This no-bake Ultimate Oreo Peanut Butter Chocolate Cake is a decadent, layered dessert that combines the creamy richness of peanut butter, the smooth indulgence of chocolate ganache, and the irresistible crunch of Oreos. Finished with whipped cream and a peanut butter drizzle, it’s the ultimate treat for chocolate and peanut butter lovers alike.

Why You’ll Love This Recipe

This recipe is everything you want in a dessert—easy, indulgent, and visually stunning. With its no-bake layers, it’s ideal for any time of year and doesn’t require turning on the oven. The contrast of textures and flavors—from the crunchy Oreo crust to the velvety peanut butter layer and silky ganache—makes every bite unforgettable. It’s the perfect dessert for birthdays, celebrations, or casual get-togethers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Oreo Crust:

24 Oreo cookies, crushed
¼ cup unsalted butter, melted

For the Peanut Butter Layer:

1 cup creamy peanut butter
8 oz cream cheese, softened
½ cup confectioners’ sugar
½ cup milk

For the Chocolate Ganache:

1 cup semisweet chocolate chips
½ cup heavy cream

For the Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons confectioners’ sugar

For the Garnish:

Mini Oreos
Melted peanut butter (for drizzling)

Directions

Make the Oreo Crust:
In a bowl, mix the crushed Oreo cookies with the melted butter until fully combined.
Press the mixture firmly into the bottom of a springform pan to create an even crust. Set aside.
Prepare the Peanut Butter Layer:
In a large bowl, whisk together the creamy peanut butter, softened cream cheese, confectioners’ sugar, and milk until smooth and creamy.
Spread this mixture evenly over the Oreo crust using a spatula.
Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream until just simmering.
Remove from heat and stir in the chocolate chips until fully melted and the ganache is smooth.
Pour the ganache over the peanut butter layer and spread evenly. Let it cool slightly.
Make the Whipped Cream Topping:
In a separate mixing bowl, beat the heavy whipping cream and confectioners’ sugar together until stiff peaks form.
Gently spread the whipped cream over the cooled ganache layer.
Garnish and Chill:
Decorate the top of the cake with mini Oreos and drizzle with melted peanut butter.
Refrigerate for at least 4 hours, or until fully set and chilled through.

Servings and timing

Servings: 12
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

Nut-Free Option: Use sunflower seed butter or cookie butter in place of peanut butter.
Cookie Crust Variation: Try using chocolate graham crackers or peanut butter sandwich cookies instead of Oreos.
Add Crunch: Stir chopped peanuts or toffee bits into the peanut butter layer for added texture.
Vegan Version: Use plant-based cream cheese, dairy-free whipped topping, and vegan chocolate chips.
Chocolate Topping: Add chocolate shavings or cocoa powder dusting for an extra elegant finish.

Storage/Reheating

Storage: Store in the refrigerator in an airtight container for up to 5 days.
Freezing: Freeze the cake whole or in individual slices for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Reheating: This is a chilled dessert and should not be reheated.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal for making in advance. It actually tastes better after chilling for several hours or overnight.

What size pan should I use?

A 9-inch springform pan is ideal for this recipe to ensure easy release and clean layers.

Can I use crunchy peanut butter?

Yes, though it will slightly alter the texture of the creamy layer. It adds a nice crunch if desired.

Is it necessary to use a springform pan?

Not necessary, but highly recommended for easy slicing and presentation. A deep pie dish or square pan can work in a pinch.

Can I use whipped topping instead of homemade whipped cream?

Yes, you can use store-bought whipped topping as a time-saving alternative.

How do I get clean slices?

Chill the cake well, and use a sharp knife dipped in hot water and wiped dry between each slice.

Can I use dark chocolate for the ganache?

Absolutely. Dark chocolate chips or chopped chocolate bars will result in a richer ganache.

Will natural peanut butter work?

Natural peanut butter can work, but make sure it is well-stirred and not too oily or runny.

Can I add more layers?

Yes, you can double the peanut butter layer or ganache for a taller, more indulgent cake.

Ultimate Oreo Peanut Butter Chocolate Cake

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Author: Olivia
Total Time: 4 hours 20 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This no-bake Ultimate Oreo Peanut Butter Chocolate Cake is a show-stopping dessert layered with an Oreo crust, creamy peanut butter filling, silky chocolate ganache, and fluffy whipped cream. Topped with mini Oreos and a peanut butter drizzle, it’s the ultimate indulgence for chocolate and peanut butter lovers!

Instructions

Make the Oreo Crust:
In a bowl, mix crushed Oreos and melted butter until evenly combined.
Press firmly into the bottom of a springform pan to create an even crust. Set aside.
Prepare the Peanut Butter Layer:
In a large bowl, whisk peanut butter, softened cream cheese, confectioners’ sugar, and milk until smooth.
Spread the mixture evenly over the Oreo crust.
Make the Chocolate Ganache:
Heat heavy cream in a small saucepan until simmering. Remove from heat and stir in chocolate chips until smooth and glossy.
Pour over the peanut butter layer and spread evenly. Let cool slightly.
Prepare the Whipped Cream:
In a mixing bowl, beat heavy whipping cream with confectioners’ sugar until stiff peaks form.
Spread whipped cream over the cooled ganache layer.

Garnish & Chill:
Top with mini Oreos and drizzle with melted peanut butter.
Chill in the refrigerator for at least 4 hours or until fully set.

Notes

For a crunchier crust, chill the base for 15 minutes before adding the peanut butter layer.
Use a piping bag to swirl whipped cream on top for an extra-pretty finish.

Store in the fridge for up to 5 day

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American