No Bake Oreo Peanut Butter Cup Cheesecake Recipe

Introduction

This No Bake Oreo Peanut Butter Cup Cheesecake is a rich and creamy dessert that combines the perfect balance of peanut butter and chocolate. It’s easy to make and doesn’t require an oven, making it ideal for warm days or quick treats. Indulge in this delightful cheesecake that’s sure to please any sweet tooth.

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 with an electric mixer until smooth.
2. Step 2: Place the Oreo cookies into a Ziploc bag. Place the peanut butter cups into a separate Ziploc bag.
3. Step 3: Use a heavy bottomed pot or rolling pin to break the Oreos and peanut butter cups into pieces.
4. Step 4: Pour half of the crumbled Oreos and half of the crushed peanut butter cups into the bowl with the cream cheese mixture along with 1/2 cup of the Cool Whip. Use a rubber spatula to mix it all together.
5. Step 5: Pour the mixture into the Oreo pie crust and spread it out evenly.
6. Step 6: Spread the remaining 1 cup of Cool Whip over the cream cheese mixture.
7. Step 7: Top the pie with the rest of the crushed Oreos and peanut butter cups.
8. Step 8: Refrigerate for at least two hours before slicing and serving.
9. Step 9: Enjoy!

Tips & Variations

• For extra crunch, add chopped peanuts into the cream cheese mixture.
• Use crunchy peanut butter instead of smooth if you like texture in your cheesecake.
• Swap the Reese’s Peanut Butter Cups for your favorite chocolate candy for a new twist.
• Make mini cheesecake cups by using small dessert cups instead of a single pie crust.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture and flavor, consume within this time. If you want to keep it longer, you can freeze it for up to one month; thaw in the refrigerator before serving. Reheat is not recommended as it affects the texture of the cheesecake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whipped cream instead of Cool Whip?

Yes, you can substitute Cool Whip with freshly whipped cream, but Cool Whip helps maintain stability and texture in this no bake recipe.

Is it possible to make this cheesecake gluten-free?

Yes, use gluten-free Oreo cookies and ensure the peanut butter cups you choose are gluten-free as well. The rest of the ingredients are naturally gluten-free.

No Bake Oreo Peanut Butter Cup Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 57 reviews

This No Bake Oreo Peanut Butter Cup Cheesecake is a rich and creamy dessert combining smooth peanut butter, cream cheese, and crushed Oreos with Reese’s Peanut Butter Cups. Set in an Oreo pie crust and topped with Cool Whip, it’s an indulgent treat perfect for easy, crowd-pleasing occasions without turning on the oven.

• Author: Luna
• 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

Filling

• 8 oz cream cheese
• 1 cup smooth peanut butter
• 1 cup golden brown sugar, packed

Mix-ins

• 10 Oreo cookies
• 10 Reese’s Peanut Butter Cups

Toppings and Crust

• 1 1/2 cups Cool Whip
• 1 Oreo pie crust

Instructions

1. Cream the base mixture: In a large mixing bowl, use an electric mixer to blend together the cream cheese, smooth peanut butter, and golden brown sugar until the mixture is smooth and well combined.
2. Prepare the mix-ins: Place the Oreo cookies into one Ziploc bag, and the Reese’s Peanut Butter Cups into another separate Ziploc bag.
3. Crush the cookies and peanut butter cups: Using a heavy bottomed pot or a rolling pin, gently crush both the Oreos and peanut butter cups inside their bags until they become small pieces.
4. Combine half of the crushed mix-ins with the filling: Pour half of the crushed Oreos and half of the peanut butter cups into the cream cheese mixture along with 1/2 cup of Cool Whip. Fold everything gently together using a rubber spatula until evenly mixed.
5. Assemble the cheesecake: Pour the combined filling evenly into the Oreo pie crust and smooth out the top.
6. Add the Cool Whip topping: Spread the remaining 1 cup of Cool Whip evenly over the cream cheese mixture in the pie crust.
7. Top with remaining crushed mix-ins: Sprinkle the rest of the crushed Oreos and peanut butter cups over the Cool Whip layer to create a decorative topping.
8. Chill the cheesecake: Refrigerate the assembled cheesecake for at least 2 hours to allow it to set properly before slicing.
9. Serve: Slice the cheesecake and enjoy this creamy, no-bake peanut butter and Oreo delight.

Notes

• Ensure the cream cheese is softened to room temperature before mixing for a smoother texture.
• Using a sealed plastic bag to crush cookies helps to contain mess and evenly break the pieces.
• You can substitute the Oreo pie crust for a traditional graham cracker crust if preferred.
• Chilling time can be extended to overnight for firmer slices.
• Serving with fresh fruit or a drizzle of chocolate sauce complements the rich flavors.

Keywords: No Bake Cheesecake, Oreo Cheesecake, Peanut Butter Cup Dessert, No Cook Dessert, Easy Cheesecake