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Peanut Butter & Brownie No-Bake Cheesecake

Peanut Butter Brownie No-Bake Cheesecake is chocolate and peanut butter lover’s dream come true, topped off with my 10-minute Peanut Butter Hot Fudge Sauce.
Prep Time25 mins
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Servings: 12
Calories: 352kcal
Author: Sandra


Peanut Butter Brownie Cheesecake

  • 1 Double Chocolate Ghirardelli’s brownie mix
  • 12 ounces cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup peanut butter
  • 2 tablespoons butter softened
  • 2 cups frozen non-dairy whipped topping thawed

Peanut Butter Hot Fudge Sauce

  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup cocoa powder
  • 2 tablespoons butter
  • 6 tablespoons milk
  • 2 teaspoons vanilla


Peanut Butter Brownie Cheesecake

  • Prepare an 8-inch spring form pan, otherwise known as a cheesecake pan, by spraying with cooking oil. Make brownies according to package directions. Remove brownies from oven and cool completely.
  • Once brownies are completely cool make the Peanut Butter No-Bake Cheesecake.
  • Beat together cream cheese, sugar, peanut butter and butter in large bowl on medium speed until smooth and creamy. I used my KitchenAid mixer for this. Then fold in whipped topping until blended, I get a little inpatient and usually start to beat it and it still tastes great.
  • Spread on top of cooled brownies.
  • Place in the refrigerator until firm and set 30-60 minutes.

Peanut Butter Hot Fudge Sauce

  • About 20 minute before you are ready to serve, make the Peanut Butter Hot Fudge Sauce. *You can make this in advance and store in the refrigerator and heat to warm when you are ready to use.
  • Combine all ingredients, except the vanilla in a medium saucepan cook on medium heat while stirring constantly. Cook until bubbly, approximately 5-6 minutes. Sauce should be smooth and creamy, with no sugar granules left.
  • Remove from heat and stir in vanilla. Let sit for at least 3-5 minutes, allowing it too cool and thicken.
  • Cut the cheesecake into slices and serve, drizzle with Peanut Butter Hot Fudge Sauce.


Total time includes the amount of time for the cheesecake to set in the refrigerator.


Calories: 352kcal | Carbohydrates: 27g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 205mg | Potassium: 242mg | Fiber: 1g | Sugar: 22g | Vitamin A: 535IU | Calcium: 70mg | Iron: 0.8mg