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Peanut Butter Cheesecake with Oreo Crust Recipe

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4.2 from 54 reviews

  • Author: Amina
  • Total Time: 4 hours 20 minutes to 6 hours 20 minutes (including freezing time)
  • Yield: 12 servings

Description

This decadent Peanut Butter Cheesecake with Oreo Crust features a creamy peanut butter and cream cheese filling swirled with whipped cream atop a rich, crunchy Oreo cookie crust. Finished with crushed peanut butter cups, chocolate drizzle, and a smooth peanut butter topping, this no-bake cheesecake is a perfect indulgent dessert for peanut butter lovers.

Ingredients

Crust

  • 14.3 oz Oreos (regular variety)
  • 4 tbsp unsalted butter, melted

Filling

  • 16 oz cream cheese, full fat, at room temperature
  • 1 cup confectioners sugar, sifted
  • 3/4 cup creamy peanut butter
  • 16 oz heavy whipping cream

Toppings

  • 6 full-size peanut butter cups, crushed
  • 3 tbsp peanut butter, melted
  • 2 tbsp chocolate drizzle

Instructions

  1. Crush Oreos: Using a food processor, crush one package (14.3 oz) of Oreos until coarse crumbs form to ensure even texture for the crust.
  2. Combine Crust Mixture: Pour the Oreo crumbs into a large bowl and mix thoroughly with 4 tablespoons of melted unsalted butter, binding the crumbs together.
  3. Form Crust: Grease a 9-inch springform pan. Press the Oreo and butter mixture tightly and evenly into the bottom and up the sides of the pan, creating a thick and firm crust.
  4. Mix Cream Cheese: In a large bowl, whip 16 ounces of room temperature full-fat cream cheese using a hand mixer until fluffy and smooth.
  5. Add Sugar: Gradually add 1 cup sifted confectioners sugar to the cream cheese, mixing until fully incorporated and creamy.
  6. Add Peanut Butter: Blend in 3/4 cup creamy peanut butter until the mixture is light and fluffy; set aside.
  7. Whip Cream: In a stand mixer bowl, whip all 16 ounces of heavy whipping cream for 4-5 minutes until stiff peaks form, indicating it is fully aerated.
  8. Fold Whipped Cream: Gently fold all but 3/4 cup of the whipped cream into the peanut butter and cream cheese mixture using a rubber spatula to keep the filling light and airy.
  9. Assemble Filling: Pour the combined filling into the prepared Oreo crust, smoothing the surface with a rubber spatula for an even layer.
  10. Pipe Whipped Cream: Transfer the reserved 3/4 cup whipped cream into a piping bag and pipe decorative stars over the top of the cheesecake.
  11. Add Toppings: Sprinkle crushed peanut butter cups evenly over the whipped cream stars. Drizzle chocolate and melted peanut butter sauce on top for an enhanced flavor and presentation.
  12. Freeze: Cover the springform pan securely with plastic wrap and place in the deep freezer for 4-6 hours until the cheesecake is fully set and firm.
  13. Final Coating: Once the cheesecake is firm, coat the top with additional melted peanut butter and chocolate sauce for a glossy finish.
  14. Serving: Use a heated knife to slice cleanly. Store leftover cheesecake back in the freezer to maintain its texture and freshness.

Notes

  • The Oreo crust must be tightly packed to prevent it from crumbling when sliced.
  • Use room temperature cream cheese for smooth and lump-free filling.
  • Whip the heavy cream to stiff peaks for optimal texture and structure in the cheesecake.
  • Folding in whipped cream gently maintains the light and airy consistency of the filling.
  • Freezing the cheesecake instead of refrigerating ensures it sets firmly enough for slicing.
  • Using a heated knife helps create clean slices without cracking the cheesecake.
  • Store leftovers in the freezer to preserve texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/peanut-butter-cheesecake-with-oreo-crust-recipe/