This no-bake peanut butter cheesecake features an Oreo cookie crust, a smooth peanut butter cheesecake layer, and a glossy chocolate ganache. It’s rich, creamy, simple to prepare, and perfect when you don’t want to use the oven.
This post was updated in May 2025 with refreshed photos and added tips.
Table of Contents
- Why You’ll Love this Peanut Butter Cheesecake
- Method – with Step-by-Step Photos
- Recipe Tip
- Serving Tips
- No-Bake Peanut Butter Cheesecake Recipe
Why You’ll Love this Peanut Butter Cheesecake
Tangy cream cheese, smooth peanut butter and a chocolate Oreo crust combine into an indulgent no-bake cheesecake that sets beautifully without an oven. Preparation is quick and straightforward, and because it’s chilled instead of baked, there’s no risk of cracking or overbaking. The filling has a mousse-like texture—light, creamy and slightly tangy—and pairs perfectly with a chocolate ganache and whipped cream garnish if you like.
This version is ideal when you’re short on time or it’s too warm to turn on the oven. The cookie crust gives structure while the peanut butter layer remains silky and spoonable after chilling.
Method – with Step-by-Step Photos
The process begins with an Oreo crust that you press into the bottom and up the sides of a springform pan. A thicker edge helps support the cheesecake when slicing.
- Crush the Cookies. Use a food processor for quick results, or place whole Oreos in a sealed bag and crush with a rolling pin until fine.
- Mix in the Butter. Combine the crumbs with melted unsalted butter until the mixture holds when pressed between your fingers.
- Form the Crust. Press the crumbs firmly into the bottom of a 9-inch springform pan and up the sides about halfway to three-quarters of the way.
- Freeze. Chill the prepared crust in the freezer while you make the filling so it firms up.
Next, prepare the peanut butter cheesecake filling.
- Make the Whipped Cream. Beat cold whipping cream (33–35% fat) until stiff peaks form. Set aside.
- Beat the Cream Cheese & Powdered Sugar. In a separate bowl, beat full-fat, brick-style cream cheese with sifted powdered sugar until completely smooth, stopping occasionally to scrape down the bowl.
- Mix in Peanut Butter, Sour Cream & Vanilla. Add smooth peanut butter (not natural) and sour cream, mixing until well combined and thick.
- Fold in the Whipped Cream. Gently fold the whipped cream into the peanut butter mixture with a rubber spatula until the mixture is even and no streaks remain.
- Spoon into the Crust & Smooth the Top. Transfer the filling into the chilled crust and level the surface.
- Chill. Cover and refrigerate for at least 6 hours or overnight to set firmly.
Recipe Tip
Always use full-fat, brick-style cream cheese. Low-fat or tub-style spreadable cream cheeses won’t set properly and will affect texture.
Serving Tips
Top the chilled cheesecake with a chocolate ganache, pipe whipped cream rosettes around the edge, and finish with peanut butter cups if desired. For best results, make the cheesecake the night before serving, prepare the ganache the same day, pour it over the set cake, and return it to the fridge to firm.
To serve, run a thin, sharp knife around the cake edge, unclamp the springform pan, and transfer the cake base to a serving plate. Slice cleanly with a sharp knife, wiping the blade between cuts to maintain neat slices.
Creamy, rich and completely no-bake, this peanut butter cheesecake is easy to make and impressive to serve.
No-Bake Peanut Butter Cheesecake
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Equipment
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9-inch (23-cm) round springform pan
Ingredients
For the Oreo Crust
- 36 Oreo cookies
- 7 tablespoons unsalted butter (98 grams), melted
For the Cheesecake Layer
- 1 cup whipping cream (240 ml), at least 33% fat
- 24 ounces full-fat cream cheese (680 grams), softened
- 1 1/4 cup smooth peanut butter
- 1 1/4 cup powdered sugar (138 grams), sifted
- 1/4 cup sour cream (60 ml)
Chocolate Ganache
- 4 oz dark or semi-sweet chocolate (112 grams), finely chopped
- 1/3 cup whipping cream (80 ml) or heavy cream
To Serve
- 1/2 cup whipping cream (120 ml), optional for piping
- peanut butter cups, for decoration
Instructions
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Lightly spray a 9-inch springform pan with non-stick cooking spray.
Oreo Crust
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Pulse Oreo cookies (wafers and filling) in a food processor until fine crumbs, or crush in a sealed bag with a rolling pin.
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Stir in the melted butter until combined, then press firmly into the bottom and up the sides of the pan.
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Place the pan in the freezer while you prepare the filling.
Cheesecake Filling
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Beat the whipping cream until stiff peaks form and set aside.
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In another bowl, beat cream cheese with sifted powdered sugar until smooth (about 3–4 minutes), scraping the bowl as needed.
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Beat in peanut butter, sour cream and vanilla until fully combined; the mixture will be thick.
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Gently fold the whipped cream into the peanut butter mixture with a spatula until uniform.
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Spoon the filling into the crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight.
Chocolate Ganache
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Place finely chopped chocolate in a heatproof bowl.
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Heat the cream until just below boiling, either in short microwave bursts or in a double boiler.
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Pour the hot cream over the chocolate, let sit 2–3 minutes, then whisk until smooth. If needed, gently warm and whisk until fully melted.
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Remove the cheesecake from the fridge, trace a knife around the edge, unclamp the springform and pour the ganache over the top. Smooth and return to the fridge to set.
Serving
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If desired, beat the additional 1/2 cup whipping cream to stiff peaks, pipe rosettes around the edge, and top with peanut butter cups.
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Slice with a thin, sharp knife, wiping between cuts for clean edges.
Notes
- Cream Cheese: Use full-fat, brick-style cream cheese for proper set and texture.
- Whipped Topping: This recipe is written for real whipped cream. If you prefer whipped topping, omit the whipped cream step and fold in thawed whipped topping as instructed in the original guidance.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Nutrition: Nutrition values are estimates per slice (14 servings) and assume the cheesecake includes ganache but excludes optional piped cream and peanut butter cups.
Nutrition
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