Dreamy Oreo Peanut Butter Cup No-Bake Cheesecake Recipe

Creamy Oreo peanut butter cup no-bake cheesecake brings together two epic dessert favorites in one mind-blowing treat.

Chocolate cookie crumbs form a delectable base for this decadent delight.

Smooth cream cheese blends perfectly with rich peanut butter, creating a luxurious filling.

Cool and silky textures mingle with crunchy cookie bits and chocolate chunks.

Minimal kitchen effort produces maximum flavor excitement in this crowd-pleasing dessert.

Chilled and set, each slice promises pure indulgence that melts effortlessly on your tongue.

You’ll want to share this sweet masterpiece with everyone you know – but maybe keep a slice just for yourself.

What Makes This Oreo PB Cheesecake So Addictive

• Indulge in the irresistible marriage of chocolate Oreos, creamy peanut butter, and rich cheesecake that'll have everyone coming back for seconds.
• Ideal for gatherings, parties, or potlucks, this recipe serves multiple people and can be prepared in advance, reducing last-minute stress.
• A sweet treat that appeals to all ages, with its playful mix of classic flavors and simple preparation that even novice bakers can master.

Ingredients for Oreo Peanut Butter Cheesecake

• Oreo Cookies: Classic chocolate sandwich cookies that create a rich and crumbly base for the cheesecake.
• Butter: Melted butter helps bind the cookie crumbs together and provides a smooth foundation.

• Cream Cheese: Soft and creamy cheese that forms the classic cheesecake texture and tangy flavor.
• Peanut Butter: Smooth and nutty spread that adds a delicious richness to the cheesecake filling.
• Powdered Sugar: Fine sugar that sweetens the filling and helps create a smooth consistency.
• Vanilla Extract: Aromatic extract that enhances the overall flavor of the cheesecake.
• Whipped Cream: Light and airy cream that adds volume and a delicate texture to the filling.

• Oreo Cookies, Mini Peanut Butter Cups: Crushed cookies and chopped chocolate candies that provide a delightful crunch and extra flavor.
• Chocolate Sauce: Optional sweet drizzle that adds an extra layer of indulgence to the dessert.

Putting Together This No-Bake Oreo Cheesecake

Step 1: Craft the Crumbly Crust

Grab your food processor and pulse Oreo cookies into fine crumbs.

Pour in melted butter and mix until the mixture resembles wet sand.

Transfer the crumb blend into a springform pan and press firmly to create an even base.

Pop the pan into the refrigerator to let the crust firm up while you prepare the filling.

Step 2: Create the Creamy Filling

In a large mixing bowl, beat cream cheese until silky smooth and free of lumps.

Add peanut butter, blending until fully incorporated.

• Powdered sugar
• Vanilla extract

Fold in whipped cream with a light touch to maintain the airy texture.

Step 3: Layer and Chill the Cheesecake

Carefully spread the luscious filling over the chilled crust, ensuring an even surface.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, allowing the cheesecake to set completely.

Step 4: Decorate and Serve

Sprinkle crushed Oreos across the top of the cheesecake.

Scatter mini peanut butter cups for extra decadence.

Optional: Drizzle chocolate sauce in a zigzag pattern.

Slice and serve directly from the refrigerator for the ultimate creamy experience.

No-Bake Oreo Cheesecake Tips to Try

• Use a food processor or place Oreos in a sealed bag and crush with a rolling pin for uniform, fine crumbs that create a smooth, compact crust.
• Ensure cream cheese and peanut butter are at room temperature before mixing to prevent lumps and create a silky, well-blended filling.
• Whip cream to stiff peaks but don't overbeat, which can make the texture grainy and affect the cheesecake's smooth consistency.
• Allow the cheesecake to set for at least 4 hours, preferably overnight, to develop rich flavors and allow the filling to firm up completely.
• Chop peanut butter cups and Oreos just before topping to maintain their texture and prevent them from becoming soggy.

Store and Chill Oreo Peanut Butter Cheesecake Right

• Store covered in an airtight container for up to 5 days. Keep the cheesecake in the springform pan or transfer to a sealed container.
• Wrap tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. Place in the refrigerator overnight to thaw before serving.
• Wrap each slice separately in plastic wrap for easy grab-and-go portions. Store in the freezer for quick dessert access.
• Let refrigerated cheesecake sit at room temperature for 15-20 minutes before serving to soften slightly and enhance flavor.

