No Bake Peanut Butter Cheesecake

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Indulge in a No Bake Peanut Butter Cheesecake with an Oreo crust, creamy peanut butter filling, and smooth chocolate ganache, garnished with chopped mini Reese’s for a supreme peanut butter-chocolate experience.

A slice of the delicious and flavor packed no-bake peanut butter cheesecake.

No Bake Peanut Butter Cheesecake

Few things appeal to me more than the combination of peanut butter and chocolate, but adding Oreos elevates it to my favorite dessert. No-Bake Peanut Butter Cheesecake is incredibly rich and indulgent, boasting a creamy, soft texture and a solid, flavorful cookie crust.

While this recipe requires some time for chilling, it is overall very simple to make. Best of all, no oven is needed.

QUICK TIP

Oreo®, Reese’s®, Butterfinger®, Skippy®, Ghirardelli®, Guittard®, and Cool Whip® are trademarked names used in this post to specify particular products, ensuring clarity. We respect these trademarks and brand ownership, never intending to infringe upon them. 

Creating a delicious oreo crust by blending oreos and mixing with additional ingredients.

Ingredients In No Bake Peanut Butter Cheesecake

Crust

  • Oreos: Base flavor and texture.
  • Unsalted Butter: Binds crumbs for the crust.
  • White Sugar: Adds sweetness and solidifies the crust.

Cheesecake Filling

  • Cream Cheese: Creamy texture and tangy flavor.
  • Peanut Butter: Richness and flavor.
  • Powdered Sugar: Sweetens and thickens.
  • Vanilla and Salt: Flavor enhancement.
  • Whipped Topping: Adds fluffiness.

Chocolate Topping

  • Chocolate Chips and Peanut Butter: Creamy chocolate layer.
  • Heavy Cream: Smooths the topping.

Making and mixing the filling, adding on top of crust, then pouring ganache over it.

How To Make No Bake Peanut Butter Cheesecake

  1. Oreo Crust: Pulse Oreos, mix with melted butter and sugar, and press into a springform pan. Chill.
  2. Peanut Butter Filling: Beat room temperature cream cheese, then add peanut butter, powdered sugar, vanilla, and salt. Fold in whipped topping, spread over crust, and chill.
  3. Topping: Melt chocolate chips with peanut butter, pour heated cream over them, whisk smooth, and spread over cheesecake. Refrigerate.
  4. Optionally, garnish with chopped Reese’s® Minis and mini chocolate chips. Serve with a hot knife.

A slice of peanut butter cheesecake no bake with a bite taken out, revealing its soft and creamy interior.

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No Bake Peanut Butter Cheesecake

5 from 7 votes
Indulge in a No Bake Peanut Butter Cheesecake with an Oreo crust, creamy peanut butter filling, and smooth chocolate ganache, garnished with chopped mini Reese's for a supreme peanut butter-chocolate experience.
A slice of the delicious and flavor packed no-bake peanut butter cheesecake.
Print Recipe

No Bake Peanut Butter Cheesecake

A slice of the delicious and flavor packed no-bake peanut butter cheesecake.
5 from 7 votes
Indulge in a No Bake Peanut Butter Cheesecake with an Oreo crust, creamy peanut butter filling, and smooth chocolate ganache, garnished with chopped mini Reese's for a supreme peanut butter-chocolate experience.
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
Chelsea Lords
Calories 551kcal
Cost $6.91

Ingredients

Crust

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

Cheesecake Filling

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

Chocolate Topping

  • 1 cup milk chocolate chips
  • 2 tablespoons creamy peanut butter
  • 1/2 cup 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 cooled melted 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 or 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, for at least 1-2 hours or until ready to serve. If desired, garnish the 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: Whipped Topping
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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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5 from 7 votes (2 ratings without comment)

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17 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

  2. 5 stars
    I just made this peanut butter cheesecake pie, and it came out perfect! I made some adjustments – used 1 cup of peanut butter, about 3/4 cup of powdered sugar, an ore-made chocolate cookie crust and dark chocolate chips and plant based coconut creamer instead of heavy cream in the ganache. The texture of the ganache was super smooth and creamy, and the pie itself was light and creamy – divine!! I will definitely make again👩‍🍳💕

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