Peanut Butter Cheesecake Recipe

Introduction

This Peanut Butter Cheesecake is a rich and creamy dessert that combines the classic flavors of peanut butter and chocolate with a crunchy Oreo crust. Perfect for special occasions or when you want an indulgent treat, this no-bake cheesecake is sure to impress your family and friends.

Ingredients

• 45 Oreos
• 8 tablespoons salted butter (melted)
• ½ cup heavy cream (very cold)
• 24 ounces cream cheese (softened at room temperature)
• 1 ½ cups powdered sugar
• 1 cup creamy peanut butter
• ¾ cup sour cream (full fat, room temperature)
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (coarsely chopped)
• ⅓ cup heavy whipping cream (optional topping)
• Reese’s peanut butter cups (coarsely chopped, for garnish)
• Chopped peanuts (for garnish)
• Peanut butter drizzle (heat in microwave until thin enough to drizzle)

Instructions

1. Step 1: Place the Oreos in a food processor or a large ziplock bag and crush until fine crumbs remain.
2. Step 2: Add the melted butter to the crumbs and pulse or mix until evenly combined.
3. Step 3: Press the crust mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Cover with plastic wrap and refrigerate while preparing the filling.
4. Step 4: Whip the ½ cup of very cold heavy cream in a large bowl or mixer until stiff peaks form. Set aside.
5. Step 5: In a separate bowl, beat the softened cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy, scraping down the sides as needed.
6. Step 6: Add the powdered sugar and beat until smooth with no lumps.
7. Step 7: Mix in peanut butter, sour cream, and vanilla extract, continuing to beat until smooth, scraping the bowl as necessary.
8. Step 8: Gently fold the whipped cream into the peanut butter mixture until fully combined and no streaks remain.
9. Step 9: Pour the filling into the chilled Oreo crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours until firm.
10. Step 10: For the ganache topping, heat the ⅓ cup heavy whipping cream in the microwave in 30-second increments until just simmering.
11. Step 11: Pour the hot cream over the chopped chocolate chips in a heatproof bowl. Let sit for 2 to 3 minutes.
12. Step 12: Whisk the chocolate and cream until smooth and homogeneous. Allow to cool for 5 to 10 minutes until slightly thickened but spreadable.
13. Step 13: Spread the ganache evenly over the chilled cheesecake. Refrigerate for an additional 30 minutes.
14. Step 14: Before serving, garnish with chopped Reese’s peanut butter cups, chopped peanuts, and drizzle with warmed peanut butter if desired.
15. Step 15: Run a knife along the inside edge of the springform pan and carefully remove the sides. Slice and serve.

Tips & Variations

• For a stronger peanut butter flavor, use natural peanut butter without added salt or sugar.
• Try substituting the Oreos with chocolate graham crackers for a different crust texture.
• If you prefer a firmer cheesecake, chill it overnight instead of 4 hours.
• Add a pinch of sea salt on top of the ganache for a delicious sweet and salty contrast.

Storage

Store the peanut butter cheesecake covered in the refrigerator for up to 4 days. To reheat the ganache drizzle, warm it gently in the microwave in short increments. Serve chilled or at room temperature for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. Just keep it refrigerated and add garnishes right before serving for the freshest look and taste.

Can I use crunchy peanut butter instead of creamy?

Yes, using crunchy peanut butter will add a bit of texture to the filling and can be a nice variation if you enjoy extra crunch.

Peanut Butter Cheesecake Recipe

Print Recipe

★★★★★

5 from 139 reviews

This rich and creamy Peanut Butter Cheesecake features a crunchy Oreo crust topped with a smooth peanut butter cream cheese filling and finished with a decadent chocolate ganache. Perfectly balanced flavors of sweet peanut butter and bittersweet chocolate make this no-bake dessert an irresistible treat for any occasion.

• Author: Amaya
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 45 Oreos
• 8 tablespoons salted butter, melted

Filling

• ½ cup very cold heavy cream
• 24 ounces cream cheese, softened at room temperature
• 1 ½ cups powdered sugar
• 1 cup creamy peanut butter
• ¾ cup full-fat sour cream, room temperature
• 1 teaspoon vanilla extract

Ganache Topping

• 1 cup semi-sweet chocolate chips, coarsely chopped
• ⅓ cup heavy whipping cream (optional topping)

Garnishes

• Reese’s peanut butter cups, coarsely chopped
• Chopped peanuts
• Peanut butter drizzle (heat in microwave on medium heat in 15-second increments until thin enough to drizzle)

Instructions

1. Prepare Oreo Crust: Place the Oreos in a food processor or a large ziplock bag and crush them into fine crumbs. Drizzle the melted butter over the crumbs and pulse or stir until evenly combined. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Cover with plastic wrap and chill while you prepare the filling.
2. Make Whipped Cream: In a large bowl or stand mixer bowl, beat the very cold heavy cream on high speed until stiff peaks form, about 2 to 3 minutes. Set aside.
3. Prepare Peanut Butter Filling: In a separate large bowl, beat the softened cream cheese on medium-high speed for 2 to 3 minutes until light and fluffy, scraping down the sides as needed. Gradually add powdered sugar and beat until smooth with no lumps. Add in the peanut butter, sour cream, and vanilla extract, continuing to beat until fully combined and smooth.
4. Fold in Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until no streaks remain, creating a light and creamy filling.
5. Assemble Cheesecake: Pour the peanut butter filling over the chilled Oreo crust in the springform pan and spread evenly with an offset spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is firm.
6. Prepare Ganache Topping: Place the chopped chocolate chips in a heatproof bowl. Heat the ⅓ cup heavy whipping cream in the microwave in 30-second bursts until it just begins to simmer. Pour the hot cream over the chocolate, making sure all chocolate is covered. Let stand for 2 to 3 minutes, then gently whisk until smooth and homogeneous. Allow the ganache to cool for 5 to 10 minutes until it is still pourable but not hot.
7. Top Cheesecake: Remove the cheesecake from the fridge and spread the ganache evenly over the peanut butter filling using an offset spatula. Return the cheesecake to the refrigerator and chill for another 30 minutes to set the ganache.
8. Garnish and Serve: Garnish the cheesecake with chopped Reese’s peanut butter cups, chopped peanuts, and a drizzle of warmed peanut butter if desired. Run a knife along the inside edge of the springform pan, then carefully remove the sides. Slice and serve chilled.

Notes

• For best results, ensure the cream cheese and sour cream are at room temperature before mixing to avoid lumps.
• Use very cold heavy cream for whipping to achieve stiff peaks quickly.
• The cheesecake must chill for at least 4 hours; overnight is recommended for firmer texture.
• Ganache topping can be omitted or substituted with melted peanut butter for a different finish.
• Use an offset spatula for smooth and even spreading of filling and ganache.
• Store leftovers covered in the refrigerator for up to 4 days.

Keywords: Peanut Butter Cheesecake, no-bake cheesecake, Oreo crust, peanut butter dessert, chocolate ganache cheesecake