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Easy No-Bake Peanut Butter Cheesecake


4 hours 20 minutes
Skill Level
12 servings

If you like peanut butter and chocolate, this recipe is for you. HERSHEY'S CHIPITS Easy No-Bake Peanut Butter Cheesecake takes your traditional cheesecake recipe to a whole new level. Try it today!

Ingredients & Directions

Prep Time
20 minutes
Freeze Time
4 hours


  • Crust:
  • 1 1/4 cups
    graham cracker crumbs (300 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 1/4 cup
    icing sugar (50 mL)
  • 1/4 cup
    butter or margarine, melted (50 mL)
  • Cheesecake:
  • 1 pkg (8 oz)
    cream cheese, softened (250 g)
  • 1 tbsp
    lemon juice (15 mL)
  • 1 can
    sweetened condensed milk (not evaporated milk) (398 mL)
  • 1 cup
    35% whipping cream, whipped (250 mL)
  • Sliced fresh fruit (optional)


Equipment Needed 
stovetop Stovetop
springform pan 9-inch (23 cm) Springform Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
freezer Freezer

Crust: Toss crumbs with cocoa, icing sugar and butter until well combined. Press mixture firmly into the bottom of a 9-inch (2.5 L) springform pan.


Cheesecake: Beat cream cheese with lemon juice in a large bowl until fluffy. Combine peanut butter chips and milk in a medium saucepan set over low heat. Cook, stirring constantly, until chips are melted and mixture is smooth. Add to cream cheese mixture, beating until well blended.


Fold whipped cream into cream cheese mixture. Pour over crust. Cover and freeze for 4 to 6 hours or until firm. Remove ring from pan. Garnish cheesecake with fresh fruit (if using).