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 time:

0 min

Total time:

0 h 0 min

Makes 24 servings.

Ingredient list

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

Directions

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 ExtraWarm 2 Tbsp. hot fudge ice cream topping; drizzle over cheesecake before topping with the nuts and reserved chopped cookies. Refrigerate as directed.
Size WiseTake the time to savor the flavor of this special cheesecake that can be included in a balanced diet on occasion.