Say hello to the new summer dessert of your dreams. It’s chilled, it’s creamy but light, it requires no baking, is so easy to make and the only hard part is waiting around for the fridge to do its thing. It’s worth it though because to bite into a no-bake peanut butter cheesecake sitting on an Oreo crust is the definition of happiness we need right now!
While I think of this as a cheesecake because it contains cream cheese, this dessert has been floating around the web for a long time as a ‘peanut butter pie’ which involves a thicker crust of Oreos pressed into a pie dish. I discovered one forgotten pack of Oreos at home and it was just enough to line the base of a standard loaf tin, and I actually love how things worked out. This recipe is therefore kinda small-batch, not really a pie, much easier to assemble and slice and basically a winner.
It’s tangy, just the right amount of sweet, peanut butter-y and a drizzle of melted chocolate is as much for looks as it is for flavour because of course, match made in heaven.
Despite the fact that is most certainly not diet food, it is an incredibly light and refreshing dessert and I could not gush about it anymore! You can freeze it as well, and it’ll taste great even straight up frozen, kinda like peanut butter ice cream, so no complaints obviously.
Make this today and brighten up your day!
Please read the recipe notes before beginning.
No-Bake Peanut Butter Cheesecake Bars
Ingredients
- 120 gms chocolate Oreos
- 1 and 1/2 tbsps melted butter, salted or unsalted
- 3/4 cup cream cheese (170 gms, see notes)
- 3/4 cup creamy peanut butter (200 gms)
- 1/3 cup caster sugar (60 gms)
- 1/2 tsp vanilla extract
- 1/3 cup chilled whipping cream (75 gms, see notes)
- Melted dark chocolate for topping, optional (approx 50 gms)
Instructions
- Line a 9x5 loaf tin non-stick baking paper, leaving a little overhang for easy removal. A lot of readers have made this as a round cheesecake too! An 8" round springform tin would be great.
- In a blender or grinder, blitz the Oreos until finely crumbed. Tip into a mixing bowl, then stir in the butter. The mixture should clump together when you press it between your fingers. If needed, add more butter. You can do this step entirely in a food processor as well.
- Press this mixture into the base of the loaf tin, making sure it's packed in firmly and evenly. Place in the fridge for 20 minutes.
- Wipe out the mixing bowl and add the cream cheese and peanut butter. Beat with a hand mixer until smooth. Add the sugar and vanilla and beat again to combine.
- Now add the cream and beat altogether until the mixture seems light and creamy, and forms soft peaks when you lift the beaters out. If it feels too stiff, add a couple more tablespoons of cream. The consistency should be thick, but pourable.
- Pour over the chilled crust and smoothen it out. Tap the tin gently on the counter to help it settle and remove any air bubbles. Place in the fridge for at least 6 hours, and preferably overnight.
- When ready to slice, use the paper overhang to lift out the cheesecake, then drizzle with melted chocolate. Slice into 8 pieces and enjoy! Should be stored in the fridge at all times, will keep for about a week and about a month in the freezer. Happy not baking!
Notes
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It says 15 minutes total you have to leave it for 6 hours in the fridge this is truly a scam.
The total time does not calculate inactive time like chilling or freezing time. While I missed mentioning in the recipe notes that prep time doesn’t include it (I usually always mention
it), I’m not trying to “scam” anyone and that word seems quite unnecessary.
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Hi gayatri..
Will surely try the recipe. Looks interesting and yumm too!!
Hey also can u pls clarify the brand of the peanut butter that u used?
Thanks..
I used Butternut Co, see the affiliate links below the recipe for the ingredients I normally use 🙂 Hope you like the recipe !
Seems like the heavy whipping cream should be whipped separately on its own and folded in later
Nope it whipped up just fine. Had to use a tad more sugar.
Yup it’s an easier one-bowl recipe this way!
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I like this idea. Will definitely try.
Hope you love it !