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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.
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 factsNutrition information
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.
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