Frozen (No-Bake) Peanut Butter Cup Cheesecake

Ingredients

Crust

· 25 oreos or chocolate sandwich cookies

· 6-7 tablespoons unsalted butter

· 1/4 cup white sugar

Cheesecake Filling

· 1 package (8 ounces) full-fat cream cheese room temperature

· 2/3 cup creamy peanut butter

· 2 teaspoons vanilla extract

· 1 can (14 ounces) sweetened condensed milk

· 1 container (8 ounces) Cool Whip or Truwhip, OR homemade whipped topping

Topping

· 1 cup + 2 tablespoons milk chocolate chips

· 2 tablespoons coconut oil

· Optional: chopped reese's cups, miniature reese's

Instructions

1. Blend or pulse the oreos (no need to remove the filling) until they resemble fine crumbs.

2. Mix the crumbs with the sugar and melted butter (start with 6 tablespoons and add 1 more tablespoon ONLY if it isn't coming together enough).

3. Spray a springform pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides.

Cheesecake Filling

1. Beat the room temperature cream cheese until smooth.

2. Add in the peanut butter and vanilla and beat until smooth. Add in the sweetened condensed milk and beat to smooth.

3. ……………………………………………………..

4. ………………………………………………………………….

Full instructions: Click here

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