Pairings That Go with Oreo Cheesecake

Savor Sweet Harmony: Perfect Pairings

• Cool Milk Match: Creamy whole milk perfectly balances the rich, decadent cheesecake, cutting through the intense peanut butter and chocolate flavors while refreshing your palate.
• Smooth Coffee Companion: Brew a medium-roast coffee with subtle caramel notes to complement the dessert's sweetness, enhancing the chocolate and peanut butter undertones.
• Bold Red Wine Delight: Select a sweet port wine or late-harvest zinfandel, whose fruity richness and slight acidity beautifully contrast the cheesecake's creamy texture and deep flavors.
• Bourbon Bliss Pairing: Enjoy a smooth bourbon with caramel and vanilla hints, which mirrors the dessert's decadent profile and provides a warming counterpoint to the chilled cheesecake.

Twists on the Oreo PB Cheesecake Combo

• Gluten-Free Version: Replace Oreo cookies with gluten-free chocolate sandwich cookies. Use gluten-free certified ingredients for the entire recipe to ensure safe consumption for those with gluten sensitivities.
• Vegan Alternative: Swap cream cheese with dairy-free cream cheese. Use coconut whipped cream instead of regular whipped cream. Replace butter with vegan margarine and use dairy-free chocolate sauce.
• Low-Sugar Option: Substitute powdered sugar with monk fruit sweetener or stevia. Use sugar-free chocolate sauce and reduced-sugar peanut butter cups. Choose dark chocolate for a lower sugar content.
• Keto-Friendly Adaptation: Create a nut-based crust using almond flour and butter. Use full-fat cream cheese and sugar-free peanut butter. Replace regular peanut butter cups with keto-friendly chocolate and nut butter alternatives.

FAQs

• Can I use reduced-fat cream cheese for this recipe?

Yes, you can substitute regular cream cheese with reduced-fat cream cheese. However, the texture and richness might be slightly different from the original recipe.

• Do I need any special equipment to make this cheesecake?

You’ll need a 9-inch springform pan and an electric mixer. A food processor helps crush the Oreos, but you can also use a rolling pin to crush them manually.

• How do I prevent the cheesecake from cracking?

Since this is a no-bake cheesecake, cracking isn’t typically an issue. Ensure your ingredients are at room temperature and mix gently to avoid incorporating too much air.

• Is this recipe suitable for people with nut allergies?

No, this recipe contains peanut butter and is not safe for those with nut allergies. You would need to make significant substitutions to make it nut-free.

Oreo Peanut Butter Cup No-Bake Cheesecake Recipe

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4.9 from 33 reviews

• Total Time: 30 minutes
• Yield: 10 1x

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Description

Indulgent Oreo peanut butter cup no-bake cheesecake delivers a heavenly blend of chocolate and creamy richness. Chocolate cookie crust and smooth filling promise pure dessert bliss for lovers of sweet, irresistible treats.

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Ingredients

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Main Ingredients:

• 25 Oreo cookies, crushed
• 45 Oreo cookies, crushed
• 1 cup creamy peanut butter
• 16 ounces (453 grams) cream cheese, softened
• 1 cup whipped cream
• Mini peanut butter cups, for garnish

Binding and Sweetening Ingredients:

• 1/2 cup (113 grams) unsalted butter, melted
• 1 cup powdered sugar

Flavoring Ingredients:

• 1 teaspoon vanilla extract
• Chocolate sauce (optional)

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Instructions

1. Pulverize Oreo cookies into fine crumbs, blending thoroughly with melted butter until the mixture resembles wet sand.
2. Press the cookie mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. Chill in the refrigerator for 15 minutes to solidify.
3. Using an electric mixer, whip cream cheese until silky and free of lumps at room temperature.
4. Incorporate peanut butter, powdered sugar, and vanilla extract into the cream cheese, mixing until the texture becomes smooth and uniform.
5. Gently fold whipped cream into the peanut butter mixture, maintaining a light, airy consistency without deflating the volume.
6. Transfer the creamy filling onto the chilled Oreo crust, carefully spreading it to create an even surface using a spatula.
7. Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, allowing it to set completely and develop rich flavors.
8. Before serving, garnish the top with roughly chopped Oreo cookies and miniature peanut butter cups for added texture and visual appeal.
9. Optional: Drizzle with chocolate sauce for an extra decadent touch. Slice and serve directly from the refrigerator to maintain its firm texture.

Notes

• Crush Oreos finely for a smoother, more uniform crust that holds together perfectly when sliced.
• Use room temperature cream cheese to ensure a silky, lump-free filling that blends seamlessly.
• Fold whipped cream gently to maintain its airy texture and prevent deflating the mixture.
• Chill the cheesecake overnight for maximum flavor development and firmer consistency.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Desserts
• Method: Refrigerating
• Cuisine: American

Nutrition

• Serving Size: 10
• Calories: 440
• Sugar: 30 g
• Sodium: 230 mg
• Fat: 30 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 45 mg