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If you have a sweet tooth and a penchant for desserts that combine multiple layers of flavor, you’re in for a treat with the Oreo Peanut Butter Cup Cheesecake Delight. This no-bake cheesecake is a heavenly concoction that marries the rich, chocolatey goodness of Oreo cookies with the creamy, nutty taste of peanut butter and the luxurious richness of a classic cheesecake. It's a dessert that promises to be the star of any gathering, perfect for birthdays, celebrations, or simply a weekend treat.

No Bake Oreo Peanut Butter Cup Cheesecake

Indulge in the Oreo Peanut Butter Cup Cheesecake Delight, a no-bake dessert that combines rich Oreo cookies with creamy peanut butter and classic cheesecake flavors. Ideal for birthdays or weekend treats, this crowd-pleaser offers a delightful texture and taste that’s hard to resist. Easy to make and visually stunning, this cheesecake is perfect for impressing family and friends. Dive into the recipe and create a dessert that’s sure to be a cherished favorite in your home.
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Ingredients
  

24 Oreo cookies (for crust)

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 cup creamy peanut butter

1 cup heavy whipping cream

1 tsp vanilla extract

10 mini peanut butter cups, chopped (for filling)

Additional Oreo cookies and peanut butter cups for topping

Instructions
 

Make the Oreo Crust: In a food processor, crush the 24 Oreo cookies into fine crumbs. Combine the Oreo crumbs with the melted butter in a bowl, and mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill in the refrigerator while you prepare the filling.

    Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the powdered sugar and peanut butter, mixing until fully incorporated and smooth.

      Whip the Cream: In a separate bowl, whisk the heavy whipping cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter cheesecake mixture until there are no streaks left.

        Combine and Add Chunks: Fold in the chopped mini peanut butter cups into the cheesecake filling, ensuring they are evenly distributed throughout.

          Assemble the Cheesecake: Spoon the cheesecake filling over the prepared Oreo crust in the springform pan. Spread it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.

            Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until it is set. For best results, chill overnight.

              Serve: Once set, remove the cheesecake from the springform pan. Top with additional crushed Oreo cookies and whole mini peanut butter cups for decoration. Slice and serve chilled.

                Prep Time, Total Time, Servings: 30 mins | 4 hours (chill time) | 8 servings