No Bake Peanut Butter Cheesecake Cups

These Peanut Butter No-Bake Cheesecake Cups are the perfect easy dessert when you’re craving something sweet, creamy, and peanut buttery––without turning on your oven. They’re layered with a buttery chocolate graham cracker crust, a silky peanut butter filling made with farmers cheese, and a chocolate shell sprinkled with chopped Reese’s cups. They’re rich, delicious, and impossible to mess up.

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And because life is extra busy right now—between holiday events, shopping, wrapping gifts, and school parties—I love having a treat like this that chills in the fridge on its own and looks adorable served straight from a silicone cupcake mold. It’s the easiest way to make a homemade dessert feel a little more fun and special.

Why You’ll Love These Peanut Butter No-Bake Cheesecake Cups

These no-bake cheesecake cups truly check all the boxes for an easy dessert. Here’s why they’re a must-make:

• No oven required: Perfect for busy nights or warm weather.
• Ultra creamy texture: Farmers cheese blends into the smoothest, dreamiest cheesecake base.
• Chocolate + peanut butter: The most iconic flavor combo!
• Make-ahead friendly: Chill them overnight and they’re ready whenever you need dessert.
• Kid-approved: My kids devour these faster than I can make them.
• Great for parties: Individual portions always feel cute and elevated.

Ingredients (What You Need)

A few simple ingredients come together to make the creamiest no-bake cheesecake cups. Here’s what you’ll need (See the recipe card with exact ingredient amounts is below):

For the Crust

• Chocolate graham crackers: Add that perfect chocolate crunch and balance out the creamy filling.
• Butter: Helps bind the crumbs and creates the perfect no-bake crust.

For the Peanut Butter Cheesecake Filling

• Farmers cheese: The secret ingredient! It blends into a thick, silky, protein-packed base that tastes like classic cheesecake.
• Peanut butter: Creamy peanut butter gives the filling its bold flavor.
• Vanilla extract: Adds warmth and enhances the sweetness.
• Granulated sugar: Sweetens the filling without making it too heavy.
• Honey: Adds extra smoothness and a hint of natural sweetness.

For the Chocolate Topping

• Semi-sweet chocolate chips: Melt into a smooth, rich topping.
• Coconut oil: Creates that perfect crackly chocolate shell.
• Reese’s peanut butter cups: Chop and sprinkle on top for the ultimate finish

How to Make Peanut Butter No-Bake Cheesecake Cups

These cheesecake cups come together in three quick layers. Here’s how to make them:

1. Prepare the Chocolate Graham Crust

In a food processor or with a rolling pin, crush the chocolate graham crackers until finely ground. Mix with melted butter until the crumbs are fully coated. Press the mixture firmly into the bottom of each silicone cupcake mold to form your crust.

2. Make the Peanut Butter Cheesecake Filling

Add farmers cheese, peanut butter, vanilla, sugar, and honey to a food processor. Blend until completely smooth and creamy—about 1–2 minutes. Spoon the filling over the crust and gently smooth the tops.

3. Add the Chocolate Topping

Melt semi-sweet chocolate chips with a bit of coconut oil until smooth. Spoon a thin layer over each cheesecake cup. While the chocolate is still warm, sprinkle chopped Reese’s peanut butter cups on top.

4. Chill Until Set

Place the silicone mold in the refrigerator for at least 2–3 hours, or overnight if possible. Pop each cheesecake cup out of the mold when ready to serve.

Frequently Asked Questions

Can I use cream cheese instead of farmers cheese?

Yes! Cream cheese works beautifully in this recipe. Farmers cheese creates a lighter, fluffier filling that blends ultra-smooth in the food processor, but full-fat cream cheese gives you that classic, rich no-bake cheesecake taste everyone knows and loves. If you use cream cheese, just make sure it’s softened to room temperature so it blends without lumps. The flavor will be slightly sweeter and denser, but absolutely delicious.

Do these No-Bake Peanut Butter Cheesecake Cups freeze well?

They freeze extremely well, which is why they are such a great make-ahead Christmas treat. The filling stays creamy even after thawing, and the chocolate topping protects the cheesecake layer underneath. For best results, freeze the cups individually, place them in a freezer-safe container, and thaw in the fridge for a few hours before serving. The texture stays smooth, silky, and totally intact.

Can I make these gluten-free for guests?

Absolutely. Just swap the chocolate graham crackers for a gluten-free cookie alternative. Gluten-free chocolate sandwich cookies or gluten-free graham crackers both work perfectly for the crust. Everything else in the recipe is naturally gluten-free, so it’s one of the easiest desserts to adapt without sacrificing taste or texture.

How do I get the cheesecake filling to blend smooth and not grainy?

The biggest secret is blending long enough. Farmers cheese needs a full minute or two in the food processor to break down completely so you get that silky cheesecake consistency. Scrape the sides once or twice to make sure there are zero little curds left behind. If using cream cheese, make sure it’s softened so it fully incorporates with the peanut butter and honey.

Do I have to use a silicone mold?

You don’t have to, but it makes your life so much easier. Silicone molds pop the cups out perfectly clean with sharp edges. If you don’t have one, use a regular muffin pan with cupcake liners — the cups will still firm up beautifully and peel right off the liner once chilled.

Can I make these without peanut butter for allergy-friendly versions?

Yes! Swap the peanut butter for almond butter, cashew butter, or sunflower seed butter to make them peanut-free. The texture stays creamy, and the honey + vanilla still give the dessert that sweet cheesecake flavor. If allergies are a concern, skip topping them with Reese’s cups and use chocolate chips or sprinkles instead.

What’s the best way to melt the chocolate topping so it stays smooth?

The coconut oil is key — it thins the chocolate just enough to pour smoothly and creates that glossy, crackable top after chilling. Microwave the chocolate and coconut oil in 20–30 second intervals, stirring well in between. You want the chocolate warm, silky, and pourable, not scorching hot.

Make Ahead Instructions

These cheesecake cups are perfect for prepping in advance, especially during busy Christmas weeks.

• Make them up to 48 hours ahead and keep refrigerated until serving.
• Freeze without the chocolate topping for up to 2 months, then thaw slightly and add topping right before serving.
• Store them in a silicone mold or muffin liners to keep their shape.

Storage Instructions

• Store cheesecake cups in the fridge for 3–4 days in an airtight container.
• Freeze individually wrapped cups for 2 months.
• Thaw in the refrigerator for 4–6 hours before serving for the creamiest texture.
• Keep them chilled until serving to maintain the perfect firmness.

You’ll Also Love These Holiday Recipes

These festive treats are perfect for Christmas dessert boards and easy entertaining:

• Easy Mint Christmas Crack Dessert – A crunchy, peppermint twist on a holiday classic.
• 5-Minute Christmas Tree Cookie Dippers – Such a fun treat for kids and class parties.
• Festive Rudolph Dessert Board – A show-stopping centerpiece for holiday gatherings.
• 3-Ingredient Santa Cheesecake Cups – Adorable, kid-friendly, and so simple.