Peanut Butter Oreo No Bake Cheesecake

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Peanut Butter Oreo No Bake Cheesecake

Prep Time: 20 minutes
Idle Time: 4-6 hours
Yield: 10 inch cheesecake

How to Make Peanut Butter Oreo No Bake Cheesecake

Ingredients on a white surface include a bowl of Oreo cookies, a stick of butter, a bowl of peanut butter, a bowl of cream, and two packages of cream cheese.

Ingredients:

  • Oreo Crust
  • 25 oreos, crushed
  • 6 tablespoons unsalted butter, melted

Peanut Butter Cheesecake Filling:

  • 1 ½ cups heavy cream
  • 16 ounces cream cheese
  • 1 cup peanut butter

Topping:

  • ½ cup peanut butter, melted
  • 1 cup crushed Oreos

Equipment:

  • 10 inch springform pan
  • Parchment Paper
  • Hand Mixer

Step-by-Step Guide

Line a 10-inch springform pan with parchment paper.

In a bowl, mix the crushed Oreos with melted butter until well combined.

Press the mixture evenly into the bottom of the pan to form the crust. Set aside.

  • A bowl lined with white paper holds crumbled dark soil or a similar substance on a white surface with a textured cloth nearby.
  • Glass bowl with dark crumbs and liquid on a white surface, next to a white cloth.
  • A round cake in a baking tin lined with parchment paper on a white surface. A white cloth is partially visible in the top right corner.

In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.

In another bowl, beat the cream cheese and peanut butter until smooth and creamy.

  • A white bowl with a pink rim contains cream cheese and peanut butter. A white cloth is partially visible in the upper right corner.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

  • A mixing bowl with shredded chicken and a creamy white sauce on a light surface. A white cloth is partially visible in the corner.
  • A pink bowl contains thick, creamy cake batter on a white surface with part of a cloth visible nearby.

Pour the peanut butter cheesecake filling over the Oreo crust, spreading it evenly. Top with extra crushed oreos. Cover and refrigerate for 4-6 hours.

  • A cake tin with a dark chocolate base is topped with a layer of light-colored cream. A white cloth is visible in the top right corner.
  • Round baking pan filled with smooth, creamy batter on a white surface, with a cloth partially visible in the corner.

When ready to serve, drizzle with melted peanut butter and slice to serve!

A cheesecake topped with chopped cookies and drizzled with caramel-like sauce. A slice is slightly separated on a wooden board.

No Bake Peanut Butter Oreo Cheesecake

Yield: 10 inch cheesecake
Print Recipe
A round dessert pizza topped with crushed cookies and drizzled with peanut butter sauce, placed on a wooden slab. One slice is partially separated.
Prep Time:20 minutes
Idle Time:5 hours

Equipment

  • 10-inch springform pan
  • Parchment paper
  • Hand mixer

Ingredients

  • Oreo crust
  • 25 Oreos crushed
  • 6 tbsp Unsalted butter melted

Peanut Butter Cheesecake Filling

  • 1 1/2 cups Heavy cream
  • 16 oz Cream cheese
  • 1 cup Peanut butter

Topping

  • 1/2 cup Peanut butter melted
  • 1 cup Crushed Oreos

Instructions

  • Line a 10-inch springform pan with parchment paper.
  • In a bowl, mix the crushed Oreos with melted butter until well combined.
  • Press the mixture evenly into the bottom of the pan to form the crust. Set aside.
  • In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. Set aside.
  • In another bowl, beat the cream cheese and peanut butter until smooth and creamy.
  • Gently fold the whipped cream into the cream cheese mixture until fully combined.
  • Pour the peanut butter cheesecake filling over the Oreo crust, spreading it evenly. Top with extra crushed Oreos. Cover and refrigerate for 4-6 hours.
  • When ready to serve, drizzle with melted peanut butter and slice to serve!

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