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No-Bake Peanut Butter Cheesecake with Oreo Crust

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A creamy, delicious no-bake cheesecake with a crunchy Oreo crust and topped with chocolate ganache, perfect for any celebration.

Ingredients

Scale
  • 45 Oreo cookies
  • 8 tbsp salted butter (melted)
  • 0.5 cup heavy cream (very cold)
  • 24 oz cream cheese (softened at room temperature)
  • 1.5 cups powdered sugar
  • 1 cup creamy peanut butter
  • 0.75 cup sour cream (full fat, room temperature)
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips (coarsely chopped)
  • 0.33 cup heavy whipping cream
  • Reese’s peanut butter cups (coarsely chopped)
  • Peanuts (chopped)
  • Peanut butter (warmed for drizzling)

Instructions

  1. Prepare the Oreo Crust: Place Oreos in a food processor and pulse until only fine crumbs remain. Drizzle in melted butter and pulse until evenly combined.
  2. Press the Crust: Press the crust mixture into the bottom of a 9-inch springform pan and about 1 inch up the sides. Cover with plastic wrap and chill while preparing the filling.
  3. Whip the Cream: Add the very cold whipping cream to a large bowl and beat until stiff peaks form, around 2 to 3 minutes. Set aside.
  4. Beat the Cream Cheese: In a separate mixing bowl, beat the cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy, scraping the bowl as needed.
  5. Combine Sugar and Flavors: Beat in the powdered sugar until no lumps remain. Add peanut butter, sour cream, and vanilla extract, continuing to beat until smooth.
  6. Fold in Whipped Cream: Gently fold the whipped cream into the mixture until fully combined and no streaks remain.
  7. Assemble the Cheesecake: Pour the cheesecake filling into the springform pan with the Oreo crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours or until firm.
  8. Make the Ganache: Place chocolate chips in a heatproof bowl. Heat cream in the microwave in 30-second increments until just simmering. Pour over chocolate, let sit for 2-3 minutes, then whisk until smooth. Cool for 5-10 minutes.
  9. Top the Cheesecake: Pour ganache over the chilled cheesecake and spread evenly. Refrigerate for 30 minutes.
  10. Garnish and Serve: Garnish with chopped Reese’s, peanuts, or peanut butter drizzle. Run a knife along the pan edge, remove the ring, slice, and serve.

Notes

Can swap peanut butter with almond or cashew butter for varied flavors. For gluten-free, use gluten-free Oreos.

Nutrition

Find it online: https://pennykitchenz.com/no-bake-peanut-butter-cheesecake-oreo-crust/

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