No Bake Peanut Butter Cheesecake

5 from 7 votes

No-Bake Peanut Butter Cheesecake is the best peanut butter dessert! Oreo crust, creamy peanut butter filling, rich chocolate ganache, and mini Reese’s on top—delicious.

Prep Time20

Chilling Time9

Total Time9 20

Course: Dessert

Cuisine: American

Keyword: No Bake Peanut Butter Cheesecake

Servings: servings

Author: Chelsea Lords

Cost: $6.91

Equipment

Ingredients

Crust

25 Oreos chocolate sandwich cookies
7 tablespoons unsalted butter melted and slightly cooled
1/4 cup granulated sugar

Cheesecake Filling

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

Chocolate Topping

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

US - Metric

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.

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 whisk attachment), add the heavy cream, powdered sugar, and vanilla extract. Beat to combine, 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.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.

Nutrition