Description
A rich dessert combining a buttery Oreo crust, creamy peanut butter-infused cheesecake layers, and glossy chocolate ganache. Perfect for celebrations or cozy evenings, this no-bake cheesecake balances crunch, smoothness, and indulgence.
Ingredients
1 1/2 cups crushed Oreo cookies
1/2 cup unsalted butter, melted
1 1/2 cups cream cheese, softened
1 1/2 cups powdered sugar
3 egg whites
1 cup heavy cream
1/2 cup creamy peanut butter
1 1/2 cups semi-sweet chocolate chips
1/4 cup heavy cream
1/4 tsp salt
Instructions
Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and wrap the base in aluminum foil.
Mix crushed Oreos with melted butter until crumbly. Press into the pan to form the crust. Chill until firm.
In a bowl, beat cream cheese and powdered sugar until smooth. Fold in egg whites and half of the whipped heavy cream.
Pour the batter into the crust. Spoon swirls of peanut butter across the surface. Gently spread remaining whipped cream over the top.
Bake for 50–60 minutes, then cool completely. Chill in the fridge for at least 4 hours.
For ganache: Heat chocolate chips, heavy cream, and salt in a saucepan over low heat until melted and smooth.
Drizzle ganache over the chilled cheesecake just before serving.
Notes
Use a food processor for Oreos. Cover and chill the cheesecake overnight for best results.
For a vegan version, substitute plant-based cream cheese and non-dairy milk.
Substitute crushed graham crackers for Oreos if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 85mg