I can’t stop thinking about this No Bake Peanut Butter Chocolate Cheesecake I whipped up with an Oreo crust and a peanutty punch that somehow tastes fancier than it has any right to.
I’m obsessed with this No Bake Peanut Butter Chocolate Cheesecake because it tastes like pure snack-time sin. I love that dense peanut butter punch and the tang of cream cheese, sorry, force of habit.
But I mean: rich, not cloying, and full-on nostalgic. I crave it after a long week, at parties, when Netflix asks if I’m still watching.
It’s one of my favorite Peanut Butter Cheesecake Recipes to bring when people expect ordinary desserts. I toss crushed Oreos on top and call it a win.
Simple, messy, utterly irresistible. I want a second slice right now, seriously always today.
Ingredients
- Oreo crumbs: crunchy, chocolatey base that keeps the cake from being too soft.
- Unsalted butter: binds crumbs, adds richness without making it overly salty.
- Cream cheese: tangy, creamy backbone that makes the filling actually feel like cheesecake.
- Creamy peanut butter: nutty punch and silkiness, it’s the star that makes it peanutty.
- Powdered sugar: adds sweet balance and smooth texture without graininess.
- Vanilla extract: rounds flavors, makes everything taste a bit warmer and friendlier.
- Heavy whipping cream: lightens the filling, gives that fluffy, mousse-like mouthfeel.
- Pinch of salt: cuts sweetness and sharpens the peanut butter notes, so it’s not flat.
- Extra crushed Oreos: gives crunchy contrast on top, fun to sprinkle and bite into.
- Chopped peanut butter cups: gooey, chocolatey pockets that make each slice feel special.
Ingredient Quantities
- 24 Oreo cookies (about 1 1/2 cups crumbs)
- 5 tablespoons unsalted butter, melted
- 16 oz cream cheese (2 packages)
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Pinch of salt
- 1/2 cup extra crushed Oreos or chopped peanut butter cups for topping
How to Make this
1. Crush 24 Oreo cookies into about 1 1/2 cups of crumbs, either in a food processor or by putting them in a zip bag and smashing with a rolling pin, then stir the crumbs with 5 tablespoons melted unsalted butter until it looks like wet sand.
2. Press the Oreo mixture firmly into the bottom (and a little up the sides if you want) of a 9 inch springform pan or pie dish, use the bottom of a measuring cup to compact it, then chill in the fridge while you make the filling.
3. Let 16 oz cream cheese sit at room temperature for 15 to 30 minutes so it softens, then beat it in a large bowl until creamy and mostly lump free.
4. Add 1 cup creamy peanut butter, 3/4 cup powdered sugar, 1 teaspoon vanilla extract and a pinch of salt to the cream cheese and beat until smooth and fully combined; scrape the bowl so there’s no sticky stuff left.
5. In a separate chilled bowl whip 1 cup heavy whipping cream to medium-stiff peaks, you want it thick enough to hold some shape but don’t overwhip into butter.
6. Fold about a third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining whipped cream until the filling is uniform and light, don’t overmix or you’ll deflate it too much.
7. Spoon the peanut butter filling onto the chilled Oreo crust, smooth the top with an offset spatula or the back of a spoon, and tap the pan on the counter a few times to remove air bubbles.
8. Sprinkle 1/2 cup extra crushed Oreos or chopped peanut butter cups over the top, or save some to add right before serving for extra crunch.
9. Refrigerate the cheesecake for at least 4 hours, preferably overnight, until it’s fully set and sliceable.
10. Run a warm knife around the pan edge before releasing the springform, slice with a hot clean knife for neat pieces, and keep leftovers covered in the fridge for up to 4 days.
Equipment Needed
1. Food processor or a sturdy zip bag plus a rolling pin to crush the Oreos
2. 9 inch springform pan or a pie dish (whatever you got)
3. Measuring cups and spoons for the crumbs, sugar, peanut butter etc
4. Microwave safe bowl or small saucepan to melt the butter
5. Large mixing bowl and a separate chilled bowl for whipping the cream
6. Electric hand mixer or stand mixer to beat the cream cheese and whip the cream
7. Rubber spatula for scraping the bowl and folding in the whipped cream
8. Offset spatula or the back of a spoon to smooth the filling, and a warm knife for clean slices
FAQ
No Bake Peanut Butter Cheesecake Recipe Substitutions and Variations
- Oreos (crust): graham crackers or digestive biscuits, about 1 1/2 cups crumbs. They give a milder, slightly sweeter base; if you use graham, add a tablespoon more melted butter so the crust holds together.
- Unsalted butter: coconut oil or melted margarine, same amount. Coconut oil firms up in fridge and adds a faint coconut note, margarine works fine if you need dairy free-ish, but flavor is a bit different.
