No-Bake Peanut Butter Cheesecake

This no-bake peanut butter cheesecake has an Oreo cookie crust, creamy peanut butter flavor, and peanut butter cups on top. It's decadent, tangy, peanut buttery-y, and ridiculously easy to make. Big reward with little effort.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Cheesecake, No-Bake Peanut Butter Cheesecake, Peanut Butter Cheesecake

Prep Time 30

Chilling 6

Total Time 6 30

Servings Slices

Calories 552kcal

Author Fiona Dowling

Equipment

9-inch springform pan

Ingredients

For the Oreo Crust

35 Oreo cookies wafers and filling
⅓ cup unsalted butter melted

For the Cheesecake Layer

24 ounces full-fat cream cheese* softened to room temperature
1 ¼ cup smooth peanut butter do not use natural or homemade
1 ¼ cup powdered sugar
¼ cup sour cream full fat
1 cup whipping cream at least 33% MF

Topping

4 oz dark chocolate* or semi-sweet
½ cup whipping cream or heavy cream
1 5.3 ounce bag miniature peanut butter cups

US Customary - Metric

Instructions

Oreo Crust

Lightly spray a 9-inch springform pan with cooking spray.
Pulse the Oreo cookies (wafers and filling) in a food processor until fine crumbs. Or place in a freezer bag and crush with a rolling pin.
Mix in the melted butter.
Press the mixture into the bottom and slightly up the sides (about ⅓ - ½ of the way) of the springform pan. Place in the fridge as you make the filling.

Cheesecake Filling

In a large bowl, beat the cream cheese and powdered sugar until no lumps remain.
Beat in the peanut butter, followed by the sour cream. Turn off the mixer and scrape down the sides and bottom of the bowl as necessary.
In a separate large bowl, beat the whipping cream until stiff peaks form.
Carefully fold the whipped cream into the peanut butter mixture using a rubber spatula. Gently fold the mixture until you no longer see and streaks of whipping cream.
Spoon the mixture over the crust and smooth the top. Cover and chill in the fridge for the cheesecake to set - at least 6 hours. I typically make the cheesecake the night before I plan to serve it.

Topping

When ready to serve, chop the chocolate into very small pieces and place in a heatproof bowl.
Heat the cream until almost boiling.
Pour the cream over the chopped chocolate and let sit for 2-3 minutes. Then whisk until smooth.
Remove the cake from the fridge. Trace around the outside of the cake with a sharp knife, then unclamp the springform pan.
Pour the ganache over the cheesecake, letting it drip over the sides. Optionally, sprinkle the top with chopped peanut butter cups.
Return the cheesecake to the fridge for the ganache to set (about 30 minutes).
Slice into pieces using a thin, sharp knife, being sure to cut through the crust. For clean cuts, wipe the knife in between each cut.

Notes

Make sure to use full-fat, brick-style cream cheese. Do not use lite or spreadable - otherwise, the cheesecake will not set properly.
Store leftovers covered in an airtight container in the fridge for up to 4 days.
For the chocolate topping - I recommend using 50% dark chocolate or semi-sweet chocolate. If you'd like to use chocolate chips, 4 oz is ⅔ cup.
Nutrition information is an estimate only and based on 1 slice with chocolate ganache and peanut butter cups on top, assuming that the cheesecake is cut into 14 equal pieces.

Nutrition