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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



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

Nutrition facts

Recipe Tips


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.