This No Bake Peanut Butter Cheesecake is loaded with peanut butter flavor, an Oreo crust, and a glossy chocolate ganache finish.
author’s note
My Dream Dessert Combo!
Peanut butter and chocolate will always be one of my favorite dessert combinations, but adding an Oreo crust takes it to an entirely different level.
I first shared this cheesecake years ago, and it’s still one I come back to whenever I need a dessert that looks impressive without requiring a ton of work. There’s no oven involved, and most of the prep is simply mixing, layering, and letting the fridge do the rest.
The creamy peanut butter filling, thick Oreo crust, and smooth chocolate topping are so good together. And once the Reese’s go on top, it’s nearly impossible to stop at one slice.
No Bake Peanut Butter Cheesecake Ingredients
| Ingredient | Helpful Tip |
|---|---|
| Oreo crust | Blend whole Oreos, filling included, into fine crumbs. Mix with melted butter and sugar, then press firmly into the pan. |
| Cream cheese | Use full-fat, brick-style cream cheese at room temperature for the smoothest filling. |
| Creamy peanut butter | Stick with creamy peanut butter for a smooth texture. |
| Powdered sugar | Sweetens and thickens the filling without making it gritty. |
| Vanilla & salt | Both help bring out the peanut butter and chocolate flavors. |
| Whipped topping | Thaw it completely, then gently fold it in to keep the filling light and fluffy. |
| Chocolate topping | Chocolate chips, peanut butter, and heavy cream combine to make the smooth ganache layer. |
How To Make No Bake Peanut Butter Cheesecake
- Oreo Crust: Crush Oreos, mix with butter and sugar, press into a pan, and chill.
- Filling: Beat cream cheese, mix in peanut butter, powdered sugar, vanilla, and salt, then fold in whipped topping. Spread over crust and chill.
- Topping: Pour cream over chocolate and peanut butter, whisk smooth, spread on top.
- Finish: Garnish if desired and slice with a hot knife for clean cuts.
Featured Comment
“I just made this peanut butter cheesecake pie, and it came out perfect!The texture of the ganache was super smooth and creamy, and the pie itself was light and creamy – divine!! I will definitely make again”
– Katie
Quick Tip
A springform pan works best for this recipe, since it allows you to take off the pan’s sides for easy removal. It also helps give the cheesecake a nice clean edge.
Storage
This no bake peanut butter cheesecake can be stored in the freezer. Just be sure to let it thaw in the fridge when you’re ready to take it out. This keeps it from melting too quickly, which can make for a less creamy texture.
More Delicious No-Bake Recipes:
Desserts
Buckeye Candy Recipe
Desserts
Scotcheroos Recipe
Desserts
Oreo Truffles
Cookies
No Bake Cookies Recipe
No Bake Peanut Butter Cheesecake
Equipment
- Springform pan 9-inch
Ingredients
- 25 Oreos chocolate sandwich cookies
- 7 tablespoons unsalted butter melted and slightly cooled
- 1/4 cup granulated sugar
- 1 (8-ounce) package cream cheese full-fat, room temperature
- 1-1/4 cups creamy peanut butter
- 1-1/4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 (8-ounce) container frozen whipped topping like Cool Whip (lite can be used); see note 1
- 1 cup milk chocolate chips
- 2 tablespoons creamy peanut butter
- 1/2 cup heavy cream
- Toppings as desired such as chopped up Reese’s minis and mini chocolate chips
Instructions
Crust
- Blend or pulse the Oreos (cookie and filling) until they are fine crumbs.
- Mix the crumbs with the sugar and cooled melted butter.
- Spray a 9-inch springform pan with cooking 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 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 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.
- Use a hot, sharp knife (run it under hot water and dry with a towel) to make cuts into the pie. Return any leftovers (covered tightly) to the freezer.
Recipe Notes
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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👩🍳💕
Love it! So thrilled this was such a hit! Thanks Katie! 🙂
I made it with natural peanut butter and
it worked great!!!
So happy to hear this! Thanks Deanna! 🙂
How do you make the second picture one? The one with the chocolate chips on top
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
Can I substitute canola oil for the coconut oil?
I haven’t tried it but I don’t see why that wouldn’t work 🙂
I’m making this cheesecake right now!
can’t wait.
I hope you love it Donna!!
Your photography is absolutely amazing! Every picture is beautiful! Not to mention this cheesecake looks absolutely ridiculous – I’m obsessed! This would be dangerous in my house (and I probably wouldn’t share it with anyone.)
You are so sweet, I so appreciate the compliment! Thank you!!
This is beautiful! I need to make this for my husband… I have a feeling he would LOVE it!
Haha!! My husband definitely went nuts over this one 🙂
Chelsea your pictures are STUNNING !! Everyday I come to your blog I leave hungry!!
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!
The whole family would go crazy over this dessert. Life doesn’t get sweeter than pb and chocolate!