No Bake Peanut Butter Cheesecake
Look no further than this easy No Bake Peanut Butter Cheesecake recipe! It has an Oreo crust and just a few simple ingredients and has the best peanut butter flavor!
Prep Time25 minutes mins
Chill Time1 hour hr
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Cost: 6
For the crust:
- 30 chocolate sandwich cookies (leave the cream inside)
- 5 tablespoons (70g) unsalted butter , melted
For the cheesecake:
- 3 8-ounce blocks (24 ounces total) (678g) cream cheese , room temperature
- 1 cup (268g) creamy peanut butter
- ¾ cup (85g) powdered sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups (296ml) heavy whipping cream see note
- Hot fudge and melted peanut butter for garnish
- Whipped Cream for garnish
Crush chocolate sandwich cookies in a food processor. You want a fine crumb.
Stir melted butter into chocolate sandwich cookies crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.
Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.
Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).
Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.
Garnish with whipped cream before serving, optional.
- Make sure heavy whipping cream has at least 35% fat content.
- To avoid lumps, make sure your cream cheese is room temperature.
- You can make this up to 24 hours ahead of time, store leftovers in refrigerator. I don't recommend freezing.
Serving: 1serving | Calories: 510kcal | Carbohydrates: 40g | Protein: 9g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 56mg | Sodium: 297mg | Potassium: 267mg | Fiber: 2g | Sugar: 26g | Vitamin A: 610IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 3.6mg
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