Peanut Butter Cheesecake

Short description

This Peanut Butter Cheesecake features a velvety, peanut butter-infused filling atop a rich Oreo cookie crust and is crowned with a smooth, silky layer of chocolate ganache. Each slice delivers a perfect harmony of crunchy, creamy, and chocolatey indulgence.

Why You’ll Love This Recipe

• Decadent and rich: Combines creamy peanut butter with luscious cream cheese in every bite.

• Texture play: The Oreo crust adds a contrasting crunch beneath the creamy filling.

• Easy no-bake preparation: No oven required—ideal for warm weather or convenience.

• Crowd-pleasing flavour: Perfect for peanut butter lovers and dessert fans alike.

• Elegant presentation: A sleek ganache top offers a polished finish perfect for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• 2 cups Oreo cookie crumbs

• ½ cup unsalted butter, melted

For the Filling

• 1 cup cream cheese, softened

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy cream, whipped to stiff peaks

For the Topping

• 1 cup chocolate ganache (warm and pourable)

Directions

1. Prepare the Crust

• In a medium bowl, combine Oreo cookie crumbs and melted butter until evenly moistened.

• Press the mixture firmly into the bottom of a 9-inch springform pan to form a compact layer.

• Chill in the refrigerator while preparing the filling.

2. Make the Peanut Butter Filling

• In a large mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and well combined.

• Gently fold in the whipped heavy cream until fully incorporated, taking care not to deflate the mixture.

• Spread the filling evenly over the chilled Oreo crust. Smooth the top with a spatula.

3. Add the Ganache Topping

• Pour the warm chocolate ganache over the peanut butter layer, allowing it to flow evenly to the edges.

• Tilt the pan gently to help distribute the ganache if necessary.

4. Chill and Set

• Refrigerate the cheesecake for at least 4 hours (preferably overnight) until fully set and firm to the touch.

5. Serve

• Remove the cheesecake from the springform pan and transfer to a serving plate.

• Slice with a warm, clean knife for clean cuts.

• Enjoy each slice with its combination of crunch, creaminess, and chocolate drizzle.

Servings and timing

• Yield: 10–12 servings

• Prep time: 20 minutes

• Chill time: 4–8 hours

• Total time: Approximately 4 hours 20 minutes (overnight chill recommended)

Variations

• Nutty topping: Garnish with chopped peanuts or chopped Reese’s cups for added texture.

• Swirled interior: After spreading the filling, add dollops of melted chocolate or caramel and swirl them lightly.

• Crunchy base: Use crushed pretzels or graham crackers mixed with the Oreos for a salty-sweet contrast.

• Flavored ganache: Add a teaspoon of espresso powder or peppermint extract to the ganache for a twist.

• Mini cheesecakes: Divide the crust and filling among muffin cups for individual mini desserts; chill accordingly.

Storage/reheating

• Refrigeration: Keep cheesecakes covered in the refrigerator for up to 5 days.

• Freezing: Wrap the whole cheesecake or individual slices in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge.

• Serving: Slice with a warm knife each time to maintain smooth edges.

FAQs

1. Can I make this without a springform pan?

Yes—line a regular cake pan with parchment paper, leaving excess to lift the cheesecake out later.

2. What consistency should the ganache be?

It should be warm and pourable but not too thin; if it spreads too quickly, allow it to cool slightly before pouring.

3. Can I use chunky peanut butter?

Yes, but expect added texture from peanut pieces. Creamy peanut butter will yield a smoother filling.

4. Is it possible to reduce sugar?

You can reduce powdered sugar by up to ¼ cup, though the texture will be slightly less sweet.

5. Can I substitute chocolate chips for ganache?

Yes—melt 1 cup of chocolate chips with 2 tablespoons of cream until smooth for a simple ganache.

6. Can I skip chilling overnight?

While 4 hours is sufficient, chilling overnight improves texture and flavor integration.

7. How do I get clean slices?

Dip your knife in hot water, wipe dry, and slice; repeat between cuts.

8. Can I make it dairy-free?

Yes—use dairy-free cream cheese, heavy cream alternatives (e.g. coconut cream), and vegan chocolate ganache.

9. Is this cheesecake safe to freeze?

Yes—it freezes well for up to 2 months. Thaw in the fridge and refresh the ganache if needed.

10. Can I add additional flavour?

Consider stirring in a teaspoon of cinnamon or espresso powder into the filling for depth.

Conclusion

This Peanut Butter Cheesecake is an irresistible creation of creamy peanut butter filling, crunchy Oreo crust, and rich chocolate ganache. Its no-bake simplicity, stunning presentation, and multi-layered textures make it an indulgent dessert sure to impress and satisfy.

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