Peanut Butter Oreo Dessert

filed under: Dessert on April 20, 2019

When it comes to peanut butter desserts, this Peanut Butter Oreo Dessert will top them all.  This delectable treat has layers of velvety peanut butter filling, peanut butter filled chocolate candy, and a rich hot fudge mousse piled on top of an Oreo cookie crust.  To top it all off, there is no baking involved!  If you love no-bake desserts, make sure to check out my piggy pie dessert and my no-bake cheesecake!


Peanut Butter Oreo Dessert

Peanut butter is life around here.  It is a great source of protein, and my kids love it.  Let’s get real, who doesn’t love peanut butter?  If you are a peanut butter dessert lover like me, this one is hands down one of my favorites.  The thick oreo crust is the perfect complement to peanut butter.  Boy oh boy do we introduce peanut butter in this dessert.  In a few different amazing ways!

If you love peanut butter desserts, make sure to check out some of my favorites like brownie peanut butter dessert, Peanut Butter Cookies, and Peanut Butter Ding Dong Cake.

Peanut Butter Desserts

How to Make this Peanut Butter Dessert

Since this is a no-bake Peanut Butter Dessert the steps are relatively simple.  I’ll break each one down for you.


The crust is a simple mixture of crushed Oreo Cookies and butter.  The consistency of the cookie crumbles is important, so I would recommend using a food processor to ensure that you can get the finest grain.  For this dessert, I left the white filling in during the food processing step.

Peanut Butter Dessert Being Sliced

Peanut Butter Filling

I dare you to not lick the spoon.  Ok, that is just mean.  Go ahead and lick the spoon during this step.  It is so delicious!  For the peanut butter filling, start by creaming the cream cheese to make it light and fluffy, and then add in the peanut butter, whipped cream, and powdered sugar.  Pour that on top of the Oreo Crust.  Next, chop up some peanut butter cup candy and make another on top.  Or, you can buy the mini peanut butter cups and just use those (which is what I did).

Chocolate Mousse Topping

For this layer, we use hot fudge pudding mix, milk, and powdered sugar.  Using a hand mixer, beat this combination until it starts to thicken (about 2 minutes).  It will be soft set, and that is ok.  Let it sit another two minutes and then fold in the remaining whipped topping.  Pour this mixture over the peanut butter cups.  Top with some of the reserved cookie crumbles and refrigerate. Don’t skip the refrigeration, this is what helps hold everything firmly together.

The BEST Peanut Butter Dessert

The Key to the Perfect Crust

Since this is a no-bake Oreo crust, just a few small tips on how to get it right the first time.  Butter and pressure.

Butter – make sure that all of the Oreo crumbles are completely covered in butter.  The butter helps them solidify and stick together.  Obviously, you don’t want too much butter, that would result in a bad tasting and liquidy crust, but too little butter will result in a crumbly crust.

Pressure – Another trick to getting this crust to hold together nicely is pressure.  I typically will take the bottom of a drinking glass and use that to create a flat and level crust.  Don’t be shy when you do it, but don’t use all of your might either.  If you push too hard you will lift up the crust a bit.   It’s ok if you do, just put it back in place and start again.

Peanut Butter Dessert on White Plate with Bite Taken Out

4 from 5 votes
Peanut Butter Oreo Dessert
Prep Time
15 mins
Cooling Time
3 hrs

When it comes to peanut butter desserts, this Peanut Butter Oreo Dessert will top them all.  This delectable treat has layers of velvety peanut butter filling, peanut butter filled chocolate candy, and a rich hot fudge mousse piled on top of an Oreo cookie crust.  

Course: Dessert
Cuisine: American
Keyword: Peanut Butter Oreo Dessert
Servings: 12
Calories: 274 kcal
Author: Amanda Rettke
  • 30 Oreo cookies
  • ½ cup  (113g) butter, melted
  • 8 oz  cream cheese, softened
  • ½ cup (128g) creamy peanut butter
  • 1 cup  (125g) confectioners sugar
  • 8 ounces  whipped topping
  • 30 mini peanut butter cups (or 9 full size), chopped
  • 1 package (3.9 ounces) dry instant chocolate fudge pudding mix
  • 2 cups (490g) whole milk
  • 8 ounces whipped topping
  • ½ cup (63g) confectioners sugar
  1. Using a food processor, process 30 Oreos cookies until they are a fine crumb (it's ok if there are a few cookie chunks).

  2. Set aside ¼ cup for the topping.

  3. In a large bowl, combine remaining cookie crumbs with melted butter until fully incorporated.
  4. Press cookie mixture into an ungreased 9-inch square dish; set aside.

