NO BAKE Peanut Butter Caramel Cheesecake Pie

This rich, creamy, sweet and salty Peanut butter caramel cheesecake recipe is NO BAKE! So easy! You can serve it refrigerated or Frozen, like an ice cream pie! Top with seasonal candies and it’s a perfect Holiday dessert, but easy enough for any day!

Special Equipment Needed: 9″ – 10″ Springform Pan or 9″ Pie plate. The Springform pan will be easier to cut smaller slices, and get 10-12 portions. 

  • Author: Laura
  • Prep Time: 15-20 min
  • Total Time: 30 minutes
  • Yield: 10-12 Servings 1x
  • Category: Pies
  • Method: No Bake
  • Cuisine: American



For the Crust:

  • 9 oz. Chocolate-coated Digestive Biscuits or Hobnob Cookies (I used McVittie’s Brand)
  • 6 Tbsp (84g) Unsalted Butter, Melted

For the Filling:

  • 1 1/2 cups Heavy Cream
  • 1 can (13.4 oz, 380g) Dulce de Leche, stirred  See Note 1
  • 3/4 cup (6 oz, 192g) Smooth Peanut Butter See Note 2
  • 8 oz. (226g) Cream Cheese, Room temperature
  • 1/41/2 tsp Kosher Salt (to taste)

(optional) Toppings:

  • Small candies, such as chocolate eggs
  • Chocolate Sauce
  • Peanuts
  • Whipped Cream
  • Cookie Crumbs



Make the Crust:

  1. Food Processor Method: Break the cookies a bit into the processor bowl, and then pulse around 15 times. Add the melted butter, pulse a few  (2-3) times more until small clumps start to form. 
  2. Rolling Pin Method: Place cookies in a large zip-top bag, seal, and using a rolling pin, crush the cookies finely. Pour the crumbs into a bowl. Add the melted butter and stir to distribute.
  3. Press into the bottom and sides of a 9″ pie pan or over just the bottom of a 9 or 10″ Springform pan whose sides are buttered or sprayed. Refrigerate crust while making the filling.

Make the filling:

  1. Using a hand- or stand-mixer, whip the cream until it begins to hold its shape when the mixer is turned off. Set aside. 
  2. Into a different large bowl, place the well-stirred Dulce de Leche, Peanut Butter, Cream Cheese, a pinch to 1/2 tsp of Kosher salt (to taste). Stir together a bit – it might be pretty firm –  then add 1/3 of the whipped cream. Whisk until smooth, or nearly so. 
  3. Using a silicon spatula, gently fold in half the remaining whipped cream, followed by the remainder of the whipped cream, until no (or very few) streaks remain.
  4. Spoon filling into the refrigerated crust, lightly cover with plastic wrap, and return to the refrigerator or the freezer (for an ice-cream pie!) for at least 4 hours before serving.
  5. Just before serving, top with any toppings you desire. 


  1. You can purchase pre-made Dulce de Leche. It may be right next to the Sweetened Condensed Milk, since that is what it is made from. Or, like in my local grocery, it may be in the Mexican/Tex-Mex section, as it is used in many Mexican-style recipes. Or make your own like I did in this recipe.
  2. You can use any smooth peanut butter here. I use the All-natural style, made from just Peanuts and Salt. Since all peanut butters have different amounts of salt, it’s a good idea to taste both before and after you add salt to the mix.


Keywords: No bake peanut butter cheesecake, no bake cheesecake recipe, peanut butter caramel cheesecake, no bake, sweet and salty peanut butter cheesecake, easy peanut butter cheesecake recipe, caramel and peanut butter, caramel peanut butter, no churn peanut butter ice cream, no churn caramel peanut butter ice cream, sweet and salty, frozen cheesecake pie, peanut butter ice cream pie, no bake crust,

Recipe Card powered byTasty Recipes