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Double Layer No Bake Peanut Butter Cheesecake Photo

Double Layer No Bake Peanut Butter Cheesecake Recipe

Sarah Grossett
This double layer no bake peanut butter cheesecake is a creamy, dreamy wonder! It’s incredibly easy to make, so you have no excuse to not indulge.
5 from 2 votes
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Prep Time 30 minutes
Chilling 4 minutes
Total Time 4 hours 30 minutes
Servings 8
Calories 686 kcal

Ingredients
  

  • 2 8 ounce packages Reduced Fat Cream Cheese softened, divided
  • 2 cups Powdered Sugar divided
  • 2 teaspoons Pure Vanilla Extract
  • 2 8-ounce containers Whipped Topping or Cool Whip, thawed and divided
  • 1 Graham Cracker Pie Crust 10 ounces, or shortbread crust
  • 3/4 cup Creamy Peanut Butter

Instructions
 

  • In a large mixing bowl, beat 12 ounces (1.5 packages – eyeball it) cream cheese til smooth.
  • Add 1 cup powdered sugar, vanilla, and 8 ounces whipped topping, beating until smooth.
  • Spread into the bottom of the crust.
  • Freeze for 10-15 minutes.
  • Meanwhile, prepare peanut butter layer.
  • In a small mixing bowl, beat peanut butter and remaining 4 ounces cream cheese until smooth.
  • Add remaining 1 cup powdered sugar and remaining 8 ounces whipped topping, beating until smooth.
  • Spread over the cheesecake layer in the crust.
  • Refrigerate to chill.
  • Garnish with additional whipped topping, if desired.
  • Cut and serve.
Keyword Cheesecakes, Cream Cheese, Desserts, Easy, Holidays, No Bake, Party Food, Peanut Butter, Pies