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A close-up side shot of a slice of peanut butter cheesecake. A fork has taken a bite from the front of the slice, and the bite rests on the fork on a small white plate atop a white surface.

Light & Airy No-Bake Peanut Butter Cheesecake with Oreo Crust

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  • Author: Jess Larson
  • Prep Time: 45 minutes
  • Inactive Chilling Time: 6 hours
  • Cook Time: 0 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: serves 8-12 1x
  • Category: Breads & Cakes, Cheesecake, Dessert recipes
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

Light, airy, and impossibly creamy, this No-Bake Peanut Butter Cheesecake is stacked with 3 distinct layers: a crisp Oreo cookie crust, a whipped salted peanut butter cheesecake filling, and a fudgy dark chocolate ganache topping.

The whole thing comes together in a handful of simple steps and sets up in the fridge – no oven required…not even for the crust! – and each slice is tall, fluffy, and perfectly salty-sweet.

A make-on-repeat dessert for birthdays, anniversaries, and any excuse to celebrate your favorite peanut butter lover!

Ingredients

Scale

for the no-bake Oreo crust:

for the no-bake peanut butter cheesecake:

  • 24 ounces cream cheese (three 8-ounce bricks), at room temperature
  • 1 cup creamy peanut butter
  • 1 ½ cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • ½ cup heavy cream, at room temperature
  • ½ teaspoon kosher salt

for the dark chocolate ganache topping:

  • 8 ounces dark chocolate, finely chopped
  • 1 cup heavy cream

Instructions

  1. Crush the Oreo cookies: Add the Oreo cookies to the bowl of a food processor. Pulse until the cookies are crushed into very fine crumbs; you will have about 3 cups of Oreo cookie crumbs. (If you do not have a food processor, you can also place the Oreo cookies in a resealable bag and crush them with a rolling pin.)An overhead shot of crumbled Oreo cookies in the bowl of a food processor atop a white marbled surface.
  2. Prepare the Oreo cookie crust: Transfer the Oreo crumbs to a large bowl with the melted butter and salt. Mix to combine until the entire mixture is moist. Transfer the Oreo mixture to a 9-inch springform pan. Press the crumbs into an even layer – I like to press partway up the sides of the springform pan and use the bottom of a measuring cup to press it in really well and create some nice edges. Set in the refrigerator to chill while you prepare the cheesecake filling and chocolate topping.An overhead shot of Oreo crust pressed into the bottom and edges of a springform pan atop a white marbled surface. A gold, wood-handled measuring cup rests in the pan.
  3. Prepare the no-bake peanut butter cheesecake filling: Add the cream cheese and peanut butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the mixture is totally smooth and creamy, about 3-4 minutes. Add the powdered sugar, vanilla, heavy cream, and salt. Mix 1-2 minutes more, until combined well. Set aside for cheesecake assembly.An overhead shot of cheesecake batter in a glass batter bowl atop a white marbled surface.
  4. Prepare the dark chocolate ganache topping: Add chocolate and heavy cream to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is melted and the mixture is smooth. Set aside to cool slightly for cheesecake assembly.An overhead shot of chocolate ganache in a glass bowl with a spoon atop a white marbled surface.
  5. Assemble the no-bake peanut butter cheesecake: Transfer the prepared peanut butter cheesecake filling into the springform pan. Use a spatula to spread it out into a smooth layer over the Oreo crust. Pour the chocolate ganache topping over top. Use an offset spatula to spread it out into a smooth layer over the peanut butter cheesecake filling.An overhead shot of chocolate ganache being spread over cheesecake batter in a springform pan atop a white marbled surface.
  6. Chill: Cover the cheesecake and transfer to the refrigerator to chill completely before serving, at least 6 hours.An overhead shot of a partially sliced peanut butter cheesecake on a large white plate atop a white marbled surface. One slice has been turned on its side to show the cheesecake filling, and another slice rests on a pie server.
  7. Serve: Run a knife around the edges of the springform pan before releasing it. Use a sharp knife to slice the cheesecake into 8-12 slices; for prettiest presentation, rinse the knife with hot water between cuts. Serve immediately. Enjoy!A close-up side shot of a slice of peanut butter cheesecake. A fork has taken a bite from the front of the slice, and the bite rests on the fork on a small white plate atop a white surface.

Equipment

Notes

Jess’ Tips and Tricks:

  • Peanut butter: For best results, use a classic creamy peanut butter like Jif, Skippy, or another store brand. Avoid “natural” peanut butters, which separate as they sit.
  • Oreo cookies: For best results, use classic or “Original” Oreo Sandwich Cookies (i.e. not the Double Stuff variety). If you’d like to keep your peanut butter cheesecake gluten-free, feel free to use Gluten-Free Oreo Cookies (again, be sure to use “original” variety vs Double Stuff).
  • Equipment: A springform pan is essential to successfully making cheesecake! This one is made by one of my most trusted baking brands and has amazing reviews – plus, it’s less than $20!

Make-Ahead, Storage, and Freezing:

  • Make-Ahead and Storage: This no-bake peanut butter cheesecake will keep for up to 5 days after assembly – feel free to make it ahead of time or store your leftovers to enjoy later. To store, wrap the cheesecake in plastic wrap and store in the refrigerator for up to 5 days.
  • Freezing: This peanut butter cheesecake is also incredibly freezer-friendly. Set the chilled cheesecake on a baking sheet and freeze solid before tightly wrapping in plastic wrap or aluminum foil. Freeze for up to 3 months. Thaw the cheesecake overnight in the refrigerator before re-serving.

Find it online: https://playswellwithbutter.com/no-bake-peanut-butter-cheesecake/