Cookie Cheesecake – a delicious recipe with cookies, butter, cream cheese, crunchy peanut butter, cookies, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the base of a 10in springform release cake tin with plastic wrap.
2
Crush the oreo cookies to a fine crumb, either in a food processor or in a plastic bag with a rolling pin.
3
Mix the crumbs with the melted butter and then press into the lined tin and put in the fridge to set.
4
Beat the cream cheese until soft and stir in the peanut butter.
5
Carefully fold in the cookies so the pieces don't break up too much.
6
Spoon the mixture over the base and smooth the top with a palette knife.
7
Chill for 30 minutes then turn out onto a serving plate.
8
Whip the heavy cream and place small spoonfuls around the edge of the cheesecake.
9
Top the cream with bits of peanut brittle.
1030
kcal
Calories
104
g
Fat
12
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 ounces Oreo cookies, 5 ounces butter, melted, 1 lb cream cheese, 1 tablespoon crunchy peanut butter, and more.
Yes, Cookie Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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