Ultimate No-Bake Peanut Butter Cheesecake: Easy Oreo Crust & Decadent Chocolate Ganache

Indulge in the ultimate no-bake dessert experience with this sensational No-Bake Peanut Butter Cheesecake – a lusciously creamy delight featuring a crunchy Oreo crust, rich peanut butter filling, a smooth, melty chocolate ganache, and a generous sprinkle of crushed Oreos on top! This epic, easy-to-make dessert is perfect for any occasion, especially when you’re craving something sweet without the oven.

As soon as the weather warms up, or frankly, any time a craving for something effortlessly delicious strikes, it’s time to whip out those easy no-bake dessert recipes! There are a few favorites that grace our table repeatedly throughout the year, like our No-Bake Avalanche Cookies, which are an absolute dream for all the peanut butter enthusiasts out there. However, for a truly show-stopping yet surprisingly simple treat, no-bake cheesecake reigns supreme. This Peanut Butter Cheesecake, in particular, has cemented its place as a top favorite in our collection.

Given the sheer volume of peanut butter recipes already on our blog, its popularity should come as no surprise! From classic cookies to inventive brownies, peanut butter takes center stage in many of our beloved creations. Our Peanut Butter Cream Pie, for instance, has been a cherished staple in our household for nearly two decades, a testament to the enduring appeal of this incredible flavor combination. This no-bake cheesecake builds on that love, offering a cool, creamy, and utterly irresistible experience that celebrates the magic of peanut butter and chocolate.

The Decadence of No-Bake Peanut Butter Cheesecake

This easy peanut butter cheesecake is truly the ultimate indulgence for any peanut butter lover. It boasts an incredibly creamy, smooth texture that melts in your mouth, perfectly complemented by a rich, melty chocolate ganache on top. The magic begins with a perfectly crunchy chocolate cookie crust. You can choose to craft this delightful base from scratch, perhaps inspired by our No-Bake Oreo Cheesecake recipe, or opt for a convenient store-bought crust to save a little time without sacrificing flavor.

The beauty of a no-bake cheesecake lies in its remarkable simplicity. Unlike traditional cheesecakes that require careful baking and cooling, this version involves just a few straightforward steps. The core filling is a delightful blend of softened cream cheese and sugar, whipped to perfection, into which you gently fold a generous amount of fluffy whipped cream. This particular recipe takes that classic no-bake base and elevates it with the irresistible flavor of peanut butter, creating a harmonious balance of sweet, salty, and utterly satisfying notes. The process remains wonderfully uncomplicated, ensuring a foolproof dessert every time.

Gather Your Ingredients: What You’ll Need for This No-Bake Delight

Crafting this incredible no-bake peanut butter cheesecake requires a few key ingredients, each playing a crucial role in its delicious outcome. Make sure you have these on hand for a smooth and enjoyable dessert-making experience:

Oreo Cookies (for the crust and topping, consider peanut butter Oreos for extra flavor!)
Unsalted Butter (melted, to bind the crust)
Creamy Peanut Butter (the star of the show; ensure it’s a good quality brand)
Granulated Sugar (to sweeten the filling)
Full-Fat Cream Cheese (softened to room temperature for a smooth consistency)
Heavy Cream (for homemade whipped cream and the ganache)
Powdered Sugar (for the whipped cream)
Vanilla Extract (enhances all the sweet flavors)
Semi-Sweet Chocolate (for the decadent ganache)

Having your ingredients at room temperature, especially the cream cheese, is key to achieving that perfectly smooth and lump-free filling. Don’t be afraid to experiment with crunchy peanut butter if you prefer an added texture dimension!

Crafting Your Masterpiece: Step-by-Step Instructions

For the FULL PRINTABLE recipe card with exact measurements and detailed notes, be sure to scroll to the bottom of this post. Here’s a quick overview to get you started on this delightful No-Bake Peanut Butter Cheesecake!

Prepare the Oreo Crust: Begin by crushing your Oreo cookies into fine crumbs. A food processor makes this task quick and easy, but a zip-top bag and a rolling pin work just as well. Mix these crumbs thoroughly with melted butter until well combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. If you don’t have a springform pan, a pie plate can work too; just adjust the Oreo amount slightly. Chill the crust in the freezer while you prepare the filling to help it set and prevent crumbling.
Whip the Cream: In a clean mixing bowl, whisk cold heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whisk until stiff peaks are achieved. This homemade whipped cream will provide the light and airy texture to your cheesecake filling. Gently transfer this whipped cream to a separate bowl and set it aside.
Create the Peanut Butter Filling: In the bowl of your stand mixer (or using a hand mixer), combine the softened cream cheese, creamy peanut butter, and granulated sugar. Beat these ingredients together using the paddle attachment until the mixture is incredibly smooth and creamy, with no lumps. This is where the magic happens, so ensure everything is thoroughly incorporated.
Fold in Whipped Cream and Oreos: With a spatula, gently fold the prepared whipped cream into the peanut butter-cream cheese mixture. The key here is to be gentle to maintain the airy texture of the whipped cream. Once mostly combined, gently stir in your crushed peanut butter Oreos (or regular Oreos/mini peanut butter cups if substituting).
Assemble the Cheesecake: Pour this luscious peanut butter filling into your chilled Oreo crust, spreading it evenly. Return the cheesecake to the refrigerator for at least an hour to allow it to begin setting before adding the ganache.
Make the Chocolate Ganache: While the cheesecake chills, prepare your chocolate ganache. Heat heavy cream in a microwave-safe bowl or small saucepan until it’s simmering gently, but not boiling. Remove from heat and immediately stir in the semi-sweet chocolate. Continue stirring until the chocolate is completely melted and the mixture is smooth and glossy.
Top and Chill: Carefully pour the warm chocolate ganache over the partially set peanut butter cheesecake filling, spreading it gently to cover the top. Finally, sprinkle with extra crushed Oreos for an irresistible finishing touch. Return the entire cheesecake to the refrigerator for a minimum of 4 hours, or ideally overnight, to allow it to firm up completely before slicing and serving. This extended chill time is crucial for the perfect cheesecake texture!

