Home > Desserts > No Bake Peanut Butter Cheesecake No Bake Peanut Butter Cheesecake February 10, 2020 | 17 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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. 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 TIPOreo®, 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. 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. How To Make No Bake Peanut Butter Cheesecake Oreo Crust: Pulse Oreos, mix with melted butter and sugar, and press into a springform pan. Chill. 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. Topping: Melt chocolate chips with peanut butter, pour heated cream over them, whisk smooth, and spread over cheesecake. Refrigerate. Optionally, garnish with chopped Reese’s® Minis and mini chocolate chips. Serve with a hot knife. More Delicious Desserts Peanut Butter Cookie Dough Peanut Butter Cookies Scotcheroos Oreo Balls Peanut Butter Granola FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. No Bake Peanut Butter Cheesecake 5 from 7 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe No Bake Peanut Butter Cheesecake 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Chilling Time 9 hours hours Total Time 9 hours hours 20 minutes minutes Servings 12 servings Chelsea Lords Calories 551kcal Author Chelsea Lords Cost $6.91 IngredientsCrust▢ 25 Oreos (chocolate sandwich cookies)▢ 7 tablespoons unsalted butter, melted and slightly cooled▢ 1/4 cup white sugarCheesecake 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 chipsUS - Metric USMetric InstructionsCrustBlend 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 FillingWith 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 ToppingPlace 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 NotesNote 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.