Easy peanut butter Oreo no bake cheesecake is prepped and ready to chill in only 35 minutes. It’s great for summer parties or holidays, and even better when made ahead of time!
Why this recipe works
Creamy, fluffy cheesecake meets an Oreo crust, chopped peanut butter cups, and a drizzle of chocolate in this easy peanut butter Oreo no bake cheesecake recipe! I think this one pan delight strikes the perfect balance between all three of its star ingredients. Because our cheesecake filling is left plain, it’s not overpowering or overly sweet. The Oreo crust is a must, of course, and the chopped peanut butter cups add just the right amount of sweet PB flavor.
I reach for no bake dessert recipes all summer long, and even rely on them when it comes to holidays since the oven is full already. Many people even prefer the texture and flavor of no bake cheesecake over the baked version. I love them both, I can’t even lie. Although this recipe comes together in a snap, it does require a couple of hours to chill so the cheesecake can firm up. That’s the tradeoff!
RELATED – If you’re looking for a peanut butter cheesecake base, I think you’re better suited checking out my Reese’s pie, which is also no bake (and Chef Antoine’s favorite dessert)!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – This dessert wouldn’t be what it is without an Oreo crust. There’s no need to remove the cream filling when processing the Oreos, they help add moisture and work as a binding agent alongside the butter. For a little extra kick of peanut butter flavor you can always use peanut butter Oreos!
CHEESECAKE – Be sure to pull your cream cheese out of the refrigerator about 30 minutes or so before beginning. You want it to be at room temperature so that the filling doesn’t end up lumpy. I like to slice my cream cheese into cubes and set it on the counter while I prep everything else.
TOPPING – Chopped peanut butter cups and a drizzle of melted chocolate chips is what we top ours with, but you can easily warm up some peanut butter and drizzle that on instead!
How to Make Peanut Butter Oreo No Bake Cheesecake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Grease an 8×8-inch square dish and set aside. Process 10 ounces of Oreo cookies in a food processor until an even crumb is reached and transfer to a medium bowl. Mix evenly with the melted butter.
- Spread the mixture evenly into the greased pan and press firmly into the bottom. Cover and refrigerate to set.
- Using an electric hand mixer, mix the cream cheese until smooth. Pour in the whole can of sweetened condensed milk and combine. Add the 1 teaspoon of vanilla extract, and 1/4 cup fresh squeezed lemon juice, mix until combined.
- Pour over the Oreo cookie crust, and smooth until evenly distributed. Place in the refrigerator to set.
- While the cheesecake layer is setting, quarter or chop the peanut butter cups. When the cheesecake is set, which should take at minimum 3 hours to overnight, take it out and sprinkle the peanut butter cups on top.
- Warm the chocolate chips in the microwave in short 20 second intervals until melted. Drizzle on top of the peanut butter cups.
Frequently Asked Questions & Expert Tips
Yes, this dessert is best when you’ve given it a good 3 hours of chill time in the refrigerator. Doing so helps the cheesecake set up, so it isn’t too soft to slice into. Giving it even more time to chill in the fridge is great, ideally overnight.
Absolutely! I would highly recommend making peanut butter Oreo no bake cheesecake a day in advance so that it has plenty of time to set in the fridge. Keep it covered well with a lid or wrapped tightly with plastic wrap when storing.
This particular recipe is meant to be soft and creamy thanks to the sweetened condensed milk and cream cheese mixture. You’ll typically find that’s the case in all no bake cheesecake recipes, as they simply don’t have the same structure as the baked versions. However, your cheesecake should be “firm” enough to slice into. If not, I would give it more time to chill. Otherwise, you can pop it into the freezer to make it easier to slice.
Store leftovers in an airtight container kept in the refrigerator for 4-5 days.
Of course! To freeze, prep the entire recipe and chill it as normal (I would suggest chilling in the fridge for 4-6 hours here). Then, wrap the dessert well in plastic wrap followed by a layer of aluminum foil.
