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Ultimate Oreo Peanut Butter Chocolate Cake

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Short description

The Ultimate Oreo Peanut Butter Chocolate Cake is a decadent no-bake dessert featuring a crunchy Oreo crust, a rich and creamy peanut butter filling, a luscious chocolate ganache, and a fluffy whipped cream topping. Finished with mini Oreos and a peanut butter drizzle, it’s a show-stopping treat for any occasion.

Why You’ll Love This Recipe

This no-bake cake offers the perfect balance of textures and flavors, combining the crunch of Oreos with the creamy richness of peanut butter and chocolate. It’s easy to make ahead, requires no oven time, and looks as impressive as it tastes. Ideal for parties, holidays, or simply indulging a sweet craving, it is sure to impress guests and satisfy any dessert lover.

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 drizzle

Directions

  1. Make the Oreo Crust
    In a bowl, mix the crushed Oreos with the melted butter until well combined.
    Press the mixture firmly into the bottom of a springform pan to form an even crust. Set aside.

  2. Prepare the Peanut Butter Layer
    In a large mixing bowl, whisk together the peanut butter, softened cream cheese, confectioners’ sugar, and milk until the mixture is smooth and creamy.
    Spread the peanut butter mixture evenly over the Oreo crust.

  3. 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 completely melted and smooth.
    Pour the chocolate ganache over the peanut butter layer and spread it evenly. Let it cool slightly.

  4. Make the Whipped Cream Topping
    In a mixing bowl, beat the heavy whipping cream and confectioners’ sugar together until stiff peaks form.
    Spread the whipped cream evenly over the cooled ganache layer.

  5. Garnish and Chill
    Decorate the top of the cake with mini Oreos and a drizzle of melted peanut butter.
    Place the cake in the refrigerator to chill for at least 4 hours, or until fully set.

Servings and Timing

This recipe makes approximately 12 servings.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

  • Nut-free version: Use sunflower seed butter instead of peanut butter for an allergy-friendly alternative.

  • Different cookie base: Try using peanut butter sandwich cookies or chocolate graham crackers for a new twist.

  • Add a crunch: Mix crushed peanuts into the peanut butter layer for additional texture.

  • Flavored ganache: Add a teaspoon of instant coffee to the ganache for a mocha twist.

  • Mini versions: Make individual servings using cupcake liners for easy party treats.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days.
For longer storage, freeze slices individually wrapped in plastic wrap and foil for up to 2 months.
Thaw overnight in the refrigerator before serving.
No reheating is needed for this dessert.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, but the filling will have a slightly different texture with small peanut pieces throughout.

How do I prevent the ganache from melting the peanut butter layer?

Let the ganache cool slightly before pouring it over the peanut butter layer.

Can I use store-bought whipped topping?

Yes, but homemade whipped cream provides a fresher taste and better texture.

How can I crush Oreos without a food processor?

Place them in a sealed plastic bag and crush them with a rolling pin.

Do I need to remove the Oreo filling before crushing?

No, the filling helps bind the crust together.

Can I make this dessert a day ahead?

Yes, it actually improves in texture and flavor when chilled overnight.

What if I do not have a springform pan?

You can use a regular 9-inch cake pan lined with parchment paper for easier removal.

Can I use dark chocolate chips instead of semisweet?

Yes, dark chocolate will give a richer, less sweet ganache.

How do I drizzle peanut butter easily?

Warm the peanut butter slightly in the microwave to make it easier to drizzle.

Can I double the recipe for a larger crowd?

Yes, double the ingredients and use a larger pan or make two separate cakes.

Conclusion

The Ultimate Oreo Peanut Butter Chocolate Cake is an indulgent, no-bake masterpiece perfect for any dessert table. Combining layers of Oreo crust, creamy peanut butter filling, silky chocolate ganache, and fluffy whipped cream

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Ultimate Oreo Peanut Butter Chocolate Cake

Ultimate Oreo Peanut Butter Chocolate Cake

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  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Bake, Refrigeration
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Indulge in pure decadence with this Ultimate Oreo Peanut Butter Chocolate Cake! A no-bake masterpiece featuring a crunchy Oreo crust, a luscious peanut butter cream cheese filling, rich chocolate ganache, and fluffy whipped cream topping—finished with a drizzle of peanut butter and mini Oreos for the ultimate indulgence.

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 tablespoons confectioners’ sugar

For the Garnish:

  • Mini Oreos

  • Melted peanut butter drizzle

Instructions

  • Make the Oreo Crust:

    • In a bowl, mix crushed Oreos with melted butter until well combined.

    • Press firmly into the bottom of a springform pan to form an even crust. Set aside.

  • Prepare the Peanut Butter Layer:

    • In a large bowl, whisk together peanut butter, softened cream cheese, confectioners’ sugar, and milk until smooth.

    • Spread the peanut butter mixture evenly over the Oreo crust.

  • Prepare the Chocolate Ganache:

    • Heat heavy cream in a small saucepan until just simmering.

    • Remove from heat, stir in chocolate chips until melted and smooth.

    • Pour ganache over the peanut butter layer and spread evenly. Let cool slightly.

  • Make the Whipped Cream Topping:

    • Beat heavy whipping cream and confectioners’ sugar together until stiff peaks form.

    • Spread whipped cream over the cooled ganache layer.

  • Garnish and Chill:

    • Decorate with mini Oreos and drizzle melted peanut butter over the top.

    • Chill the cake for at least 4 hours or until fully set.

Notes

  • Use a food processor to crush Oreos for a finer, more even crust.

  • For a salted twist, sprinkle a pinch of flaky sea salt over the ganache before adding whipped cream.

  • The cake can be made a day ahead for easier serving.

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