No Bake Reese’s Peanut Butter Oreo Cheesecake

This chocolate peanut butter cheesecake is a decadent no bake cheesecake stuffed with Oreo cookies and Reese's peanut butter cups. The perfect holiday dessert!



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Ingredients

Crust

  • 2 1/2 cups chocolate graham cracker crumbs 16 - 18 crackers
  • 3/4 cup butter melted

Cheesecake

  • 2 1/4 cups heavy cream
  • 16 oz. cream cheese room temperature
  • 2 cups granulated sugar
  • 1 3/4 cups creamy peanut butter
  • 2 tsp. vanilla extract
  • 1 1/2 cups Reese's Mini Oreos coarsely chopped

Whipped Cream

  • 2 T. creamy peanut butter
  • 1/4 cup Mini peanut butter cups
  • 1/4 cup Reese's Mini Oreos


Instructions

Crust

  • In a mixing bowl, add in the chocolate graham crackers and butter. Stir until the butter has coated all the graham crackers.
  • Press the cracker crumbs into a 9.5 inch spring form pan. Press it up the sides of the pan as well as on the bottom. Set aside.

Filling

  • Place the heavy cream in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.
  • In a separate mixing bowl, add in the cream cheese and sugar. Mix until incorporated. Scrape down the sides and give it an additional mix.
  • Add in the peanut butter and vanilla extract and mix until combined.
  • Stir in the chopped mini Oreos with a spatula.
  • Fold in the whipped cream in thirds with a spatula. Don't overmix.
  • Pour the cheesecake filling into the crust and smooth out with the spatula.
  • Place in the fridge to set up overnight.
  • Heat the 2 tablespoons of peanut butter in the microwave for 30 seconds.
  • Place in a sandwich bag and press out all the air in the bag. Cut a small hole in the corner.
  • Drizzle the peanut butter over the top of the cheesecake.
  • Place the whipped cream in a piping bag with a 1M tip. Pipe rosettes around the outer edge of the cheesecake.
  • Fill the center of the cheesecake with peanut butter cups and mini Oreos.
  • Cut and serve!