Peanut Butter Oreo No Bake Cheesecake Variations
- Top with chopped nuts, crushed Oreos, peanut butter cups, or peanut butter chocolate chips. You can drizzle with either melted chocolate, hot fudge, or warmed peanut butter.
- Our cheesecake base is plain, as it lets the other flavors shine. You can definitely experiment and make it into a peanut butter cheesecake instead! I would recommend adding about 3/4 cup of creamy peanut butter to the filling and reducing the lemon juice down to 2 tablespoons.
- Change up the crust to peanut butter sandwich cookies instead, such as Nutter Butters. Or, use peanut butter flavored Oreos!
Serving Suggestions
Serve your peanut butter Oreo no bake cheesecake chilled with an optional dollop of whipped cream.
I mentioned this above, but feel free to play around with different toppings. I love a drizzle of hot fudge or melted chocolate, but I’ve also made it with drizzled peanut butter by simply warming it in the microwave. For a little extra texture, chopped peanuts or crushed Oreos are great as well!
More No Bake Dessert Recipes
- Oreo Icebox Cake
- No Bake Cheesecake Bars
- No Bake Peanut Butter Pie
- Lemon Cream Cheese Pudding Dessert
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Peanut Butter Oreo No Bake Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Crust
- 10 ounces Oreo sandwich cookies equal to two rows from a 14.3 Oreo cookie package
- 5 Tablespoons unsalted butter melted
Cheesecake
- 16 ounces plain cream cheese two 8 ounce packages at room temperature
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup fresh squeezed lemon juice
Topping
- 2 cups Reese's Peanut Butter Cups 8 ounces, quartered or chopped
- 1 cup semi-sweet chocolate chips melted for drizzling
Things You’ll Need
Before You Begin
- Be sure to pull your cream cheese out of the refrigerator about 30 minutes or so before beginning. You want it to be at room temperature so that the filling doesn’t end up lumpy. I like to slice my cream cheese into cubes and set it on the counter while I prep everything else.
- I would highly recommend making this cheesecake a day in advance so that it has plenty of time to set in the fridge. Keep it covered well with a lid or wrapped tightly with plastic wrap when storing.
Instructions
- Grease an 8×8" inch square dish and set aside. Process 10 ounces of Oreo cookies in a food processor until an even crumb is reached and transfer to a medium bowl. Mix evenly with the melted butter.10 ounces Oreo sandwich cookies, 5 Tablespoons unsalted butter
- Spread the mixture evenly into the greased pan and press firmly into the bottom. Cover and refrigerate to set.
- Using an electric hand mixer, mix the cream cheese until smooth. Pour in the whole can of sweetened condensed milk and combine. Add the 1 teaspoon of vanilla extract, and 1/4 cup fresh squeezed lemon juice, mix until combined.16 ounces plain cream cheese, 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, 1/4 cup fresh squeezed lemon juice
- Pour over the Oreo cookie crust, and smooth until evenly distributed. Place in the refrigerator to set.
- While the cheesecake layer is setting, quarter or chop the Reese's Peanut Butter Cups. When the cheesecake is set, which should take at minimum 3 hours to overnight, take it out and sprinkle the peanut butter cups on top.2 cups Reese's Peanut Butter Cups
- Warm the chocolate chips in the microwave in short 20 second intervals until melted. Drizzle on top of the peanut butter cups.1 cup semi-sweet chocolate chips
Expert Tips & FAQs
- Store leftovers in an airtight container kept in the refrigerator for 4-5 days.
- To freeze, prep the entire recipe and chill it as normal (I would suggest chilling in the fridge for 4-6 hours here). Then, wrap the dessert well in plastic wrap followed by a layer of aluminum foil.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Anita Barnes says
When you process the Oreo cookies do you leave the cream in them?
Amanda Davis says
Yes
Linda says
I can’t figure out why you added the lemon juice….otherwise it sounds yummy! Does the lemon juice cut the sweetness?