No-Bake Peanut Butter Cheesecake Filling

Here’s a rich and creamy no-bake peanut butter cheesecake filling recipe that you can use for pies, cupcakes, or layered desserts.

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No-Bake Peanut Butter Cheesecake Filling

Ingredients

• 8 oz (225 g) cream cheese, softened

• 1 cup (250 g) creamy peanut butter

• 1/2 cup (60 g) powdered sugar, sifted

• 1 teaspoon vanilla extract

• 1 cup (240 ml) heavy whipping cream, cold

• Optional toppings: chocolate chips, chopped peanuts, chocolate drizzle

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Instructions

Step 1: Beat the Cream Cheese and Peanut Butter

1. In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.

2. Add peanut butter, powdered sugar, and vanilla extract. Beat until fully combined and creamy.

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Step 2: Whip the Cream

1. In a separate bowl, whip the cold heavy cream until stiff peaks form.

2. Make sure not to over-whip, or it will turn grainy.

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Step 3: Fold in Whipped Cream

1. Gently fold the whipped cream into the peanut butter mixture using a spatula.

2. Fold carefully to keep the mixture light and fluffy.

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Step 4: Chill

1. Spoon or pipe the filling into your prepared crust, cupcake liners, or serving glasses.

2. Chill in the refrigerator for at least 2–4 hours, or until firm.

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Step 5: Serve and Garnish

1. Before serving, top with chocolate shavings, mini peanut butter cups, crushed peanuts, or a drizzle of chocolate sauce.

2. Enjoy a creamy, dreamy peanut butter cheesecake without turning on the oven!

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Tips

• For a lighter version, use whipped cream cheese or reduced-fat cream cheese.

• You can add a tablespoon of cocoa powder to make a chocolate peanut butter version.

• To make it extra decadent, swirl in melted chocolate before chilling.