I finally got around to posting a recipe that is truly my all~time, most favoritest ever food in the whole wide world…cheesecake.  My eyes light up at the mere mention of the word.  This is one dessert that I savor with every single bite.  Anything with cream cheese is a winner in my book.  But a dessert with it is absolute perfection. If you have read any of my previous posts, I do believe I may, or may not have mentioned my love for it.  Several times perhaps.  And there may, or may not be a long~standing rumor circulating in my family that I possibly MAY have eaten a whole cheesecake…by myself…in one evening.  I cannot confirm nor deny said rumor.  Lets just say, if it IS true, then it would not have been one of those picture perfect, mile~high extremely dense cheesecakes (the best type known to mankind).  Nope.  It probably would have been more along the lines of a lighter version.  If it really ever happened to begin with…

This recipe is amazing for many reasons.  One being that you do not need to turn the oven on.  Two, it’s quite dense like a baked cheesecake.  Three, it’s super easy.  Four, it’s delicious!  Peanut butter and cream cheese is a marriage made in Heaven, and the Oreo cookie crust just rounds it out beautifully.  So much fun stuff going on in one bite…creamy, tangy, peanut buttery, sweet and chocolatey goodness.  How on earth could it get any better!  There’s really nothing like a true bake~in~your~oven cheesecake, but when you don’t have the time, or do not want to take the time for that, this is the perfect dessert!  It did not last long in our house when I made it, and no, I did not eat the whole thing…in one evening…all by myself…or did I…….enjoy!!!

Sláinte!

No Bake Peanut Butter Cheesecake

Print Recipe

• CourseDessert

Servings	Prep Time
1 9x9 Pan	15 Minutes

Passive Time

2-3 Hours

Servings Prep Time 1 9x9 Pan 15 Minutes

Passive Time 2-3 Hours

No Bake Peanut Butter Cheesecake Print Recipe CourseDessert Servings Prep Time 1 9x9 Pan 15 Minutes Passive Time 2-3 Hours Servings Prep Time 1 9x9 Pan 15 Minutes Passive Time 2-3 Hours

Ingredients

• 28 Oreo Cookies
• 5 Tablespoons butter (softened)
• 16 ounces light cream cheese (softened)
• 1 cup white sugar
• 1 cup peanut butter (I used creamy)
• 1 cup Cool Whip

Servings: 9x9 Pan

Instructions

Cookie Crust

1. Melt butter in small saucepan, cool slightly. While butter is melting, put cookies into food processor and pulse until finely ground. You can also use a gallon~size freezer bag and use a rolling pin or bottom of a pan and smash.
2. Reserve 1/4 cup of cookie crumbs for topping.
3. In medium bowl, place cookie crumbs and add melted butter and whisk until fully incorporated. Place into a 9x9 springform pan. Press lightly with fingers until the surface is smooth. Let cool in refrigerator for 15 minutes.

Cheesecake Filling

1. While the cookie crust is cooling, in a medium bowl, beat cream cheese, sugar and peanut butter and mix well. Add Cool Whip and beat lightly.
2. With a wooden spoon, pour dollops into prepared crust, smoothing out to the edges.
3. Sprinkle cookie crumbs on top and let refrigerate overnight, or at least 2-3 hours.

Recipe Notes

Adapted from Kraft Canada

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