- Creamy peanut butter: almond butter or sunflower seed butter, 1 cup. Almond makes it nuttier and less sweet, sunflower is great for nut allergies but might be a touch more mellow, so taste and add a little extra powdered sugar if you want sweeter.
- Heavy whipping cream: canned coconut cream or 1 cup chilled evaporated milk plus 1/4 tsp xanthan gum (to help thicken). Coconut cream keeps it dairy free and whips up thick, evaporated milk trick needs chilling and the xanthan stabilizes the texture.
Pro Tips
– Chill everything that can be chilled. Cold whipping cream and a cold bowl give you fuller, more stable peaks, so pop them in the fridge for 15 minutes before whipping. It makes the filling lighter and less likely to weep later.
– Don’t skimp on packing the crust. Press it down hard with the bottom of a measuring cup or a flat glass so the base holds together when you slice. If the crust seems loose, add another tablespoon of melted butter, not too much though or it gets greasy.
– Fold gently and slowly. When you combine the whipped cream with the peanut butter mixture, scoop from the bottom and lift over the top. If you rush or beat it, you’ll deflate the cream and the texture will go heavy and dense.
– For cleaner slices, chill the cheesecake until very firm, then run a thin knife under hot water, wipe it dry, and slice. Repeat heating and wiping between cuts. Don’t saw back and forth, press straight down for neat pieces.
No Bake Peanut Butter Cheesecake Recipe
I can’t stop thinking about this No Bake Peanut Butter Chocolate Cheesecake I whipped up with an Oreo crust and a peanutty punch that somehow tastes fancier than it has any right to.
12
servings
548
kcal
Equipment: 1. Food processor or a sturdy zip bag plus a rolling pin to crush the Oreos
2. 9 inch springform pan or a pie dish (whatever you got)
3. Measuring cups and spoons for the crumbs, sugar, peanut butter etc
4. Microwave safe bowl or small saucepan to melt the butter
5. Large mixing bowl and a separate chilled bowl for whipping the cream
6. Electric hand mixer or stand mixer to beat the cream cheese and whip the cream
7. Rubber spatula for scraping the bowl and folding in the whipped cream
8. Offset spatula or the back of a spoon to smooth the filling, and a warm knife for clean slices
Ingredients
-
24 Oreo cookies (about 1 1/2 cups crumbs)
-
5 tablespoons unsalted butter, melted
-
16 oz cream cheese (2 packages)
-
1 cup creamy peanut butter
-
3/4 cup powdered sugar
-
1 teaspoon vanilla extract
-
1 cup heavy whipping cream
-
Pinch of salt
-
1/2 cup extra crushed Oreos or chopped peanut butter cups for topping
Directions
- Crush 24 Oreo cookies into about 1 1/2 cups of crumbs, either in a food processor or by putting them in a zip bag and smashing with a rolling pin, then stir the crumbs with 5 tablespoons melted unsalted butter until it looks like wet sand.
- Press the Oreo mixture firmly into the bottom (and a little up the sides if you want) of a 9 inch springform pan or pie dish, use the bottom of a measuring cup to compact it, then chill in the fridge while you make the filling.
- Let 16 oz cream cheese sit at room temperature for 15 to 30 minutes so it softens, then beat it in a large bowl until creamy and mostly lump free.
- Add 1 cup creamy peanut butter, 3/4 cup powdered sugar, 1 teaspoon vanilla extract and a pinch of salt to the cream cheese and beat until smooth and fully combined; scrape the bowl so there's no sticky stuff left.
- In a separate chilled bowl whip 1 cup heavy whipping cream to medium-stiff peaks, you want it thick enough to hold some shape but don't overwhip into butter.
- Fold about a third of the whipped cream into the peanut butter mixture to loosen it, then gently fold in the remaining whipped cream until the filling is uniform and light, don't overmix or you'll deflate it too much.
- Spoon the peanut butter filling onto the chilled Oreo crust, smooth the top with an offset spatula or the back of a spoon, and tap the pan on the counter a few times to remove air bubbles.
- Sprinkle 1/2 cup extra crushed Oreos or chopped peanut butter cups over the top, or save some to add right before serving for extra crunch.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, until it's fully set and sliceable.
- Run a warm knife around the pan edge before releasing the springform, slice with a hot clean knife for neat pieces, and keep leftovers covered in the fridge for up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 125g
- Total number of serves: 12
- Calories: 548kcal
- Fat: 43.2g
- Saturated Fat: 18.9g
- Trans Fat: 0.3g
- Polyunsaturated: 4.2g
- Monounsaturated: 16.7g
- Cholesterol: 77mg
- Sodium: 320mg
- Potassium: 100mg
- Carbohydrates: 33.3g
- Fiber: 1.6g
- Sugar: 20.5g
- Protein: 9g
- Vitamin A: 417IU
- Vitamin C: 0.1mg
- Calcium: 71mg
- Iron: 0.8mg
