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No Bake Peanut Butter Cheesecake

Prep Time: 15 Minute(s)
Yield: 16 servings


  • Crisco® Original No-Stick Cooking Spray
  • 12 cream-filled chocolate sandwich cookies
  • 3 tablespoons butter, melted
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup Smucker's® Natural Creamy Peanut Butter, stirred
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1/4 cup coarsely chopped cocktail peanuts


  1. COAT 8-inch square baking pan with no-stick cooking spray. Crush chocolate cookies in food processor to measure 1 1/4 cups. Mix cookie crumbs and butter in small bowl until well blended. Press into bottom of prepared pan.
  2. BEAT cream cheese, peanut butter, sugar and milk in large bowl at medium speed of electric mixer until well blended. Fold in whipped topping until blended. Spread evenly over crust. Top with peanuts.
  3. COVER and chill several hours or overnight. Cut into squares.

Nutrition Facts

Serving Size (16), Calories 270 (Calories from Fat 180), Total Fat 19g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 20mg, Sodium 190mg, Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 9g), Protein 6g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.

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