Description
This Peanut Butter Cheesecake combines a rich Oreo crust with a creamy peanut butter cheesecake filling topped with a luscious chocolate ganache and garnished with Reese’s peanut butter cups and chopped peanuts. Perfectly balanced with sweet and salty flavors, this no-bake dessert is a crowd-pleaser for peanut butter and chocolate lovers alike.
Ingredients
Scale
Crust
- 45 Oreos
- 8 tablespoons salted butter (melted)
Filling
- ½ cup heavy cream (very cold)
- 24 ounces cream cheese (softened at room temperature)
- 1 ½ cup powdered sugar
- 1 cup creamy peanut butter
- ¾ cup sour cream (full fat, room temperature)
- 1 teaspoon vanilla extract
Ganache Topping
- 1 cup semi sweet chocolate chips (coarsely chopped)
- ⅓ cup heavy whipping cream (optional topping)
Garnish
- Reese’s peanut butter cups (coarsely chopped)
- Chopped peanuts
- Peanut butter drizzle (heat in microwave on medium heat in 15 seconds increments until thin enough to drizzle)
Instructions
- Prepare Oreo Crust: Place Oreos in a food processor or a large ziplock bag and pulse or crush until you have fine crumbs. Drizzle the melted butter evenly over the crumbs and pulse to combine thoroughly. Press the mixture firmly into the bottom of a 9-inch springform pan and about one inch up the sides. Cover with plastic wrap and refrigerate while preparing the filling.
- Make Peanut Butter Filling: In a large bowl or the stand mixer bowl, whip the cold heavy cream until stiff peaks form, about 2 to 3 minutes. Set aside. In a separate bowl, beat the room temperature cream cheese on medium-high speed until light and fluffy, approximately 2 to 3 minutes, scraping down the sides as needed.
- Add Sweeteners and Flavorings: Gradually beat in the powdered sugar until no lumps remain. Then add the creamy peanut butter, full fat sour cream, and vanilla extract. Continue mixing on medium speed until smooth and fully combined, scraping the bowl as necessary.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the peanut butter mixture until fully incorporated with no streaks remaining, preserving airiness for a light texture.
- Assemble Cheesecake: Pour the peanut butter filling over the chilled Oreo crust in the springform pan. Use an offset spatula to spread the filling evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm to the touch.
- Prepare Ganache Topping: Place semi-sweet chocolate chips in a heatproof bowl. Heat the heavy whipping cream in a microwave-safe container on high in 30-second bursts until the cream just begins to simmer. Pour the hot cream over the chocolate chips, ensuring they are fully covered. Let sit for 2 to 3 minutes to soften the chocolate.
- Mix Ganache: Whisk the chocolate and cream gently until smooth and glossy. Allow the ganache to cool slightly, about 5 to 10 minutes, until it is still spreadable but not too runny.
- Top Cheesecake: Pour the ganache evenly over the chilled cheesecake and spread with an offset spatula. Refrigerate for an additional 30 minutes to set the ganache.
- Garnish and Serve: Decorate the top of the cheesecake with chopped Reese’s peanut butter cups, chopped peanuts, and a drizzle of warmed peanut butter if desired. Run a knife around the springform pan’s edges before releasing the sides to serve clean slices.
Notes
- Make sure the cream cheese and sour cream are at room temperature to ensure a smooth filling.
- For best results, chill the cheesecake overnight if possible to allow flavors to meld fully.
- The peanut butter drizzle should be warmed carefully in short increments to avoid overheating and separation.
- Use an offset spatula for smooth spreading of both the filling and ganache layers.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: peanut butter cheesecake, no-bake cheesecake, Oreo crust, peanut butter dessert, chocolate ganache
