These mini no bake peanut butter cheesecakes are super creamy and totally indulgent with a sweet-and-salty twist thanks to a sweet marshmallow fluff topping and Cap’n Crunch crust! So easy to make with no oven needed, you’ll love these addictive mini desserts!
Table of Contents
- What You’ll Love this No Bake Peanut Butter Cheesecake Recipe
- Watch How To Make It
- The Ingredients You’ll Need
- How to Make Mini Peanut Butter Cheesecakes
- Does No-Bake Cheesecake Thicken in the Fridge?
- Tips and Variations
- How to Store Mini Peanut Butter Cheesecakes
- Does Peanut Butter Cheesecake Freeze Well?
- More Decadent Cheesecake Recipes
- Get the Recipe
What You’ll Love this No Bake Peanut Butter Cheesecake Recipe
Whether you’re a peanut butter lover, cheesecake aficionado, or just love hassle-free desserts, this peanut butter cheesecake recipe is for you! Here’s why you’ll love it:
- So Easy: First off, these no-bake peanut butter cheesecakes are incredibly easy to make. It’s basically mix, chill, and enjoy!
- So Decadent: These peanut butter cheesecakes have an ultra-creamy texture that’s impossible to beat, with a crunchy peanut butter crust made with peanut butter Cap’n Crunch cereal and a sweet marshmallow fluff garnish. With the marshmallow topping, the flavor reminds me of a classic fluffernutter sandwich!
- Perfect Size: The mini size is not only adorable, but also makes serving a crowd a breeze – everything’s already portioned out and ready to go.
- No Baking! Whether you want to simplify your prep, or you’re avoiding heating up your kitchen, this no bake peanut butter cheesecake is the perfect easy dessert recipe.
Watch How To Make It
Want to see how to make this easy no-bake peanut butter cheesecake from start to finish? Here’s a step-by-step video:
If you love the idea of mini cheesecake, be sure to check out these sweet mini pumpkin cheesecakes!
The Ingredients You’ll Need
To make this recipe, you’ll want some peanut butter, cream cheese, Cap’n Crunch… ha. Caught you by surprise, didn’t I? It’s true- the cookie crust mixture is actually made with Cap’n Crunch cereal, for a bold peanut butter crunch! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
- Cap’n Crunch Peanut Butter Crunch Cereal: You could also make a plain butter cookie or graham cracker crust, if you prefer.
- Butter: Unsalted butter, melted.
- Cream Cheese: Soften the cream cheese before using.
- Peanut Butter: I like to use creamy peanut butter for a smooth cheesecake, but you can use chunky if you prefer.
- Powdered Sugar: Do not use granulated sugar as it won’t dissolve well.
- Heavy Cream: Used to thin out the cheesecake, you can also swap it for half and half or milk.
- Vanilla: Pure vanilla extract, or vanilla bean paste.
- Marshmallow Fluff: Marshmallow fluff makes an excellent garnish, but feel free to use whipped cream or cool whip instead.
You’ll also need some kind of a small cups or ramekins to make the cheesecakes in. I like to use 4 oz mini mason jars – they are cute and also have a lid that seals to store them easily!
How to Make Mini Peanut Butter Cheesecakes
As much as I love baking, one of my favorite things about this mini peanut butter cheesecake recipe is that it’s a no-bake dessert. No heating up the oven or stove. You just whip them up and let them chill for a few hours and enjoy. Cheesecake has never been easier!
- Make the Crust: Pulse the cereal in a food processor to crush it finely, and then pulse in the butter to make an even mixture that holds together when you pinch it. Divide the crust evenly into the mason jars, and press it into the bottom to make a crust. Chill the crusts while you make the filling.
- Make the Filling: Next, fit your stand mixer with the paddle attachment, and beat the softened cream cheese with the peanut butter until smooth – about 2 minutes. Then beat in the rest of the ingredients.
- Fill the Jars and Chill: Divide the batter evenly into the jars, cover, and chill for four hours or overnight.
- Enjoy: When ready to serve, top with a scoop of marshmallow fluff and serve.
Does No-Bake Cheesecake Thicken in the Fridge?
Yes, most no-bake cheesecakes thicken while they chill in the refrigerator, because the softened cream cheese will firm up as it gets cold again. Other recipes use ingredients like gelatin, which also sets as it chills. This one firms up nicely thanks to both peanut butter and cream cheese, both of which solidify when refrigerated.
Tips and Variations
Fun fact – I originally made this recipe for National Cheesecake Day – which also happens to fall on Jorge’s birthday. He’s a big fan of peanut butter, so I had to combine the two – and the rest is history! Along the way, these are some helpful tips I learned:
- Softening the Cream Cheese: Softening the cream cheese might seem like an unnecessary step, but it really goes a long way toward keeping the batter smooth and lump-free.
- Chilling: Be sure to chill the cheesecakes for at least 4 hours, so they have plenty of time to set into a decadent, easy-to-eat dessert.
- Add Chocolate: If you like, you can add chocolate to the recipe by garnishing the cheesecakes with shaved chocolate or a chocolate drizzle.
- Add Nutella: For a Nutella twist, make half of the batter with peanut butter, and half with Nutella! Yum.
- Add Crunch: Feel free to sprinkle a layer of chopped peanuts over the tops of the cheesecakes for even more added crunch.
How to Store Mini Peanut Butter Cheesecakes
You can store these in the refrigerator, covered, for up to 5 days. If you use mini mason jars, you can just top them with the lids for easy storage! For ramekins and other open dishes, a little saran wrap, press-n-seal, or foil will do the trick.
Does Peanut Butter Cheesecake Freeze Well?
Sure! You can totally stick these in the freezer for longer storage – about 3 months. Make sure to cover them well to prevent freezer burn. Mark them with the date, and thaw in the refrigerator before serving.
More Decadent Cheesecake Recipes
- Bananas Foster Cheesecake
- Oreo Cheesecake Cookie Cups
- Triple Coconut Cheesecake
- Best Pumpkin Cheesecake
- Easy Eggnog Cheesecake
- Instant Pot Cheesecake
- No-Bake Cherry Cheesecake
No Bake Peanut Butter Cheesecake
- In a food processor, pulse the cereal until finely crushed. Add butter and pulse until well combined and when you pinch the mixture together, it holds well.
- Divide crust evenly and press the mixture into the bottom of each mini mason jar. Refrigerate until ready to fill.
- In a stand mixer fitted with a paddle attachment or with a hand mixer, beat the cream cheese and peanut butter until smooth, about 2 minutes.
- Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter. Divide the batter among the mini mason cars, cover and refrigerate for 4 hours or overnight.
- When ready to serve, top with a spoonful of marshmallow fluff and serve immediately!
This post may contain affiliate links. Read my disclosure policy.