Description
An indulgent no-bake cheesecake that combines creamy peanut butter and crunchy Oreo goodness, topped with chopped peanut butter cups.
Ingredients
Scale
- 36 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped cream
- 1/2 cup chopped peanut butter cups for topping
- Chocolate sauce for drizzling
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed Oreo cookies with melted butter, stirring until the mixture appears like wet sand. Press this blend into the bottom of your springform pan.
- Make the filling: In another bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add the peanut butter and powdered sugar, mixing until well combined.
- Fold in whipped cream: Gently fold in the whipped cream into the peanut butter mixture, being careful not to deflate it.
- Combine and chill: Pour the peanut butter mixture over the Oreo crust and spread it evenly. Refrigerate for at least 4 hours, or overnight.
- Garnish and serve: Once set, top with chopped peanut butter cups and drizzle with chocolate sauce before serving.
Notes
This cheesecake can be made a day in advance for the best flavor. Store leftovers in the refrigerator for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg