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Peanut Butter Cheesecake

A creamy, no-bake peanut butter cheesecake with an Oreo crust and chocolate ganache, perfect for family gatherings or a treat for yourself.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 45 pieces Oreos
  • 8 tablespoons salted butter, melted
For the cheesecake filling
  • 1/2 cup heavy cream, very cold
  • 24 ounces cream cheese, softened at room temperature
  • 1 1/2 cups powdered sugar
  • 1 cup creamy peanut butter
  • 3/4 cup sour cream, full fat, room temperature
  • 1 teaspoon vanilla extract
For the chocolate ganache and toppings
  • 1 cup semi-sweet chocolate chips, coarsely chopped
  • 1/3 cup heavy whipping cream
  • to taste Reese’s peanut butter cups, coarsely chopped
  • to taste Chopped peanuts
  • to taste Peanut butter drizzle

Method
 

Preparation
  1. Place Oreos in a food processor and pulse until fine crumbs remain. Drizzle in melted butter and pulse until combined. Press into the bottom of a 9-inch springform pan. Chill crust.
  2. Beat heavy cream in a bowl until stiff peaks form. In another bowl, beat cream cheese until fluffy, then add powdered sugar, peanut butter, sour cream, and vanilla, mixing until smooth. Fold in whipped cream.
  3. Pour filling into chilled crust and spread evenly. Refrigerate for at least 4 hours.
Ganache and Serving
  1. To make the chocolate ganache, heat heavy cream in a microwave until simmering, then pour over chocolate chips and stir until smooth. Let cool slightly and pour over cheesecake. Refrigerate for 30 minutes.
  2. Garnish with Reese’s, peanuts, or peanut butter drizzle, slice, and serve.

Notes

Bring the cheesecake out of the fridge about 10–15 minutes before slicing for easier cutting. Store wrapped or in an airtight container in the refrigerator for up to 4–5 days.