Oreo Peanut Butter Cheesecake

Indulge your sweet tooth with this no-bake Oreo Peanut Butter Cheesecake, a dessert that combines rich, velvety cream cheese with the nutty decadence of peanut butter and the irresistible crunch of Oreo cookies. This easy-to-make cheesecake features a buttery Oreo crust as the base, topped with a silky peanut butter filling studded with chunks of chopped Oreos. Lightly whipped cream is gently folded into the filling, creating a luxuriously airy texture that melts in your mouth. Garnished with dollops of whipped cream and mini Oreo cookies, this stunning no-bake treat is perfect for special occasions or simply spoiling yourself. With a quick 30-minute prep time and no oven required, it’s a hassle-free dessert that’s sure to wow your guests. Keywords: no-bake cheesecake, Oreo crust, peanut butter dessert, easy cheesecake recipe, no-bake dessert recipe.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

Ingredients

• 25 pieces Oreo cookies (for crust, crushed)
• 6 tablespoons Unsalted butter (melted)
• 16 ounces Cream cheese (softened)
• 1 cup Smooth peanut butter
• 1.5 cups Powdered sugar
• 1.5 cups Heavy whipping cream
• 1 teaspoon Vanilla extract
• 10 pieces Oreo cookies (for filling, coarsely chopped)
• 10 pieces Mini Oreo cookies (optional, for garnish)
• 1 cup Whipped cream (optional, for garnish)

Directions

Step 1

Prepare a 9-inch springform pan by lightly greasing it or lining the base with parchment paper.

Step 2

In a medium bowl, mix the crushed 25 Oreo cookies with melted butter until the mixture resembles wet sand.

Step 3

Press the Oreo mixture firmly into the base of the prepared pan to form an even crust. Place it in the refrigerator to set while preparing the filling.

Step 4

In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.

Step 5

Add the peanut butter and powdered sugar to the cream cheese. Mix until fully incorporated and smooth.

Step 6

In a separate bowl, whip the heavy whipping cream with vanilla extract until stiff peaks form.

Step 7

Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream.

Step 8

Fold the coarsely chopped Oreo cookies into the filling mixture.

Step 9

Pour the filling over the Oreo crust in the springform pan, smoothing the top with a spatula.

Step 10

Cover the pan with plastic wrap and refrigerate the cheesecake for at least 6 hours or overnight to set.

Step 11

Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.

Step 12

Garnish the cheesecake with whipped cream and mini Oreo cookies, if desired, before serving. Enjoy!

Nutrition Facts

Serving size	2260.6 grams (2260.6g)

Amount per serving	% Daily Value*
Calories	9756

Total Fat 685.80g	879%
Saturated Fat 329.00g	1645%
Polyunsaturated Fat 0.00g
Cholesterol 1285mg	428%
Sodium 5087mg	221%
Total Carbohydrate 774.80g	282%
Dietary Fiber 36.00g	129%
Total Sugars 509.30g
Protein 117.90g	236%

Vitamin D 0IU	0%
Calcium 877mg	67%
Iron 34mg	187%
Potassium 1812mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 4.8%

Carbs: 31.8%