When I first made this white chocolate peanut butter cheesecake, I didn’t expect it to disappear so fast. But you know how it goes – one slice turns into two, then someone’s licking the plate. It’s rich without being heavy, sweet without knocking your socks off, and it actually fits the bill for healthy cheesecake recipes. I love how it blends creamy peanut butter with the smooth sweetness of white chocolate. There’s no fuss here – no complicated water bath, no finicky steps – just a homemade cheesecake that feels like it came from your favorite bakery. It’s the kind of dessert you can serve at a holiday table, or make on a Tuesday night because you felt like treating yourself. This is one of my go-to’s when friends ask for something indulgent yet balanced. It’s an easy mini cheesecake recipe in spirit – though not technically mini – and it works as an easy cheesecake recipe, a protein cheesecake recipe, and honestly the best easy cheesecake recipe I’ve ever kept in my freezer for ’emergencies.’

1) Key Takeaways
2) Easy White Chocolate Peanut Butter Cheesecake Recipe
3) Ingredients for White Chocolate Peanut Butter Cheesecake
4) How to Make White Chocolate Peanut Butter Cheesecake
5) Tips for Making White Chocolate Peanut Butter Cheesecake
6) Making White Chocolate Peanut Butter Cheesecake Ahead of Time
7) Storing Leftover White Chocolate Peanut Butter Cheesecake
8) Try these desserts next!
9) White Chocolate Peanut Butter Cheesecake
10) Nutrition

1) Key Takeaways

This cheesecake brings together white chocolate and peanut butter in a creamy, no bake dessert.
It fits right into the healthy cheesecake recipes category with smart ingredient swaps.
You can prepare it in less than 30 minutes of active time.
It’s ideal for gatherings, holidays, or just keeping in the fridge for personal indulgence.

2) Easy White Chocolate Peanut Butter Cheesecake Recipe

I’ve made plenty of cheesecakes in my kitchen, but this one still makes me smile before the first bite. It has the comfort of peanut butter cookies and the elegance of a dessert you’d find at a restaurant. The main thing? It’s part of my healthy cheesecake recipes collection, so you don’t feel like you’ve gone off track. You get creamy, sweet, and a little salty in every forkful.

The joy comes in its simplicity. No baking drama, no setting timers for water baths. Just mix, fold, and chill. The peanut butter and white chocolate hold hands in the smooth filling, while the crust supports everything with a gentle crunch. It’s a dessert you can put together between other tasks and still impress.

If I had to pick a dessert that suits both a Sunday lunch and a midweek craving, this would be it. The texture alone has converted people who swore they didn’t like cheesecake.

3) Ingredients for White Chocolate Peanut Butter Cheesecake

Cream Cheese: Softened cream cheese forms the silky base. Let it sit out so it blends smoothly without lumps.

Peanut Butter: Creamy peanut butter gives this cheesecake its nutty depth. Use the smooth kind for that melt-in-your-mouth finish.

Sweetener: Powdered erythritol or your choice of sweetener works. It blends better in powdered form, keeping the filling airy.

Vanilla Extract: Just a splash brings warmth and balance to the sweetness of the white chocolate.

White Chocolate: Melted gently until just smooth, white chocolate lends a delicate sweetness without overpowering the peanut butter.

Heavy Cream: Whipped to soft peaks, it lightens the filling so it feels indulgent but not heavy.

Crust: Your choice here – classic graham crackers, almond flour for low carb, or even a cookie crumb base for extra flavor.

4) How to Make White Chocolate Peanut Butter Cheesecake

Step 1. Prepare the crust by pressing it evenly into a springform pan. Chill it so it firms while you make the filling.

Step 2. In a mixing bowl, beat cream cheese, peanut butter, sweetener, and vanilla until smooth. Take your time here to avoid lumps.

Step 3. Pour in melted white chocolate and blend until the mixture looks uniform and glossy.

Step 4. Fold in the whipped cream with a spatula. Keep the motion gentle to maintain the airiness.

Step 5. Spoon the filling over the crust and smooth the top with the back of a spoon or an offset spatula.

Step 6. Let the cheesecake chill for at least 4 hours, preferably overnight, to set fully.

Step 7. Slice with a warm knife for clean edges and serve chilled.

5) Tips for Making White Chocolate Peanut Butter Cheesecake

Bring your cream cheese to room temperature for a smoother blend. Cold cream cheese resists mixing and leaves small lumps.

Use good-quality white chocolate for a richer flavor. Lower quality often has more sugar and fillers, which can affect the taste and texture.

When folding whipped cream into the filling, think of it as tucking it in rather than stirring. This keeps the cheesecake light, almost like mousse.

6) Making White Chocolate Peanut Butter Cheesecake Ahead of Time

This dessert fits easily into a make-ahead plan. It tastes even better after a night in the fridge. I like making it the evening before a gathering so I can just slice and serve the next day.

If you’re preparing well in advance, you can wrap the chilled cheesecake in plastic and freeze it. Thaw in the fridge for a slow, even texture recovery.

The crust holds up nicely under refrigeration, and the filling stays creamy without weeping or separating.

7) Storing Leftover White Chocolate Peanut Butter Cheesecake

Keep leftovers in an airtight container in the fridge. They’ll stay fresh for up to five days, though I’ve rarely seen them last that long here.

For longer storage, freeze individual slices on a tray before wrapping them. This makes it easy to grab one slice at a time without thawing the whole cheesecake.

When ready to enjoy again, let a frozen slice sit in the fridge for several hours or on the counter for a shorter wait.

8) Try these desserts next!

9) White Chocolate Peanut Butter Cheesecake