Looking for a luxurious dessert that combines rich, creamy decadence with a nutty, sweet twist? This Elegant White Chocolate Peanut Butter Cheesecake delivers just that. It’s the perfect combination of velvety white chocolate, smooth peanut butter, and classic New York-style cheesecake creaminess. With a buttery graham cracker crust, luscious whipped topping, and a drizzle of chocolate, this dessert is destined to become your go-to for special occasions.

Whether you’re hosting a dinner party, celebrating the holidays, or just craving an indulgent treat, this cheesecake is a show-stopping centerpiece that’s as beautiful as it is delicious.

Why You’ll Love This White Chocolate Peanut Butter Cheesecake

• Creamy and smooth texture with every bite

• Decadent white chocolate meets rich peanut butter

• Perfect for special events, holidays, and celebrations

• Easy-to-follow recipe for home bakers of all skill levels

• Garnished with whipped cream and chocolate drizzle for an elegant finish

Best way to make White Chocolate Peanut Butter Cheesecake at home? This guide has you covered, step by step.

Ingredients for White Chocolate Peanut Butter Cheesecake

Crust:

• 2 cups graham cracker crumbs

• ½ cup melted butter

Filling:

• 2 cups white chocolate chips

• ½ cup creamy peanut butter

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

Toppings:

• 1 cup heavy whipping cream

• Whipped cream, for topping

• Chocolate drizzle, for garnish

For a gluten-free option, use almond flour or gluten-free graham crackers for the crust.

How to Make White Chocolate Peanut Butter Cheesecake – Step by Step

Step 1: Prep the Pan & Oven

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.

Step 2: Make the Crust

In a bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.

Press the mixture into the bottom of the prepared pan to form an even crust. Chill in the fridge while you prepare the filling.

Step 3: Melt White Chocolate & Peanut Butter

In a microwave-safe bowl, melt the white chocolate chips and peanut butter in 30-second intervals, stirring in between until smooth and fully combined. Set aside to cool slightly.

Step 4: Mix the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar until light and smooth (about 3 minutes). Add the eggs one at a time, beating after each addition.

Mix in the vanilla extract, then slowly incorporate the cooled white chocolate peanut butter mixture.

Step 5: Bake the Cheesecake

Pour the batter over the crust in your springform pan. Tap the pan on the counter gently to release air bubbles. Smooth the top with a spatula.

Bake for 55–60 minutes, or until the center is almost set and the edges are lightly golden.

Step 6: Cool & Chill

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. This prevents cracks.

Then refrigerate for at least 4 hours, or overnight, to fully set.

Step 7: Decorate

Whip the heavy cream until stiff peaks form. Spread or pipe the whipped cream over the top.

Drizzle with chocolate sauce before serving. Optional: sprinkle chopped peanuts or white chocolate curls for extra flair.

Pro Tips for Making the Best White Chocolate Peanut Butter Cheesecake

• Use room temperature ingredients for a smooth filling

• Don’t overmix the eggs, or the cheesecake can crack

• Cool gradually to avoid sinking or cracking

• Use a water bath if you want to prevent cracks completely

• Let chill overnight for the best texture and flavor

Best Ways to Serve White Chocolate Peanut Butter Cheesecake

•  With fresh berries for a burst of color and tartness

•  With a glass of sweet dessert or coffee

•  With a scoop of vanilla bean ice cream

•  As the main dessert at holidays, birthdays, or special dinners

The best way to serve this cheesecake is chilled, with whipped cream and a light chocolate drizzle for visual appeal and flavor balance.

Nutritional Information (Per Serving)

Based on 12 servings. Actual values may vary depending on brands used.

Storage & Leftovers

• Refrigerator: Store covered for up to 5 days.

• Freezer: Freeze slices wrapped in plastic wrap and foil for up to 2 months.

• Thawing: Place in the fridge overnight or leave at room temperature for 1 hour.

FAQs for White Chocolate Peanut Butter Cheesecake

Q: Can I make this cheesecake ahead of time?
Yes! You can prepare and bake it 1–2 days in advance. Just add toppings right before serving.

Q: What’s the best peanut butter for cheesecake?
Use creamy, unsweetened peanut butter for smooth texture and flavor balance.

Q: Can I use white chocolate bars instead of chips?
Yes. Just chop the bars finely before melting to ensure even consistency.

Q: Do I need a water bath?
Not required, but it helps prevent cracking. You can bake without it if you cool the cheesecake gradually.

Related Recipes You’ll Love

• Raspberry Pistachio Cheesecake

• Lemon Raspberry Swirl Cheesecake 

• Best Creamy Pistachio Cake – Moist Layered Dessert Recipe

Conclusion

Now you know how to make the perfect Elegant White Chocolate Peanut Butter Cheesecake—a rich, creamy, and unforgettable dessert for any occasion. Whether you serve it with whipped cream, berries, or just enjoy it solo, it’s a guaranteed crowd-pleaser.