If you love peanut butter desserts, this Peanut Butter Icebox Cheesecake needs a spot on your list.It starts with a simple buttery graham cracker crust and is filled with a light, airy peanut butter cheesecake layer that sets up beautifully in the refrigerator.No oven required.

I tested this one thoroughly because I wanted that classic icebox cheesecake texture (think Woolworth-style) but with real peanut butter flavor running all the way through.The result is soft, fluffy, and packed with peanut butter without feeling heavy.It is one of those desserts that tastes even better the next day, which makes it perfect for make-ahead occasions or warm-weather baking when you do not want to turn on the oven.

If you have made my Woolworth Icebox Cheesecake, this peanut butter version is a natural next step.And if you are collecting no-bake treats, you will also love browsing my full collection of No-Bake Desserts.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Crust: This simple graham cracker crust is made with graham cracker crumbs, a little granulated sugar, and melted butter.

You can crush your own graham crackers or use store-bought crumbs.Cream cheese: Use full-fat, block-style cream cheese that has been softened to room temperature for the smoothest filling.Creamy peanut butter: Regular creamy peanut butter works best

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