Name: No Bake Peanut Butter Cheesecake for Supper
Yield: 12

This No Bake Peanut Butter Cheesecake is loaded with peanut butter flavor, an Oreo crust, and a glossy chocolate ganache finish.

A slice of the satisfying and flavor packed no-bake peanut butter cheesecake.

author’s note

My Dream Dessert Combo!

Peanut butter and chocolate will always be one of a reliable dessert combinations, but adding an Oreo crust takes it to an entirely different level.

I first shared this cheesecake years ago, and it’s still one I come back to whenever I need a dessert that looks impressive without requiring a ton of work. There’s no oven involved, and most of the prep is simply mixing, layering, and letting the fridge do the rest.

The creamy peanut butter filling, thick Oreo crust, and smooth chocolate topping are so good together. And once the Reese’s go on top, it’s nearly impossible to stop at one slice.

Creating a satisfying oreo crust by blending oreos and mixing with additional ingredients.

No Bake Peanut Butter Cheesecake Ingredients

Ingredient	Helpful Tip
Oreo crust	Blend whole Oreos, filling included, into fine crumbs. Mix with melted butter and sugar, then press firmly into the pan.
Cream cheese	Use full-fat, brick-style cream cheese at room temperature for the smoothest filling.
Creamy peanut butter	Stick with creamy peanut butter for a smooth texture.
Powdered sugar	Sweetens and thickens the filling without making it gritty.
Vanilla & salt	Both help bring out the peanut butter and chocolate flavors.
Whipped topping	Thaw it completely, then gently fold it in to keep the filling light and fluffy.
Chocolate topping	Chocolate chips, peanut butter, and heavy cream combine to make the smooth ganache layer.

Making and mixing the filling, adding on top of crust, then pouring ganache over it.

How To Make No Bake Peanut Butter Cheesecake

Oreo Crust: Crush Oreos, mix with butter and sugar, press into a pan, and chill.
Filling: Beat cream cheese, mix in peanut butter, powdered sugar, vanilla, and salt, then fold in whipped topping. Spread over crust and chill.
Topping: Pour cream over chocolate and peanut butter, whisk smooth, spread on top.
Finish: finish if desired and slice with a hot knife for clean cuts.

Featured Comment

“I just made this peanut butter cheesecake pie, and it came out reliable!The texture of the ganache was super smooth and creamy, and the pie itself was light and creamy – divine!! I will definitely make again”
– Katie

Quick Tip

A springform pan works best for this recipe, since it allows you to take off the pan’s sides for straightforward removal. It also helps give the cheesecake a nice clean edge.

Storage

This no bake peanut butter cheesecake can be stored in the freezer. Just be sure to let it thaw in the fridge when you’re ready to take it out. This keeps it from melting too quickly, which can make for a less creamy texture.