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–+ servings

Peanut Butter Cheesecake Filling

Arlene Mobley - Flour On My Face
Delicious and easy to make, this rich and creamy peanut butter cheesecake filling recipe is the perfect dessert for any occasion! Try it out and enjoy the delicious flavor.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 412 kcal

Equipment

Ingredients  

Dark Chocolate Cookie Cheesecake Crust Ingredients

  • 22 whole OREO Dark Chocolate Cream Filled Sandwich Cookies
  • 6 tablespoons unsalted butter

Peanut Butter Cheesecake Filling Ingredients

  • 24 oz. softened cream cheese
  • 1 ¾ cups powdered sugar
  • 1 cup creamy peanut butter
  • ½ cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 8 oz. Cool Whip (optional)
  • 1 bottle chocolate syrup (optional)
  • ¼ cup chopped roasted peanuts (optional)
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Instructions 

Dark Chocolate Cookie Crust

  • Crush the dark chocolate sandwich cookies into fine crumbs in a food processor.
  • Mix the melted butter with the cookie crumbs. Press the crumbs into the bottom of a 9-inch springform pan.
  • Place the pan in the freezer to firm up until needed.

Peanut Butter Cheesecake Filling

  • In a large mixing bowl beat the cream cheese until smooth and creamy.
  • Add the powdered sugar to the bowl and beat until completely combined with the cream cheese. You should not see any lumps of cream cheese or powdered sugar. Scrape down the sides of the bowl once.
  • Add the heavy whipping cream and vanilla extract to the bowl and beat for 2 minutes.
  • Add the peanut butter and beat for one minute. Scrape down the sides of the bowl and beat for 2 more minutes until the peanut butter is completely combined with the ingredients.
  • Add the peanut butter and beat for one minute. Scrape down the sides of the bowl and beat for 2 more minutes until the peanut butter is completely combined with the ingredients.
  • Smooth the top of the cheesecake batter with a spatula.
  • Refrigerate the peanut butter cheesecake for at least 4 hours before serving.
  • Garnish with whipped cream, crushed cookies and roasted peanuts.

How To Decorate the Cheesecake

  • Pipe a ring of large whipped cream rosettes around the outside edge of the cheesecake.
  • Sprinkle the whipped cream with finely crushed cookie pieces.
  • Pipe smaller whipped cream rosettes inside the first circle of whipped cream rosettes.
  • Sprinkle the second row of whipped cream rosettes with crushed roasted peanuts.
  • Makes 16 servings.

Recipe Expert Tips

?Pro Cheesecake Tips
  • cookie crust: I used a dark chocolate filled OREO cookie. You can use any flavor sandwich cookie you like or even use a classic graham cracker crust. You can find my recipe for a 9-inch graham cracker crust in my Nutella Cheesecake Filling recipe.
  • softened cream cheese: remove the cream cheese from the refrigerator at least 1 hour before needed.
  • cheesecake crust: You can make a classic graham cracker crust or you can customize the cheesecake crust flavor to match the cheesecake filling. I have used dark chocolate cream filled OREOs to make the crust.
  • recommended chilling time: I recommend chilling no-bake cheesecakes overnight for a firmer set.

Nutrition

Serving: 1ServingCalories: 412kcalCarbohydrates: 24gProtein: 8gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 63mgSodium: 231mgPotassium: 189mgFiber: 1gSugar: 20gVitamin A: 822IUVitamin C: 0.04mgCalcium: 67mgIron: 1mg
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