Oreo Peanut Butter Cheesecake

Name: Oreo Peanut Butter Cheesecake
Prep time: 30 min
Cook time: 8 min
Total time: 400 min
Ingredients: 20 (232g) Whole Regular Oreo Cookies ((not double stuffed)); 1/4 Cup (56g) Unsalted Butter (melted); 8 Ounces (227g) Full-Fat Cream Cheese Block (room temp); 3/4 Cup (205g) Peanut Butter; 3/4 Cup (86g) Powdered Sugar; 2 Teaspoon Vanilla Paste or Extract; 1 1/4 Cup (283g) Heavy Cream (cold); 1 1/4 Cup (193g) Peanut Butter Cups (I used 9 regular sized Reese's Cups) (chopped); 1/3 Cup + 2 Tablespoon (104g) Heavy Cream; 3 Ounces (85g) Dark Chocolate (60 to 70%); Salted Caramel Sauce; Extra Peanut Butter Cups

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These no-bake Oreo Peanut Butter Cheesecake Bars start with a thick Oreo cookie crust, followed by a silky peanut butter cheesecake filling studded with chocolate peanut butter cups. It's then finished with chocolate ganache and a salted caramel swirl.

No bake oreo peanut butter cheesecake is topped with chocolate ganache, salted caramel and then cut into bars.

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♡ Why You Will Love Oreo Peanut Butter Cheesecake
Ingredient Notes
Ingredient Substitution
Step-By-Step Instructions
💡 Tip
Storage
⭐️ Expert Tips
FAQ
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♡ Did you try this recipe?
📖 Recipe

♡ Why You Will Love Oreo Peanut Butter Cheesecake

Easy to make. This is basically a no-bake recipe with the exception of the crust. It gets baked for 10 minutes and the cheesecake filling whips up in just 10 minutes.
Peanut butter + Chocolate. This flavor combo is a match made in heaven!
Perfect make-ahead dessert. The cheesecake and salted caramel can be made several days ahead. Top with ganache and caramel on the day you plan on serving it.

For more no-bake recipes, try my chocolate mousse bars, mini s'mores tarts, and strawberry pretzel cheesecake.

Ingredient Notes

Here are some notes about all the ingredients used in this Oreo Peanut Butter Cheesecake. Quantities and full instructions are in the recipe card below!

No bake oreo peanut butter cheesecake bars ingredients which include, Oreo cookies, butter, cream cheese, powdered sugar, peanut butter, heavy cream, chocolate, vanilla, Reese's peanut butter cups and salted caramel.

Oreo Crust 🍪

Oreo Cookies + Melted Butter - Whole Oreo cookies are combined with melted butter to form the crust. You can use salted or unsalted butter.

Peanut Butter Cheesecake 🥜

Cream Cheese Block - Make sure you're using a full-fat cream cheese block and to soften it at room temperature. This will prevent a lumpy filling.
Peanut Butter - I'm using smooth conventional peanut butter, but you can also use chunky for more texture.
Chocolate Peanut Butter Cups - I used Reese's peanut butter cups, but you can use any brand. I also love Trader Joe's cups.
Heavy Cream - Adds richness and structure to the mousse.
Powdered Sugar - Adds a bit of sweetness and helps thicken the mousse.
Vanilla - I'm using vanilla paste for more flavor, but you can also use vanilla extract.

Chocolate Ganache 🍫

Heavy Cream - Heavy cream makes the ganache thick and creamy.
Dark Chocolate - To balance the sweetness, use 60 to 70% dark chocolate.

*See recipe card for quantities.

Ingredient Substitution

Oreo Crust 🍪

For the Oreos - Feel free to use Golden Oreos. You can also use graham crackers, or vanilla wafers. You'll need about 1 ½ cups of cookie crumbs (2 cups for a thicker crust) and will need to increase the butter.

Peanut Butter Cheesecake 🍫

For the Peanut Butter Cups - You can substitute with other chocolate candy bars, like Rolos, Snickers, Twix, Milky Way, or Butterfingers.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make these Oreo Peanut Butter Cheesecake! Please find detailed instructions in the recipe card at the end of this post.

