🥜 Peanut Butter Cheesecake Cups (No-Bake)
📝 Description
These creamy, indulgent peanut butter cheesecake cups are a perfect no-bake dessert layered with a buttery biscuit base, smooth cheesecake filling, and a rich peanut butter topping. Finished with chocolate chunks and crushed nuts, they’re ideal for quick treats, parties, or small-batch desserts.
🍽️ Servings
4–6 cups
🛒 Ingredients
For the Base:
- 1 cup (120g) crushed digestive biscuits or graham crackers
- 4 tbsp (60g) melted butter
For the Cheesecake Layer:
- 1 cup (240g) cream cheese (softened)
- ½ cup (120ml) heavy cream (chilled)
- ⅓ cup (65g) sugar
- 1 tsp vanilla extract
For the Peanut Butter Layer:
- ½ cup (125g) creamy peanut butter
- 2 tbsp powdered sugar (optional, for sweetness)
- 2–3 tbsp heavy cream (to loosen texture)
Toppings:
- Chopped peanut butter cups or chocolate pieces
- Crushed peanuts or biscuit crumbs
- Peanut butter drizzle
👨🍳 Instructions
1. Prepare the Base
- Mix crushed biscuits with melted butter until evenly coated.
- Press firmly into the bottom of serving cups.
- Chill in the fridge for 10–15 minutes.
2. Make Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add vanilla extract.
- In a separate bowl, whip heavy cream until soft peaks form.
- Gently fold whipped cream into the cream cheese mixture.
3. Assemble First Layer
- Spoon cheesecake filling over the biscuit base.
- Smooth the top and chill for 15–20 minutes.
4. Peanut Butter Layer
- Mix peanut butter with powdered sugar and cream until smooth and spreadable.
- Spoon or pipe over the cheesecake layer.
5. Garnish
- Top with chopped chocolate, crushed peanuts, and drizzle peanut butter.
6. Chill & Serve
- Refrigerate for at least 1–2 hours before serving for best texture.
💡 Tips
- Use full-fat cream cheese for the creamiest texture.
- Chill your bowl before whipping cream for better results.
- Add a pinch of salt to the peanut butter layer for a sweet-salty balance.
- Want extra indulgence? Add a thin chocolate ganache layer between cheesecake and peanut butter.
🔄 Variations
- Chocolate Version: Add 2 tbsp cocoa powder to cheesecake filling
- Healthier Option: Use Greek yogurt instead of some cream cheese
- Crunchy Twist: Use crunchy peanut butter
🥗 Nutritional Info (Approx. per serving)
- Calories: 350–420 kcal
- Protein: 6–8g
- Fat: 25–30g
- Carbs: 25–30g
- Sugar: 15–20g
❓ Q & A
Q: Can I make these ahead of time?
Yes, they stay fresh in the fridge for up to 2 days.
Q: Can I freeze them?
Yes! Freeze for up to 1 month. Thaw in the fridge before serving.
Q: What can I use instead of biscuits?
Crushed Oreo cookies or digestive wheat biscuits work great.
Q: Why is my cheesecake layer too soft?
It likely needs more chilling time or better-whipped cream.