Peanut Butter Cheesecake

This no-bake peanut butter cheesecake is the definition of indulgence, rich, creamy, and perfectly balanced between sweet and salty.
The silky filling blends smooth peanut butter with velvety cream cheese, folded through soft whipped cream for a light, mousse-like texture that melts in your mouth.

A dark, buttery Oreo crust adds the perfect crunch and contrast, while a drizzle of chocolate and sprinkle of crushed biscuits on top make every bite a little decadent and a lot irresistible.

Best served chilled, with a fork…

or straight from the tin.

Ingredients

Base:

• 500 g Oreos

• 50 g butter, melted

Filling:

• 500 g cream cheese (room temp)

• 500 g peanut butter (smooth)

• 1/2 cup icing sugar

• 500 ml cream

Method

Crush & Press the Base

• Blend Oreos to fine crumbs, mix in melted butter, and press firmly into a lined springform tin.

• Chill while you make the filling.

Make the Filling

• Beat cream cheese until smooth and fluffy.

• Add peanut butter and mix until fully combined.

• Add icing sugar and mix again.

• Mix the cream into the peanut butter mixture until smooth and airy.

Assemble & Chill

• Pour filling over the base, smooth the top.

• Chill for at least 4 hours (overnight is best).

• Optional: top with melted chocolate, crushed Oreos, or roasted peanuts.