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

Oreo Peanut Butter Cheesecake

Lisa Flinn
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.
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Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 6 hours
Total Time 6 hours 40 minutes
Course Dessert, Snack
Cuisine American
Yields 9 to 16 Servings

Equipment

  • 8x8 Inch (20cm) Pan
  • food processor
  • Electric Mixer
  • Mixing Bowls
  • Measuring Cups/Spoons
  • Silicone Spatula
  • Offset Spatula

INGREDIENTS

Oreo Crust

  • 20 (232g) Whole Regular Oreo Cookies (not double stuffed)
  • ¼ Cup (56g) Unsalted Butter melted

Snickers Cheesecake

  • 8 Ounces (227g) Full-Fat Cream Cheese Block room temp
  • ¾ Cup (205g) Peanut Butter
  • ¾ Cup (86g) Powdered Sugar
  • 2 Teaspoon Vanilla Paste or Extract
  • 1 ¼ Cup (283g) Heavy Cream cold
  • 1 ¼ Cup (193g) Peanut Butter Cups (I used 9 regular sized Reese's Cups) chopped

Chocolate Ganache

  • ⅓ Cup + 2 Tablespoon (104g) Heavy Cream
  • 3 Ounces (85g) Dark Chocolate (60 to 70%)

Other Toppings (Optional)

Instructions
 

Oreo Crust

  • Preheat Oven & Prep Pan - Preheat the oven to 350ºF (180ºF). Lightly butter and line an 8x8 inch (20cm) pan with parchment paper, making sure to leave an overhang for easy removal.
  • Pulse Cookies - In a food processor, pulse whole Oreo cookies (with the filling) into fine crumbs, then pulse in the melted butter until combined. You can also crush cookies in a ziploc bag with a rolling pin.
    20 (232g) Whole Regular Oreo Cookies
    ¼ Cup (56g) Unsalted Butter
  • Bake - Evenly press the cookie crumbs into your prepared pan. Do not firmly pack, as it will make the crust hard. Bake crust for 8 minutes. Let cool completely on a wire rack at room temp for 40 minutes or in the fridge for 20 minutes.

Peanut Butter Cheesecake

  • Beat Cream Cheese - In a large bowl, and using an electric mixer, beat softened cream cheese until smooth.
    8 Ounces (227g) Full-Fat Cream Cheese Block
  • Add Peanut Butter, Sugar & Vanilla - Beat in peanut butter, powdered sugar and vanilla until combined.
    ¾ Cup (205g) Peanut Butter
    ¾ Cup (86g) Powdered Sugar
    2 Teaspoon Vanilla Paste or Extract
  • Add heavy Cream - With the mixer on medium-high speed, slowly drizzle the cold heavy cream into the cream cheese mixture and whip until thick and smooth.
    1 ¼ Cup (283g) Heavy Cream
  • Add Peanut Butter Cups - Add chopped peanut butter cups and using a silicone spatula, fold until just combined. Do not overmix.
    1 ¼ Cup (193g) Peanut Butter Cups (I used 9 regular sized Reese's Cups)
  • Chill - Using an offset spatula, evenly spread the chocolate mousse mixture over the cooled crust. Cover and chill in the fridge for at least 4 hours or overnight (the longer the better).

Chocolate Ganache

  • Heat Cream - Over medium-low heat, and in a small saucepan, heat heavy cream to a low simmer, about 180ºF (82ºC). Turn the heat off and add the chocolate. Cover and let stand, untouched for 4 to 5 minutes.
    ⅓ Cup + 2 Tablespoon (104g) Heavy Cream
    3 Ounces (85g) Dark Chocolate (60 to 70%)
  • Remove Cheesecake - While ganache is sitting, remove cheesecake from the fridge and run a paring knife along the sides of the pan to loosen the cake. Grab the parchment sling and lift the cake straight out of the pan. Carefully peel the paper from the sides and slide it onto a serving board.
  • Top with Ganache - Using a silicone spatula, gently stir the ganache until smooth. Next, evenly spread it on top of the cheesecake. Swirl some salted caramel on top of the ganache layer if desired.
    Place it back in the fridge for 10 minutes, then use a sharp knife and slice into 8 bars, 9 squares, or 16 squares. Enjoy!!

Video

Notes

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 - These 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.
Keyword cheesecake bars, no bake bars, no bake cheesecake, no bake peanut butter cheesecake, snickers bars, snickers cheesecake, snickers cheesecake bars
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