No Bake Peanut Butter Cheesecake

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A rich and indulgent NoBake Peanut Butter Cheesecake with an Oreo® cookie crust, creamy peanut butter filling, and a smooth chocolate ganache topping. Garnish this cheesecake with chopped up mini Reese’s® for the ultimate peanut butter + chocolate treat.

Image of a slice of the No-Bake Peanut Butter Cheesecake.

No-Bake Peanut Butter Cheesecake

There are few things I like better than peanut butter and chocolate together, but throw some Oreos in the mix, and it’s now become my favorite dessert. No-Bake Peanut Butter Cheesecake is incredibly rich and indulgent. It’s creamy and soft with a solid and flavorful cookie crust.

While there is a bit of a time commitment in chilling this recipe, overall, it’s very simple to make. Best of all, there is no oven required. 

Process shots-- images of the Oreo crust being made for the No Bake Peanut Butter Cheesecake

How to make this No-Bake Peanut Butter Cheesecake

There are three aspects to this cheesecake: the crust, creamy filling, and chocolate ganache topping (plus some optional garnishes). I’ll break down each section below with my top tips for making this recipe.

Oreo crust

  • Thoroughly crush the Oreos. If there are big pieces of the cookies in the crust, it will still taste great, but the cheesecake won’t cut and serve as nicely. I recommend a blender or food processor for crushing the Oreos. If you don’t have one of those devices, you can add all the Oreos to a large plastic bag, remove any air from the bag, and break the Oreos into crumbs with a rolling pin or meat mallet.
  • Don’t add hot butter to the crushed Oreos. Let the butter cool slightly before mixing the two together, to avoid a greasy cheesecake crust.
  • Leave the creme filling. There’s no need to separate creme from cookie; the creme adds structure and sweetness to the crust. 

Peanut butter filling

  • Use a commercial, sweetened peanut butter. Leave the natural, must-stir peanut butters for a different time; we want a soft and silky, slightly sweetened peanut butter for this recipe! I like Skippy® brand best for desserts (not sponsored). A liquid-y, must-stir peanut butter may separate or cause texture issues in this cheesecake.
  • Avoid crunchy peanut butter. We want the filling ultra creamy and smooth without peanut chunks for this recipe.
  • Allow the cream cheese to stand at room temperature. If the cream cheese is cold, it will create unpleasant chunks throughout the filling. I recommend setting it out for at least an hour before starting this recipe. If you don’t have time for that, here are some quick ways to bring cream cheese to room temperature quickly.
  • Don’t use a different sugar in the filling. It’s very important to use powdered sugar, not granulated white or brown sugar. Any other sugars will create a grainy and heavy filling.
  • Be sure the whipped topping is thawed. If using a frozen whipped topping, you’ll want to make sure it’s completely thawed. Pull that out the same time as you do the cream cheese! And if you don’t want to use a frozen whipped topping, I’ll share how to make it from scratch below (we love the from-scratch version).

We add 1 container Cool Whip® into the peanut butter layer. If you’d like a healthier alternative, you can try TruWhip®. Or make your own “Cool Whip” whipped topping for this pie (our personal favorite — recipe below!)

Homemade “Cool Whip”

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

In a mixing bowl attached to a stand mixer (with a whisk attachment), add in the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine, and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth.

Chocolate ganache topping

  • Use high-quality milk chocolate for best results. You’ll get both a better melt and better flavor. My favorite for this No-Bake Peanut Butter Cheesecake is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is far less flavorful and won’t melt into a smooth ganache as nicely.
  • Let the mixture stand. Once the hot cream has been poured over the chocolate chips, make sure to cover the bowl (I like to use a lid from a cooking pot), and don’t rush the process. The mixture needs a good 5 minutes to fully melt and be ready to stir into a thick, delicious ganache.
  • Don’t worry if the ganache isn’t 100% smooth. That’s why we have garnishes: to cover up any imperfections!

No-Bake Peanut Butter Cheesecake garnish

While totally optional, the garnish is fun, and adds a fancy element to the cheesecake. We like to add coarsely chopped Reese’s® Minis (which are even smaller than miniature Reese’s) and some miniature chocolate chips. Some other garnish ideas: a drizzle of peanut butter, coarsely chopped Butterfingers®, and Reese’s® Pieces.

