No bake peanut butter cheesecake: the best summer dessert!!
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!
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
Make the oreo cookie crust
Pulse the Oreos in a food processor for approximately 30 seconds or until well crushed. 45 regular Oreos
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.
Make the cheesecake filling
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.
Serve the cheesecake
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 peanut butter cups.
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.
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