Decadent Peanut Butter Oreo Biscuit Cheesecake
Rich, creamy, and unapologetically indulgent—this Peanut Butter Oreo Biscuit Cheesecake is the dessert that brings together two guilty pleasures in one glorious slice. Let’s bake it together!
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I love cheesecakes. They sit right between comfort food and elegant dessert, equally welcome at a family gathering or on a celebratory table. And when you mix the timeless crunch of Oreos with the nutty soul of rustic peanut butter, something so tasty takes place!
This recipe was born on one of those lazy afternoons when I wanted a dessert that felt familiar yet dramatic. I already had my trusted Oreo packs, a jar of chunky peanut butter with actual peanuts swirling inside, and the inspiration to turn them into a showstopper.
The result? A cheesecake that feels bold, rustic, and utterly luscious.
Unlike my Peanut Butter and Greek Yogurt Cheesecake, this one takes a richer, more indulgent route. There’s no cutting corners here: cream cheese, ganache, Oreos, and all. It’s the kind of cheesecake that demands a fork and a quiet corner to enjoy every bite.
How I Make This Peanut Butter Oreo Biscuit Cheesecake
I always start with the base—it’s where the character of this cheesecake begins. Oreos crushed into fine crumbs, mixed with melted butter and a pinch of salt (because a touch of salt makes chocolate taste a lot better).
Once pressed into a springform pan and baked briefly, the crust develops that toasty edge that contrasts so beautifully with the filling.
For the cream cheese filling, I let my mixer do the heavy lifting. First, mix the cream cheese and sugar until it’s all velvety.
Then in go the eggs, one by one, followed by a splash of vanilla. The moment I fold in that rustic peanut butter with chunks of peanuts, I know I’m onto something special. A little flour keeps things stable, and soon the batter is ready for its gentle bath.
Ah, yes—the bain-marie. Cheesecake deserves love, and that slow, humid bake keeps it silky and crack-free.
After an hour in the oven, I let it rest inside as the heat fades, almost like the cake is finishing itself quietly. Later, it chills in the fridge, just waiting for its crowning glory: ganache.
How to Prepare a Simple Ganache for this Cheesecake
The ganache is simplicity itself—cream and chocolate, melted and smoothed into a glossy blanket that drapes over the cheesecake.
Once set, it’s a masterpiece of textures: crunchy base, creamy filling, velvety topping.
Peanut butter and oreo cheesecake recipe
Equipment
- 1 Stand mixer
Ingredients
For the cheesecake:
- 600 grams cream cheese
- 2 eggs
- 1 tsp vanilla flavor
- 100 grams sugar
- 1 cup chunky peanut butter (with peanut pieces)
- 4 tbsp flour (sifted)
- 2 packs Oreo biscuits (approx. 28)
- 35-40 grams butter melted
- ½ tsp salt
For the ganache:
- 100 ml whipping cream
- 100 grams milk chocolate (coverture)
Instructions
Prepare the base:
- Preheat the oven to 160°C.
- Crush the Oreos into fine crumbs, mix with melted butter and salt.
- Press them into a lined 20 cm springform pan wrapped with foil.
- Bake it for 10–12 minutes.
Make the filling:
- In a standing mixer, beat the cream cheese and sugar until all is smooth.
- Add the eggs, the vanilla flavor, and the peanut butter. Mix for two or three minutes.
- Fold in the sifted flour.
Bake:
- Pour the filling into the cooled crust.
- Place the pan in a bain-marie (hot water bath) and bake at 160–170°C for 1 hour.
- Turn off oven and let cheesecake rest inside for another hour.
Chill:
- Transfer to fridge for 40 minutes.
Ganache topping:
- Heat the cream and pour it over the chopped chocolate, stirring until smooth.
- Spread over cooled cheesecake.
Set & serve:
- Chill until the ganache is firm. Slice it and enjoy it!
Nutrition
Dress It Up!
- Dulce de leche swirl
Add a ribbon of dulce de leche to the batter before baking.
- Salted caramel drizzle
Drizzle over the ganache for a sweet-salty finish.
- Nutty crunch
Sprinkle chopped pecans or candied peanuts on top before serving.
- Festive style
Swap Oreos for speculoos (in Greece, Μπισκότα Biscoff Καραμελωμένα) biscuits and top with cinnamon-dusted whipped cream.
If desserts had personalities, this cheesecake would be the bold, unapologetic one at the party—charming everyone with its peanut butter soul and Oreo backbone. It’s not shy, it’s not light, and it doesn’t want to be. And honestly, that’s why it’s unforgettable.
Pin for Later!
Peanut Butter Oreo Biscuit Cheesecake
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
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