No-Bake Peanut Butter Cheesecake Cups
Prep Time: 15 minutes
Chill Time: 2–3 hours
Total Time: 2 hours 15 minutes
Servings: 4–6
These no-bake peanut butter cheesecake cups are creamy, indulgent, and perfect for a quick dessert without turning on the oven. Layers of rich peanut butter filling sit atop a crunchy cookie or nut-based crust, finished with chocolate and chopped nuts. They’re great for portion-controlled servings, dinner parties, or as a make-ahead treat. You can adjust sweetness and toppings to your preference, making them both delicious and versatile.
Ingredients
For the Crust:
1 cup crushed cookies (like Oreos or graham crackers) or a no-bake crust made from ½ cup dates + ½ cup nuts + 1–2 tsp cocoa powder
3 tbsp melted butter or coconut oil
1–2 tbsp sugar or maple syrup (optional, depending on sweetness of crust ingredients)
For the Filling:
200 g (about 1 cup) cream cheese, softened
½ cup peanut butter
¼–⅓ cup powdered sugar, honey, or maple syrup (adjust to taste)
¼ cup cream or Greek yogurt
1 tsp vanilla extract
Optional: 1 scoop vanilla or chocolate protein powder
For the Toppings:
Melted chocolate or chocolate ganache drizzle
Chopped nuts (peanuts, pecans, or almonds)
Instructions
Prepare the Crust:
In a bowl, combine crushed cookies (or blended dates and nuts) with melted butter or coconut oil and sweetener if using.
Press the mixture firmly into the bottom of individual serving cups or a small baking dish to form an even layer.
Make the Filling:
In a medium bowl, beat the cream cheese until smooth.
Add peanut butter, sweetener, cream or Greek yogurt, vanilla extract, and protein powder if using.
Mix until creamy and well combined. Taste and adjust sweetness if needed.
Assemble the Cups:
Spoon or pipe the peanut butter cheesecake filling over the prepared crust in each cup.
Smooth the tops with a spatula.
Chill:
Refrigerate for at least 2–3 hours, or until firm.
Add Toppings:
Before serving, drizzle with melted chocolate or ganache.
Sprinkle chopped nuts on top for extra texture and flavor.
Serve:
Enjoy chilled directly from the cups. Store leftovers in the fridge for up to 4–5 days.
Tips
Crust Tips:
For a classic cookie crust, finely crush Oreos, graham crackers, or digestive biscuits.
For a healthier, no-bake option, blend dates and nuts until sticky, then press into the cups.
Press the crust firmly into the bottom to help it hold together when serving.
Filling Tips:
Soften cream cheese and peanut butter to room temperature for a smoother filling.
For extra creaminess, beat the filling with a hand mixer for 1–2 minutes.
Adjust sweetness gradually; the peanut butter adds natural richness.
Chilling Tips:
Chill for at least 2–3 hours for firm cups.
For faster results, place cups in the freezer for 30–45 minutes.
Serving Tips:
Use piping bags for a neat presentation.
Garnish just before serving to prevent chocolate drizzle from hardening too soon.
Variations
Chocolate Peanut Butter:
Mix 1–2 tbsp cocoa powder into the filling or swirl melted chocolate through it for a chocolatey twist.
Vegan / Dairy-Free:
Replace cream cheese with vegan cream cheese or blended cashews.
Use coconut cream or plant-based yogurt instead of regular cream or Greek yogurt.
Use maple syrup or agave instead of honey.
Protein Boost:
Add 1 scoop of protein powder (vanilla or chocolate) to the filling for an extra protein kick.
Nut-Free:
Use sunflower seed butter instead of peanut butter and seeds-free crust.
Toppings Variations:
Add crushed pretzels, cacao nibs, or shredded coconut on top.
Drizzle with salted caramel or peanut butter sauce instead of chocolate.
Mini Cheesecake Cups:
Use mini muffin liners for bite-sized portions, perfect for parties or meal prep.
Q&A
Q: Can I make these ahead of time?
A: Yes. Store in the refrigerator for up to 4–5 days. They can also be frozen for up to a month—thaw in the fridge before serving.
Q: Can I make them vegan?
A: Yes. Use vegan cream cheese or blended cashews, coconut cream or plant-based yogurt, and maple syrup or agave instead of honey.
Q: Can I use a different nut butter?
A: Absolutely. Almond butter, cashew butter, or sunflower seed butter all work well and slightly change the flavor profile.
Q: How sweet are these?
A: They are moderately sweet, but you can adjust the sweetener in the filling or crust to taste.
Q: Can I make them gluten-free?
A: Yes, use gluten-free cookies or a nut-date crust to ensure they are gluten-free.
Nutrition
(per cup, serves 6)
Calories: ~320 kcal
Protein: 8–10 g
Carbohydrates: 20–25 g
Fat: 22–24 g
Fiber: 2–3 g
Sugar: 12–15 g
Sodium: 150–200 mg
Note: Values are approximate and depend on specific ingredients and portion sizes.
Conclusion
These No-Bake Peanut Butter Cheesecake Cups are an indulgent yet simple dessert, combining creamy peanut butter filling with a crunchy crust and decadent toppings. Quick to assemble and entirely no-bake, they are perfect for entertaining, portion-controlled desserts, or make-ahead treats.
The recipe is highly adaptable—vegan, gluten-free, lower sugar, or protein-enriched variations are easy to make without losing flavor. With layers of creamy richness, nutty depth, and optional chocolate or nut toppings, these cups satisfy dessert cravings in every bite while offering flexibility for different dietary needs.