  1. In a large bowl, beat the cream cheese until light and fluffy.
  2. Add peanut butter and 1 cup confectioners sugar and stir together until smooth.

  3. Fold in the whipped topping. Spread over crust.

  4. Sprinkle with chopped peanut butter cups.

  1. In another large bowl, beat the milk, pudding mix, and confectioners sugar until soft-set (about 2 minutes).

  2. Fold in whipped topping and continue folding until fully combined. Spread over chopped peanut butter cups. (I did not use all the chocolate mousse for this layer, some was put in individual cups for the kids.)

  3. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 2 hours.

Looking for More No-Bake Desserts?

Piggy Pie Dessert

No-Bake Cheesecake

No-Bake Caramel Shortbread Pie

Orange Creamsicle Pie

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  • Anne says:


  • felicia says:

    The Peanut Butter Oreo Dessert was so easy to make and really quite delicious…and I’m not a peanut butter lover

    thank you for the recipe

  • Dianne says:

    Excellent but does not fit in 8 by 8 pan. I used 9 x 13.

  • Barbara Burham says:

    You have some many good good recipes

  • Sarah T says:

    Ohhh I want to try this!! Is there a substitute I can use for the cream cheese??

  • Teisy Kairani says:

    When you say “whipped topping”.what exactly do you mean?

    • Amanda Rettke says:

      Either homemade whipped cream or Cool Whip

  • Carole Mason says:

    We have a peanut/tree nut allergy in the family so what could I substitute for the peanut butter?

    This sounds absolutely delicious!

    • Amanda Rettke says:

      Maybe just have that layer be whipped topping?

  • Ellen says:

    Looks so yummy. My family will love this

  • Kim says:

    Ommg!!! I have found my recipe when I need a chocolate fix!!! It’s rich, creamy, yet light and fluffy. Thank you I am baker!!!

  • Cindy says:

    Can you confirm that 8 oz of cool whip is supposed to go into both the cream cheese layer andthe chocolate layer and not 8oz split between the 2? My cream cheese layer does not have the same look as yours.

  • Lilly says:

    Is it a 9×13 dish or a 9×9 square dish

  • Marla says:

    Love your blog and recipes. I love to bake, I am a diabetic. I make for my friends and family. I don’t eat myself, just a bite to make sure it tastes good.

  • Sue says:

    Can you use a 9×13 pan for this

  • Janice Hieronymus says:

    Just made 3 pans of this for the people I work with made some 2 weeks ago was gone in about 10 minutes it is so good love it

    • Amanda Rettke says:

      So happy to hear!

  • Linda says:

    Could you freeze this?

  • Michelle says:

    This is a great dessert. To give it even more peanut butter flavor(can’t get enough) try using peanut butter flavor Oreos instead of plain. Enjoy.

  • Ruth says:

    Hey! Didn’t see the video for this recipe. 😕

  • Jessica says:

    This looks absolutely delicious and I can’t wait to make it today. My boyfriend loathes cream cheese so I am going to make two, Any ideas on what I could use instead of cream cheese in the second one?

  • Nancy Costa says:

    Have you or anyone out there ever made this and built it in a spring form pan rather than a 9 x 9 ? I have either a 9 in spring form or an 8 x 8 Pyrex. TIA

  • Kaylee White says:

    I definitely wish I hadn’t used so much cool whip in the peanut butter cream cheese layer, it took away a lot of the flavor. If I make this again I’d use 4 oz instead of 8. I learned from that and used 4 oz in the top layer so it would retain more of the chocolate flavor. Other than that it was good.

  • Jacqueline Menear says:

    Why no receipt for peanut fudge??

    • Elizabeth Keeney says:

      Hi, Jacqueline! I work with iambaker and am happy to help with questions. Here is a recipe for peanut butter fudge, if that is what you are looking for. Have a great day!

  • Jane Murray says:

    Can this recipe be doubled and put into a 9 x 13″ pan?

  • CJ says:

    I just made this and wish I had used a 9×13 dish. I used 8″ square pyrex and it is above the rim so I can’t put a lid on it. (I’m making it the night before, so we can enjoy tomorrow.) Also 15 minute prep time is absolutely a LIE. It took me an hour and a LOT of dishes and bowls.

    I tasted every layer as I went along and it’s delicious, though. (I don’t even like cream cheese, but it was buried pretty deep in that layer. I’m not telling my kids it’s in there.) I’m sure it will be great together.

    I wish I had waited to put the topping on though, since I’m sure it will be soggy tomorrow. Just didn’t think that one through enough until it was too late.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.