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.
Ingredients
Scale
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)
Instructions
- Pulverize Oreo cookies into fine crumbs, blending thoroughly with melted butter until the mixture resembles wet sand.
- 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.
- Using an electric mixer, whip cream cheese until silky and free of lumps at room temperature.
- Incorporate peanut butter, powdered sugar, and vanilla extract into the cream cheese, mixing until the texture becomes smooth and uniform.
- Gently fold whipped cream into the peanut butter mixture, maintaining a light, airy consistency without deflating the volume.
- Transfer the creamy filling onto the chilled Oreo crust, carefully spreading it to create an even surface using a spatula.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, allowing it to set completely and develop rich flavors.
- Before serving, garnish the top with roughly chopped Oreo cookies and miniature peanut butter cups for added texture and visual appeal.
- 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