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This no-oven-needed cheesecake blends two fan favorites—crushed cookies and chocolate peanut butter candies—into one luxurious dessert without any baking time. It's my go-to crowd-pleaser when I'm hosting friends who can't get enough of the chocolate-peanut butter combo, and it works great during hot weather when you don't want to turn on your oven.
I whipped this up for my nephew's birthday party during a massive heatwave. Turning on the oven wasn't happening that day. The way his eyes lit up after his first taste turned this into our family's must-have dessert, and now everyone asks for it at parties.
What You'll Need
- Cream cheese: 8 oz let it sit at room temp first so you won't get any lumps in your mixture
- Creamy peanut butter: 1 cup gives that rich taste - stick with brands like Skippy or Jif for the best texture
- Brown sugar: 1 cup packed brings a warm, caramel-like sweetness you just can't get from regular sugar
- Chocolate sandwich cookies: 10 plus the ready-made crust for that chocolate kick and nice crunch between bites
- Peanut butter candy cups: 10 these little treats add bursts of peanut butter goodness throughout
- Whipped topping: 1½ cups makes everything light and fluffy instead of heavy like typical cheesecake
- Cookie crust: 1 store-bought saves you tons of work and always turns out right
How To Make It
- Mix your base:
- Grab your mixer and blend the room temperature cream cheese with peanut butter and brown sugar. Keep going for about 3 minutes until everything looks smooth and creamy. This is your main flavor base, so make sure there aren't any lumps hiding in there.
- Break up your goodies:
- Put your cookies in one plastic bag and candy cups in another. Smash them up with a rolling pin until you've got pieces of all sizes - some tiny crumbs and some penny-sized chunks. The mix of sizes makes each bite more interesting.
- Build your filling:
- Take half your smashed cookies and half your crushed candy cups and add them to your cream cheese mix. Then carefully fold in half cup of whipped topping. Don't stir too hard - you want to keep it airy and light while getting everything mixed in.
- Pour into your crust:
- Scoop all that creamy goodness into your cookie crust. Start by pushing some into the edges, then smooth across the top. Take your time getting it level and even - this will be the foundation for your toppings.
- Layer your topping:
- Spread the last cup of whipped topping over everything. Use gentle swipes to create little hills and valleys - it'll look more homemade and give your toppings places to nestle in.
- Sprinkle your garnish:
- Scatter your remaining crushed cookies and candy pieces all over the top. Try to get them spread out evenly for the best look. Push them down just a tiny bit so they stick but still show up nicely.
- Let it set up:
- Put your dessert in the fridge for at least two hours, but leaving it overnight works even better. This waiting part is tough but worth it - the dessert will slice cleaner and taste better after everything has time to set up properly.
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I brought this to a backyard cookout once, and my friend's daughter who always turned her nose up at cheesecake actually asked me how to make it. Something about this combo of cookies and peanut butter candy wins people over. That's why I always keep these ingredients in my pantry now.
Ways To Switch It Up
Feel free to play around with this dessert. Try chocolate-flavored peanut butter for even more cocoa flavor, or swap out the crust for graham cracker or chocolate chip cookie instead. Want to fancy it up? Just drizzle some melted dark chocolate on top right before you serve it.
How To Keep It Fresh
This dessert stays good in your fridge for up to 5 days if you cover it with plastic wrap or put it in a sealed container. It actually tastes better after the first couple days as the flavors mix together, so it's great to make ahead. If you need to keep it longer, wrap single slices in plastic and foil, then freeze them for up to 2 months. Just move them to your fridge the night before you want to eat them.
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Tasty Companions
While it's totally delicious by itself, this dessert tastes amazing with a scoop of vanilla ice cream or a small cup of strong coffee on the side. For fancy gatherings, give the kids cold milk to drink with it or offer the grown-ups some sweet dessert wine like a Late Harvest Riesling. The sweet drink brings out the peanut butter flavor even more.
Common Questions
- → Can I swap Cool Whip for homemade whipped cream?
You can definitely use homemade whipped cream instead of Cool Whip. Just make sure to stabilize it so your cheesecake stays nice and fluffy.
- → How long should I chill this dessert?
You'll need to pop this cheesecake in the fridge for at least two hours so it sets up properly before you dig in.
- → Can I use something besides Oreo crust?
For sure! Try a graham cracker crust or any other cookie base you like instead of the Oreo crust.
- → What's the best way to keep leftovers fresh?
Put any leftover cheesecake in a container with a tight seal and keep it in the fridge. It'll stay good for up to 3 days.
- → Is crunchy peanut butter okay to use?
Crunchy peanut butter works great if you want some extra texture in your cheesecake filling.