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No-Bake Chocolate Peanut Butter Cheesecake recipe

No-Bake Chocolate Peanut Butter Cheesecake Recipe

Sumara Ansari
Dive into dessert heaven with this No-Bake Chocolate Peanut Butter Cheesecake! A buttery Oreo crust cradles a velvety peanut butter cheesecake filling, topped with a silky chocolate ganache. This indulgent treat requires no oven and is guaranteed to steal the show at any gathering!
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Prep Time 25 minutes
Total Time 25 minutes
Course Dessert, No Bake
Cuisine American
Servings 10

Ingredients
  

For the Oreo Crust:

  • 24 Oreo cookies with filling
  • 5 tbsp 70g unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

  • 16 oz 450g cream cheese, softened to room temperature
  • 1 cup 250g creamy peanut butter (not natural)
  • 1 cup 120g powdered sugar
  • 1 tsp vanilla extract
  • 1 cup 240ml heavy cream, cold
  • ¼ tsp salt

For the Chocolate Ganache:

  • 6 oz 170g semi-sweet chocolate, chopped (or chocolate chips)
  • ½ cup 120ml heavy cream
  • 1 tbsp 15g unsalted butter (optional, for shine)

For Garnish (Optional):

  • ¼ cup 40g chopped peanuts
  • ¼ cup 50g mini peanut butter cups, halved
  • Whipped cream

Instructions
 

  • Pulse Oreos into fine crumbs; mix with melted butter; press into 9-inch springform pan; refrigerate 15 min.
  • Beat cream cheese and peanut butter until smooth; add powdered sugar, vanilla, salt; beat until combined.
  • Whip heavy cream to stiff peaks; fold into peanut butter mixture; spread over crust; refrigerate 4+ hours.
  • Heat cream until simmering; pour over chocolate; stir until smooth; add butter (if using); cool slightly.
  • Pour ganache over cheesecake; spread evenly; chill 30 min to set.
  • Remove from pan; garnish with peanuts, peanut butter cups, or whipped cream; slice and serve chilled.

Notes

  • Use commercial peanut butter (e.g., Jif) for smooth filling; natural peanut butter may separate.
  • Swap Oreos with graham crackers or add 1 tbsp cocoa to crust for variation.
  • Chill 6+ hours for clean slices; overnight for best flavor.
  • Prepare up to 2 days ahead; add ganache and garnishes before serving.
  • Store in fridge up to 5 days; freeze slices up to 2 months, thaw in fridge.
  • Serve with caramel, berries, or ice cream; pair with coffee or milk.
  • Reheat ganache 10 sec if it sets; use 1:1 chocolate-cream ratio for thicker ganache.
  • Use springform pan for easy removal; 9-inch pie dish works but serve from dish.

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