No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust

No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust is the perfect combination of salty and sweet flavors! A buttery pretzel crust is piled high with fluffy and sweet chocolate peanut butter cheesecake filling. It’s a great no bake dessert for summertime!

Keep the oven turned off for more of the best no bake cheesecake recipes like No Bake Oreo Cheesecake, No Bake Strawberry Cheesecake and No Bake Chocolate Cheesecake!

No Bake Chocolate Peanut Butter Cheesecake on a pretzel crust (say that five times fast) is one of my favorite summer recipes! This is the perfect dessert for those who want an easy no bake treat that’s not too sweet.

The salty, crunchy pretzel crust might just be my favorite part of the entire thing! However, I’m also a pretty huge fan of the rich chocolate and peanut butter no bake cheesecake filling.

While you can eat it plain… it would be a shame not to dress this no bake cheesecake up a little bit with some toppings! My favorites include peanuts, pretzels, chocolate and whipped cream. Chocolate chips also work well!

Why we love this No Bake Chocolate Peanut Butter Cheesecake:

• No Bake: There’s nothing better than a good no bake cheesecake recipe (see some of my other No Bake Cheesecake recipes here)! No water bath, no long bake time, no oven preheating. Great for summertime when you don’t want to break a sweat in the kitchen.
• Flavor Combo: Salty pretzels, rich chocolate and plenty of peanut butter. I don’t know if there’s a flavor combo I love more than this one.
• 30 Minute: A rich, fluffy, decadent cheesecake that’s prepped in just half an hour? Yes, please!

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No Bake Chocolate Peanut Butter Cheesecake Ingredients Needed:

• Pretzels: If you aren’t a fan of pretzels, you can always swap them with graham cracker crumbs. You’ll need 2 ½ cups crumbs to ½ cup butter.
• Chocolate: Use your favorite chocolate! Milk chocolate, dark chocolate or even white chocolate all work just fine.
• Cream: Heavy whipping cream can NOT be swapped. You need it to create the best stiff peaks that make the filling so fluffy and amazing!
• Butter: I like to use unsalted butter since the pretzels are already so salty.
• Vanilla
• Peanut Butter: Any brand works well! I do not recommend natural peanut butter for this recipe because it tends to be thinner and the cheesecake will not hold up as well.
• Powdered Sugar: Don’t swap this with any other kind of sugar. The texture of it is needed to create the cheesecake filling.
• Cream Cheese: I recommend using regular cream cheese, not low fat! Low fat cream cheese won’t create the same thick consistency because it is higher in water content.
• Peanuts: An optional topping, but adds great crunch.

How to make No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust

Take a look at how quick and easy this recipe is! For more detailed ingredient notes and step by step instructions, scroll down to the recipe card.

• For the crust, combine pretzel crumbs and melted butter.
• Press the mixture firmly into the bottom of a 9-inch springform pan.

• In a medium bowl, combine chocolate and ½ cup cream. Melt in the microwave in 15-20 second intervals, stirring well each time. Set aside to cool slightly.
• Mix the sugar, creamy peanut butter, and vanilla extract until smooth and fluffy. Add melted chocolate and beat until combined.

• Beat 1 cup cream to form stiff peaks.
• Fold whipped cream into chocolate mixture, spread into the crust and chill until set.

How to store No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust

This no bake chocolate peanut butter cheesecake will stay fresh for about 5-7 days in the fridge! Just make sure to keep it stored in an airtight container.

Can I freeze No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust?

Yes! Freeze this chocolate peanut butter cheesecake in an airtight container for up to 3 months. When you’d like to serve it or just enjoy a slice, let it defrost in the fridge for a few hours.

Serving suggestions:

While this no bake cheesecake recipe is a divine dessert for after dinner, I’ve also enjoyed it in the afternoon with my Cold Brew Coffee. There’s never a bad time to enjoy something so scrumptious!

See my tips on How to Make Whipped Cream — you can even use the chocolate or peanut butter variety to take it to the next level!

More No Bake Dessert Recipes You’ll Love:

• No Bake Biscoff Cheesecake — for the cookie butter lovers!
• No Bake Lemon Raspberry Icebox Cake — light and fruity.
• No Bake Peanut Butter Cup Cheesecake — another one for the peanut butter fanatics out there!
• Easy Cheesecake recipe — a vanilla no bake cheesecake that is perfect for topping however you like.

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No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust

written by Ashley Fehr

5 from 1 vote

This No Bake Chocolate Peanut Butter Cheesecake on a Pretzel Crust is the perfect combination of sweet and salty! It's loaded with Chubby Hubby flavors and is an easy no bake dessert for summer.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Cuisine American

Course Dessert

Servings 12 servings

Calories 626cal

Ingredients

Crust:

• ▢ 2 cups pretzel crumbs
• ▢ ¾ cup butter melted

Cheesecake:

• ▢ 150 grams chopped chocolate (a scant 1 cup)
• ▢ 1½ cups heavy whipping cream (divided)
• ▢ 3 packages cream cheese (250 grams or 8 oz each)
• ▢ 1 ¾ cups powdered icing sugar
• ▢ ¼ cup smooth peanut butter
• ▢ 1 teaspoon vanilla

Garnishes

• ▢ 2 tablespoons chopped chocolate
• ▢ 1 tablespoon cream
• ▢ chopped peanuts
• ▢ chopped pretzels
• ▢ homemade whipped cream

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

• For the crust, combine pretzel crumbs and melted butter (make sure they are pretty fine, or your crust won't hold together well) and press firmly into the bottom of a 9" Springform pan (I like to line the bottom of mine with parchment or wax paper for easy removal).
• In a medium bowl, combine chocolate and ½ cup cream. Melt in the microwave in 15-20 second intervals, stirring well each time. Be careful not to overcook! Set aside to cool slightly.
• In a large bowl, beat cream cheese until smooth. Add sugar, peanut butter, and vanilla until smooth and fluffy, about 2-3 minutes on high speed. Add melted chocolate and beat until combined.
• In a separate bowl, beat remaining 1 cup cream on high to stiff peaks. Add to cream cheese mixture and fold in with a spatula or beat in on low speed.
• Spread cream cheese mixture into the prepared crust and refrigerate at least 8 hours or overnight.
• To garnish, melt 2 tablespoons chocolate with 1 tablespoon cream in the microwave on high in 15-20 second intervals, stirring each time. Let cool to room temperature, then drizzle over the cheesecake.
• Sprinkle with chopped peanuts and pretzels as desired.
• Store leftovers in the refrigerator for 5-7 days or in the freezer for 2-3 months. Thaw in the fridge before serving or leave partially frozen for a cool summer treat!

Notes

Ingredients and Substitutions:

Pretzel crust: I chose pretzels because they are traditionally an addition in Chubby Hubby Ice Cream, but you can swap with graham crumbs or chocolate crumbs if desired. The amounts required are different: use 2 ½ cups crumbs to ½ cup butter. 

Chocolate: you can use milk chocolate, dark chocolate or even white chocolate in this cheesecake. 

Cream: the whipping cream cannot be substituted here because we need those stiff peaks to help our cheesecake slice well. 

 

Nutrition Information

Calories: 626cal | Carbohydrates: 43g | Protein: 8g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 474mg | Potassium: 216mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1552IU | Vitamin C: 0.5mg | Calcium: 87mg | Iron: 1mg

Keywords chocolate peanut butter cheesecake

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