RECIPE
9 INGREDIENTS6 STEPS8HR

No-Bake Peanut Butter Oreo Cheesecake

4.7
3 Ratings
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In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
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Peanut butter and crushed Oreos make this cake a fan favorite.

8HR

Total Cooking Time

9

Ingredients
In the Kitchen with Jonny
I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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26
Oreo® Chocolate Sandwich Cookies
1/3 cup
Butter , melted
2 cups
Cream Cheese
1 cup
Creamy Natural Peanut Butter
1 1/3 cups
Sweetened Condensed Milk
6 fl oz
Heavy Cream
1/3 cup
Powdered Confectioners Sugar
2/3 cup
Semi-Sweet Chocolate Chips
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Directions

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Step 1
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.
Step 2
Let the Cream Cheese (2 cups) warm and beat with a stand mixer. Add in the Vanilla Extract (1 tsp) , the Powdered Confectioners Sugar (1/3 cup) , and the Heavy Cream (2 fl oz) then beat again.
Step 3
Beat the Creamy Natural Peanut Butter (1 cup) and Sweetened Condensed Milk (1 1/3 cups) into the cream cheese.
Step 4
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.
Step 5
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.
Step 6
Serve and enjoy!

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