No Bake Mini Peanut Butter Cheesecakes
Filed Under: Cheesecake | Chocolate | Dessert

No Bake Mini Peanut Butter Cheesecakes

June 6th, 2023
5 from 1 vote
5 from 1 vote

No Bake Mini Peanut Butter Cheesecakes feature a graham cracker crust, creamy chocolate peanut butter cheesecake filling, all topped with rich chocolate ganache and mini peanut butter cups. No oven needed!

Yield: 12 mini cheesecakes

Prep Time: 30 minutes

Perfect for you you don't wanna or can't use the oven! These were the best no bake cheesecakes I've ever had! No Bake Mini Peanut Butter Cheesecakes have a crunchy graham cracker crust, ultra rich and creamy chocolate peanut butter cheesecake filling, and are topped with chocolate ganache and mini peanut butter cups.

Tessa's Recipe Rundown...

TASTE: Perfectly chocolatey with plenty of PB flavor, and a wonderful slight tang from the cream cheese.
TEXTURE: Slight crunch from the graham cracker crust, with a beautiful cheesecake filling and a fudgy chocolate ganache topping.
EASE: Super easy – the hardest part is waiting for them to set!
PROS: Easy and so yummy.
CONS: None.

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No Bake Mini Peanut Butter Cheesecakes are the perfect recipe for those days when you need something chocolatey and indulgent, but don’t want to turn on the oven.

I absolutely love cheesecakes, but sometimes you don’t want to spend hours baking one, with all the steps involved in preparing a water bath. 

The beauty of these adorable mini cheesecakes is that there’s no baking involved, and they’re pre-portioned, so you don’t even need to slice them up before serving!

These No Bake Mini Peanut Butter Cheesecakes are so cute, absolutely delicious, and perfect for adults and kids alike! There won’t be a single one left at your next party!

many No Bake Mini Peanut Butter Cheesecakes, topped with ganache and mini PB cups, lined up on a baking tray

How to Make No Bake Mini Peanut Butter Cheesecakes

The Graham Cracker Crust

  • Since we aren’t baking this crust, we need to make sure it holds its shape and doesn’t crumble too much.
  • That’s why we need a generous amount of butter.
  • Be sure to spray or grease your baking pan, so the crust slides off more easily.
  • You want to finely grind your graham crackers. If they’re too coarse, you’ll get a crumbly result.
  • Use a tamper or the bottom of a measuring cup to very firmly press the crust into the pan. Really compact it in there so it holds its shape.
Can I Substitute the Graham Crackers?

You can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

Which Cream Cheese is Best for Cheesecake?

  • Use high-quality, full-fat bricks of cream cheese for this recipe.
  • Don’t use spreadable cream cheese meant for bagels.
  • Make sure the cream cheese is COMPLETELY softened to room temperature, so it blends into a smooth and creamy filling with no lumps.
  • Since we’re not baking this recipe, you can fill the cavities in your mini cheesecake or muffin pan all the way up to the top with the filling.

Do I Need a Special Pan for Mini Cheesecakes?

I love my mini cheesecake pan for this recipe. Each cavity in this pan has a removable base, so you can easily pop the mini cheesecakes out of the tin, without the need for muffin liners or any fuss at all. They come out of the tin looking so perfect and beautiful. My favorite Chicago Metallic pan is currently out of stock, but this alternative pan will work perfectly too.

You can alternatively use a regular or mini muffin pan and liners:
  • Using a regular-sized muffin pan with liners: Follow the recipe as written, using quality cupcake liners instead of spraying the pan with non-stick spray. Otherwise, the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.
  • Mini muffin tin with liners: Line the tin with foil or paper liners. Place 1 tablespoon of crust into each cavity, then use the bottom of a 1-teaspoon cookie scoop to firmly press the crust into the pan. Use the same scoop to scoop a heaping teaspoon of cheesecake filling into the cavities. 

Can I Make One Large No-Bake Cheesecake Instead of Minis?

We haven’t tested this, so I can’t say for sure what size springform pan this would best work in. Instead, I highly recommend my delicious No Bake Chocolate Peanut Butter Cheesecake recipe.

How to Store No Bake Mini Peanut Butter Cheesecakes

You can store these mini cheesecakes in the fridge, covered, for about 2 days. Cheesecakes can also be frozen. Wrap un-topped mini cheesecakes in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge before adding chocolate ganache and peanut butter cups and serving.

a mini PB cheesecake with a bite taken out

More Cheesecake Recipes

5 from 1 vote

How to make
No Bake Mini Peanut Butter Cheesecakes

Yield: 12 mini cheesecakes
Prep Time: 30 minutes
Total Time: 30 minutes
No Bake Mini Peanut Butter Cheesecakes feature a graham cracker crust, creamy chocolate peanut butter cheesecake filling, all topped with rich chocolate ganache and mini peanut butter cups. No oven needed!


