No-Bake Peanut Butter Cheesecake Recipe
With a chocolatey Oreo crust and a soft, peanut butter center - this cheesecake is sure to be a crowd pleaser!
Servings: 8
Calories: 599kcal
Equipment
- Mixing Bowl
Ingredients
- ⅓ cup butter
- 1 cup milk chocolate chips
- 2 cups Oreos finely crushed
- 8 ounces cream cheese
- ½ cup sweetened condensed milk
- ¾ cup peanut butter
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla
- ¾ cup whipped cream
- ½ cup chocolate fudge sauce optional topping
Instructions
- In a small bowl, heat the 1/3 cup butter and chocolate chips in the microwave for 30 seconds. Remove from microwave, stir, and keep heating in 15 second intervals until mixture is completely melted and smooth.
- Stir the 2 cups of crushed oreos into the melted chocolate chip mixture, and spread in the bottom of a 9" pie pan. Let cool completely.
- In a large bowl, beat cream cheese until light and fluffy. Slowly add it condensed milk and peanut butter, and continue mixing until smooth. Stir in lemon juice and vanilla, and then fold in whipped cream.
- Pour peanut butter mixture into chocolate crust and place in freezer. Freeze for about 4 hours, until it is solid.
- Before serving, drizzle with fudge sauce.
Notes
- If it's getting too soft after serving, you may need to stick it back in the freezer.
Nutrition
Calories: 599kcal | Carbohydrates: 59g | Protein: 13g | Fat: 37g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 586mg | Potassium: 453mg | Fiber: 3g | Sugar: 38g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 4mg