Say hello to the perfect summer dessert: chilled, creamy yet light, no baking required, and incredibly easy to make. The only real challenge is waiting for the fridge to do its work — but it’s well worth it. A bite of this no-bake peanut butter cheesecake on an Oreo crust is pure, simple joy.
Some call this recipe a peanut butter pie, others a cheesecake — I consider it a cheesecake because it uses cream cheese. Traditionally the dessert appears as a pie with a thick Oreo base, but here I made it in a loaf tin using a single forgotten pack of Oreos. The result is a smaller, easier-to-slice batch that’s equally satisfying. This version is compact, fuss-free and perfect when you want a quick but impressive treat.
The filling is tangy, balanced in sweetness and rich with peanut butter flavor. A drizzle of melted chocolate finishes the bars — as much for looks as for flavor — because chocolate and peanut butter are undeniably a match made in heaven.
Although this isn’t a diet food, it feels surprisingly light and refreshing. It also freezes beautifully and is delicious straight from the freezer, almost like peanut butter ice cream — another reason to love it.
Make this today to brighten your day.
Please read the recipe notes before beginning.
No-Bake Peanut Butter Cheesecake Bars
15 mins
15 mins
8 bars
Ingredients
- 120 gms chocolate Oreos
- 1 and 1/2 tbsps melted butter, salted or unsalted
- 3/4 cup cream cheese (170 gms, see notes)
- 3/4 cup creamy peanut butter (200 gms)
- 1/3 cup caster sugar (60 gms)
- 1/2 tsp vanilla extract
- 1/3 cup chilled whipping cream (75 gms, see notes)
- Melted dark chocolate for topping, optional (approx 50 gms)
Instructions
-
Line a 9×5 loaf tin with non-stick baking paper, leaving an overhang for easy removal. (An 8″ round springform tin also works if you prefer a round cheesecake.)
-
Blitz the Oreos in a blender or food processor until finely crumbed. Transfer the crumbs to a bowl and stir in the melted butter. The mixture should clump when pressed between your fingers; add a touch more butter if needed.
-
Press the crumb mixture firmly and evenly into the base of the prepared tin. Chill in the fridge for 20 minutes to set.
-
Wipe out the mixing bowl, then add the cream cheese and peanut butter. Beat with a hand mixer until smooth. Add the sugar and vanilla, then beat again to combine.
-
Add the chilled whipping cream and beat until the mixture is light and creamy and soft peaks form when you lift the beaters. If it’s too stiff, add a tablespoon or two of cream. The filling should be thick but pourable.
-
Pour the filling over the chilled crust and smooth the top. Tap the tin gently to release air bubbles, then refrigerate for at least 6 hours, ideally overnight.
-
To serve, lift the cheesecake from the tin using the paper overhang, drizzle with melted chocolate if desired, and slice into 8 bars. Store in the fridge; bars keep for about a week, or up to a month in the freezer.
Notes
This post contains affiliate links.
