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!
Ingredients
For the Oreo Crust:
-
24 Oreo cookies, crushed
-
1/4 cup unsalted butter, melted
For the Peanut Butter Layer:
-
1 cup creamy peanut butter
-
8 oz cream cheese, softened
-
1/2 cup confectioners’ sugar
-
1/2 cup milk
For the Chocolate Ganache:
-
1 cup semisweet chocolate chips
-
1/2 cup heavy cream
For the Whipped Cream Topping:
-
1 cup heavy whipping cream
-
2 tbsp confectioners’ sugar
For the Garnish:
-
Mini Oreos
-
Melted peanut butter (for drizzling)
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
