Name: Peanut Butter Cheesecake
Prep time: 20 min
Total time: 4 h 50 min
Cuisine: American
Ingredients: 24 OREO cookies (whole, with filling); 5 tbsp salted butter, melted; 16 oz cream cheese, full-fat, room temperature; 1 cup heavy whipping cream; 1 cup powdered sugar; 1 cup creamy peanut butter (non-natural); 1/2 cup sour cream (or Greek yogurt), full-fat, room temperature; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup heavy whipping cream (for ganache); Optional: chopped Reese’s peanut butter cups; Optional: chopped peanuts; Optional: peanut butter drizzle

Jump to Recipe·Leave a Review

I’m absolutely smitten with this dreamy no-bake Peanut Butter Cheesecake. It features a decadently creamy peanut butter filling nestled in a crunchy OREO crust and topped with a luscious chocolate ganache. I love how indulgently rich it is—yet surprisingly simple to prepare—and it’s perfect for potlucks, parties, and everyday decadence.

Why You’ll Love This Recipe

I love that the peanut butter filling is dense and sturdy, just like a traditional baked cheesecake—without needing to bake. The texture is extra creamy with just the right amount of tang, and the flavor is authentic and rich, thanks to using real ingredients. It’s simply the best.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

OREO Crust

OREOs (whole cookies, filling and all)
Salted butter (melted; if using unsalted butter, I just add a pinch of salt)

Peanut Butter Filling

Cream cheese (full-fat and at room temperature)
Heavy whipping cream (whipped to stiff peaks)
Powdered sugar
Creamy peanut butter (no separation, so I steer clear of natural types)
Sour cream (full-fat, at room temperature; Greek yogurt works too)
Vanilla extract

Chocolate Ganache

Semi-sweet chocolate chips (I coarsely chop them so they melt evenly)
Heavy whipping cream

Optional Toppings

Chopped Reese’s peanut butter cups
Chopped peanuts
Peanut butter drizzle (just warm in the microwave in 15-second increments until drizzle-ready)

directions

OREO Crust
- I pulse whole Oreos in a food processor (or crush them in a Ziploc bag) until they’re fine crumbs. Then I drizzle in melted butter and pulse until they’re evenly combined.
- I press the mixture into a 9-inch springform pan, going about 1 inch up the sides. Covered with plastic wrap, it chills while I prepare the filling.
Peanut Butter Filling
- First, I whip the heavy cream until stiff peaks form (about 2–3 minutes) and set it aside.
- Then I beat the room-temperature cream cheese for 2–3 minutes until light and fluffy, add in powdered sugar, and beat until smooth. I mix in peanut butter, sour cream, and vanilla, continuing until it’s completely smooth.
- Finally, I gently fold the whipped cream into that mixture, pour it into the crust, smooth the top, cover, and refrigerate for at least 4 hours (or until firm).
Ganache Topping
- I heat heavy cream in the microwave—30-second bursts until it just begins to simmer. Then I pour it over the chocolate chips and let it sit 2–3 minutes before whisking until smooth.
- After letting it cool slightly (5–10 minutes), I pour it over the chilled cheesecake, smooth it with an offset spatula, then refrigerate for another 30 minutes.
To Serve
- I garnish with chopped Reese’s, peanuts, or a peanut butter drizzle—or leave it as is for pure simplicity.
- I run a knife around the pan’s inside edge, remove the springform side, slice, and serve.

Servings and timing

I get 16 generous servings from this dessert. It takes about 20 minutes to prep, with a minimum chill time of 4 hours, so planning ahead is essential.

Variations

I can switch to a graham cracker crust if I want.
I sometimes substitute peanut butter sandwich cookies instead of Oreos to deepen that peanut butter flavor.
For extra flair, I’ll add any peanut butter or chocolate toppings—just whatever I feel like.

storage/reheating

I refrigerate leftovers tightly wrapped or in an airtight container for up to 3 days.
I can also freeze it: wrap in plastic plus foil, store in a freezer-safe bag or container for up to 3 months, then thaw overnight in the fridge.

FAQs

Can I freeze this cheesecake?

Yes—I wrap it in plastic and foil, freeze for up to 3 months, and thaw it overnight in the fridge.

Is it okay to use natural peanut butter?

I don’t recommend it—it can separate. Regular creamy peanut butter gives better texture and consistency.

Do I have to let the ganache cool before topping the cheesecake?

Absolutely. If I pour it hot, it will melt the cheesecake. I always let it cool to room temperature first.

What if my cream cheese isn’t at room temperature?

Then I wait. Room temperature cream cheese and sour cream are essential for a smooth, lump-free cheesecake.

Can I use a different crust—like graham cracker?

Yes! I just replace the Oreos with crushed graham crackers and follow the same steps.

Conclusion

I’m head over heels for this Peanut Butter Cheesecake. It’s creamy, rich, indulgent, and yet so easy thanks to its no-bake method. I love making it ahead, letting it chill overnight, and pulling it out when it’s time to impress. Whether I’m serving at a party or indulging at home, it never disappoints.

Peanut Butter Cheesecake

Why You’ll Love This Recipe