No-Bake Peanut Butter Oreo Cheesecake – A Dreamy Dessert

Introduction

Satisfy your sweet cravings with this No-Bake Peanut Butter Oreo Cheesecake! With a crunchy Oreo cookie crust, a rich and creamy peanut butter filling, and a luscious chocolate ganache topping, this dessert is pure indulgence. Perfect for parties, celebrations, or anytime you need a decadent treat, this recipe is quick, simple, and doesn’t require an oven. Let’s get started!

Ingredients

For the Oreo Crust:

• 2 ½ cups (250g) Oreo cookie crumbs (about 25 cookies)
• ½ cup (115g) unsalted butter, melted

For the Peanut Butter Filling:

• 2 cups (450g) cream cheese, softened
• 1 cup (250g) creamy peanut butter
• 1 cup (120g) powdered sugar
• 1 cup (240ml) heavy whipping cream, whipped to stiff peaks
• ½ cup (75g) crushed Oreo cookies (optional for texture)

For the Chocolate Ganache Topping:

• 1 cup (170g) semi-sweet chocolate, chopped
• ½ cup (120ml) heavy cream
• Whole Oreo cookies for garnish

Instructions

Step 1: Prepare the Oreo Crust

1. In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
2. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.

Step 2: Make the Peanut Butter Filling

1. In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
2. Gradually add the powdered sugar and continue to mix until well combined.
3. Gently fold in the whipped cream until the filling is light and fluffy.
4. If desired, fold in the crushed Oreo cookies for added texture.
5. Spread the peanut butter filling evenly over the prepared crust. Smooth the top with a spatula and return to the refrigerator for at least 4–6 hours, or until set.

Step 3: Prepare the Chocolate Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy.
3. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.

Step 4: Decorate and Serve

1. Garnish the cheesecake with whole Oreo cookies and any extra ganache for a decorative finish.
2. Chill the cheesecake for an additional 30 minutes to allow the ganache to set.
3. Carefully remove the springform pan’s rim, slice, and serve. Enjoy this dreamy dessert!

Pro Tips

• Use room-temperature cream cheese for a smooth, lump-free filling.
• For a firmer crust, freeze it for 10–15 minutes before adding the filling.
• To make clean slices, dip your knife in warm water and wipe it dry before cutting.

Serving Suggestions

• Serve this cheesecake with a dollop of whipped cream or an extra drizzle of chocolate syrup for added indulgence.
• Pair with a hot cup of coffee or a tall glass of milk to complement the rich flavors.

Conclusion

This No-Bake Peanut Butter Oreo Cheesecake is the ultimate dessert for peanut butter and chocolate lovers. With its crunchy crust, creamy filling, and decadent topping, it’s a show-stopper for any occasion. Best of all, it’s no-bake, making it simple and fuss-free. Try this recipe today and delight your taste buds with every bite.

Happy no-baking!