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This No-Bake Chocolate Peanut Butter Cheesecake features a crunchy Oreo crust, creamy peanut butter cheesecake, and a dark chocolate ganache topping. Chocolate peanut butter lovers, this dessert is for you!

All the flavors of a peanut butter cup, but fancier. This No-Bake Chocolate Peanut Butter Cheesecake is a total crowd pleaser and very easy to make.

This version has a crunchy Oreo crust and decadent chocolate ganache topping sandwiched around a smooth, creamy peanut butter cheesecake filling. And did I mention it is a no-bake cheesecake!? It only needs a few hours in the fridge to set up.

Why You Will Love This Recipe

Easy no-bake recipe. This is a straightforward cheesecake to make. It sets right up in the fridge overnight. No waterbath is needed.
Oreo crust. The simple crust adds crunch and texture to the creamy cheesecake.
Rich peanut butter flavor. If you love everything peanut butter, you will love this cheesecake.
Rich chocolate ganache topping. The chocolate and peanut butter combination is a classic for a reason. It’s like eating a peanut butter cup!

no-bake peanut butter cheesecake with oreo crust and chocolate ganache

Components and Ingredients

Oreo Crust

Oreos. You will be using the cookies part for this recipe.
Butter. You can use unsalted or salted butter.

Peanut Butter Cheesecake Filling

Cream cheese. Use full-fat cream cheese and make sure to bring it to room temperature before beating for a smooth cheesecake.
Confectioners’ sugar. To sweeten the cheesecake.
Vanilla extract. To enhance the flavor.
Gelatin powder. Gelatin is optional, but it helps hold the cheesecake’s shape as it chills in the refrigerator.
Water. To bloom the gelatin.
Peanut butter. Peanut butter is the main ingredient. We use it in both the filling and topping layers. For the best texture, I like to use a creamy peanut butter for this recipe. I tend to stay away from the natural peanut butter because you run the risk of it separating.
Heavy whipping cream. Whipped to soft peaks. The whipped cream provides extra creaminess and makes the cheesecake lighter.

Chocolate ganache

Dark chocolate. Use any dark chocolate or semi-sweet chocolate you like for the ganache topping. I like to use a 60-70% dark chocolate to offset the sweetness of the cake. Finely chop it so that it melts easily and evenly.
Heavy whipping cream. Do not use half-and-half, whole milk, or any other liquid because the ganache will not set up properly.

Optional Toppings

Peanut butter
Chopped peanuts
Peanut butter cups
Whipped cream

The Best Way to Crush the Oreos

Here are the options to get the Oreos crushed finely:

Food Processor. Place your Oreos in a food processor and pulse them until they are finely ground.
Pestle and Mortar. Put Oreos into a pestle and mortar to grind. Do them in batches to ensure the mortar is not too full.
Plastic Bag and Rolling Pin. Simply pop your Oreos into a plastic bag and give them a bash.

How to Adjust the Recipe for Other Pan Sizes

This recipe will make a 6-inch/15 cm diameter cake with a 2-inch/5 cm height. I personally love making small cakes because it is the perfect size for a small family like mine.

This recipe also works well for bigger pan sizes. You will only need to double the recipe for an 8-inch/20 cm pan with the same cake height.

Storage

This No-Bake Chocolate Peanut Butter Cheesecake can be stored in an airtight container or covered in the fridge for up to 3 days. Serve straight from the fridge cold or let it come back to room temperature before eating.

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