Peanut Butter Cheesecake Easy Recipe



This no-bake peanut butter cheesecake is good, peanutty, chocolaty, and scrumptious. It’s quick and easy to make and does not require an oven. No-bake cheesecake is one of my favorite things to make that I am sharing with you. For this use Oreos as peanut butter and chocolate is one of the best combinations. 


  • 60g Melted Butter
  • 400ml Cup Cream
  • 250g  Cream Cheese
  • 1 Cup  Powdered Sugar/ Icing sugar
  • 1/2 Cup Smooth Peanut Butter
  • Half cup cream
  • 200g dark chocolate
  • Peanuts for decorating(as per requirements)


1. Place your oreo cookies into a small food processor, running the motor they are fine crumbs. Place the crumbs into a bowl and measure out your butter, 1/4 cup, or 65 grams. Melt the butter in a small saucepan or in the microwave and pour over the cookie crumbs. Use a spoon to combine the ingredients until you are left with the texture of wet sand.

2. Pour the cookie base into a lined 8inch or 20cm cake tin. Use the back of the spoon to press the cookie crumbs down into a flat even layer. Place the cake tin into the fridge to set while we make the filling. Now, Whipped cream and cream cheese. You’ll need 400ml or 1 2/3 of a cup.

3. Place the whipped cream to the side and in a clean bowl add your cream cheese, sure your cream cheese is at room temperature. Measure out a cup or 125g of icing sugar or powdered sugar, those are each the equal factor. Using the whisk give these two ingredients a good mix until they are well combined. Measure out 3/4 of a cup of peanut butter and add it to the cheesecake mixture, give this a good mix to combine. And the star ingredient for this cheesecake, peanut butter.

4. Add, the whipped cream. Pour it into the mixing bowl with cheesecake mixture and begin to fold it together. Remove your cake tin with the biscuit base from the fridge and pour over the cheesecake filling. Smooth it out using an offset spatula and place it back into the fridge for at least six hours or overnight to set.

5. Now, use dark chocolate ganache for topping this cheesecake. Pour  1/2 cup or 125ml of cream into a small saucepan and place over medium heat. Pour half a cup or 125ml of cream into a small saucepan and place over medium heat. Leave it to sit for a few minutes for the chocolate to melt before mixing it together with a spoon until the ganache is completely smooth. 

6. Leave your ganache for about an hour or so until it has thickened to a spoonable consistency. Pour it over the top of the cheesecake. When the ganache is thick, remove the cheesecake from the pan and pour the ganache straight over the top. Use an offset spatula to spread it, pushing it over the edge so it starts to fall down the sides. Place the cheesecake back into the fridge for at least 2 more hours for the ganache to set before serving.


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