Process shots-- images of the filling being made and mixed together; the chocolate ganache being poured over it.

 

Image of a slice of cheesecake with a bite taken out of it.

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No Bake Peanut Butter Cheesecake

5 from 3 votes
A rich and indulgent No-Bake Peanut Butter Cheesecake with an Oreo cookie crust, creamy peanut butter filling, and a smooth chocolate ganache topping. Garnish this cheesecake with chopped up mini Reese's for the ultimate peanut butter + chocolate treat.
Print Recipe

No Bake Peanut Butter Cheesecake

5 from 3 votes
A rich and indulgent No-Bake Peanut Butter Cheesecake with an Oreo cookie crust, creamy peanut butter filling, and a smooth chocolate ganache topping. Garnish this cheesecake with chopped up mini Reese's for the ultimate peanut butter + chocolate treat.
Course Dessert
Cuisine American
Keyword No Bake Peanut Butter Cheesecake
Prep Time 20 minutes
Chilling Time 9 hours
Total Time 9 hours 20 minutes
Servings 12 servings
Calories 551kcal
Cost $6.91

Ingredients

Crust

  • 25 Oreos (chocolate sandwich cookies)
  • 7 tablespoons (99g) unsalted butter, melted and slightly cooled
  • 1/4 cup (52g) white sugar

Cheesecake Filling

  • 1 package (8 ounces; 226g) full-fat cream cheese, room temperature
  • 1 and 1/4 cups (300g) creamy peanut butter
  • 1 and 1/4 cups (147g) powdered sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 container (8 ounces; 226g) Cool Whip (lite can be used) (Note 1)

Chocolate Topping

  • 1 cup (180g) milk chocolate chips
  • 2 tablespoons creamy peanut butter
  • 1/2 cup (105g) heavy cream
  • Optional garnishes: chopped up Reese's minis, miniature chocolate chips

Instructions

Crust

  • Blend or pulse the Oreos (no need to remove the filling) until they are fine crumbs.
  • Mix the crumbs with the sugar and melted and slightly cooled butter.
  • Spray a 9-inch springform pan with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Chill in the fridge while preparing the cheesecake filling.

Cheesecake Filling

  • With a hand mixer, beat the room-temperature cream cheese until smooth.
  • Add in the peanut butter, powdered sugar, vanilla, and salt; beat until smooth.
  • With a spatula, gently fold in the completely thawed whipped topping (or homemade whipped topping -- See Note 1) until all ingredients are combined and smooth. Spread the mixture over the Oreo crust and use the back of a large spoon to smooth the top.
  • Chill overnight in the fridge or for 4-6 hours.

Chocolate Topping

  • Place chocolate chips and 2 tablespoons of peanut butter in a large glass or heat-proof bowl.
  • In a small saucepan/pot, bring heavy whipping cream to a rolling simmer over medium-high heat (do not boil!). Pour the cream over the chocolate chips and peanut butter, cover and let sit for 5 minutes (I place a sheet pan or pot lid on top of the bowl). After 5 minutes, whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1-2 hours or until ready to serve. If desired, garnish cheesecake with chopped Reese's minis and/or miniature chocolate chips.
  • FOR SERVING: Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. Return any leftovers (covered tightly) to the freezer.

Recipe Notes

Note 1: To make your own whipped topping:
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
In a mixing bowl attached to a stand mixer (with a whisk attachment) add the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth.

Nutrition Facts

Serving: 12servings | Calories: 551kcal | Carbohydrates: 46g | Protein: 9.8g | Fat: 38.4g | Cholesterol: 49.9mg | Sodium: 234.3mg | Fiber: 2.4g | Sugar: 33.9g

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13 Comments

  1. 5 stars
    This is too perfect, Chelsea! I literally love everything about this recipe, frozen cheesecakes are the BEST! Wonderful photos (as always!) and I can’t believe how persistent that stamp is, sometimes using an alcohol wipe helps but I don’t think I’ve ever had one so persistent… high powered stamps indeed!

    1. I’m sorry, I’m confused about your question. All the pictures are the same cheesecake which are all detailed how to make in the instructions section of the recipe. They all have a chocolate chip coating and then mini reese’s up on top. Let me know if I can help you in any way, I’m just not sure what you are asking

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