Description
A creamy no-bake dessert that combines the rich flavors of cream cheese and peanut butter with a sweet cookie crust.
Ingredients
Scale
- 1 1/2 cups OREO cookie crumbs
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine OREO cookie crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan to create a crust and bake for 10 minutes. Let it cool.
- Beat cream cheese and peanut butter in a large bowl until smooth. Gradually mix in powdered sugar and vanilla extract.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the peanut butter mixture.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight to set.
- Melt chocolate chips in a microwave-safe bowl, stir until smooth, let it cool slightly, then pour over the chilled cheesecake.
- Slice and serve. Enjoy!
Notes
Serve chilled with optional whipped cream, crushed nuts, or extra chocolate drizzle. Store leftovers in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: peanut butter cheesecake, no-bake cheesecake, dessert, creamy dessert, chocolate dessert