Rich, creamy, chocolate-drizzled indulgence—no oven required!

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🧾 Ingredients

For the Crust:

• 2 cups OREO cookie crumbs

• ½ cup unsalted butter, melted

For the Filling:

• 1 cup cream cheese, softened

• 1 cup peanut butter (smooth & creamy)

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy cream (whipped to stiff peaks)

For the Topping:

• 1 cup warm, pourable chocolate ganache

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👩‍🍳 Directions

1️⃣ Make the Crust

• Preheat oven to 350°F (175°C) (optional for firmer crust).

• Mix OREO crumbs with melted butter.

• Press into bottom of a springform pan.

• Option A: Bake 8–10 minutes.

• Option B: Chill while you prep the filling (no-bake).

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2️⃣ Make the Filling

• Beat cream cheese and peanut butter until smooth and fluffy.

• Mix in powdered sugar and vanilla until fully combined.

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3️⃣ Fold in Whipped Cream

• In a separate bowl, whip heavy cream to stiff peaks.

• Gently fold into peanut butter mixture to keep it light and airy.

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4️⃣ Assemble

• Spread the filling over your crust.

• Smooth the top with a spatula.

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5️⃣ Chill

• Refrigerate for at least 4 hours, or overnight for best texture.

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6️⃣ Add the Ganache

• Pour warm ganache over the chilled cheesecake.

• Let it drip over the edges for that irresistible dessert glam 😍.

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7️⃣ Serve & Swoon

• Chill briefly to set ganache.

• Slice, serve, and enjoy every blissful bite.

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⏱️ Time Breakdown

• Prep Time: 20 minutes

• Chill Time: 4+ hours

• Optional Bake Time: 10 minutes

• Total Time: ~4.5 hours

• Servings: 10–12