Description
A creamy and decadent no bake cheesecake that combines crunchy Oreos with rich peanut butter, perfect for any occasion.
Ingredients
Scale
- 36 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped cream
- 1/2 cup chopped peanut butter cups for topping
- Chocolate sauce for drizzling
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed Oreo cookies and melted butter. Stir until the mixture resembles wet sand. Firmly press this mixture into the bottom of your springform pan, forming an even layer.
- Make the filling: In a separate bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add in the peanut butter and powdered sugar, mixing until completely combined.
- Fold in whipped cream: Gently fold the whipped cream into the peanut butter mixture using a spatula, maintaining the airy fluffiness.
- Combine and chill: Pour the peanut butter filling over the Oreo crust, spreading it evenly. Cover the pan with plastic wrap and refrigerate for at least 240 minutes or overnight.
- Garnish and serve: Once set, carefully remove the springform pan sides. Top with chopped peanut butter cups and drizzle with chocolate sauce. Slice and serve.
Notes
Make-ahead ideas: This cheesecake can be prepared a day or two in advance. For added flavor, consider toasting the crushed Oreos briefly.
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg