Peanut Butter Cheesecake Recipe

Meet your new dessert obsession: Peanut Butter Cheesecake. This show-stopping sweet starts with a chocolatey OREO crust, followed by an unbelievably silky peanut butter filling, and is finished with a glossy layer of luscious chocolate ganache. Every forkful is a celebration of creamy, nutty, and chocolaty flavors that’ll have everyone swooning. Whether you’re plotting for an upcoming holiday, need a make-ahead dessert for a party, or just want to treat yourself (and a few lucky friends), Peanut Butter Cheesecake always hits the mark.

Ingredients You’ll Need

You truly only need a handful of straightforward ingredients, but each one plays a critical role in building this rich and dreamy masterpiece. Let’s break it down so you know exactly what makes this Peanut Butter Cheesecake so special, from the crust right up to the toppings.

• OREOS: The unmistakable chocolate crunch forms the perfect contrast to the creamy filling.
• Salted Butter: Binding the crust, the salt also helps enhance every decadent flavor in the cheesecake.
• Cream Cheese: The luscious backbone of our filling—it must be softened for a cloud-like texture.
• Heavy Cream: Whipped until fluffy, it lightens up the filling, making each bite melt on your tongue.
• Powdered Sugar: Dissolves easily for a smooth, sweet finish—no grit here!
• Creamy Peanut Butter: The star ingredient; use a quality, creamy brand for that signature, indulgent taste.
• Sour Cream: Adds a subtle tang and helps keep the filling balanced and airy.
• Vanilla Extract: For a warm, aromatic boost that deepens the overall flavor profile.
• Semi-sweet Chocolate Chips: Bring the chocolate ganache topping to life—choose good chocolate for best results.
• Heavy Whipping Cream: When warm, it creates that irresistible, pourable ganache to crown your masterpiece.
• Reese’s Peanut Butter Cups (optional): Chopped up for a fun, extra-peanutty garnish.
• Chopped Peanuts (optional): Sprinkle on top for crunch and a hint of salt.
• Peanut Butter Drizzle (optional): A simple, elegant touch to finish things off—just warm and pour!

How to Make Peanut Butter Cheesecake

Step 1: Make the OREO Crust

Add your OREOs to a food processor (or pop them in a big zip-top bag and crush with a rolling pin if you’re feeling rustic) until they’ve turned into fine, sandy crumbs. Drizzle in the melted butter and pulse or stir to combine so every crumb is lightly coated. Press the mixture firmly into the bottom and about an inch up the sides of a 9-inch springform pan. Pop this in the fridge while you move on to the filling—this step keeps the crust crisp and ready for that dreamy peanut butter layer.

Step 2: Whip the Cream

In a large bowl or the bowl of your stand mixer, whip the heavy cream until it holds stiff peaks. This means the cream stands tall and proud when you lift your beater. Set it aside, because once the rest of the filling is ready, you’ll fold this fluffiness right in for luxurious lightness.

Step 3: Prepare the Peanut Butter Cheesecake Filling

In a separate large bowl (or your cleaned stand mixer), beat the cream cheese for a good 2 to 3 minutes until it’s absolutely smooth and fluffy, scraping down the bowl as you go. Blend in the powdered sugar until the mixture is lump-free, then add the creamy peanut butter, sour cream, and vanilla. Beat on medium speed until everything looks satiny and smooth, scraping down the sides often. Last step: gently fold in that whipped cream you made earlier—this is the secret to a perfectly mousse-like filling.

Step 4: Assemble and Chill

Spread the peanut butter cheesecake filling into your prepared OREO crust, smoothing the top with an offset spatula for a dreamy finish. Cover the pan with plastic wrap and let it chill out in the fridge for at least 4 hours, or until the cheesecake is firm. If you can, let it go overnight—the texture will be even better!

Step 5: Make and Add Chocolate Ganache

Place the chocolate chips in a heatproof bowl. Heat the heavy cream (just 1/3 cup) in the microwave until it’s just starting to simmer—don’t let it boil. Pour the steaming cream over the chocolate, making sure every chip is smothered. Let it sit for 2 or 3 minutes to melt, then whisk gently until the ganache is glossy and smooth. Allow it to cool a bit so it doesn’t melt the filling, then pour it over your chilled cheesecake, smoothing to the edges. Return to the fridge for 30 minutes to set.

Step 6: Garnish and Serve

When you’re ready to serve, run a knife along the edge of the springform pan and carefully remove the outer ring. Top with as many chopped peanut butter cups, peanuts, and a generous peanut butter drizzle as you like. Admire your masterpiece, slice it up, and get ready for applause.

How to Serve Peanut Butter Cheesecake

Garnishes

The traditional Peanut Butter Cheesecake shines with a finishing touch of chopped Reese’s peanut butter cups, a scatter of chopped peanuts, and a pretty peanut butter drizzle. Each topping adds a textural and visual contrast, from crunchy nuts to melty candies. You can even get creative by adding extra chocolate shavings, a sprinkle of flaky sea salt, or a few dollops of whipped cream—let your inner pastry chef go wild!

Side Dishes

Cheesecake is rich, so pairing it with something light and refreshing is a smart approach. Fresh berries, like strawberries or raspberries, bring a juicy pop of tartness. An icy cold glass of milk, or a piping hot espresso, helps cut through the richness of the Peanut Butter Cheesecake. If you want something a little fancy, a scoop of vanilla bean ice cream alongside will make you feel like you’re eating dessert at a high-end bakery.

Creative Ways to Present

Transform Peanut Butter Cheesecake into adorable mini-cheesecakes by dividing the OREO crust and filling into individual muffin tins lined with paper cups. Or, create a classic layered trifle by crumbling leftover slices with whipped cream and chocolate shavings. For an elegant touch at your next party, cut the cheesecake into small squares, skewer them with a cocktail stick, and serve on a platter as decadent bite-size treats.

Make Ahead and Storage

Storing Leftovers

Leftover Peanut Butter Cheesecake keeps exceptionally well! Wrap the pan (or individual slices) tightly in plastic wrap or store in an airtight container. It will stay fresh and dreamy in the fridge for up to 5 days. For the best texture, let refrigerated slices rest at room temperature for 10 to 15 minutes before serving so the filling softens just slightly.

Freezing

Yes, you can freeze Peanut Butter Cheesecake—just wait until the ganache is set, then wrap the cheesecake (whole or individual slices) in a double layer of plastic wrap and foil. Label and freeze for up to 2 months. Thaw overnight in the fridge before serving; the creamy filling holds up beautifully, so it’s a great make-ahead option for parties or gifting.

Reheating

Cheesecake is almost always best served chilled or at cool room temperature, so there’s no need to reheat. If you want to soften it up a bit after taking it out of the fridge or freezer, let it sit on the counter for about 15–20 minutes before slicing and serving for the best, most luscious texture.

FAQs

Can I use natural peanut butter in this recipe?

While natural peanut butter can work, it’s often more oily and tends to separate, which can affect the stability of your Peanut Butter Cheesecake filling. For the creamiest, most consistent texture, conventional creamy peanut butter (like Jif or Skippy) is your best friend here.

Do I need to bake this Peanut Butter Cheesecake?

No baking required! This recipe is a true no-bake wonder, which means less fuss, no hot oven, and a perfectly smooth, rich cheesecake every single time. Just chill and let the fridge work its magic.

Can I make this cheesecake gluten-free?

Absolutely! Just grab gluten-free chocolate sandwich cookies for the crust. Double-check that your other ingredients (especially the peanut butter and chocolate chips) are certified gluten-free, and you’re good to go.

What’s the best way to get clean, neat slices?

For picture-perfect slices, use a large, sharp knife dipped in hot water and wiped dry between each cut. This helps the knife glide right through the Peanut Butter Cheesecake for clean edges and an impressive presentation.

Can I swap out the OREO crust for something else?

Definitely! If you’re more of a traditionalist, a graham cracker crust is a winning alternative. It brings a lovely, buttery crunch and a hint of nostalgia—just follow the alternate instructions in the recipe notes.

Final Thoughts

If you’re in the mood for true dessert magic, give this Peanut Butter Cheesecake a try. Each luscious slice is guaranteed to win over everyone at your table, and the make-ahead convenience means you can savor the anticipation (and the leftovers, if you’re lucky). So go ahead—treat yourself and your favorite people to the peanut buttery, chocolatey goodness you deserve!

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