If you love the classic pairing of chocolate and peanut butter, prepare to enjoy a deliciously simple treat. These Easy & Healthy No-Bake Peanut Butter Cup Cheesecakes are creamy, satisfying, and made with wholesome ingredients.
This recipe is ideal when you want a guilt-conscious dessert or a tasty afternoon pick-me-up. With a no-bake chocolate crust, a silky peanut butter cheesecake filling, and a glossy dark chocolate finish, these mini cheesecakes are impressive and easy to make.
Here’s how to make this six-ingredient delight.
How to make no-bake peanut butter cup cheesecakes
No-Bake Chocolate Cheesecake Crust
The crust is naturally gluten-free when made with oat flour and contains no refined sugar if you choose an unrefined sweetener. You’ll need:
- Oat flour – use pre-made oat flour or blend rolled oats until fine
- Cocoa powder or cacao powder
- Smooth peanut butter – a runny or well-stirred variety works best
- Liquid sweetener – maple syrup, agave, honey, or date syrup
- Combine oat flour, cocoa powder, peanut butter, and liquid sweetener in a bowl. Mix until a sticky, cookie-dough-like consistency forms.
- If the mixture is too dry, add one or two teaspoons of water until it comes together.
- Divide the dough into six equal portions and press each portion into a muffin tin to form a cup shape. A silicone tray makes removal easy; alternatively use cupcake liners in a metal tray.
- Use a spoon or measuring spoon to press the centre and sides to create a neat cup for the filling.
The Filling
The peanut butter cheesecake filling is smooth, rich, and quick to prepare. Ingredients:
- Cream cheese – use a plant-based version for vegan cheesecakes
- Smooth peanut butter
- Liquid sweetener – maple syrup, agave, honey, or date syrup
- Whisk together cream cheese, peanut butter, and the liquid sweetener until fully smooth. An electric whisk, hand whisk, or fork will all work.
- Scrape the sides and continue until the mixture is creamy and lump-free.
- Spoon the filling into each prepared crust, dividing it evenly between the six cups.
The Chocolate Layer
A final chocolate layer seals the peanut butter filling and gives the cheesecakes their classic peanut-butter-cup look. You’ll need:
- Dark chocolate – choose a higher cocoa percentage for less sugar; use chips or chopped bar
- Coconut oil (optional) – makes the chocolate smoother and slightly softer when bitten
- Melt dark chocolate with the optional coconut oil until smooth and pourable. Use a double boiler or short bursts in the microwave, stirring between intervals.
- Spoon or pour the melted chocolate over each filled cup to create a generous top layer.
- Chill the cheesecakes in the refrigerator until the chocolate sets.
Once the chocolate is firm, your Easy & Healthy No-Bake Peanut Butter Cup Cheesecakes are ready to enjoy.
How to store cheesecake
Because these cheesecakes contain dairy (or dairy alternatives that still benefit from refrigeration), store them chilled. They should not sit at room temperature for more than three hours. For best quality, keep them in an airtight container in the fridge for up to 4 days or freeze for up to two months.
More no-bake desserts to try
- Strawberry Cheesecake Brownies
- Rocky Road Protein Bars
- Mini Biscoff Cheesecakes
If you make this recipe, please leave feedback and a rating in the comments — I love seeing photos and hearing how yours turned out.
No-Bake Peanut Butter Cup Cheesecakes (easy & healthy)
Pin Recipe
Equipment
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mixing bowls
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Electric whisk or hand whisk (or fork)
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silicone muffin tray or regular muffin tin
Ingredients
Chocolate Crust
- 60 g Oat Flour (blended oats)
- 30 g Cocoa Powder
- 30 g Peanut Butter
- 60 g Liquid Sweetener (maple syrup, agave, honey)
Peanut Butter Cheesecake Filling
- 100 g Cream Cheese
- 60 g Peanut Butter
- 30 g Liquid Sweetener (maple syrup, agave, honey)
Chocolate Layer
- 60 g Dark Chocolate
- 10 g Coconut Oil (optional)
Instructions
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Mix the crust ingredients until you have a sticky, cookie-dough consistency. Add a teaspoon or two of water if needed.
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Divide into six portions and press into a muffin tin to form cups.
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Whisk the filling ingredients until smooth, then spoon into the prepared crusts.
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Melt the chocolate (and coconut oil if using), spoon over each cheesecake, and refrigerate until set.
Notes
Nutritional values are approximate and depend on ingredients and measurements used.