Peanut Butter Cheesecake

Why You’ll Love Peanut Butter Cheesecake Recipe

This peanut butter cheesecake is perfect for anyone who craves a dessert that’s both creamy and deeply flavorful. Because it’s no-bake, you can skip the oven altogether — yet still enjoy a professional-level dessert that’s smooth, luscious, and packed with peanut butter goodness. The chocolate Oreo crust balances the sweet, nutty filling beautifully, while the optional toppings take it over the top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

45 Oreo cookies
8 tablespoons salted butter, melted
½ cup very cold heavy cream
24 ounces cream cheese, softened to room temperature
1½ cups powdered sugar
1 cup creamy peanut butter
¾ cup sour cream, full fat, room temperature
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, coarsely chopped
⅓ cup heavy whipping cream
Optional toppings: Reese’s peanut butter cups, chopped peanuts, peanut butter drizzle

Directions

1. Prepare the crust: Place the Oreo cookies in a food processor and pulse until fine crumbs form. Mix with the melted butter until the mixture holds together. Press firmly into the bottom of a 9-inch springform pan and chill while you make the filling.

2. Make the peanut butter filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the powdered sugar and continue mixing. Add the peanut butter, sour cream, and vanilla extract, beating until the mixture is fully combined and silky.

3. Whip the cream: In a separate chilled bowl, whip the cold heavy cream until soft peaks form.

4. Fold and assemble: Gently fold the whipped cream into the peanut butter mixture in batches, being careful not to deflate it. Pour the filling over the prepared crust and smooth the top with an offset spatula.

5. Add chocolate topping: Heat the heavy whipping cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped chocolate chips. Let sit for 2 minutes, then stir until completely smooth. Pour over the cheesecake.

6. Chill: Refrigerate the cheesecake for at least 4 hours, or overnight for best results. Before serving, run a knife along the edges to loosen and remove the sides of the springform pan.

Servings and timing

Servings: About 10–12 slices
Prep time: ~30 minutes
Chilling time: Minimum 4 hours (overnight recommended)

Variations

• Peanut butter swirl: Drop dollops of additional peanut butter on top of the filling and swirl with a toothpick before chilling.

• Crunchy texture: Fold in chopped peanuts or toffee bits into the filling before chilling.

• Dairy-free: Use dairy-free cream cheese and substitute coconut cream for heavy cream.

• Gluten-free: Swap Oreos for gluten-free chocolate sandwich cookies.

• Chocolate twist: Add a layer of chocolate ganache or extra chocolate chips within the filling.

Storage/Reheating

• Refrigerator: Cover tightly and refrigerate for up to 5 days.

• Freezer: Wrap slices individually in plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator before serving.

• Reheating: This cheesecake is best served chilled. Avoid reheating as it affects texture.

FAQs

How long should I chill the cheesecake?

Chill it for at least 4 hours for a firm texture, but overnight is ideal for the best flavor and structure.

Can I make this cheesecake gluten-free?

Yes. Use a gluten-free chocolate sandwich cookie crust in place of Oreos.

Do I need a springform pan?

A springform pan makes it easier to remove the cheesecake, but you can also use a pie dish lined with parchment paper.

Can I skip the crust?

Yes, you can enjoy it crustless for a richer, creamier dessert.

Is this recipe no-bake?

Yes. This version is no-bake and sets in the refrigerator.

Can I use natural peanut butter?

Natural peanut butter may cause the filling to be oily or not set as well; stick with creamy processed peanut butter for best results.

How should leftovers be stored?

Store covered in the fridge for up to 5 days or freeze slices for up to 3 months.

Can I add toppings?

Yes. Toppings like chopped Reese’s peanut butter cups or peanuts add extra texture and flavor.

Can I make this ahead of time?

Absolutely — it actually tastes better after chilling overnight.

What’s the best way to serve it?

Serve chilled, with a drizzle of peanut butter or extra chocolate ganache on top if desired.

Conclusion

This peanut butter cheesecake is a decadent, crowd-pleasing dessert that combines creamy peanut butter filling, a crunchy chocolate Oreo crust, and a luscious chocolate topping. Best of all, it’s no-bake, making it accessible for bakers of all skill levels and perfect for dinner parties, holidays, or anytime you want a rich, indulgent treat.