No Bake Peanut Butter & Caramel Cheesecake with Pretzel Crust

The superstar key ingredient in this No Bake Peanut Butter & Caramel Cheesecake is…. marshmallow cream!

The superstar key ingredient in this No Bake Peanut Butter & Caramel Cheesecake is…. marshmallow cream! In a million years, I would have never guessed it would make such a big difference in my no-bake cheesecake game, but it SO does.

In the past, I’ve found myself avoiding no-bake cheesecakes, because they never seem to turn out quite right in the texture department. They’re always too soft, even a little runny. I couldn’t cut great, big, clean slices. I’d always end up spooning the stuff out of the pan.

Somehow the marshmallow cream makes the biggest difference. This cut and felt very similar to an actual baked cheesecake, which I really, really loved.

In place of a graham cracker crust that you may traditionally find under a cheesecake, I substituted a pretzel crust (like you would eat in a Strawberry Pretzel Jello Salad). It’s filled with creamy, decadent peanut butter cheesecake, and topped with dulce de leche. This one is a sure-fire crowd-pleaser!

How to Make the No Bake Peanut Butter & Caramel Cheesecake Filling

Creating the filling for a No Bake Peanut Butter & Caramel Cheesecake is both simple and satisfying. Start by combining the cream cheese, peanut butter, marshmallow cream, and sugar in a large mixing bowl. Using a hand mixer, beat these ingredients together until they form a smooth, well-blended mixture. The cream cheese provides a rich base, while the peanut butter adds a nutty depth of flavor. The marshmallow cream lends a subtle sweetness and airy texture, making the filling light yet indulgent.

Once your base is well-mixed, gradually add in the Cool Whip and vanilla extract. The Cool Whip lightens the filling further, giving it a fluffy, mousse-like consistency, while the vanilla enhances the overall flavor, bringing out the sweetness of the peanut butter and marshmallow. Continue mixing until everything is fully incorporated and smooth. This step ensures that your cheesecake filling will have a uniform, creamy texture with just the right amount of sweetness and richness.

After your filling is ready, pour it into a cooled crust, smoothing the top with a spatula. The no-bake nature of this cheesecake means there’s no need for an oven—just pop it in the fridge and let it chill for at least 4 hours. For best results, letting it set overnight will give the cheesecake enough time to firm up, making it easier to cut into neat slices. Once the cheesecake is fully chilled and set, top each slice with a generous spoonful of dulce de leche and a few pretzels for a delightful balance of sweet and salty. The combination of creamy peanut butter filling, rich caramel, and crunchy pretzels makes this no-bake cheesecake a dessert that’s both easy to make and utterly irresistible.

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No Bake Peanut Butter & Caramel Cheesecake

Yield: 8-12 slices

The superstar key ingredient in this no-bake cheesecake is.... marshmallow cream!

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Ingredients

For the Crust:

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons white sugar

For the Filling:

• 12 ounces (1 1/2 bricks) cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup marshmallow cream
• 1/3 cup sugar
• 8 ounces Cool Whip
• 1 tsp vanilla

For the Topping:

• 13.4 ounces La Lechera Dulce de Leche
• more pretzels if desired

Instructions

For the Crust:

1. Preheat oven to 400ºF.
2. Crush the pretzels into fine crumbs (either by hand or in a food processor). Mix with the melted butter and sugar.
3. Line a 10-inch spring form pan with foil. Press the pretzel crust mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool completely.

For the Filling:

1. Use a hand mixer to beat together the cream cheese, peanut butter, marshmallow cream, and sugar. Gradually mix in the Cool Whip and vanilla until smooth.
2. Pour into the cooled crust.
3. Chill for at least 4 hours or until firm enough to cut (overnight is recommended).
4. Top each slice with a spoonful of dulce de leche and pretzels.