No-Bake Peanut Butter Oreo Cheesecake

In a blender or food processor, crumble the Oreo® Chocolate Sandwich Cookies (26). In a bowl, mix the crumbs and the Butter (1/3 cup) to make the base. In a 9-inch spring-form pan, press the Oreo mixture down to form a crust. Chill in the fridge until solid.

Let the Cream Cheese (2 cups) warm and beat with a stand mixer. Add in the Simply Organic Vanilla Extract (1 tsp), the Powdered Confectioners Sugar (1/3 cup), and the Heavy Cream (2 fl oz) then beat again.

Beat the Creamy Natural Peanut Butter (1 cup) and La Lechera® Sweetened Condensed Milk (1 1/3 cups) into the cream cheese.

Pour the fluffy cream cheese mixture onto the now-hardened crust and smooth it until even. Cover the top of the pan with a plate and chill in the fridge overnight.

To make the ganache, heat the Heavy Cream (4 fl oz). Add the Semi-Sweet Chocolate Chips (2/3 cup) to the cream and mix until combined. Pour the ganache over the chilled cheesecake. Use a spatula to spread it evenly. Cool if desired.

Serve and enjoy!