Go Back
No bake Oreo peanut butter cheesecake topped with crushed Oreos

No Bake Oreo Peanut Butter Cheesecake

A simple, no-bake cheesecake combining rich cream cheese, peanut butter, and crushed Oreos—a perfect treat for busy days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 pieces Oreo cookies Classic Oreo cookies, crushed
  • 1/4 cup unsalted butter, melted Melted for binding the crust
For the filling
  • 16 oz cream cheese, softened Softened for easy mixing
  • 1 cup creamy peanut butter Smooth peanut butter for the filling
  • 1 cup powdered sugar To sweeten the filling
  • 1 tsp vanilla extract
  • 1 cup whipped topping For a light and fluffy texture
Optional toppings
  • Crushed Oreos or chocolate sauce For garnishing

Method
 

Preparation
  1. Crush the Oreos: Crush Oreos into fine crumbs using a food processor or a rolling pin on a zip-top bag.
  2. Mix the Crust: In a bowl, combine crushed Oreos with melted butter and press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Prepare the Filling: Beat softened cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract; mix until combined.
  4. Fold in the Whipped Topping: Gently fold in whipped topping until well integrated.
  5. Assemble the Cheesecake: Spread the peanut butter filling evenly over the Oreo crust.
  6. Chill to Perfection: Cover and chill the cheesecake in the refrigerator for at least 4 hours or 2 hours in the freezer.
  7. Serve and Enjoy: Release the sides of the springform pan, garnish with crushed Oreos or chocolate sauce, and serve.

Notes

You can make this cheesecake a day in advance for better flavor. Feel free to customize with different peanut butters or toppings.