over the chocolate chips. Let sit for 3 minutes, then stir until smooth.
Step 7: Spoon the chocolate ganache over each cheesecake, allowing it to drip slightly down the sides. Top each with a mini peanut butter cup.
Step 8: Serve immediately or cover and store in the refrigerator for up to 2 days.

Tips & Variations

Use crunchy peanut butter for added texture and bite.
Substitute semisweet chocolate with dark or milk chocolate to suit your taste.
If you don’t have mini cheesecake pans, use muffin tins with paper liners.
Add a pinch of salt to the cheesecake mixture to enhance peanut butter flavor.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 2 days. Reheat is not recommended as these are best served chilled. For longer storage, you can freeze the cheesecakes without topping for up to 1 month; thaw in the fridge before serving and add toppings fresh.