For the crust:

  • 1 sleeve (9 cookies) graham crackers
  • 4 tablespoons (57 grams) unsalted butter, melted

For the cheesecake:

  • 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

For the topping:

  • 1/2 cup (85 grams) semisweet chocolate chips
  • 1/4 cup (58 grams) heavy cream
  • Mini peanut butter cups


Make the crust:

  1. Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

Make the cheesecake:

  1. In the bowl of an electric mixer, beat the cream cheese, peanut butter, and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate and beat until combined. Divide the mixture among each cavity and cover with plastic wrap.

  2. Chill until firm, at least 4 hours or overnight.

Make the topping:

  1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes, then stir until the mixture is melted and smooth. Pour over each cheesecake, allowing to barely drip down the sides. Top each cheesecake with Reese’s Peanut Butter Cups. Serve, or cover and store in the fridge for up to 2 days.

Recipe Notes

I adore my mini cheesecake pan (or this alternative pan while my favorite is out of stock!), but if you don't have one you could use a muffin tin. Just be sure to line it with foil or paper liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.
Course : Dessert
Cuisine : American
Keyword : cheesecake, chocolate peanut butter, mini cheesecake, mini no-bake cheesecake, no bake, no bake cheesecake, peanut butter
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Martha — May 26, 2021 at 2:31 pm

    Perfect, beautiful bites of creamy chocolate and peanut butter. It would be a nice dessert for a buffet.

    • #
      Tessa — May 27, 2021 at 9:14 am

      Happy you loved this recipe, Martha!

  2. #
    Suzanne — July 25, 2020 at 11:40 am

    THis looks so good! Have you made a regular sized cheesecake with this filling! It would be fun to have both ways!

  3. #
    Google — December 18, 2019 at 8:03 am

    Always a huge fan of linking to bloggers that I love but dont get a whole lot of link appreciate from.

  4. #
    Thea — August 22, 2018 at 2:01 pm

    These look amazing and I just happened to buy a mini cheesecake pan from Williams-Sonoma!
    If you are still wanting shows to watch we lived Longmire-Netflix cross between CSI and Andy of Mayberry! Bloodline-Netflix, edge of your seat good! Marvelous Mrs. Maisel(?)-Netflix hilarious!

  5. #
    Jeanne A Radke — February 24, 2018 at 6:46 pm

    I’ve been recording the weekly PSYCH marathon that started on New Year’s week on the Hallmark channel. Sometimes I have up to 30 1hr episodes on the DVR. I watch & fast forward through commercials That makes it about 45 minutes or 4 episodes in 3 hrs. I definitely get that what a relief feeling at the end of each season. I had to do Parks and Recreation the same way. Lots of light-hearted fun. I can feel my brain breath after each episode.

  6. #
    Xhaka — July 29, 2017 at 11:11 am

    I think these cup cakes really looking cute and absolutely delicious. I will try it soon.

  7. #
    witproit — June 26, 2017 at 11:40 am

    Really Great recipe. i will surely test it on upcoming Sunday.

  8. #
    Xhy — June 15, 2017 at 7:05 pm

    I made this today with a small change. I used 60g sugar instead of 100g and it was so delicious

  9. #
    BofA routingnumber — June 4, 2017 at 3:37 am

    Perfect cheese cake and my favorite topping of chocolate.

  10. #
    Thea — February 19, 2017 at 12:51 am

    You were talking about Netflix shows that are good, Longmire is fabulous! It’s kind of a cross between Andy of Mayberry & CSI! A simple sherrif with lots of Integrity and his crew set in Wyoming, besides a murder investigation each episode he has to deal with issues on the Indian Reservation. I think there are 5 seasons and it’s still not long enough!

    • #
      Tessa — February 23, 2017 at 8:48 pm

      Too funny, I literally just started watching this!!

  11. #
    Thea — February 19, 2017 at 12:42 am

    I’ve just stumbled onto your site and I can’t get off! I want to make so many of your delicious recipes! I don’t have a cheesecake pan (muffin size), but I am going to purchase one just for your recipes! Could I double or triple this recipe to work in the muffin size cheesecake pan? Thanks in advance!

    • #
      Tessa — February 23, 2017 at 8:49 pm

      Yay! So glad to hear that. Yes, you definitely could do that 🙂

  12. #
    Johns — January 30, 2017 at 7:33 am

    Oh Great to share such value bale info

  13. #
    Bharat Ratna — December 11, 2016 at 8:36 pm

    I make these almost weekly. They’re SO good and easy!!!

  14. #
    Jen — October 16, 2016 at 3:04 pm

    Can this be made in shot glasses or tiny Mason jars? I want to have a mini cheesecake display at my Thanksgiving dinner.

    • #
      Tessa — October 16, 2016 at 6:33 pm

      I don’t see why not! I haven’t tried but I’m sure it would be super cute.

  15. #
    Aisha — October 15, 2016 at 10:44 am

    Thanks for your delicious recipe ❤️❤️

  16. #
    Savannah — September 13, 2016 at 6:40 pm

    Is there anything that I could substitute the heavy cream with?

    • #
      Tessa — September 15, 2016 at 3:09 pm

      Since this recipe isn’t baked, I’d avoid using any substitutions for the cream.

