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No-Bake Peanut Butter Cheesecake Cups

These No-Bake Peanut Butter Cheesecake Cups are rich, creamy, and incredibly easy to make. A quick, no-oven dessert with a buttery cookie crust and a silky peanut butter cheesecake filling that’s perfect for parties, snacks, or weeknight treats.
Print Recipe
Prep Time 10 minutes
Chilling Time 2 hours
Total Time 10 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs or crushed cookies
  • 3 tbsp butter melted
  • 1 tbsp sugar optional
Peanut Butter Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.5 cup creamy peanut butter
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 cup whipped cream or whipped topping
Toppings (Optional)
  • crushed peanuts for garnish
  • chocolate chips or chocolate drizzle for topping
  • whipped cream for topping

Equipment

  • Mixing Bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar (if using). Stir until the mixture resembles wet sand and is evenly moistened.
  2. Divide the crust mixture evenly between 6 small cups or jars. Press gently into the bottom of each cup to form a compact crust layer. Set aside while you prepare the filling.
  3. In a separate mixing bowl, beat the softened cream cheese and creamy peanut butter together with a hand mixer until smooth and well combined.
  4. Add the powdered sugar and vanilla extract to the bowl and continue mixing until the filling is smooth, creamy, and slightly fluffy.
  5. Gently fold the whipped cream or whipped topping into the peanut butter mixture using a spatula. Fold just until combined to keep the filling light and airy.
  6. Spoon or pipe the peanut butter cheesecake filling over the prepared crust in each cup, dividing it evenly between all 6 cups.
  7. Top each cheesecake cup with your choice of crushed peanuts, chocolate chips or drizzle, and a swirl of whipped cream, if desired.
  8. Refrigerate the No-Bake Peanut Butter Cheesecake Cups for at least 1–2 hours, or until set and chilled. Serve cold and enjoy.

Notes

For a gluten-free version, use gluten-free cookies instead of regular graham crackers. You can also use dairy-free cream cheese and whipped topping to make these cups suitable for dairy-free diets. The cups can be made a day ahead, making them perfect for parties and gatherings.