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A close up of a piece of peanut butter cheesecake on a plate in front of cheesecake on a cake stand.

Peanut Butter Brownie Cheesecake

The peanut butter cheesecake is no-bake, so this is a pretty simple dessert without a ton of hands-on time. It does need to chill for four hours before serving, though, so keep that in mind!
Course Dessert
Cuisine American
Keyword easy dessert recipes, holiday recipes, kid-friendly recipes, no bake dessert recipes
Prep Time 20 minutes
Cook Time 5 minutes
Chill 4 hours
Total Time 25 minutes
Servings 16 servings
Calories 424kcal


  • 1 family sized package brownie mix
  • 3/4 cup hot fudge-flavored ice cream topping warmed
  • 16 ounces cream cheese, softened 2 blocks
  • 1 1/2 cups crunchy peanut butter
  • 14 ounces sweetened condensed milk
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar


  • Prepare the brownies according to package directions. Bake in a 9x13 baking dish and allow to cool completely.
  • Cut brownies into bars and place 3/4 of the bars into a 9x3 inch springform pan. Press the brownies together to form the crust.Spread the hot fudge sauce on top of the brownie crust. Set aside.
  • Crumble the remaining brownies and set aside.
  • In a large mixing bowl, beat together the cream cheese and peanut butter together until well combined. Beat in the condensed milk. Set aside.
  • Whip the cream until you have soft peaks. Beat in the powdered sugar until stiff peaks form.
  • Fold the cream into the cheesecake mixture.
  • Spread half of the cheesecake mixture on the brownie crust. Sprinkle the crumbled brownies on top. Spread the remaining cheesecake mixture on top of the crumbled brownies.
  • Cover and chill for 4 to 24 hours.
  • Garnish with chocolate syrup or peanut butter cups if desired.


Calories: 424kcal | Carbohydrates: 29g | Protein: 10g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 288mg | Potassium: 339mg | Fiber: 1g | Sugar: 22g | Vitamin A: 665IU | Vitamin C: 0.7mg | Calcium: 125mg | Iron: 0.8mg