This No Bake Peanut Butter Oreo Cheesecake is a delicious dessert with peanut butter Oreo crust and peanut butter cheesecake filling, topped with chocolate ganache and crushed Oreos. No Bake Peanut Butter Oreo Cheesecake is so quick and easy to prepare.
This rich dessert is perfect for holidays and special occasions. I love the combination of peanut butter and chocolate. There is one more ingredient in this recipe – peanut butter Oreo, which makes this dessert even better. Oreo fans will love this recipe. Crunchy crust comes first, than creamy layer with peanut butter flavor and chocolate on top – the winning combination.
Crust is made of peanut butter Oreo crumbs and butter. Cheesecake filling is made of heavy whipping cream, cream cheese, peanut butter, powdered sugar, vanilla and crushed Oreos. Chocolate ganache comes on top, made of heavy whipping cream and chocolate with looooots of crushed Oreos. This dessert really works for my husband and me.
What do you need to make No Bake Peanut Butter Oreo Cheesecake?
- Peanut butter Oreos
- Unsalted butter
- Cream cheese
- Peanut butter
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Semi sweet chocolate
These 8 ingredients and some free time is all you need to enjoy the divine taste of No Bake Peanut Butter Oreo Cheesecake.
How to prepare No Bake Peanut Butter Oreo Cheesecake?
Put 24 Oreo cookies in the food processor and crumble. Add melted butter and mix. Place in a 9 inch spring form pan. In a large dish beat heavy whipping cream, at low speed for about a minute, and then continue beating at high speed until stiff peaks form. In a separate dish beat cream cheese, powdered sugar and vanilla, at low speed, until creamy. Add peanut butter and beat until smooth. Fold in whipping cream, and then fold in crushed Oreos. Spread over the Oreo crust. Keep refrigerated for minimum 4 hours, possibly overnight. Remove spring form pan sides before serving. Warm heavy whipping cream on medium heat. Remove from heat as soon as it starts to boil. Pour it in the pan with chocolate chips and cover. Leave it for 5 minutes and then mix until the chocolate chips melts. Pour the chocolate over the cheesecake and spread with spatula. The extra chocolate will be melting down the cheesecake sides. Top with crushed Oreos.
If you like peanut butter and chocolate combination, check out more recipes Reese‘s Pieces Peanut Butter Chocolate Lasagna, Peanut Butter Chocolate Acorn Truffles and Peanut Butter Chocolate Poke Cake.
Cheesecake fans take a look at Cheesecakes and Pies.
No Bake Peanut Butter Oreo Cheesecake
This No Bake Peanut Butter Oreo Cheesecake is a delicious dessert with peanut butter Oreo crust and peanut butter cheesecake filling, topped with chocolate ganache and crushed Oreos.
Ingredients
- CRUST
- 24 Peanut butter Oreos
- 1/3 cup Unsalted butter, melted
- CHEESECAKE FILLING
- 1 1/2 cup Heavy whipping cream, cold
- 24 oz Cream cheese, softened
- 1 1/2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 1/2 cup creamy Peanut Butter Creamy
- 12 Oreos, crushed
- CHOCOLATE GANACHE
- 1 cup semi sweet chocolate chips
- 3/4 cup Heavy Whipping Cream
- FOR DECORATION
- Peanut Butter Oreos, crushed
Instructions
- TO MAKE THE OREO CRUST:
- Line a 9 inch spring form pan with parchment paper or spray with non stick spray. Set aside. Put 24 Oreo cookies in the food processor and pulse until finely ground. Add melted butter and pulse until it moistens. Press onto the bottom of the spring form pan.
- TO MAKE PEANUT BUTTER CHEESECAKE FILLING:
- In a large dish beat heavy whipping cream, at low speed for about a minute, and then continue beating at high speed until stiff peaks form. In a separate dish beat cream cheese, powdered sugar and vanilla, at low speed, until smooth and creamy. Add peanut butter and beat until well combined. Fold in whipping cream and then fold in crushed Oreos. Spread over the Oreo crust. . Keep refrigerated for minimum 4 hours, possibly overnight. Remove spring form pan sides carefully, before serving
- TO MAKE CHOCOLATE GANACHE:
- In a medium dish heat heavy whipping cream, on medium – high temperature. Remove from heat as soon as it starts to boil. Pour it in the pan with chocolate chips and cover. Leave it for 5 minutes and then mix until the chocolate chips melts completely. Pour the chocolate over the cheesecake and spread with spatula.
- TOP WITH CRUSHED OREOS
Notes
Keep refrigerated.
