Peanut Butter Brownie No Bake Cheesecake #SundaySupper

Peanut Butter Brownie  No Bake Cheesecake

Peanut Butter Brownie No Bake Cheesecake

It’s Sunday Supper time again! This week it is all about what to make with those Easter/Passover leftovers. I’d been wanting to make this cheesecake for quite some time and if I had little ones around I may of borrowed their peanut butter eggs just to make this. Instead I picked up some mini peanut butter cups.

I have always loved Easter, we always had a big family party. The kids loved the Easter Egg Hunt our Aunt Barbie did for them every year. It was almost worth being a kid again just to get the foil wrappers with change and dollar bills in them. Lots of candy was hidden too!

You do need to bake a pan of brownies to make this or buy some if you have a favorite one from somewhere. A box brownie worked great. Make sure to line the pan with parchment or you might not get the brownie out in one piece for the bottom.

Peanut Butter Brownie No Bake Cheesecake

Ready to make our cheesecake?

5.0 from 4 reviews
Peanut Butter Brownie No Bake Cheesecake
Recipe type: Dessert, No Bake Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10
No bake peanut butter cheesecake with a brownie crust and brownie middle.
  • 1 brownie mix made according to package directions
  • 2 8 oz. packages cream cheese - at room temperature
  • 1 1/2 cups peanut butter
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 12 oz. carton cool whip - thawed
  • 1 bag Mini Reese's Peanut Butter Cups
  • Ice Cream Caramel
  1. Bake brownies according to package directions. I baked mine in a 9 x 12 cookie pan lined with parchment. (I strongly advise you use parchment paper.) When cool take the disc from a 9 inch spring-form pan, lay it on top of the brownies and cut a circle. This is the base of this cheesecake. The extra pieces will be used in the center of the cake.
  2. Add the cream cheese to a mixing bowl. Add the peanut butter and mix together thoroughly.
  3. Add the sweetened condensed milk.and vanilla. Mix together.
  4. Fold in the cool whip.
  5. Place the brownie base in the bottom of a 9 inch spring-form pan. Add half of the peanut butter mixture.
  6. Cut the remaining pieces of brownies into bite size pieces. Place them on top of the peanut butter filling. Press down lightly. Add remaining cheesecake mixture.
  7. Top with the peanut butter cups..Press down lightly. Cover and refrigerate cheesecake for at least 6 hours or overnight.
  8. Drizzle the caramel over the peanut butter cups.
  9. If desired add whipped cream around the edges. I used 1/2 cup heavy cream to 1/3 cup confectionery sugar, beaten until stiff.

 Ready to see what everyone else is making? Have a fabulous Easter!


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Peanut Butter Brownie No Bake Cheesecake


  1. says

    Oh, yum! That looks decadently sweet and delicious, Mary Ellen! Peanut butter and brownies are best friends. I love a make-ahead dessert that is served cold!

  2. says

    Oh-my-goodness, Mary Ellen! Your cheesecake is a winner on sooooo many levels. A. Love the look. B. Love that it is a no-bake. C. Love that you combine two of my favorite foods – PB and chocolate!!!

  3. says

    WHOA. Just… Whoa! I think I might’ve just died and gone to heaven, where they clearly serve peanut butter brownie no bake cheesecakes. That would be my kind of heaven :) I’m definitely putting this one on my to-make list–bookmarking now! Thanks for this wonderful share!

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