  17. #
    Sunshine baker — September 3, 2016 at 8:04 am

    I made this in a Keebler crust. It’s delicious! Definitely a keeper.

    • #
      Tessa — September 3, 2016 at 4:00 pm


  18. #
    hotmail login — August 22, 2016 at 9:42 pm

    I cannot thank you enough for the blog . Really thank you! Really Cool.

  19. #
    Charlie — August 15, 2016 at 2:09 pm

    Hi Tessa:
    Actually I love cheesecake, just not the ones made with Philadelphia. They are way too rich.
    Thank you for answering my queries.

  20. #
    Charlie — August 14, 2016 at 10:54 am

    Hello: These sound good but I have a couple or more questions.
    I hope you will help me with them.

    Do I have to use Philladelphia Cream Cheese? I can’t stand the stuff. It alters the taste of what you are using it with.

    Can I use Mascarpone or Ricotta (real cheese), with it?

    If I can how much gelatin?

    I would prefer to use gelatin sheets do you know how many I would need?

    • #
      Tessa — August 14, 2016 at 7:23 pm

      Hi Charlie… if you don’t like cream cheese it sounds like you might not like cheesecake. I can’t help you alter the recipe to that extent, you’re better off finding a recipe specifically formulated with mascarpone or ricotta!

  21. #
    Anita — July 27, 2016 at 7:18 am

    These look great:) Would it be possible to freeze them?

    • #
      Tessa — July 27, 2016 at 8:49 am

      Yep! That should be just fine.

  22. #
    Sherri Miller — July 25, 2016 at 12:38 pm

    Can you use a mini-muffin pan?

    • #
      Tessa — July 26, 2016 at 2:45 pm

      Did you read the recipe? “I adore my mini cheesecake pan, but if you don’t have one you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.”

  23. #
    Lorie Lai Kanazawa — June 6, 2016 at 8:36 pm

    Thanks a lot for this recipe Tessa!!!
    I’ve made lots of your recipes like doughnuts,pizza doughs, breads and cookies!!!
    But after I made this,my kids just ate it after an hour of putting it in the fridge!!! (It’s not even hard yet)
    They love your recipes a lot…
    Will do more of your genius creations soon…

    • #
      Tessa — June 7, 2016 at 10:37 am

      So happy to hear that, Lorie!! 🙂

  24. #
    Eva — May 30, 2016 at 7:42 am

    Looking so yummy! Love no bake recipes. Pinned! I must try 😉 xx

    • #
      Tessa — May 30, 2016 at 11:15 am

      Thanks, Eva!

  25. #
    Cathy — May 29, 2016 at 8:25 am

    Tess Yours is the only place that I ever comment. You are soooo cute and excited about what you do that it is infectious to me and always brightens my day. I look after the senior and disabled population and I love them all. We have happy moments but also sad moments too. So! Thank you for bighting my day’s with your whit and charm. And the recipes and tips are just wonderful too. My hips appreciate them!!

    • #
      Tessa — May 29, 2016 at 10:31 am

      Wow, Cathy! Your comment just made my morning. Thank you so much for your kind words and support! And for your dedication to a population that is often marginalized, I imagine that would come with its challenges. You are amazing!

  26. #
    Michael — May 27, 2016 at 1:42 pm

    I’ve been hooked on everyone loves Raymond, it’s good to see a sitcom that is not a reality tv series and always makes me laugh.
    P.s I made the Natella donuts the other weekend and everyone loved them. Thanks for all the hard work

  27. #
    Mary — May 27, 2016 at 10:00 am

    If you like British police/detective shows, you HAVE to watch Happy Valley on Netflix. One of my absolute favorites. They just put up Season Two and I rewatched Season 1 in one day so I could get going on Season 2, then I think I watched that the next day! It’s fantastic. There’s also The Fall — very suspenseful. I loved Season 1 of Broadchurch (and yes, I cried at the end too!). Netflix has put up Season 2 but I haven’t started that yet.

    • #
      Tessa — May 27, 2016 at 12:13 pm

      Omg it’s like you’re inside my Netflix! I *just* started watching Happy Valley! Episode one and I’m already fascinated. Thanks for confirming it’s worth the watch!

  28. #
    Steph — May 27, 2016 at 9:53 am

    I loved broad church too!! I also loved the fall on Netflix so addictive. This recipe looks delicious I will try it out next week!!! Your buttercream recipe is also awesome I use it for all my cupcakes

    • #
      Tessa — May 27, 2016 at 12:14 pm

      Loved The Fall!! Love Gillian Anderson. Let me know what you think about the cheesecakes! And so happy to hear you like my buttercream recipe 🙂

  29. #
    Melanie @ Gather for Bread — May 27, 2016 at 5:50 am

    Forget the TV shows! Now I’m obsessing over these delish little things. And no-bake, how awesome is that?!

    We’re actually watching The Office series all over again and loving every minute. Nothing like some good laughs to decompress the day. 🙂

    Happy Friday!

    • #
      Tessa — May 27, 2016 at 12:15 pm

      Haha! We’re doing the same exact thing but with Parks & Rec! I miss The Office being on air 🙁

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