No Bake Oreo Cheesecake

This no-bake cheesecake combines two iconic flavors—Oreos and peanut butter cups—into one decadent dessert that requires zero oven time. Perfect for summer gatherings or whenever you need an impressive treat without the fuss, this creamy concoction has become my go-to when entertaining guests who love chocolate and peanut butter.

I first made this cheesecake for my nephew's birthday when the temperature outside was too hot to even consider turning on the oven. The look on his face when he took his first bite made this an instant family tradition, and now it's requested at nearly every gathering.

Ingredients

• Cream cheese: 8 oz softened at room temperature ensures a smooth, creamy texture with no lumps
• Smooth peanut butter: 1 cup provides rich flavor opt for a commercial brand like Jif or Skippy for best consistency
• Golden brown sugar: 1 cup packed adds depth and caramel notes that white sugar simply cannot match
• Oreo cookies: 10 plus the pie crust these provide the chocolate element and textural contrast
• Reeses Peanut Butter Cups: 10 these iconic candies add peanut butter flavor bursts throughout each bite
• Cool Whip: 1½ cups creates the light airy texture that makes this dessert feel less heavy than traditional cheesecake
• Oreo pie crust: 1 premade saves significant time and guarantees perfect structure every time

Step-by-Step Instructions

Beat the Base:

Using an electric mixer, thoroughly combine the softened cream cheese, peanut butter, and brown sugar until completely smooth with no lumps. This creates the foundation of your cheesecake, so take your time for about 3 minutes to ensure everything is perfectly integrated.

Prepare the Mix-ins:

Place Oreos in one ziplock bag and peanut butter cups in another. Gently crush them using a rolling pin or heavy pot until you have various sized pieces ranging from small crumbs to chunks about the size of a penny. Having different sizes creates an interesting texture experience in every bite.

Combine the Filling:

Add half of your crushed Oreos and half of the crushed peanut butter cups to your cream cheese mixture. Fold in half cup of Cool Whip using a rubber spatula with gentle strokes to maintain airiness. The goal is even distribution while keeping the mixture light.

Fill the Crust:

Transfer the creamy mixture into your Oreo pie crust, spreading it evenly with the back of your spatula. Press slightly into the corners first, then smooth across the top for a level surface that will support your topping.

Add the Topping:

Spread the remaining cup of Cool Whip over the cream cheese layer with gentle, sweeping motions. Create small peaks and valleys with your spatula for a more homemade look that will hold the toppings better.

Add the Garnish:

Sprinkle the remaining crushed Oreos and peanut butter cups across the top, distributing them evenly for a professional presentation. Press them very gently into the Cool Whip so they stay in place but remain visible.

Chill and Set:

Refrigerate the cheesecake for at least two hours, though overnight is preferable for the flavors to fully develop and the texture to set properly. This patience will be rewarded with cleaner slices and better taste.

Pin it

The first time I served this at a summer barbecue, my friend's daughter who claimed to hate cheesecake ended up asking for the recipe. The combination of Oreos and peanut butter cups seems to win over even the most skeptical dessert eaters, which is why I always keep the ingredients on hand.

Make It Your Own

This recipe welcomes customization based on your preferences or what you have available. Try using chocolate peanut butter instead of regular for an extra cocoa boost, or swap in different cookie crusts like graham cracker or chocolate chip cookie. For a more sophisticated version, drizzle melted dark chocolate over the top just before serving.

Storage Tips

This cheesecake keeps beautifully in the refrigerator for up to 5 days when covered with plastic wrap or stored in an airtight container. The flavors actually continue to develop over the first 48 hours, making it perfect for make-ahead dessert planning. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months—just thaw in the refrigerator overnight before serving.

Pin it

Perfect Pairings

While delicious on its own, this cheesecake pairs wonderfully with a scoop of vanilla ice cream or a shot of espresso for balance. For special occasions, serve with a glass of cold milk for the kids or a dessert wine like Late Harvest Riesling for the adults. The sweetness contrast makes the peanut butter notes really sing.

Frequently Asked Questions

→ Can I use homemade whipped cream instead of Cool Whip?

Yes, you can substitute Cool Whip with homemade whipped cream. Make sure it is stabilized to maintain the cheesecake's fluffy texture.

→ How long does this cheesecake need to chill?

This cheesecake needs to chill in the refrigerator for at least two hours to set properly before serving.

→ Can I use a different cookie crust for this dessert?

Absolutely! You can replace the Oreo pie crust with graham cracker crust or any cookie crust of your choice.

→ How can I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days to maintain freshness.

→ Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter can be used if you prefer a bit of texture in the cheesecake filling.