Description
This dreamy no-bake Peanut Butter Cheesecake features a creamy peanut butter filling in a crunchy OREO crust, topped with chocolate ganache. It’s rich, indulgent, and surprisingly easy to prepare—perfect for parties or everyday treats.
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
Instructions
- Pulse the OREO cookies into fine crumbs using a food processor. Add melted butter and mix until combined. Press into a 9-inch springform pan and chill.
- Whip 1 cup of heavy cream to stiff peaks and set aside.
- Beat cream cheese until fluffy. Add powdered sugar and beat until smooth. Mix in peanut butter, sour cream, and vanilla until completely smooth.
- Fold in whipped cream gently. Pour filling into the crust, smooth the top, cover, and refrigerate for at least 4 hours.
- Heat 1/2 cup heavy cream until simmering. Pour over chocolate chips and let sit 2–3 minutes. Whisk until smooth. Let cool 5–10 minutes.
- Pour ganache over chilled cheesecake, smooth with spatula, and refrigerate for 30 minutes.
- Before serving, garnish with chopped Reese’s, peanuts, or peanut butter drizzle as desired. Slice and serve.
Notes
- Ensure cream cheese and sour cream are at room temperature to avoid lumps.
- Don’t use natural peanut butter—it can separate and affect the texture.
- Let ganache cool to room temperature before pouring over cheesecake.
- Cheesecake can be frozen for up to 3 months and thawed overnight.
- A graham cracker crust can be used as a variation.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 32g
- Sodium: 320mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
