Description
This Peanut Butter Cheesecake is a luscious no-bake dessert featuring a rich Oreo crust, a creamy peanut butter filling, and a silky chocolate ganache topping. Perfectly balanced with sweet and salty flavors, it’s garnished with chopped Reese’s peanut butter cups, crunchy peanuts, and a peanut butter drizzle for an indulgent treat that’s ideal for any peanut butter lover.
Ingredients
For the Oreo Crust
- 45 Oreos
- 8 tablespoons salted butter, melted
For the Peanut Butter Filling
- ½ cup heavy cream, very cold
- 24 ounces cream cheese, softened at room temperature
- 1 ½ cups powdered sugar
- 1 cup creamy peanut butter
- ¾ cup sour cream, full fat, room temperature
- 1 teaspoon vanilla extract
For the Ganache Topping
- 1 cup semi sweet chocolate chips, coarsely chopped
- ⅓ cup heavy whipping cream
For Garnish
- Reese’s peanut butter cups, coarsely chopped
- Chopped peanuts
- Peanut butter drizzle (heated until thin enough to drizzle)
Instructions
- Prepare Oreo Crust: Place Oreos in a food processor or a large Ziploc bag and crush until fine crumbs form. Drizzle melted butter over the crumbs and pulse again until well combined. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Cover with plastic wrap and chill in the refrigerator while preparing the filling.
- Make Whipped Cream: In a large bowl or stand mixer, beat the very cold heavy cream until stiff peaks form, about 2 to 3 minutes. Set aside for later folding into the filling.
- Prepare Peanut Butter Filling: In a separate bowl or the stand mixer bowl, beat the softened cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy, scraping the sides as needed. Gradually add powdered sugar and beat until smooth and lump-free. Add peanut butter, sour cream, and vanilla extract, and continue beating on medium speed until fully incorporated and smooth.
- Combine Filling with Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until fully combined and no streaks remain. Pour this cheesecake filling over the chilled Oreo crust, spreading evenly using an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours or until firm.
- Prepare Ganache Topping: Place the coarsely chopped chocolate chips in a heatproof bowl. Heat the ⅓ cup heavy whipping cream in the microwave in 30-second bursts until just starting to simmer. Pour the hot cream over the chocolate chips and let sit for 2 to 3 minutes. Stir gently to cover the chocolate completely, then whisk until smooth and glossy. Allow ganache to cool for 5 to 10 minutes until slightly thickened but still spreadable.
- Top Cheesecake: Pour the ganache over the chilled cheesecake and spread evenly with an offset spatula. Return to the refrigerator and chill for at least 30 minutes to set.
- Serve: Garnish with chopped Reese’s peanut butter cups, chopped peanuts, and drizzle with warmed peanut butter. Run a knife along the inside edge of the springform pan, carefully remove the ring, then slice and serve the decadent cheesecake.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
- Use cold heavy cream for optimal whipping results.
- The cheesecake should be refrigerated for at least 4 hours to properly set before adding ganache.
- Peanut butter drizzle can be adjusted in thickness by heating in short increments until pourable.
- For a firmer crust, chill the Oreo crust for at least 30 minutes before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
