No Bake Peanut Butter Cheesecake

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No Bake Peanut Butter Cheesecake

This no bake peanut butter cheesecake recipe is made with a chocolate cookie crust, creamy peanut butter cheesecake filling, and topped with hot fudge before serving. Every peanut butter lover is going to love this no bake dessert!

Prep Time25

Cook Time0

Chilling time6

Total Time6 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 824kcal

Author: Heather Perine

Equipment

Ingredients

For the Crust:

45 regular Oreos
½ cup (1 stick, 113 g) salted butter melted

For the Filling:

½ cup (120 ml) heavy cream cold
24 ounces (three 8-ounces) packages of cream cheese softened
1 ½ cups (170 g) powdered sugar
1 cup (270 g) creamy peanut butter
¾ cup (170 g) sour cream
1 teaspoon vanilla extract

For the Topping:

12 ounce 1/2 jar hot fudge, room temperature
Chopped peanut butter cups optional topping

Instructions

Pulse the Oreos in a food processor for approximately 30 seconds or until well crushed.
Add the melted butter and pulse again to ensure everything is well blended. It should resemble the consistency of thick, wet sand.
Press the Oreo and butter mixture into a 9-inch springform pan, covering the bottom as evenly as possible and pressing it up the sides about ½ way.
Cover the pan well with plastic wrap and place in the fridge.
In a large mixing bowl, using a hand or stand mixer, mix the whipped cream until peaks form on high speed, approximately 2 minutes until stiff peaks form. Set aside.
In a separate large mixing bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar on high until well combined and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl several times to ensure that the cream cheese is beaten evenly.
Add peanut butter, sour cream, and vanilla and continue beating until smooth, thick, and creamy, about 2 more minutes. Continue scraping the sides and bottom of the bowl with a spatula as needed.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this in two batches, mixing in ½ of the cream until well combined and then the second half.
Using a spatula, spread the cheesecake filling evenly across the bottom of the Oreo crust, ensuring you scrape the sides of the bowl to get all the filling.
Cover the pan again with plastic wrap and place in the refrigerator for at least 6 hours or overnight.
When ready to serve your cheesecake, carefully spread the hot fudge, at room temperature, over the surface of the chilled cake with a spatula or butter knife. Garnish with chopped peanuts and nutter butter, optional.
Gently run the knife along the inside edge of the springform pan and then remove the outside of the pan.
Cut the cheesecake into slices and serve.

Notes

Storage: Store your Peanut Butter Cheesecake in the refrigerator, covered with plastic wrap, to prevent it from drying out or absorbing any odors from the fridge. Store it for up to 3-4 days.
Freezing: If you want to keep it longer, you can freeze it for 2-3 months. To freeze, wrap the cheesecake in plastic wrap and place it in an airtight container or freezer bag. You can freeze the cheesecake in individual, wrapped pieces or as one large cake. Thaw it in the refrigerator overnight before serving.
Oreos: You can also use chocolate graham crackers as an alternative crust.
Salted butter: You could substitute unsalted butter and add a pinch of salt.
Heavy Cream: You could use a pre-whipped container of cream in a pinch. Remember that it is typically oil-based and won't render the same flavor.
Cream Cheese: Use full fat brick style cream cheese for best flavor and best texture. Best used at room temperature.
Powdered Sugar: I would not recommend granulated sugar because it could add grit to the cake texture. If you use granulated sugar, cut it in half as it is sweeter than powdered sugar.
Peanut Butter: Creamy peanut butter will provide an even, smooth texture. However, you could use crunchy peanut butter if you prefer a crunchier cake texture.
Sour Cream: Plain Greek yogurt can be used as a substitute.
Hot Fudge topping: I used Hershey's brand, but any brand is fine. Be sure your hot fudge is at room temperature because cold fudge will not spread on your cheesecake, and hot fudge will melt the top. If needed, stir the hot fudge and then allow it to cool to room temperature before using.

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