Peanut Butter Oreo No Bake Cheesecake

Servings: servings

Calories: 904cal

10 ounces Oreo sandwich cookies equal to two rows from a 14.3 Oreo cookie package
5 Tablespoons unsalted butter melted

Grease an 8x8" 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

5 from 2 votes

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.

Course: Desserts

Cuisine: American

Prep Time35

Chill Time3

Total Time3 35