No-Bake Peanut Butter Cherry Cheesecake: A Heavenly Dessert Made Easy

Craving a dessert that’s simple yet decadent? This No-Bake Peanut Butter Cherry Cheesecake is a rich and creamy treat topped with a sweet cherry sauce for the perfect tangy contrast. With its buttery graham cracker crust and smooth filling, it’s the ultimate indulgence for any occasion.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter

For the Peanut Butter Filling:

• 16 oz (2 blocks) cream cheese, softened
• 1 cup peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

For the Cherry Sauce:

• 1 cup cherry preserves
• 2 tablespoons water
• 1 teaspoon lemon juice

Garnishes:

• Whipped cream
• Fresh cherries
• Chocolate curls or crushed peanuts

Instructions

1. Prepare the Crust

1. Mix Ingredients: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Stir until the mixture resembles wet sand.
2. Press into Pan: Firmly press the crust mixture into the base of a 9-inch springform pan. Chill in the fridge while you make the filling.

2. Make the Peanut Butter Filling

1. Beat the Base: Beat the cream cheese, peanut butter, powdered sugar, and vanilla extract in a large bowl until smooth and creamy.
2. Whip the Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
3. Assemble: Spread the filling evenly over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight.

3. Make the Cherry Sauce

1. Heat and Stir: In a small saucepan, combine cherry preserves, water, and lemon juice. Heat over medium-low heat, stirring until smooth and slightly thickened. Let it cool to room temperature.

4. Decorate the Cheesecake

1. Top with Cherry Sauce: Pour the cooled cherry sauce over the chilled cheesecake, letting it drip beautifully over the edges.
2. Garnish: Add whipped cream swirls, fresh cherries, and optional chocolate curls or crushed peanuts for a stunning finish.

Tips for Success

• Room Temperature Ingredients: Soften the cream cheese before mixing to avoid lumps.
• Chill Thoroughly: Ensure the cheesecake is fully set before slicing for clean, perfect cuts.
• Homemade Sauce Option: For a fresher taste, make cherry sauce from scratch using fresh or frozen cherries.

Storage

• Refrigerate: Keep the cheesecake covered in the fridge for up to 5 days.
• Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Variations

• Nutty Twist: Use crushed peanut butter cookies instead of graham crackers for the crust.
• Berry Substitution: Replace cherry sauce with raspberry or blueberry topping for a fruity twist.
• Caramel Drizzle: Add a drizzle of caramel sauce on top for an extra layer of flavor.

Why You’ll Love This Cheesecake

This No-Bake Peanut Butter Cherry Cheesecake is creamy, indulgent, and packed with flavors that perfectly balance sweet and tangy. Whether you’re serving it at a dinner party or enjoying it as a personal treat, it’s guaranteed to impress and satisfy.

Make this easy, no-bake cheesecake today and delight in the irresistible combination of peanut butter and cherry goodness!