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 Desserts

Peanut Butter Oreo Dessert

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!

Peanut Butter Dessert Being Sliced

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.

Oreo Crust

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 cream filling in the Oreo during the food processing step.

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. Make sure that all of the Oreo crumbles are completely covered in butter.  The butter helps them solidify and stick together.  Proper pressure, such as when you use a glass to press down, ensures an even, level crust.

The BEST Peanut Butter Dessert

Peanut Butter Filling

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).

Peanut Butter Dessert on White Plate with Bite Taken Out

Can I Use a Different Size Pan?

You can, but it will change the height of the layers. For instance, if you use an 8×8 inch pan, it will be very, very thick and will overflow. If you use a 9×13 inch pan the layers will be thinner.

How to Store Peanut Butter Oreo Dessert

This dessert should be kept covered and refrigerated. It should last 5-6 days in the refrigerator.

Creamy No Bake Desserts

4.41 from 10 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.  



  • 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



  • Using a food processor, process 30 Oreos cookies until they are a fine crumb (it’s ok if there are a few cookie chunks).
  • Set aside ¼ cup for the topping.
  • In a large bowl, combine remaining cookie crumbs with melted butter until fully incorporated.
  • Press cookie mixture into an ungreased 9-inch square dish; set aside.


  • In a large bowl, beat the cream cheese until light and fluffy.
  • Add peanut butter and 1 cup confectioners sugar and stir together until smooth.
  • Fold in the whipped topping. Spread over crust.
  • Sprinkle with chopped peanut butter cups.


  • In another large bowl, beat the milk, pudding mix, and confectioners sugar until soft-set (about 2 minutes).
  • 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.)
  • Crush remaining cookies; sprinkle over the top. Cover and chill for at least 2 hours.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

  2. I made this and did 1 1/2 the recipe and it filled a 9×13 pan and there was enough for two mini ones. Great if you are taking to a dinner, you still have a sample for yourself!!! It is very rich but SO good. I did take one reviewers advice and didn’t use the full amount of cool whip on either layer. This was a hit for sure!

  3. Made this with Gluten-free Oreos since my love has an allergy to wheat. It was AMAZING and yes Very Rich, but I guarantee I’ll be making it again in the very near future!!

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