Peanut Butter Dream Cheesecake
Get ready for a super simple, no-bake peanut butter cheesecake that tastes incredibly rich and satisfying, made with real, wholesome ingredients!
Equipment
- Food Processor
- 9-inch Springform Pan
- Large mixing bowl
- Offset Spatula
- Heatproof Bowl
- Microwave-safe container
- Whisk
Ingredients
OREO Crust
- 45 OREO cookies whole, with filling
- 8 tablespoons salted butter melted
Peanut Butter Filling
- 0.5 cup heavy whipping cream very cold
- 24 ounces full-fat cream cheese softened to room temperature
- 1.5 cups powdered sugar
- 1 cup creamy peanut butter avoid natural, for best texture
- 0.75 cup full-fat sour cream or plain Greek yogurt at room temperature
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips coarsely chopped
- 0.33 cup heavy whipping cream
Optional Garnishes
- Chopped Reese's peanut butter cups optional topping
- Chopped peanuts optional topping
- Peanut butter warm slightly to thin, optional drizzle
Instructions
- Get ready for a super simple, no-bake peanut butter cheesecake that tastes incredibly rich and satisfying, made with real, wholesome ingredients!
Step 1: Prepare Your Speedy OREO Crust.
- Place the whole OREO cookies into a food processor and pulse until fine crumbs form. Alternatively, crush them in a large zip-top bag with a rolling pin.
- Drizzle in the 8 tablespoons of melted salted butter and continue pulsing or mixing until the crumbs are evenly moistened.
- Firmly press this crumb mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Cover the pan with plastic wrap and chill it in the refrigerator while you make the filling.
Step 2: Create the Dreamy Peanut Butter Filling.
- In a large mixing bowl, beat the very cold heavy whipping cream until stiff peaks form, which usually takes 2 to 3 minutes. Set this aside.
- In a separate bowl, beat the softened full-fat cream cheese for 2 to 3 minutes on medium-high speed until it's light and fluffy, scraping down the sides of the bowl as needed.
- Gradually beat in the 1 ½ cups of powdered sugar until the mixture is completely smooth and lump-free.
- Add the 1 cup of creamy peanut butter, ¾ cup of room-temperature sour cream (or plain Greek yogurt for a lighter option), and 1 teaspoon of vanilla extract. Continue beating on medium speed until everything is perfectly smooth and well combined.
- Gently fold the reserved whipped cream into the peanut butter mixture until it's fully incorporated and no streaks remain, ensuring a uniform and airy filling.
- Carefully pour this luscious filling over your chilled OREO crust in the springform pan and spread it out evenly with an offset spatula.
- Cover the pan with plastic wrap again and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
Step 3: Make the Decadent Chocolate Ganache Topping.
- Place your coarsely chopped semi-sweet chocolate chips in a heatproof bowl.
- Heat the ⅓ cup of heavy whipping cream in a microwave-safe container in 30-second intervals until it just begins to simmer.
- Pour the hot cream over the chocolate chips, making sure all the chocolate is submerged. Let it sit undisturbed for 2 to 3 minutes to melt the chocolate.
- Gently whisk the mixture until the chocolate is completely melted and you have a smooth, glossy ganache.
- Allow the ganache to cool for 5 to 10 minutes until it's slightly warm but still easily spreadable. It's crucial not to pour hot ganache onto your cheesecake, or it will melt!
- Pour the cooled ganache over your firm, chilled cheesecake and spread it evenly with an offset spatula.
- Refrigerate the cheesecake for another 30 minutes to allow the ganache to set beautifully.
Step 4: Slice and Savor!
- For an extra special touch, you can garnish your cheesecake with chopped Reese's peanut butter cups, chopped peanuts, or a drizzle of warm peanut butter.
- Run a thin knife along the inside edge of the springform pan before carefully releasing and removing the outer ring.
- Slice into generous portions and enjoy this truly impressive, easy-to-make dessert!
Notes
Nutrition Information (per serving):
Calories: 625kcal
Total Carbs: 48g
Net Carbs: 45g
Fats: 46g
Protein: 9g Feel free to garnish your cheesecake with chopped Reese's peanut butter cups, chopped peanuts, or a drizzle of warm peanut butter for an extra special touch.
Calories: 625kcal
Total Carbs: 48g
Net Carbs: 45g
Fats: 46g
Protein: 9g Feel free to garnish your cheesecake with chopped Reese's peanut butter cups, chopped peanuts, or a drizzle of warm peanut butter for an extra special touch.
