Description
A rich and creamy dessert featuring a crunchy OREO crust, smooth peanut butter filling, and luscious chocolate ganache. Perfect for special occasions or satisfying sweet cravings.
Ingredients
Scale
- 2 cups OREO cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup chocolate ganache
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the OREO cookie crumbs and melted butter. Mix well and press into the bottom of a springform pan for the crust.
- In another bowl, beat together the softened cream cheese and peanut butter until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well blended.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Spread the peanut butter filling evenly over the OREO crust.
- Refrigerate for at least 4 hours or until set.
- Pour warm chocolate ganache over the cheesecake before serving.
- Chill again for a few minutes and then serve chilled.
Notes
For a smoother texture, blend the peanut butter and cream cheese mixture using a hand mixer. Can customize with toppings like crushed peanuts or fruit.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: cheesecake, dessert, peanut butter, chocolate, no-bake