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!
Servings: 10 servings
Calories: 510kcal
Cost: 6
Ingredients
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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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