Silky, ultra-peanut-buttery, and crowned with a cloud of whipped cream—this no-bake cheesecake is the dessert I bring to every summer potluck, birthday brunch, and “I-need-chocolate-therapy” Tuesday. My family nicknamed it “the disappearing cake” because the pan is practically licked clean within minutes of hitting the table. If you can whisk, stir, and press buttons on your food processor, you can master this show-stopper—no oven required.

Why This Recipe Works

No oven, no sweat: Perfect for hot days or tiny kitchens.
Make-ahead magic: Flavors deepen overnight; serve straight from the fridge.
Creamy & sliceable: The perfect balance of cream cheese and whipped cream.
Oreo crust that holds: A touch of butter + a quick chill = no crumble.
Intense peanut-butter punch: We use both real PB and a whisper of salted peanuts for crunch.
Easy to glam up: Add ganache, chopped candy, or mini Reese’s on top.

Ingredients You'll Need

Great cheesecake starts with great building blocks. Here’s what to grab—and why each matters:

How to Make No Bake Peanut Butter Cheesecake with Oreo Crust

Blitz the Oreos

Pulse 24 whole Oreos in a food processor until you reach fine, even crumbs. No processor? Place cookies in a zip-top bag and whale away with a rolling pin—great stress relief!

Bind the crust

Drizzle in 5 tablespoons of melted, cooled butter while pulsing. The mixture should resemble wet sand and clump when squeezed. If it feels dry, add an extra teaspoon of butter.

Press & chill

Tip crumbs into a 9-inch (23 cm) springform pan. Using the flat base of a glass, press firmly and evenly across the bottom and 1 inch up the sides. Slide into the freezer for 15 minutes to set while you mix the filling.

Whip the cream

In a chilled bowl, beat 1 cup (240 ml) cold heavy cream with 2 tablespoons granulated sugar and a pinch of salt until medium-stiff peaks form. Pop the bowl into the refrigerator; you’ll fold this into the cheesecake base later for airy lift.

Cream the cheese & PB

In a separate large bowl, beat 16 oz (450 g) room-temp cream cheese until completely smooth, about 2 minutes. Scrape the bowl often. Add ¾ cup (190 g) creamy peanut butter, 1 cup (120 g) powdered sugar, and 1 teaspoon vanilla. Beat until homogenous and fluffy.

Fold, don’t stir

Retrieve the whipped cream. Add one big spoonful to the peanut-butter mixture and stir vigorously to loosen. Add remaining cream and gently fold with a spatula until no white streaks remain. Over-mixing knocks out the air, so take it slow.

Chill 6+ hours

Cover loosely with foil (tent it so it doesn’t touch the surface) and refrigerate at least 6 hours, preferably overnight. The cheesecake needs time to hydrate and firm up through sugar crystallization and dairy setting.

Unmold like a pro

Run a thin knife between the cheesecake and the springform ring. Release the clasp slowly. For pristine edges, warm the knife in hot water, wipe dry, and slice using a gentle sawing motion—clean between cuts.

Serve & swoon

Garnish just before serving so decorations stay crisp. Try chocolate shavings, a river of ganache, or a flurry of chopped honey-roasted peanuts. Slice with a warm knife for Instagram-worthy wedges.

Expert Tips

Keep it cold

Warm cream won’t whip. Chill your bowl, beaters, and cream for 10 minutes in the freezer for billowy peaks that last.

Speed-soften safely

Forgot to pull cream cheese out? Unwrap, cube, and microwave on 50 % power 15-second bursts until just pliable—no melty edges.

No cracks on top

Cover with foil that doesn’t touch the surface. If you want absolutely pristine, lightly grease a sheet of plastic wrap and press directly onto the filling.

Double-batch option

Hosting a crowd? Multiply by 1.5 and use a 10-inch springform pan. Chill 8+ hours for the thicker slice.

Clean cuts every time

Dip a long knife in hot water, wipe dry, slice halfway, repeat. Wipe between each cut for bakery-neat wedges.

Gluten-free swap

Sub gluten-free chocolate sandwich cookies 1:1. Everything else is naturally GF, making this a safe potluck star.

Variations to Try

Storage Tips

Refrigerator: Cover tightly (or place in an airtight cake carrier) up to 5 days. Add fresh garnishes just before serving so they stay crisp.

Freezer: Slice first, then wrap individual pieces in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge; texture stays dreamy.

Make-ahead: This dessert must be made at least 6 hours ahead, so it’s perfect for entertaining. You can freeze the whole cheesecake; allow 12 hours to thaw slowly in the refrigerator.

Frequently Asked Questions

You can, but the oils may separate and create slight seepage. If you do, stir very well, measure ¾ cup, and consider folding in 2 extra tablespoons of powdered sugar to stabilize.

Add another teaspoon of melted butter and press more firmly. Chill longer before adding filling so butter solidifies and “glues” crumbs together.

Yes—halve all ingredients and use an 8-inch or 9-inch pie plate. Chill 4 hours; serve as a peanut-butter pie.

Use a 9-inch pie plate lined with plastic wrap for easy removal, or serve directly from the dish for casual scoop-style servings.

Chill the pan in a large cake carrier. Slide a few ice packs around it in a cooler. Drive with AC on, and keep decorations separate until you arrive.

Likely the whipped cream was over-folded or the cream cheese wasn’t beaten enough. Beat cheese until light and airy before adding PB; fold cream only until combined.