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Creamy No-Bake Peanut Butter Whiskey Cheesecake

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A rich and smooth no-bake cheesecake blending creamy peanut butter with a subtle whiskey kick, perfect for quick and impressive desserts.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed finely)
  • 5 tbsp (70g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 16 oz (450g) cream cheese, softened
  • 1 cup (250g) creamy peanut butter (smooth texture preferred)
  • ¾ cup (90g) powdered sugar, sifted
  • ½ cup (120ml) heavy cream, cold
  • ¼ cup (60ml) whiskey (e.g., bourbon like Maker’s Mark)
  • 1 tsp pure vanilla extract
  • Optional garnish: chopped peanuts or roasted peanut halves, chocolate shavings or drizzle, sea salt flakes

Instructions

  1. Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir until mixture resembles wet sand. Press evenly into bottom of an 8 or 9-inch springform pan using the bottom of a glass or measuring cup to compact firmly. Chill in fridge for at least 15 minutes to set.
  2. Prepare the filling: Beat softened cream cheese on medium speed until smooth and fluffy, about 2-3 minutes.
  3. Add peanut butter and powdered sugar gradually, mixing slowly until fully combined and luscious.
  4. Pour in whiskey and vanilla extract; mix just until combined, scraping down the bowl as needed.
  5. In a separate chilled bowl, beat heavy cream until stiff peaks form, about 3-4 minutes on medium-high speed.
  6. Gently fold whipped cream into peanut butter mixture in batches using a rubber spatula to keep filling light and airy. Avoid overmixing.
  7. Pour filling over chilled crust, smooth the top, and refrigerate for at least 4 hours or preferably overnight to set and meld flavors.
  8. Before serving, garnish with chopped peanuts, melted chocolate drizzle, or sea salt flakes as desired.

Notes

[‘Use room-temperature cream cheese to avoid lumps; soften gently in microwave if needed.’, ‘Fold whipped cream carefully to maintain airy texture; overmixing will make filling dense.’, ‘Measure whiskey accurately; ¼ cup balances flavor without overpowering.’, ‘Press crust firmly to prevent crumbling when slicing.’, ‘Chill cheesecake at least 4 hours, preferably overnight, for best texture and flavor.’, ‘If filling is too soft after chilling, freeze for 15 minutes to firm up without freezing solid.’, ‘For gluten-free crust, use almond flour or gluten-free cookie crumbs.’, ‘For dairy-free version, substitute coconut cream and dairy-free cream cheese.’, ‘Optional toppings include fresh fruit, chocolate, or sea salt flakes.’]

Nutrition

Keywords: no-bake cheesecake, peanut butter cheesecake, whiskey cheesecake, easy dessert, creamy cheesecake, no bake dessert, peanut butter dessert

Find it online: https://lenatable.com/creamy-no-bake-peanut-butter-whiskey-cheesecake-recipe-easy-step-by-step-guide/