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

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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.