No Bake Peanut Butter Oreo Cheesecake Recipe

A peanut butter pie with Oreo crust, whipped cream, caramel drizzle, and a slice missing on a cake stand.

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No Bake Peanut Butter Oreo Cheesecake Recipe

This No Bake Peanut Butter Oreo Cheesecake is loaded with chocolate Oreos and creamy peanut butter! No oven required for this easy cheesecake recipe.

Prep Time25

Chill Time6

Course: Cheesecake

Cuisine: American

Keyword: no bake, Oreo, oreos and peanut butter, peanut butter

Servings: slices

Author: Aimee Shugarman

Ingredients

For the Crust

25 Oreo Cookies
5 Tablespoons unsalted butter, melted

For the Cheesecake

1 ½ cups heavy whipping cream, cold
3 packages cream cheese, softened, 8 ounce each
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
13 Oreo Cookies, crushed into large pieces

For the Topping

¼ cup creamy peanut butter, melted
½ cup whipped cream (or Cool Whip) optional
2 Oreo Cookies, crushed to fine crumbs

Instructions

For the crust, add Oreo cookies to a food processor and process until they are fine crumbs. Slowly drizzle in the melted butter, and pulse a few times.
Pour crumbs into a 9-inch pie plate and freeze the crust while making the cheesecake filling.
In a large mixing bowl, with an electric mixer with a whisk attachment (or hand mixer), beat heavy whipping cream for the cheesecake for several minutes until stiff peaks form. Set this aside.
In a separate large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract. Beat until smooth, several minutes. Add in peanut butter and beat until fully blended.
Fold in the crushed Oreos and whipped cream. Pour into prepared Oreo crust.
Cover the cheesecake with plastic wrap and chill for at least 6 hours or overnight.
When ready to serve, drizzle with melted peanut butter. Add whipped cream or cool whip, and the crushed Oreo crumbs, if desired.

Notes

I use regular, not double stuff Oreos. Off brand chocolate sandwich cookies would work too.
Store cheesecake in the refrigerator and enjoy within 5 days.
Freeze cheesecake by wrapping in plastic wrap or foil, then place in a freezer safe pie container (or a second layer of foil). Freeze for up to 30 days. Thaw in refrigerator overnight.

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