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Overhead view of cheesecake being sliced

Peanut Butter Cheesecake

If you're a fan of creamy desserts and love the magical combo of chocolate and peanut butter, this peanut butter cheesecake is your new must-make treat.
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Course: Dessert
Cuisine: American
Keyword: no bake cheesecake, peanut butter cheesecake, Reese’s cheesecake
Prep Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 10 people
Cost: $15–20 USD

Ingredients

Here’s everything you’ll need to create this layered dessert:

For the Crust

  • 24 OREO cookies filling included
  • 75 g 5 tbsp melted salted butter

For the Filling

  • 450 g 2 cups full-fat cream cheese, room temp
  • 120 g 1/2 cup sour cream (or Greek yogurt)
  • 180 g 3/4 cup creamy peanut butter (not natural-style)
  • 100 g 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 240 ml 1 cup heavy whipping cream (whipped to stiff peaks)

For the Ganache

  • 170 g 1 cup semi-sweet chocolate chips (roughly chopped)
  • 120 ml 1/2 cup heavy whipping cream

Optional Garnish

  • Reese’s mini peanut butter cups chopped

Chopped salted peanuts

  • Warm peanut butter drizzle

Instructions

Step 1: Make the Crust

  • Crush the OREOs in a food processor until fine. Mix with melted butter until combined. Press the mixture into the base and sides of a 9-inch springform pan. Chill in the fridge while preparing the filling.

Step 2: Whip the Cream

  • In a cold mixing bowl, whip heavy cream until stiff peaks form. Set aside.

Step 3: Prepare the Filling

  • In another bowl, beat cream cheese until smooth. Add powdered sugar, peanut butter, sour cream, and vanilla. Mix until creamy. Fold in the whipped cream gently using a spatula. Do not overmix.

Step 4: Assemble and Chill

  • Pour the filling into the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 5: Make the Ganache

  • Heat heavy cream in the microwave until simmering. Pour over chocolate chips, let sit 3 minutes, then whisk until smooth. Let it cool for 5–10 minutes.

Step 6: Top and Serve

  • Pour ganache over chilled cheesecake. Spread evenly. Refrigerate for 30 minutes. Garnish with chopped Reese’s, peanuts, or a peanut butter drizzle. Slice and serve cold.

Notes

Room Temperature Matters: For a lump-free filling, ensure your cream cheese and sour cream are at room temp.
Use a Hot Knife to Slice: Dip your knife in hot water and wipe between slices for clean, sharp edges.
Don’t Use Natural PB: The oil separates and affects the texture—stick with creamy peanut butter like Skippy or Jif.
Freeze for Later: This cheesecake freezes beautifully! Wrap it well and thaw overnight in the fridge.