No-Bake Peanut Butter Cheesecake
Recipe by:This easy No Bake Peanut Butter Cheesecake starts with a simple Oreo cookie crust and is filled with a smooth, velvety peanut butter cheesecake filling that's topped with a rich chocolate ganache. This impressive dessert comes together quickly, requiring minimal effort.
Ingredients
- 33 (13.29 ounce) Oreo cookies wafers and filling (13.29 ounce package)
- ½ cup (113 grams) unsalted butter melted
Peanut Butter Cheesecake Filling
- 24 ounces (680 grams) cream cheese softened
- 1 ¼ cups (330 grams) creamy peanut butter
- 1 ¼ cups (150 grams) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 ¼ cups (295 ml) heavy whipping cream
Peanut Butter Chocolate Ganache Topping
- 4 oz (113 grams) semi-sweet chocolate chopped
- ½ cup (120 ml) heavy cream
- ¼ cup (66 grams) creamy peanut butter
Optional Cheesecake Toppings
- 12 snack size Reese's Peanut Butter Cups chopped
- 1 ½ cups peanut butter whipped cream
Instructions
Oreo Cookie Crust
- In a food processor or blender, pulse the Oreo cookies (wafers and filling) until they turn into fine crumbs.33 Oreo cookies
- Mix the melted butter with the Oreo cookie crumbs until well combined.½ cup unsalted butter
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to create the crust.
- Refrigerate the crust while preparing the filling.
Peanut Butter Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, 1-2 minutes.24 ounces cream cheese
- Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese. Beat until the filling is smooth, about 1 minute.1 ¼ cups creamy peanut butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract
- In a separate bowl, beat the heavy cream on high speed for several minutes until it reaches stiff peaks.1 ¼ cups heavy whipping cream
- Transfer the whipped cream to the cream cheese mixture and gently fold it in until the mixture is a uniform color.
- Pour the peanut butter cheesecake filling into the Oreo cookie crust. Smooth the top with an offset spatula to create an even layer.
- Refrigerate the cheesecake for at least 6 hours or overnight to set.
Chocolate Peanut Butter Ganache Topping
- Place the heavy cream, remaining peanut butter, and semi-sweet chocolate pieces into a small saucepan.4 oz semi-sweet chocolate, ½ cup heavy cream , ¼ cup creamy peanut butter
- Bring the mixture to a simmer over medium heat, stirring constantly. Once the mixture is simmering, reduce to low heat and continue stirring until the chocolate is melted and the mixture is smooth.
- Allow the ganache to cool for 5 minutes, then pour it over the chilled peanut butter cheesecake.
- Return the cheesecake to the refrigerator to cool for an additional hour.
- When ready to serve, carefully run a thin knife around the edge of the springform pan to loosen the cheesecake. Unclamp the collar and remove it.
- Pipe on the peanut butter whipped cream, if using, and sprinkle the chopped Reese's over the center of the cheesecake.1 ½ cups peanut butter whipped cream, 12 snack size Reese's Peanut Butter Cups
- Slice the cheesecake into pieces using a sharp knife, wiping the knife clean between cuts for neat slices.
Notes
Chilling: You can reverse the chill time, refrigerating the filling for one hour before adding the ganache, then refrigerating for an additional 6 hours.
Storage: Wrap with plastic wrap and refrigerate for up to 3 months. You can also freeze the cake for up to 3 months. See the freezing instructions in the post for more details.
Substitutions:
- If you prefer, replace the whipped heavy cream with 2 cups of Cool Whip.
- Chocolate graham crackers can be used instead of Oreos.
- For a peanut-free dessert, substitute almond butter, cashew butter, or Sunbutter.
Equipment
Nutrition
Calories: 667kcal | Carbohydrates: 43g | Protein: 11g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 361mg | Potassium: 344mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1177IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 4mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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