Indulge your sweet tooth with a dessert that promises to be the star of any gathering: the Peanut Butter Oreo No Bake Cheesecake! Imagine a creamy, dreamy filling made with rich peanut butter and velvety cream cheese, all resting on a crunchy Oreo crust that adds the perfect touch of chocolatey goodness. This delightful cheesecake requires no baking and can be whipped up in just 15 minutes, making it the ideal treat for those last-minute cravings or surprise guests. Get ready to impress your friends and family with this irresistible dessert that will have them begging for seconds!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 24 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- Additional Oreos for topping
Instructions
- Place Oreo cookies in a food processor and pulse until they become fine, uniform crumbs. If you don't have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin.
- Melt unsalted butter in a microwave-safe bowl or on stovetop. Pour melted butter over crushed Oreo crumbs and mix thoroughly until the mixture resembles wet sand.
- Press the Oreo-butter mixture firmly into the bottom of a 9-inch springform pan or pie dish, creating an even, compact crust. Use the back of a spoon or measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Add creamy peanut butter, powdered sugar, and vanilla extract to the cream cheese. Mix until all ingredients are well combined and no lumps remain.
- Gently fold whipped cream into the peanut butter mixture, ensuring it's evenly incorporated without deflating the cream.
- Pour the cheesecake filling over the prepared Oreo crust, spreading it evenly with a spatula.
- Crush additional Oreos and sprinkle them on top of the cheesecake for decoration and extra crunch.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, remove from refrigerator, release from springform pan if used, slice into 8 equal portions, and serve chilled.
Tips
- Crushing Oreos: For a perfectly fine crumb, using a food processor is the easiest method. If you don't have one, simply place the cookies in a sealed plastic bag and crush them with a rolling pin for a fun workout!
- Butter Melting: Make sure your butter is fully melted to ensure it combines well with the Oreo crumbs. You can melt it in the microwave in short bursts to prevent splattering.
- Cream Cheese Softening: For a smooth filling, let your cream cheese sit at room temperature for about 30 minutes before mixing. This will help eliminate lumps and create a creamy texture.
- Folding Whipped Cream: When folding in the whipped cream, use a gentle hand to maintain the lightness and airiness of the mixture. This step is crucial for achieving that fluffy cheesecake texture!
- Chilling Time: While 4 hours of refrigeration is the minimum, letting the cheesecake chill overnight will enhance the flavors and ensure it sets perfectly. Patience will reward you with a better texture!
- Serving Suggestions: For an extra touch, drizzle some chocolate or caramel sauce over the top before serving, or add a dollop of whipped cream for an indulgent finish.
- Storage: Store any leftovers in the refrigerator for up to 5 days. Just make sure to cover it well to keep it fresh!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 12g
Fat: 35g
Saturated Fat: 16g
Cholesterol: 50mg
