No Bake Oreo Peanut Butter Cup Cheesecake Recipe

Introduction

This No Bake Oreo Peanut Butter Cup Cheesecake is a deliciously creamy and indulgent dessert that’s perfect for any occasion. Combining rich peanut butter, classic Oreos, and smooth cream cheese, it’s an easy treat that requires no oven and only minutes to prepare.

Ingredients

• 8 oz cream cheese
• 1 cup smooth peanut butter
• 1 cup golden brown sugar, packed
• 10 Oreo cookies
• 10 Reese’s Peanut Butter Cups
• 1 1/2 cups Cool Whip
• 1 Oreo pie crust

Instructions

1. Step 1: In a large mixing bowl, cream together the cream cheese, peanut butter, and brown sugar using an electric mixer until the mixture is smooth and well combined.
2. Step 2: Place the Oreo cookies into a Ziploc bag, and the peanut butter cups into a separate Ziploc bag.
3. Step 3: Use a heavy-bottomed pot or rolling pin to carefully crush the Oreos and peanut butter cups into smaller pieces.
4. Step 4: Add half of the crushed Oreos and half of the peanut butter cup pieces to the cream cheese mixture, then add 1/2 cup of Cool Whip. Gently fold everything together using a rubber spatula until evenly mixed.
5. Step 5: Pour the combined mixture into the Oreo pie crust and spread it out evenly with a spatula.
6. Step 6: Spread the remaining 1 cup of Cool Whip evenly over the top of the cream cheese layer.
7. Step 7: Sprinkle the rest of the crushed Oreos and peanut butter cups over the Cool Whip layer as a topping.
8. Step 8: Refrigerate the cheesecake for at least two hours to allow it to set properly before slicing and serving.
9. Step 9: Serve chilled and enjoy your creamy, no-bake dessert!

Tips & Variations

• For extra crunch, add chopped peanuts or more crushed cookies into the filling.
• If you prefer, use crunchy peanut butter instead of smooth for added texture.
• Swap out the Oreo crust for a graham cracker crust for a different flavor base.
• Top with chocolate drizzle or caramel sauce for extra decadence.

Storage

Store the cheesecake covered tightly with plastic wrap or an airtight container in the refrigerator. It will keep well for up to 3 days. When ready to serve, allow it to sit for a few minutes at room temperature for easier slicing. Avoid freezing, as it may affect the texture of the Cool Whip and cream cheese layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whipped cream instead of Cool Whip?

Yes, you can use homemade whipped cream as a substitute, but Cool Whip helps the cheesecake set better and provides a more stable texture for this no-bake recipe.

Do I have to refrigerate this cheesecake?

Yes, refrigerating for at least two hours is essential to let the cheesecake firm up and develop its creamy texture. Serving it immediately after preparation will make it too soft and difficult to slice.

No Bake Oreo Peanut Butter Cup Cheesecake Recipe

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5 from 107 reviews

This No Bake Oreo Peanut Butter Cup Cheesecake combines creamy peanut butter, rich cream cheese, and crunchy Oreo cookies for a decadent dessert that’s easy to prepare without any baking. Perfectly layered in an Oreo pie crust and topped with Cool Whip and crushed peanut butter cups, this cheesecake is a crowd-pleaser ideal for celebrations or anytime indulgence.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 8 oz cream cheese, softened
• 1 cup smooth peanut butter
• 1 cup golden brown sugar, packed
• 1/2 cup Cool Whip (for mixture)

Mix-ins and Toppings

• 10 Oreo cookies, crumbled
• 10 Reese’s Peanut Butter Cups, crushed
• 1 cup Cool Whip (for topping)

Crust

• 1 Oreo pie crust

Instructions

1. Prepare Cheesecake Base: In a large mixing bowl, cream together the softened cream cheese, smooth peanut butter, and golden brown sugar using an electric mixer until the mixture is smooth and well combined.
2. Crush Cookies and Cups: Place Oreo cookies into a Ziploc bag and crush them gently with a heavy-bottomed pot or rolling pin. Repeat the same process with the Reese’s Peanut Butter Cups in a separate bag.
3. Mix in Crumbles and Whip: Add half of the crumbled Oreos and half of the crushed peanut butter cups into the cream cheese mixture along with 1/2 cup of Cool Whip. Use a rubber spatula to fold everything together evenly without losing the fluffiness.
4. Assemble in Crust: Pour the combined cheesecake mixture into the Oreo pie crust, spreading it out evenly with a spatula to create a smooth top layer.
5. Add Whipped Topping: Spread the remaining 1 cup of Cool Whip evenly over the cheesecake mixture to add a light and airy topping.
6. Top and Chill: Sprinkle the remaining crumbled Oreos and crushed peanut butter cups over the top for decoration and added texture.
7. Refrigerate: Place the cheesecake in the refrigerator for at least two hours to set properly before slicing and serving.
8. Serve and Enjoy: Slice into portions, serve chilled, and enjoy this rich and creamy no bake cheesecake.

Notes

• For best results, soften the cream cheese to room temperature before mixing to avoid lumps.
• You can substitute the Oreo pie crust with a homemade crushed Oreo and butter crust if preferred.
• Keep the cheesecake refrigerated and consume within 3-4 days for optimal freshness.
• To crush cookies and peanut butter cups evenly, avoid pulverizing into powder; small chunks add great texture.
• If desired, garnish with additional peanut butter cups or a drizzle of chocolate sauce before serving.

Keywords: No bake cheesecake, Oreo cheesecake, peanut butter cup dessert, easy cheesecake, no bake peanut butter dessert