This No-Bake Peanut Butter Oreo Cheesecake is a decadent, creamy dessert that combines the richness of peanut butter, the crunch of Oreo cookies, and a smooth chocolate ganache topping. It’s a showstopper at any gathering, and the best part is that it doesn’t require any baking! Let’s dive into making this delicious dessert!
Ingredients:
For the Crust:
- 24 Peanut Butter Oreos
- 1/3 cup Unsalted Butter, melted
For the Cheesecake Filling:
- 1 1/2 cups Heavy Whipping Cream, cold
- 24 oz Cream Cheese, softened
- 1 1/2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Creamy Peanut Butter
- 12 Oreos, crushed
For the Chocolate Ganache:
- 1 cup Semi-Sweet Chocolate Chips
- 3/4 cup Heavy Whipping Cream
For Decoration:
- Crushed Peanut Butter Oreos
Directions:
To Make the Oreo Crust:
- Prepare the Pan: Line a 9-inch springform pan with parchment paper or spray it with non-stick spray to ensure easy removal of the cheesecake.
- Process the Oreos: Place 24 Peanut Butter Oreos in a food processor and pulse until the cookies are finely ground.
- Mix with Butter: Add the melted butter to the ground Oreos and pulse again until the mixture is well moistened and clumps together slightly.
- Form the Crust: Press the cookie mixture firmly into the bottom of the prepared pan to form a solid base. Set aside.
To Make Peanut Butter Cheesecake Filling:
- Whip the Cream: In a large mixing bowl, use an electric mixer to beat the cold heavy whipping cream. Start at low speed for about a minute, then increase to high speed and whip until stiff peaks form.
- Mix Cream Cheese Base: In another bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat at low speed until the mixture is smooth and creamy.
- Add Peanut Butter: Incorporate the creamy peanut butter into the cream cheese mixture and beat until smoothly combined.
- Fold in Ingredients: Gently fold the whipped cream into the peanut butter mixture to keep it light and fluffy. Then, fold in the crushed Oreos.
- Assemble: Spread the filling evenly over the prepared crust. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours, but preferably overnight to set completely.
To Make Chocolate Ganache:
- Heat the Cream: Pour the heavy whipping cream into a medium saucepan and heat over medium-high until it just begins to boil.
- Melt the Chocolate: Remove from heat, add the chocolate chips, and cover the saucepan. Let it sit for about 5 minutes to allow the chocolate to melt.
- Stir Ganache: Stir the mixture until the chocolate is completely melted and the ganache is smooth.
- Top the Cheesecake: Pour the ganache over the chilled cheesecake, spreading evenly with a spatula to cover the surface.
For Decoration:
- Add Final Touches: Sprinkle crushed Peanut Butter Oreos over the ganache for an extra crunch and visual appeal.
Serving and Enjoyment:
- Prep Time: 25 minutes
- Total Time: 4 hours 25 minutes (including chilling time)
- Serving Suggestion: Serve cold, and enjoy the creamy, peanut butter-filled goodness with a crunchy Oreo crust. It’s perfect for special occasions or just as a treat to share with family and friends.
This No-Bake Peanut Butter Oreo Cheesecake is a must-try for anyone who loves peanut butter and Oreos—enjoy!