Step 1. Pulse Cookies - In a food processor, pulse whole Oreo cookies into fine crumbs, then mix in the melted butter.

Oreo cookie crumbs are pressed into a lined 8x8 inch baking pan.

Step 2. Bake Crust- Press Oreo crumbs into an 8x8 inch pan lined with a parchment paper. Bake at 350ºF for 8 minutes and let cool completely.

Cream cheese, creamy peanut butter, powdered sugar, vanilla paste are whipped together in a large mixing bowl to make the no-bake cheesecake filling.

Cream cheese, creamy peanut butter, powdered sugar, and vanilla paste are whipped together in a large mixing bowl to make the no-bake cheesecake filling.

Step 3. Make Peanut Butter Cheesecake Filling - In a large bowl, and using an electric hand mixer, whip softened cream cheese until smooth. Add peanut butter, powdered sugar and vanilla and beat until combined.

Cold heavy cream is whipped into the peanut butter cheesecake filling until thick with an electric hand mixer in a large glass mixing bowl.

Cream cheese, creamy peanut butter, powdered sugar, vanilla paste and heavy cream are whipped together to make the no-bake cheesecake filling.

Step 4. Add Heavy Cream - With the mixer on medium-high speed, slowly drizzle in the heavy cream and beat until mixture is thick and smooth.

Reese's peanut butter cups are chopped into small pieces and added to the no-bake peanut butter cheesecake filling.

Step 5. Add Candy - Gently fold in chopped peanut butter cups. Do not overmix.

Peanut butter cheesecake filling studded with Reese's peanut butter cups, is spread over the oreo cookies crust sitting in an 8x8 inch pan.

Step 6. Chill - Spread filling over the cooled crust. Chill in the fridge for at least 6 hours or overnight.

Chocolate chips are added to a pot of warm heavy cream to make the chocolate ganache.

Step 7. Make Ganache - Submerge chocolate with hot heavy cream and stir until smooth.

No bake oreo peanut butter cheesecake is decorated with chocolate ganache and a salted caramel swirl.

Step 8. Garnish - Top cheesecake with ganache and salted caramel if desired. Slice and enjoy!

💡 Tip

For clean slices, wipe your knife clean in between each cut. Run the knife's blade under hot tap water or you can fill a tall container with hot tap water, and dip the knife's blade in. This will make it easier to slice though.

Storage

Refrigerator - Snicker Cheesecake bars can be stored in an airtight container in the fridge for up 5 days. You can eat it cold straight from the fridge or let it sit at room temperature for 10 minutes.
Freezer - Freeze the bars on a baking sheet, uncovered until firm. Then wrap individual slices in plastic wrap and store in freeze bags. Thaw in the fridge overnight or thaw on the counter for a few hours before serving.

⭐️ Expert Tips

Be sure to use a cream cheese block. It will make the cheesecake filling thicker and sturdier.

Soften the cream cheese at room temperature. It will help create a smooth and creamy texture. During the colder months it may be harder to soften, so you can cut into cubes and microwave in 10 second intervals until just soft.

Use conventional peanut butter, such as Jif or Skippy for best results. Natural peanut butter separates and is not ideal for these cheesecake bars.

Do not firmly pack the crust, as it can make the Oreo crust hard. Apply medium pressure.

FAQ

Can I freeze oreo peanut butter cheesecake bars?

Absolutely! Freeze the bars on a baking sheet, uncovered until firm. Then wrap individual slices in plastic wrap and store in freeze bags. Thaw in the fridge overnight or thaw on the counter for a few hours before serving.

I don't have an 8x8 inch pan. Can I make these cheesecake bars in another pan?

Sure, you can use a round 8-inch (20cm) springform pan, which will give you slightly thicker slices. Don't forget to line the sides with parchment paper for easy removal. You can also make it in a 9x9 inch pan, but the bars will be thinner.

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