Judy’s Peanut Butter OREO Cheesecake - DFM

Judy’s Peanut Butter OREO Cheesecake

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As we get into the swing of the holiday season, I’ve found myself reaching for my bakeware a little bit more. It’s almost like my tastebuds know it’s time for all my favourite desserts, so I wanted to share one of my favourite recipes with all of of you.

Decadent and rich, this no-bake Peanut Butter OREO Cheesecake is topped with chunks of Reese’s Peanut Butter Cups and a drizzle of chocolate and caramel sauce. It’s so deliciously creamy, I promise you’ll fall a little more in love with each bite!


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Judy’s Peanut Butter OREO Cheesecake

Prep Time

20 min.

Cook Time

0 min.

Serving Size

8-12

Ingredients

CRUST

  • 2 1/2 cups (625 mL) ground OREO Cookies (about 35 cookies)
  • 1/2 cup (125 mL) butter, melted
  • 1/2 cup 125 (mL) white sugar

 

FILLING

  • 2 packages (4 cups or 954 mL) cream cheese
  • 1/2 cup (125 mL) icing sugar
  • 2/3 cup (160 mL) peanut butter
  • 2 cups (500 mL) heavy whipping cream
  • 4-6 tbsp (60-90mL) sugar
  • 2 tsp (10 mL) vanilla

 

TOPPING

  • 6 Reese’s Peanut Butter Cups, quartered
  • Chocolate sauce
  • Caramel sauce

 

Directions

  1. Make the crust by combining the ground OREO Cookies, white sugar, and melted butter. Mix in the butter until well incorporated and all crumbs are coated. Press the mixture into an ungreased 9×13″ pan and set aside.
  2. Pour heavy cream into a mixing and, using a stand mixer or hand mixer, beat on medium speed just until soft peaks are formed. Add sugar and continue mixing until stiff peaks form. Stirn in your vanilla and store in the fridge until ready to use.
  3. In a separate bowl, beat cream cheese, icing sugar, and peanut butter together until well combined. Add in the whipped cream you made in step two and spread the mixture evenly onto the bottom layer of the cake.
  4. Once assembled, roughly chop the Reese’s Peanut Butter Cups into bite-sized chunks and sprinkle on top with a drizzle of chocolate and caramel sauce to taste.
  5. Cover tightly with plastic wrap or tin foil and refrigerate for at least 2-3 hours before serving.

 

Tips

If you’re using a hand mixer to whip the heavy cream like I do, make sure the bowl has high sides, because the cream will splash quite a bit initially. I’ve found using the whisk attachment helps a lot!

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