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No bake peanut butter cheesecake topped with chocolate drizzle

No Bake Peanut Butter Cheesecake

A decadent No Bake Peanut Butter Cheesecake featuring a crunchy Oreo crust, creamy peanut butter filling, and silky ganache, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the crust
  • 32 cookies 32 Oreo cookies, ground into crumbs Creates a crunchy, flavorful base.
  • 5 tablespoons 5 tablespoons butter, melted Adds richness and helps hold the crust together.
For the filling
  • 2 cups 2 cups heavy cream Whipped to perfection for a fluffy texture.
  • 1.25 cups 1 1/4 cups confectioners' sugar Sweetens the filling.
  • 12 ounces 12 ounces cream cheese, at room temperature Provides the creamy base.
  • 1.5 cups 1 1/2 cups creamy peanut butter The star ingredient.
  • 1 tablespoon 1 tablespoon vanilla extract Adds warmth to the flavors.
  • 3/4 cup 3/4 cup salted peanuts, chopped For extra crunch.
  • 1/2 cup 1/2 cup miniature chocolate chips A sweet surprise in every bite.
  • 2 teaspoons 2 teaspoons granulated sugar Elevates flavors.
  • 1/4 teaspoon 1/4 teaspoon cinnamon Adds warmth and depth.
For the ganache
  • 1/2 cup 1/2 cup heavy cream For the velvety ganache topping.
  • 4 ounces 4 ounces bittersweet chocolate, chopped Rich chocolate flavor.
  • 1/4 cup 1/4 cup salted peanuts, chopped To garnish.

Method
 

Preparation of the crust
  1. Preheat the oven to 350°F (175°C). Butter a 9-inch springform pan generously.
  2. In a small bowl, combine the ground Oreo crumbs and melted butter, stirring until it forms small clumps.
  3. Press the mixture firmly into the bottom and up the sides of the pan.
  4. Bake for about 10 minutes or place in the freezer for 10 minutes to set. Allow to cool completely.
Make the Cheesecake Filling
  1. Using an electric mixer with a whisk attachment, whip 2 cups of heavy cream until it holds medium peaks.
  2. Gradually whisk in 1/4 cup of confectioners' sugar, continuing to beat until the peaks are firmer.
  3. Transfer whipped cream to a separate bowl.
  4. Switch mixer to paddle attachment, blend room temperature cream cheese, remaining 1 cup of confectioners' sugar, peanut butter, and vanilla extract until smooth.
  5. Gently fold in a quarter of the whipped cream, then the rest, along with chopped peanuts, chocolate chips, cinnamon, and granulated sugar.
Assemble the Cheesecake
  1. Pour filling into prepared Oreo crust, smoothing the top.
  2. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Make the Ganache
  1. Place chopped bittersweet chocolate in a heatproof bowl.
  2. In a small saucepan, bring 1/2 cup of cream to just before boiling and pour over the chocolate.
  3. Let sit for 5 minutes, then stir until completely smooth.
Pour the Ganache and Chill
  1. Pour ganache over cooled cheesecake, smoothing it out evenly.
  2. Sprinkle remaining chopped salted peanuts on top.
  3. Chill in the fridge for 30 minutes to an hour until the ganache sets.
Final Touches
  1. Carefully remove the sides of the springform pan.
  2. Refrigerate until ready to serve.

Notes

For variations, substitute peanut butter with almond butter or Nutella. You may also drizzle caramel sauce over the ganache before serving.