No-Bake Peanut Butter Chocolate Chip Cheesecake

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This Peanut Butter Chocolate Chip Cheesecake Recipe may become a favorite in your household. This No-Bake Cheesecake is so rich and creamy. Using well loved flavors, this peanut butter cheesecake with chocolate chips is going to be a hit with everyone!

Peanut Butter Chocolate Chip Cheesecake Recipe on a serving plate with a fork.

Peanut Butter Chocolate Chip Cheesecake

This Peanut Butter Chocolate Chip Cheesecake is so delicious! This recipe is very easy to make and is a no bake cheesecake. You can make this recipe in the morning and place it in the freezer to serve at night. This recipe has a great set of ingredients to make an incredible, creamy, thick, and sweet dessert.


  • Graham crackers –You will need to have the prepared by crushing them.
  • Sugar- Every great dessert has sugar in the recipe.
  • Butter – You will need to use unsalted to control the amount of salt.
  • Cream cheese – You will need to have it at room temperature or softened.
  • Greek Yogurt- This will add a thicker consistency to your cheesecake.
  • Vanilla- You need pure vanilla for the best flavoring.
  • Peanut Butter- This will be mixed into your cheesecake batter.
  • Powdered sugar- This sugar is the best for homemade frostings.
  • Mini chocolate chips- This will also be added into the batter as whole chocolate chips.
  • Peanut Butter cups- You will need to cut in half, and they will be set in the frosting.

How to Make Chocolate Chip Cheesecake

Use parchment paper to line a spring-form pan. Add the crackers to a food processor and pulse to crush. Then, add in the sugars and pulse again to combine. Melt the butter in a microwave safe bowl. Add the crumbs and butter together and stir to mix. Press down the crumbs into your prepared pan and then, place in the freezer.
Add the cream cheese and sugar in a stand mixer. Blend your ingredients until it becomes soft and smooth. Scrap the sides of your bowl and on medium high, blend again. Blend in the Yogurt and vanilla until smooth.
Next, blend on low, the peanut butter and powdered sugar until mixed. Scrap the sides again and blend on high until smooth and creamy. Take the mixing bowl and fold in the chocolate chips. Take the crust from the freezer and pour in the filling into the crust in the spring-form pan. Use a spoon or spatula to smooth the top of your cheesecake. Put the cheesecake back in the freezer overnight and let the ingredients set.
You want to start to prepare your frosting about 30 minutes before the cheesecake is ready to serve. Add the cream cheese to a pastry bag. Take the cheesecake out of the freezer and use a knife to remove the dessert from the sides of the spring-form pan.
Take out and pipe frosting onto your cheesecake. Cut regular peanut butter cups and arrange on top of the frosting. Add back into the freezer until you are ready to serve.
The whole Peanut Butter Chocolate Chip Cheesecake with a slice cut out of it.

Can I Use Different Chips in This Cheesecake?

You can use whatever chips your want in this peanut butter cheesecake. The best option is to use the regular chocolate chips that this recipe calls for. But, you can use white chips, caramel, peanut butter chips or other chips you would like to use.

How Long to Chill a Cheesecake Before Serving?

You will need to make sure your peanut butter cheesecake is completely set before serving and prepare your frosting while getting ready to serve. You will want to refrigerate the pie overnight or you can freeze it for 30 minutes.

Peanut Butter Chocolate Chip Cheesecake with a bite taken out on a white wooden table.

More No Bake Desserts

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Peanut Butter Chocolate Chip Cheesecake Recipe

This Peanut Butter Chocolate Chip Cheesecake Recipe may become a favorite in your household. It is so rich and creamy. Using well loved flavors , this peanut butter cheesecake with chocolate chips is going to be a well loved recipe. 
Servings: 8 people
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes




    • 1 sleeve Graham crackers - crushed
    • 1 Tablespoon sugar
    • 4 Tablespoons Butter - melted


    To Top



    • Line the bottom of the Spring-form pan with Parchment paper, and set aside.  Place the Graham crackers in a food processor, and pulse until they're crushed into crumbs, add the sugar and pulse to blend.  Place the butter in a microwave safe bowl, and melt in the microwave.  Pour the Graham cracker crumbs into the bowl with the melted butter, and stir well to coat the graham cracker crumbs.  Place the Graham cracker crumbs in the Spring-form pan, on top of the Parchment paper, and press the crumbs with the bottom of a glass, evenly into the bottom of pan.  Place the pan in the freezer.
    • In the mixing bowl of a stand mixer, place the softened cream cheese, and the sugar.  Blend on low until the cream cheese begins to soften, and blends smooth with the sugar.  Scrape down the side of the mixing bowl, and blend again, on medium high, until smooth and creamy.  Add the Greek Yogurt, and Vanilla, and blend smooth.  Add the peanut butter, and powdered sugar and blend on low until mixed.  Scrape down the sides of the mixing bowl, and blend on high until the mixture is smooth and creamy.  Remove the mixing bowl from the mixer, and gently fold in the mini chocolate chips.  Remove the Pan from the Freezer, and pour the Peanut Butter Cheesecake into the Spring-form pan.  Smooth the top of the cheesecake with the back of a spoon, or spatula, and place the pan back in the freezer, overnight, to allow the cheesecake time to set.
    • About 30 minutes before you're ready to serve the Cheesecake, place the large fluted pastry tip in the pastry bag, and fill the pastry bag with the cream cheese frosting.  Remove the Cheesecake from the freezer, and run a sharp knife around the sides of the cheesecake, between the cheesecake and the Spring-form.  Remove the Spring-form, and pipe large dollops of Frosting all around the edge of the cheesecake.  Cut regular size Peanut Butter cups in half, and place them in the frosting, between the dollops.  Return the Cheesecake to the freezer until time to serve.
    • When ready to serve, cut into 2 inch pieces, and serve at once.  Enjoy!

    Last Step:

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    NOTES:  You can use smooth or crunchy peanut butter in this recipe, depending on your preference.  You can buy regular size Peanut Butter cups and half them, or you can buy bite size if you prefer those to decorate the cheesecake.  
    ALSO:  TO THOSE WITH A PEANUT ALLERGY; You can use WOW BUTTER, instead of Peanut butter in this recipe, and you can choose either smooth or crunchy.  If you're not familiar with WOW BUTTER, it's made in a Nut Free Facility, tastes like peanut butter, and is the consistency of Peanut Butter.  For the Peanut butter cups, you'll have to either make your own with the WOW BUTTER, melted chocolate and small silicone cups, or choose another way to decorate the top.  You can find Chocolate chips, and mini chocolate chips with allergy warnings on them, and you could use those on top of the Frosting.  You can typically find Wow Butter with the Jellies, jams, and honey.  Wal-Mart does carry it, and most grocery stores as well.  You may also be able to order it online.


    Peanut Butter Chocolate Chip Cheesecake Recipe

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