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Creamy No-Bake Peanut Butter Cheesecake with Crunchy Pretzel Crust

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A quick and easy no-bake peanut butter cheesecake featuring a salty crunchy pretzel crust and a silky smooth peanut butter filling, perfect for summer and crowd-pleasing.

Ingredients

Scale
  • 2 cups crunchy pretzels, finely crushed
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup small-curd cottage cheese (optional)
  • Chopped peanuts or extra crushed pretzels (optional garnish)
  • Mini chocolate chips or melted chocolate drizzle (optional garnish)

Instructions

  1. Crush 2 cups of pretzels into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. Mix pretzel crumbs with 1/4 cup melted unsalted butter and 2 tablespoons granulated sugar until well combined. Add more butter if mixture feels too dry.
  3. Press the pretzel mixture firmly into the bottom of a 9-inch springform pan, spreading evenly and packing tightly. Chill in the fridge.
  4. In a large bowl, beat 16 ounces softened cream cheese until smooth. Add 1 cup peanut butter, 1 cup powdered sugar, and 1 teaspoon vanilla extract; beat until silky.
  5. Optionally, add 1/2 cup small-curd cottage cheese and mix on low speed until velvety.
  6. In a separate bowl, whip 1 cup cold heavy cream until stiff peaks form.
  7. Gently fold whipped cream into the peanut butter mixture to keep it light and fluffy.
  8. Pour filling over the chilled pretzel crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
  9. Before serving, garnish with chopped peanuts, crushed pretzels, or melted chocolate if desired. Slice gently with a warm knife.

Notes

Ensure cream cheese is softened to avoid lumps. Crush pretzels finely for a sturdy crust. Whip cream to stiff peaks but avoid overwhipping. Chill cheesecake overnight for best texture. Press crust firmly to prevent crumbling. For dairy-free, use vegan cream cheese and coconut cream. For gluten-free, substitute pretzels with almond flour.

Nutrition

Keywords: no-bake cheesecake, peanut butter cheesecake, pretzel crust, summer dessert, easy dessert, creamy cheesecake, no oven dessert

Find it online: https://breezybake.com/creamy-no-bake-peanut-butter-cheesecake-recipe-with-crunchy-pretzel-crust-perfect-for-summer/