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No-Bake Chocolate Peanut Butter Oreo Cheesecake

I was surprised by the quality of some of the “no-bake” desserts out there, especially for recipes that feature pre-made recipe components with ingredients like storebought peanut butter, chocolate instant pudding mix, Oreo cookies, and Cool Whip spread. This recipe uses all of those things!
This no-bake chocolate peanut butter Oreo Cheesecake dessert is really fun to make, and looks and tastes delicious.
Note, you will need two 8oz containers of Cool Whip spread, which gets added to the recipe in stages to accompany the various layers.

Ingredients

For the Oreo Crust:

  • 2 sleeves of Oreo cookies, finely crushed
  • 8 Tbsp (1 Stick) salted butter, melted

For the First Layer:

  • 1 box of chocolate instant pudding mix (about 3.5oz, I like the Jell-O brand)
  • 1 cup whole milk
  • ¾ cup creamy peanut butter
  • 4oz (½ container) Cool Whip spread

For the Second Layer:

  • 16oz (2 packages) cream cheese, softened
  • 1 cup white granulated sugar
  • 1 tsp vanilla extract
  • 8oz (1 container) Cool Whip spread

For the Final Layer & Toppings:

  • 4oz (½ container) Cool Whip spread
  • ¼ cup peanut butter chips, as garnish on cheesecake
  • 4 Oreo cookies, crushed, as garnish on cheesecake
  • ¼ cup dark chocolate shavings, shaved from a bar of dark chocolate

Instructions 

For the Oreo Crust:

  • Finely crush the 2 sleeves of Oreo cookies using the back of a fork or a food processor.
  • Combine with the melted butter, and stir until fully mixed.
  • Press the butter and Oreo cookie mixture firmly into the bottom of a casserole dish in an even layer, and set the dish aside for later.
  • For the First Layer:
  • Whisk together 1 box of chocolate instant pudding mix with 1 cup of whole milk.
  • Add in the ¾ cup creamy peanut butter, and use a hand-mixer to fully incorporate the peanut butter with the milk and pudding mix.
  • Use a rubber spatula to gently fold in the Cool Whip into the peanut butter mixture.
  • *Note, this will take a few minutes, take your time with it.
  • Pour the homogenized mixture on top of the Oreo Crust, and place the casserole dish with the first chocolate peanut butter layer in the fridge for 4 hours.

For the Second Layer:

  • Use a hand mixture to combine the 16oz softened cream cheese with the cup of white granulated sugar and the vanilla extract.
  • Slowly fold in 8oz of Cool Whip spread using a rubber spatula until fully incorporated.
  • Put mixture into a piping bag or large Ziplock bag, and pipe the cheesecake mixture evenly on top of the first layer, after the first layer has had time to set up in the fridge.
  • Once you have added the second layer of cheesecake, set the casserole dish back in the fridge for another 4 hours.

For the Final Layer & Toppings:

  • Carefully pipe the remaining 4oz of Cool Whip onto the cheesecake layer.
  • Top with peanut butter chips, crushed Oreo cookies, and dark chocolate shavings.
  • Return to fridge until ready to serve.

Notes

This cheesecake holds up well in the fridge for a few days.