This No Bake Peanut Butter Oreo Cheesecake is loaded with chocolate Oreos and creamy peanut butter! No oven required for this easy cheesecake recipe.
Aimee’s Recipe Notes
I’ve always had a soft spot for no bake desserts. Especially a classic no bake cheesecake.
Today I wanted to share something a little extra. While I love my easy oreo cheesecake, the addition of peanut butter with the chocolate is a perfect combo.
Between the Oreo crust, creamy peanut butter filling, and chunks of cookies folded right in, this cheesecake checks every box.
After years of sharing desserts and testing recipes, I can tell you this one delivers big flavor with surprisingly little effort.
xo,
Ingredient Notes
Seven ingredients are all you’ll need to make this easy oreo peanut butter cheesecake. Be sure to scroll down to the recipe card below for measurements.
- Oreo Cookies– any brand chocolate sandwich cookies will work. Use my Oreo Crust recipe as your guide to making this cheesecake.
- Heavy Whipping Cream- today’s cheesecake involves making homemade whipped cream. However you can easily swap it out for some Cool Whip instead!
- Powdered Sugar- I use confectioners sugar instead of granulated to keep the cheesecake smooth, and not grainy!
- Peanut Butter- choose a shelf stable, creamy peanut butter like Jif or Skippy, for best results.
How to Make PB Cheesecake
Make the Oreo Crust.
- Use a food processor to pulse the cookies into fine crumbs (or crush them really hard in a a ziploc bag).
- Press into the bottom of a pie plate. Freeze crust until the filling is done.
Make the Filling.
- If using heavy cream, beat it to stiff peaks before starting the cheesecake. Otherwise swap it out with 12 ounces of Cool Whip.
- Fold the chopped Oreos into the filling, then pour everything into the cheesecake. Chill for at least 6 hours, or overnight.
Add the Toppings.
- Drizzle the melted peanut butter over the top.
- Pipe on some homemade whipped cream or Cool Whip and sprinkle with Oreo cookies.
Recipe Tips and Tricks
🧀Use full-fat cream cheese for the best texture. And be sure it’s softened to room temperature.
🍫Freeze the crust briefly. This helps the melted butter firm up with the crumbs so it doesn’t crumble later.
🔪Use a hot knife (wipe between cuts) for perfect slices. Be sure to chill the cheesecake for the full 6 hours.
More Cheesecake Recipes
Sugar Free Strawberry Cheesecake
Chocolate Caramel Cheesecake
No Bake Banana Split Cheesecake Recipe
Easy Chocolate Cheesecake Bars
No Bake Peanut Butter Oreo Cheesecake Recipe
#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }
Ingredients
For the Crust
- 25 Oreo Cookies
- 5 Tablespoons unsalted butter, melted
For the Cheesecake
- 1 ½ cups heavy whipping cream, cold
- 3 packages cream cheese, softened, 8 ounce each
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 13 Oreo Cookies, crushed into large pieces
For the Topping
- ¼ cup creamy peanut butter, melted
- ½ cup whipped cream (or Cool Whip) optional
- 2 Oreo Cookies, crushed to fine crumbs
Instructions
-
For the crust, add Oreo cookies to a food processor and process until they are fine crumbs. Slowly drizzle in the melted butter, and pulse a few times.
-
Pour crumbs into a 9-inch pie plate and freeze the crust while making the cheesecake filling.
-
In a large mixing bowl, with an electric mixer with a whisk attachment (or hand mixer), beat heavy whipping cream for the cheesecake for several minutes until stiff peaks form. Set this aside.
-
In a separate large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract. Beat until smooth, several minutes. Add in peanut butter and beat until fully blended.
-
Fold in the crushed Oreos and whipped cream. Pour into prepared Oreo crust.
-
Cover the cheesecake with plastic wrap and chill for at least 6 hours or overnight.
-
When ready to serve, drizzle with melted peanut butter. Add whipped cream or cool whip, and the crushed Oreo crumbs, if desired.
Notes
- I use regular, not double stuff Oreos. Off brand chocolate sandwich cookies would work too.
- Store cheesecake in the refrigerator and enjoy within 5 days.
- Freeze cheesecake by wrapping in plastic wrap or foil, then place in a freezer safe pie container (or a second layer of foil). Freeze for up to 30 days. Thaw in refrigerator overnight.