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OREO 'n Peanut Butter "Cookie Dough" Cheesecake

OREO 'n Peanut Butter "Cookie Dough" Cheesecake

Cookies and cream meet peanut butter in this delicious, no bake cheesecake. OREO Cookie pieces and peanuts fill a creamy peanut butter cheesecake.

Prep time35 min
Total time3hr 45min
ServingsMakes 24 servings.
  • 36 OREO Cookies, divided
  • 3 Tbsp. butter, melted
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1½ cups thawed frozen whipped topping
  • ¼ cup honey-roasted peanuts, chopped
  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Crush 18 cookies finely; mix with butter. Press onto bottom of prepared pan.
  • Bake 6 to 8 min. or until lightly browned. Cool completely.
  • Beat cream cheese, peanut butter, sugar and vanilla in large bowl with mixer until blended. Gently stir in whipped topping.
  • Chop remaining cookies. Reserve 3/4 cup chopped cookies; stir remaining cookies into cream cheese mixture. Spread onto bottom of crust; top with nuts and reserved cookies.
  • Refrigerate 3 hours. Use foil handles to remove cheesecake from pan before cutting to serve.
Recipe Tips
  • Special Extra
    Warm 2 Tbsp. hot fudge ice cream topping; drizzle over cheesecake before topping with the nuts and reserved chopped cookies. Refrigerate as directed.
  • Size Wise
    Take the time to savor the flavor of this special cheesecake that can be included in a balanced diet on occasion.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 18g 
   Saturated fat 8g 
   Trans fat 0.5g 
Cholesterol 25mg 
Sodium 220mg 
Carbohydrate 22g 
   Dietary fiber 1g 
   Total sugars 14g 
Protein 5g 
Vitamin A6 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron4 %DV

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