Creamy No-Bake Peanut Butter Oreo Cheesecake – A Dessert to Swoon Over

Introduction

Looking for a dessert that’s equal parts indulgent and easy to make? This Creamy No-Bake Peanut Butter Oreo Cheesecake is the answer! With a crunchy Oreo crust, a luscious peanut butter filling, and a rich chocolate ganache topping, this cheesecake is sure to impress. Whether it’s for a party, a holiday, or a sweet treat just for you, this recipe is a guaranteed crowd-pleaser. Let’s whip it up!

Ingredients

For the Oreo Crust:

• 2 ½ cups (250g) crushed Oreo cookies (around 25 cookies)
• ½ cup (115g) unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 2 cups (450g) cream cheese, softened
• 1 cup (250g) creamy peanut butter
• 1 cup (120g) powdered sugar
• 1 cup (240ml) heavy whipping cream, whipped to stiff peaks
• ½ cup (75g) chopped Oreo pieces (optional, for texture)

For the Chocolate Ganache Topping:

• 1 cup (170g) semi-sweet chocolate, finely chopped
• ½ cup (120ml) heavy cream
• Extra Oreo cookies and peanut butter dollops for garnish

Instructions

Step 1: Make the Oreo Crust

1. Combine the crushed Oreo cookies and melted butter in a medium mixing bowl. Mix until the crumbs are evenly coated.
2. Press the mixture firmly into the base of a 9-inch (23cm) springform pan, creating an even layer.
3. Chill the crust in the refrigerator while preparing the filling.

Step 2: Prepare the Peanut Butter Filling

1. In a large bowl, beat the cream cheese and peanut butter together until creamy and smooth.
2. Gradually add the powdered sugar and mix until well combined.
3. Gently fold in the whipped cream to create a light, fluffy texture.
4. If desired, fold in chopped Oreo pieces for extra crunch.
5. Spread the peanut butter filling over the chilled crust and smooth the top with a spatula. Refrigerate for 4–6 hours, or until the filling is firm.

Step 3: Make the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until the ganache is glossy and smooth.
3. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.

Step 4: Garnish and Chill

1. Garnish the cheesecake with whole Oreo cookies, peanut butter dollops, or chocolate drizzles for an elegant finish.
2. Chill the cheesecake for an additional 30 minutes to allow the ganache to set before slicing.

Pro Tips

• Use room-temperature cream cheese for a silky-smooth filling.
• To make slicing easier, dip your knife in warm water and wipe it dry before cutting each slice.
• Add a pinch of salt to the peanut butter filling to enhance the flavors.

Serving Suggestions

• Pair this cheesecake with a glass of milk or a hot cup of coffee for the ultimate dessert experience.
• Serve with whipped cream or a scoop of vanilla ice cream to take the indulgence up a notch.

Conclusion

This Creamy No-Bake Peanut Butter Oreo Cheesecake is the perfect blend of chocolatey crunch, creamy peanut butter, and silky ganache. Whether you’re celebrating a special occasion or simply treating yourself, this dessert is a guaranteed hit. Give it a try today, and enjoy the magic of this decadent no-bake cheesecake.

Happy no-baking!