No-Bake Oreo Peanut Butter Cheesecake Delight
Ingredients
Scale
- 24Oreo cookies, crushed (for the crust)
- 1/4 cupmelted butter
- 1 cupcreamy peanut butter
- 8 ozcream cheese, softened
- 1/2 cuppowdered sugar
- 1 cupheavy cream, whipped
- 1/2 teaspoonvanilla extract
- 10Oreo cookies, chopped (for filling)
- 1/4 cupchocolate chips, melted (for drizzle)
- Extra whole Oreos for garnish
Instructions
- Begin your cheesecake adventure by preparing the crust. Take your 24 Oreo cookies and crush them into fine crumbs using a food processor or a plastic bag and a rolling pin. Combine them with 1/4 cup of melted butter and press this mixture into the bottom of a 9-inch springform pan. Refrigerate to set.
- In a large mixing bowl, combine 1 cup of creamy peanut butter, 8 oz of softened cream cheese, 1/2 cup of powdered sugar, and 1/2 teaspoon of vanilla extract. Using an electric mixer, beat until smooth.
- Gently fold in 1 cup of whipped heavy cream and the 10 chopped Oreo cookies into the peanut butter mixture.
- Retrieve the Oreo crust from the fridge and pour the peanut butter filling onto it. Smooth out the surface evenly.
- Melt 1/4 cup of chocolate chips until smooth and drizzle over the top of your cheesecake. Garnish with whole Oreos.
- Cover the cheesecake and refrigerate for at least 4 hours, or overnight. When ready to serve, slice into wedges and enjoy!
Notes
Chill your mixing bowls and beaters before whipping the cream for best results.
Nutrition
- Calories: 350 kcal
- Protein: 7 g