No-Bake Peanut Butter Oreo Cheesecake

Ingredients

For the Crust:

• 24 Peanut Butter Oreos: This provides a rich, peanut butter-flavored base.
• 1/3 cup Unsalted Butter, melted: Helps to bind the crust and adds richness.

For the Cheesecake Filling:

• 1 1/2 cups Heavy Whipping Cream, cold: This is whipped into stiff peaks to give the filling its light, airy texture.
• 24 oz Cream Cheese, softened: Forms the creamy base of the cheesecake.
• 1 1/2 cups Powdered Sugar: Adds sweetness and helps thicken the filling.
• 1 teaspoon Vanilla Extract: Enhances the flavor with a warm, aromatic touch.
• 1 1/2 cups Creamy Peanut Butter: Gives the cheesecake a robust peanut butter flavor.
• 12 Oreos, crushed: Adds a crunchy texture and Oreo flavor to the filling.

For the Chocolate Ganache:

• 1 cup Semi-Sweet Chocolate Chips: Provides a rich chocolate layer.
• 3/4 cup Heavy Whipping Cream: Used to melt the chocolate chips into a smooth ganache.

For Decoration:

• Crushed Peanut Butter Oreos: Adds an extra layer of flavor and texture on top.

Directions

To Make the Oreo Crust:

1. 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.
2. Process the Oreos: Place 24 Peanut Butter Oreos in a food processor and pulse until the cookies are finely ground.
3. Mix with Butter: Add the melted butter to the ground Oreos and pulse again until the mixture is well moistened and clumps together slightly.
4. 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:

1. 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.
2. 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.
3. Add Peanut Butter: Incorporate the creamy peanut butter into the cream cheese mixture and beat until smoothly combined.
4. 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.
5. Assemble: Spread the filling evenly over the prepared crust. Smooth the top with a spatula.
6. Chill: Refrigerate the cheesecake for at least 4 hours, but preferably overnight to set completely.

To Make Chocolate Ganache:

1. Heat the Cream: Pour the heavy whipping cream into a medium saucepan and heat over medium-high until it just begins to boil.
2. 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.
3. Stir Ganache: Stir the mixture until the chocolate is completely melted and the ganache is smooth.
4. 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)

This No-Bake Peanut Butter Oreo Cheesecake is a show-stopping dessert that combines creamy textures with the irresistible flavors of peanut butter and Oreos. Enjoy this delightful treat with friends and family at any gathering or special occasion!