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No Bake Peanut Butter Cheesecake

A rich, no-bake peanut butter cheesecake with an Oreo crust and chocolate ganache topping.
Prep Time20 minutes
Total Time9 hours 20 minutes
Servings: 12 servings

Ingredients

  • 25 Oreo chocolate sandwich cookies
  • 7 tablespoons unsalted butter melted and slightly cooled
  • 1/4 cup granulated sugar
  • 8 ounce cream cheese full-fat, room temperature (1 package)
  • 1 1/4 cups creamy peanut butter
  • 1 1/4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 8 ounce frozen whipped topping completely thawed (like Cool Whip); lite can be used
  • 1 cup milk chocolate chips
  • 2 tablespoons creamy peanut butter for ganache
  • 1/2 cup heavy cream
  • toppings as desired such as chopped Reese’s minis and mini chocolate chips

Instructions

  • Place the 25 Oreos (cookies and filling) into a blender or food processor and blend or pulse until fine crumbs form.
  • Transfer the crumbs to a bowl and stir in 1/4 cup granulated sugar and 7 tablespoons melted, cooled unsalted butter until evenly moistened.
  • Spray a 9-inch springform pan with cooking spray, press the cookie mixture firmly and evenly into the bottom and slightly up the sides to form a crust, then chill in the refrigerator while you make the filling.
  • In a mixing bowl, beat 8 ounces room-temperature cream cheese with a hand mixer until smooth and creamy.
  • Add 1 1/4 cups creamy peanut butter, 1 1/4 cups powdered sugar, 2 teaspoons vanilla extract, and 1/8 teaspoon salt to the cream cheese and beat until fully combined and smooth.
  • Gently fold in the completely thawed 8-ounce container of frozen whipped topping with a spatula until uniform and smooth, then spread the peanut butter cheesecake mixture over the chilled Oreo crust and smooth the top.
  • Chill the assembled cheesecake in the refrigerator overnight or for 4–6 hours until set.
  • To make the chocolate ganache, place 1 cup milk chocolate chips and 2 tablespoons creamy peanut butter in a heatproof bowl.
  • Heat 1/2 cup heavy cream in a small saucepan over medium-high heat until it reaches a rolling simmer (do not boil), then pour the hot cream over the chocolate and peanut butter, cover, and let sit 5 minutes.
  • Uncover and whisk the chocolate mixture until completely smooth, then pour the ganache over the chilled peanut butter cheesecake layer and spread evenly.
  • Refrigerate the cheesecake, covered, for at least 1–2 hours before serving; optionally garnish with chopped Reese’s minis and mini chocolate chips.

Equipment

  • blender or food processor
  • 9-inch springform pan
  • Hand Mixer
  • Mixing Bowl
  • Small Saucepan
  • heatproof bowl
  • Spatula

Notes

  • Use full-fat cream cheese for best texture.
  • Thaw the whipped topping completely before folding it in.
  • Do not boil the cream when making ganache.
  • Chill the cheesecake until fully set before slicing.