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Light and creamy no bake peanut butter cheesecake bars with Oreo Crust

No-Bake Peanut Butter Cheesecake Bars

Light and creamy no bake peanut butter cheesecake bars with Oreo Crust
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 8 bars
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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

Shop this recipe: Peanut Butter, Chocolate Oreos, Dark Chocolate, Baking Paper
*Use fairly cold peanut butter and cream cheese (I used D'lecta), so that the mixture remains cool when you add the whipping cream and doesn't become runny or split. 
*I used a natural style unsweetened peanut butter here and it worked well. If you're using a processed one, you may want to reduce the sugar by 2 to 3 tablespoons.
*I use Amul whipping cream which I generally find on Big Basket. You could use regular cream instead of whipping cream but keep in mind that the mixture won't really form peaks and the filling will be a little bit softer.
*Prep time does not include chilling time.