Expert Tips for Your Perfect No-Bake Cheesecake

Crust Customization: While an Oreo crust is classic, feel free to get creative! You can use a store-bought Oreo crust for ultimate convenience or even use crushed graham crackers or Nilla Wafers for a different flavor profile. If using a standard pie crust (not a springform), you might find you have a little extra filling; simply spoon it into a small cup for an instant individual treat!
Peanut Butter Oreo Alternatives: Peanut Butter Oreos add an extra layer of flavor, but if they’re hard to find, don’t fret! Classic Oreos work wonderfully, or you can even substitute them with chopped mini peanut butter cups for an even richer peanut butter explosion.
Chilling is Key: The most crucial step for a perfectly set no-bake cheesecake is adequate chilling time. Allow at least 4 hours for everything to firm up before slicing and serving. For the best results and easiest slicing, chilling it overnight is highly recommended.
Storage: Store any leftover no-bake cheesecake in an airtight container in the refrigerator for 4-5 days. It’s just as delicious on day two (or three!) as it is on day one!
Whipped Cream Shortcut: If you’re short on time or prefer a quicker option, an 8-ounce container of thawed Cool Whip can be used in place of the homemade whipped cream. Just ensure it’s fully thawed before gently folding it into the cream cheese mixture.
Achieving a Smooth Filling: Ensure your cream cheese is completely softened to room temperature. This makes it much easier to beat smooth with the peanut butter and sugar, preventing any undesirable lumps in your filling.
Ganache Consistency: If your ganache seems too thick, add a tiny splash more heavy cream and stir until it reaches your desired pourable consistency. If it’s too thin, let it sit for a few minutes to cool slightly and thicken.
Garnish Galore: Beyond crushed Oreos, consider adding a drizzle of extra melted peanut butter, chopped roasted peanuts, or even a sprinkle of sea salt flakes to enhance the flavors and presentation.

Explore More Peanut Butter Dessert Recipes

Can’t get enough of that delightful peanut butter flavor? We totally understand! If you loved this no-bake cheesecake, you’re sure to find a new favorite among these other fantastic peanut butter-infused dessert recipes:

Reese’s Fudge
Peanut Butter Chocolate Chip Cookies
Peanut Butter Cookie Dough Brownies
Chocolate Peanut Butter Balls
Peanut Butter Stuffed Brownies
Peanut Butter Dump Cake
Peanut Butter Brownie Pizza
Peanut Butter Crunch Brownies

close up no bake peanut butter cheesecake showing texture of ganache and filling

4.88 from 16 votes

No Bake Peanut Butter Cheesecake

By
Erin Sellin

A creamy no bake peanut butter cheesecake inside an Oreo crust, topped with chocolate ganache and peanut butter cup Oreo’s.

Prep:
20 minutes

Additional Time:
4 hours

Total:
4 hours 20 minutes

Servings:
10

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Equipment

Springform Pans
Blender

Ingredients

Crust

▢ 24 original Oreo’s
▢ 5 Tablespoons butter, melted

Filling

▢ 3/4 cup creamy peanut butter
▢ 1/2 cup granulated sugar
▢ 1 8oz package cream cheese, softened
▢ 1 1/4 cup heavy cream
▢ 1/4 cup powdered sugar
▢ 1 teaspoon vanilla extract
▢ 12 peanut butter cup Oreo’s, crushed

Chocolate Ganache

▢ 1/2 cup heavy cream
▢ 1 cup semi-sweet chocolate

Topping

▢ 12 peanut butter Oreo’s, crushed

Instructions

Using a food processor, grind the Oreo’s into fine crumbs. Mix with the melted butter until well combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer while you work on the filling to help it set.
In a stand mixer (or using a hand mixer), whisk the heavy cream until you get soft peaks. Add the powdered sugar and vanilla extract, and continue mixing until stiff peaks are formed. Transfer this whipped cream to a separate bowl and set aside.
In the stand mixer bowl (no need to clean it if you just used it for whipped cream), using a paddle attachment, beat together the peanut butter, softened cream cheese, and granulated sugar until the mixture is super smooth and creamy. Using a spatula, gently fold in the prepared whipped cream until just combined. Once well mixed, gently fold in the crushed peanut butter cup Oreo cookie pieces. Pour this delicious peanut butter mixture into the prepared Oreo crust. Place the cheesecake in the fridge for at least 1 hour to start setting.
To make the topping: In a microwave-safe bowl, heat 1/2 cup heavy cream for 30-45 seconds, or until it is hot but not boiling. Add the semi-sweet chocolate and stir continuously until the chocolate is completely melted and the ganache is smooth and glossy. Pour this luscious chocolate ganache evenly over the top of the partially set cheesecake.
Finally, top with the rest of the crushed Oreos for an extra crunch and visual appeal. Let the cheesecake sit in the refrigerator for a minimum of 4 hours (preferably overnight) before slicing to serve. This ensures it’s perfectly firm and holds its shape.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Erin Sellin

Prep Time:
20 minutes

Additional Time:
4 hours

Total Time:
4 hours 20 minutes

Course:
Dessert Recipes

Cuisine:
American

Servings:
10

Calories:
534

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