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.
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. Do not use natural peanut butter, as the extra oil can keep the filling from setting properly.
- Granulated sugar: Sweetens the filling and balances the rich peanut butter flavor.
- Vanilla extract: Adds warm flavor and complements the peanut butter.
- Kosher salt: Just a pinch enhances the peanut butter flavor and balances the sweetness.
- Unflavored gelatin: Gelatin helps the filling set while keeping it light and fluffy. Make sure it is completely dissolved before adding it to the filling.
- Evaporated milk: Chilling the evaporated milk, mixing bowl, and whisk attachment is the secret to creating the light, airy filling. Do not substitute sweetened condensed milk.
Tips for the Best Peanut Butter Icebox Cheesecake
- Use block-style cream cheese: For the smoothest, creamiest filling, use full-fat block cream cheese. Softened cream cheese blends much more easily and helps prevent lumps.
- Do not skip chilling the evaporated milk: The cold evaporated milk, bowl, and whisk attachment help create a light and fluffy texture. This step is important for getting the right consistency.
- Use regular creamy peanut butter: Avoid natural peanut butter for this recipe. The extra oil can keep the filling from setting properly.
- Do not let the gelatin set before mixing: After dissolving the gelatin, chill it only briefly while you whip the evaporated milk. It should still be liquid when added to the filling.
- Give it plenty of time to chill: This cheesecake needs at least 12 hours in the refrigerator to fully set. For the best texture and cleanest slices, making it the day before is ideal.
- Slice with a warm knife: For neat slices, run a sharp knife under warm water, wipe it dry, and cut. Repeat between slices for clean edges.
FAQs
Why do I need to chill the evaporated milk, bowl, and whisk?
Chilling all three helps the evaporated milk whip up light and fluffy. This gives the cheesecake its airy texture. Do not skip this step, or the filling may not whip properly.
Can I use sweetened condensed milk instead of evaporated milk?
No. Evaporated milk and sweetened condensed milk are not the same. Sweetened condensed milk is much thicker and sweeter, so it will not whip or set up the same way in this recipe.
Why do I need gelatin?
The gelatin helps the filling set while keeping it light and fluffy. Be sure to dissolve it completely and add it while it is still liquid. If it starts to set before mixing it into the filling, the texture may become lumpy.
Can I use a different crust?
Yes! A graham cracker crust is classic, but you can switch it up with crushed Nutter Butter cookies for even more peanut butter flavor. Chocolate graham crackers, vanilla wafers, or chocolate sandwich cookies are all delicious options, too.
Can I use crunchy peanut butter?
Creamy peanut butter gives the filling the smoothest texture, but crunchy peanut butter will work if you don’t mind bits of peanuts throughout the cheesecake.
Can I freeze Peanut Butter Icebox Cheesecake?
Yes! Cover the cheesecake tightly or wrap individual slices and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
How to Store Peanut Butter Icebox Cheesecake
Cover the cheesecake tightly or store it in an airtight container in the refrigerator for up to 5 days. Keep it chilled until you are ready to serve for the best texture.
To freeze, wrap the whole cheesecake or individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Peanut Butter Icebox Cheesecake
Ingredients
Crust
- 2 cups (168 g) graham cracker crumbs, about 14 to 16 sheets
- 1 tablespoon granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Filling
- 1 package (8 ounces) cream cheese, room temperature
- ¾ cup (193.5 g) creamy peanut butter
- 1 cup (200 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 pinch kosher salt
- 1 envelope (about 2 ½ teaspoons) unflavored gelatin
- ½ cup boiling water
- ½ cup cold water
- 1 can (12 ounces) evaporated milk, chilled in the freezer for 30 minutes
Instructions
- Place the bowl of a stand mixer, the whisk attachment, and the can of evaporated milk in the freezer for at least 30 minutes. Do not skip this step.
Crust
- Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened. Reserve ¼ cup of the crumb mixture for the topping.
- Press the remaining crumb mixture firmly into the bottom of the prepared pan. Set aside.
Filling
- In a medium bowl, beat together the cream cheese, peanut butter, sugar, vanilla, and salt until smooth and creamy, about 2 to 3 minutes.
- In a separate bowl, whisk the gelatin into the boiling water until completely dissolved, about 1 to 2 minutes. Stir in the cold water. Refrigerate for a few minutes while whipping the evaporated milk, but do not let the gelatin begin to set.
- Pour the chilled evaporated milk into the cold stand mixer bowl. Using the whisk attachment, beat on high speed until soft peaks form, about 5 minutes.
- With the mixer on low, slowly pour in the gelatin mixture. Mix for about 30 seconds.
- Add the peanut butter mixture and mix on low just until combined, about 20 to 30 seconds. Do not overmix.
- Pour the filling over the prepared crust and spread into an even layer. Sprinkle the reserved graham cracker crumbs evenly over the top.
- Cover and refrigerate for at least 12 hours, or overnight, before cutting and serving.
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