You know you want to dive into this, don’t you? Which part of the description got you? Peanut Butter Oreos? Cheesecake? Or “No Bake?” How about a combination of all of them?!!
This is another one of the yummy recipes I created for National Peanut Month with the Georgia Peanut Commission. I’m obsessed with No Bake cheesecakes….Like my pumpkin no bake cheesecake. Or my Cranberry Grand Marnier no bake cheesecake.
I don’t always see Peanut Butter Oreos at the store– the ones I picked up were from Walmart and they were the minis. You could of course, swap out any type of Oreos– I recently spotted the new Red Velvet flavor and I’m curious how that would taste! If you want a thicker more “authentic” looking cheesecake, triple the recipe and put it in a springform pan. You can get the Oreo crumbs and make the crust yourself. In this version though, I used the ready-made Oreo crust and it was super easy. And beyond yum! Plus, it looks so purty when you put the Oreos around the edge of the cheesecake!
- 1 (8oz) package of full fat cream cheese
- 1 tub of Cool Whip
- 1/2 cup sugar
- 2 cups smashed Peanut Butter Oreos
- Oreo Crust
- Mix together ingredients and fold into a ready-made Oreo Crust. Chill until ready to serve.
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