No Bake Mini Peanut Butter Cheesecakes

Prep 10 mins
Add'l 4 hrs
Total 4 hrs 10 mins
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These delicious No Bake Mini Peanut Butter Cheesecakes are a fun twist on the classic cheesecake recipe. Bursting with peanut butter flavor, these little desserts are mixed together and chilled in no time.

Need more no bake cheesecake inspiration? Try this Cake Batter Oreo No Bake Cheesecake!

This Peanut Butter Cheesecake Recipe Is Perfect For National Cheesecake Day

Happy National Cheesecake Day! Oh, and Happy Birthday to Jorge! Funny how those two wonderful events coincide every year. Jorge has always been a big peanut butter fan and I knew he would enjoy this spin on the traditional cheesecake.

No Bake Peanut Butter Cheesecakes

I Love How Easy These No Bake Cheesecakes Are To Make

However, I have to be honest, the best part about these mini cheesecakes? They are no bake! No heating up the oven or stove…you just whip them up and let them chill for a few hours. Cheesecake has never been easier. ;-)

Yield: 6 mini cheesecakes

No Bake Mini Peanut Butter Cheesecakes

No Bake Peanut Butter Cheesecakes Recipe

These delicious No Bake Mini Peanut Butter Cheesecakes are bursting with peanut butter flavor!. They can be mixed together and chilled in no time.

Prep Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 10 minutes


  • 2 cups Cap'n Crunch Peanut Butter Crunch
  • 3 tablespoons unsalted butter, melted
  • 1 8 oz block PHILADELPHIA Cream Cheese, softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 6 (4 oz) mini mason jars
  • marshmallow fluff for garnish


In a food processor, pulse the Peanut Butter Crunch 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 in the bottom of each mini mason jar. Refrigerate until ready to fill.

In a standing mixer fitted with a paddle attachment, beat PHILADELPHIA 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 scoop of marshmallow fluff and serve!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 510Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 59mgSodium: 391mgCarbohydrates: 32gFiber: 2gSugar: 19gProtein: 11g


This post may contain affiliate links. Read my disclosure policy.

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10 Responses
  1. Cbuffy

    I LOVE these! Because I’m following the Trim Healthy Mama way of eating, I skipped the “crust” and made them with some Truvia I ground up in my coffee grinder to make it powdered. (had to cut it WAY back cuz it was super sweet…). I’ve made it twice – using crunchy all natural peanut butter both times. Oh. My. Goodness! Thank you!!!!!

  2. Sammy

    My father has worked for Philadelphia for years. I love seeing you partner up with them! They are a wonderful company!

  3. Michelle

    I love that these are served in mini mason jars. It just makes it so much cuter! Plus, I love that they are no-bake!

  4. Julie

    I made these yesterday for my kids and they loved them! I loved not having to turn on the oven. ;-) Thanks for another easy recipe!

  5. Erin R.

    Why didn’t I ever think to use cereal as a cheesecake crust! Oh, this is splendid. Come to me, my darling peanut butter cheesecake.

  6. Sues

    I’ve never made a no-bake cheesecake and clearly I need to change that! Especially since this one involves peanut butter :)

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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