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No bake Peanut butter cheesecake
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4.43 from 14 votes

No Bake Peanut Butter Cheesecake with Oreo Crust

You'll love this No Bake Peanut Butter Cheesecake! It features a rich and creamy peanut butter filling inside a thick and crunchy Oreo crust. This easy cheesecake is topped with real whipped cream, peanut butter cups, chocolate and caramel drizzle.
Prep Time20 mins
6 hrs
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, peanut butter
Servings: 12 slices
Calories: 671cal
Author: Jared Desrosiers


  • 16 ounces cream cheese *full fat, at room temperature
  • 1 cup confectioners sugar sifted
  • 3/4 cup peanut butter creamy style
  • 16 oz heavy whipping cream
  • 14.3 oz Oreos regular variety
  • 4 tbsp butter unsalted, melted
  • 6 peanut butter cups full size, crushed
  • 3 tbsp peanut butter melted
  • 2 tbsp chocolate drizzle


  • Using a food processor, crush 1 package of Oreos until coarse crumbs form.
  • Pour cookie crumbs into a large bowl, and combine them with the melted butter. 
  • Line a 9" greased spring form pan with crushed Oreos and butter mixture. Press the mixture into the bottom and along the sides of the pan. The crumbs should be tightly packed to set a thick crust. 
  • In a large bowl, add room temperature cream cheese and whip until fluffy with a hand mixer.
  • Slowly add in the confectioners sugar. 
  • Once the cream cheese and sugar is combined and creamy, whip in the peanut butter. Once the batter is fluffy and fully mixed, set it aside.
  • In a stand mixer add ALL the heavy whipping cream, and whip for 4-5 minutes until stiff peaks form. 
  • Once the heavy whipping cream is fluffy, fold in all but ( 3/4 cup) into the PB & cream cheese mixture. You will want to combine the two gently using a rubber spatula.
  • Once fully combined, pour mixture into the Oreo lined springform pan. 
  • Smooth mixture with a rubber spatula. 
  • Place remaining whipped cream in a piping bag, and pie on stars.
  • Top with crushed peanut butter cups, chocolate, and peanut butter sauce.
  • Cover springform pan with plastic wrap and place in a deep freezer for 4-6 hours to fully firm up. 
  • Once fully firm, coat with melted peanut butter, and chocolate sauce.
  • To serve, use a heated knife. Place leftovers back in the freezer. 


Serving: 1slice | Calories: 671cal | Carbohydrates: 49g | Protein: 11g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 104mg | Sodium: 452mg | Potassium: 327mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1185IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 3.7mg