Indulge in a No Bake Peanut Butter Cheesecake with an Oreo crust, creamy peanut butter filling, and smooth chocolate ganache, garnished with chopped mini Reese’s for a supreme peanut butter-chocolate experience.
No Bake Peanut Butter Cheesecake
Few things appeal to me more than the combination of peanut butter and chocolate, but adding Oreos elevates it to my favorite dessert. No-Bake Peanut Butter Cheesecake is incredibly rich and indulgent, boasting a creamy, soft texture and a solid, flavorful cookie crust.
While this recipe requires some time for chilling, it is overall very simple to make. Best of all, no oven is needed.
Quick Tip
Oreo®, Reese’s®, Butterfinger®, Skippy®, Ghirardelli®, Guittard®, and Cool Whip® are trademarked names used in this post to specify particular products, ensuring clarity. We respect these trademarks and brand ownership, never intending to infringe upon them.
Ingredients In No Bake Peanut Butter Cheesecake
Crust
- Oreos: Base flavor and texture.
- Unsalted Butter: Binds crumbs for the crust.
- White Sugar: Adds sweetness and solidifies the crust.
Cheesecake Filling
- Cream Cheese: Creamy texture and tangy flavor.
- Peanut Butter: Richness and flavor.
- Powdered Sugar: Sweetens and thickens.
- Vanilla and Salt: Flavor enhancement.
- Whipped Topping: Adds fluffiness.
Chocolate Topping
- Chocolate Chips and Peanut Butter: Creamy chocolate layer.
- Heavy Cream: Smooths the topping.
How To Make No Bake Peanut Butter Cheesecake
- Oreo Crust: Pulse Oreos, mix with melted butter and sugar, and press into a springform pan. Chill.
- Peanut Butter Filling: Beat room temperature cream cheese, then add peanut butter, powdered sugar, vanilla, and salt. Fold in whipped topping, spread over crust, and chill.
- Topping: Melt chocolate chips with peanut butter, pour heated cream over them, whisk smooth, and spread over cheesecake. Refrigerate.
- Optionally, garnish with chopped Reese’s® Minis and mini chocolate chips. Serve with a hot knife.
More Delicious Desserts
No Bake Peanut Butter Cheesecake
Indulge in a No Bake Peanut Butter Cheesecake with an Oreo crust, creamy peanut butter filling, and smooth chocolate ganache, garnished with chopped mini Reese's for a supreme peanut butter-chocolate experience.
Ingredients
Crust
- 25 Oreos (chocolate sandwich cookies)
- 7 tablespoons unsalted butter, melted and slightly cooled
- 1/4 cup white sugar
Cheesecake Filling
- 1 package (8 ounces) full-fat cream cheese, room temperature
- 1 and 1/4 cups creamy peanut butter
- 1 and 1/4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon fine sea salt
- 1 container (8 ounces) Cool Whip or other whipped topping (lite can be used) (Note 1)
Chocolate Topping
- 1 cup milk chocolate chips
- 2 tablespoons creamy peanut butter
- 1/2 cup heavy cream
- Optional garnishes: chopped up Reese's minis, miniature chocolate chips
Instructions
Crust
- Blend or pulse the Oreos (no need to remove the filling) until they are fine crumbs.
- Mix the crumbs with the sugar and cooled melted butter.
- Spray a 9-inch springform pan with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Chill in the fridge while preparing the cheesecake filling.
Cheesecake Filling
- With a hand mixer, beat the room-temperature cream cheese until smooth.
- Add in the peanut butter, powdered sugar, vanilla, and salt; beat until smooth.
- With a spatula, gently fold in the completely thawed whipped topping (or homemade whipped topping -- See Note 1) until all ingredients are combined and smooth. Spread the mixture over the Oreo crust and use the back of a large spoon to smooth the top.
- Chill overnight in the fridge or for 4-6 hours.
Chocolate Topping
- Place chocolate chips and 2 tablespoons of peanut butter in a large glass or heat-proof bowl.
- In a small saucepan or pot, bring heavy whipping cream to a rolling simmer over medium-high heat (do not boil!). Pour the cream over the chocolate chips and peanut butter, cover, and let sit for 5 minutes (I place a sheet pan or pot lid on top of the bowl). After 5 minutes, whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, for at least 1-2 hours or until ready to serve. If desired, garnish the cheesecake with chopped Reese's minis and/or miniature chocolate chips.
- FOR SERVING: Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. Return any leftovers (covered tightly) to the freezer.
Recipe Notes
Note 1: Whipped Topping
To make your own whipped topping:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Nutrition
Serving: 12servings | Calories: 551kcal | Carbohydrates: 46g | Protein: 9.8g | Fat: 38.4g | Cholesterol: 49.9mg | Sodium: 234.3mg | Fiber: 2.4g | Sugar: 33.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this peanut butter cheesecake pie, and it came out perfect! I made some adjustments – used 1 cup of peanut butter, about 3/4 cup of powdered sugar, an ore-made chocolate cookie crust and dark chocolate chips and plant based coconut creamer instead of heavy cream in the ganache. The texture of the ganache was super smooth and creamy, and the pie itself was light and creamy – divine!! I will definitely make again👩🍳💕
Love it! So thrilled this was such a hit! Thanks Katie! 🙂
I made it with natural peanut butter and
it worked great!!!
So happy to hear this! Thanks Deanna! 🙂
How do you make the second picture one? The one with the chocolate chips on top
I’m sorry, I’m confused about your question. All the pictures are the same cheesecake which are all detailed how to make in the instructions section of the recipe. They all have a chocolate chip coating and then mini reese’s up on top. Let me know if I can help you in any way, I’m just not sure what you are asking
Can I substitute canola oil for the coconut oil?
I haven’t tried it but I don’t see why that wouldn’t work 🙂
I’m making this cheesecake right now!
can’t wait.
I hope you love it Donna!!
Your photography is absolutely amazing! Every picture is beautiful! Not to mention this cheesecake looks absolutely ridiculous – I’m obsessed! This would be dangerous in my house (and I probably wouldn’t share it with anyone.)
You are so sweet, I so appreciate the compliment! Thank you!!
This is beautiful! I need to make this for my husband… I have a feeling he would LOVE it!
Haha!! My husband definitely went nuts over this one 🙂
Chelsea your pictures are STUNNING !! Everyday I come to your blog I leave hungry!!
This is too perfect, Chelsea! I literally love everything about this recipe, frozen cheesecakes are the BEST! Wonderful photos (as always!) and I can’t believe how persistent that stamp is, sometimes using an alcohol wipe helps but I don’t think I’ve ever had one so persistent… high powered stamps indeed!
The whole family would go crazy over this dessert. Life doesn’t get sweeter than pb and chocolate!