Crunchy Peanut Butter Oreo Chocolate Delight Cake is an indulgent, no-holds-barred dessert that layers an Oreo cookie crust, creamy peanut butter filling, rich chocolate ganache, and fluffy whipped cream. Topped with mini Oreos and a peanut butter drizzle, this decadent cake is a dream come true for peanut butter and chocolate lovers alike.
Why You’ll Love This Recipe
This cake is a showstopper with layers of contrasting textures and rich, satisfying flavors. The crunchy Oreo crust, silky peanut butter cream, luscious ganache, and airy whipped topping work in perfect harmony. It’s a no-fuss dessert that looks impressive and delivers crowd-pleasing results every time—ideal for parties, birthdays, or whenever you’re craving something truly indulgent.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Oreo Crust:
Oreo cookies, finely crushed
unsalted butter, melted
For the Peanut Butter Layer:
creamy peanut butter
cream cheese, softened
powdered sugar
milk
For the Chocolate Ganache:
semisweet chocolate chips
heavy cream
For the Whipped Cream Topping:
heavy whipping cream
powdered sugar
For the Garnish:
mini Oreo cookies
melted peanut butter (for drizzling)
directions
Step 1: Prepare the Crust
Preheat the oven to 350°F (175°C).
In a bowl, combine finely crushed Oreo cookies and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes. Remove and let cool completely.
Step 2: Make the Peanut Butter Layer
In a large mixing bowl, beat together peanut butter, softened cream cheese, powdered sugar, and milk until smooth and creamy.
Spread the peanut butter mixture evenly over the cooled Oreo crust.
Refrigerate while preparing the ganache.
Step 3: Prepare the Ganache
In a small saucepan, heat the heavy cream over medium heat until just simmering.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes.
Stir until smooth and glossy. Allow to cool slightly, then pour over the peanut butter layer.
Refrigerate for at least 1 hour to allow the ganache to set.
Step 4: Make the Whipped Cream Topping
In a cold mixing bowl, whip heavy cream and powdered sugar together until stiff peaks form.
Spread or pipe the whipped cream over the chilled ganache layer.
Step 5: Garnish and Serve
Decorate with mini Oreo cookies and drizzle with melted peanut butter.
Chill the cake for at least another hour before serving for best results.
Servings and timing
This recipe serves 10–12.
Prep time: 25 minutes
Cook time: 10 minutes
Chill time: 2 hours (minimum)
Total time: About 2 hours 35 minutes
Variations
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Nutty Crunch: Add crushed peanuts or toffee bits to the peanut butter layer for texture.
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Chocolate Swirl: Swirl a spoonful of peanut butter into the ganache before it sets for a marbled effect.
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No-Bake Option: Skip baking the crust and freeze it for 15 minutes before layering.
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Alternative Crust: Use chocolate graham crackers or pretzels for a different base.
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Dairy-Free: Use dairy-free cream cheese, whipped topping, and chocolate to make it suitable for lactose-intolerant diets.
storage/reheating
Store in the refrigerator, covered, for up to 4 days.
For best texture, slice and serve cold.
Freezing is possible—wrap slices individually and freeze for up to 1 month. Thaw in the refrigerator before serving.
FAQs
Can I use crunchy peanut butter?
Yes, it adds extra texture, though the filling will be less smooth.
Do I need to bake the crust?
Baking helps firm the crust, but you can chill it instead for a true no-bake version.
Can I use other cookies for the crust?
Yes, chocolate graham crackers or Biscoff cookies can be used for variation.
What’s the best way to slice this cake cleanly?
Use a sharp knife dipped in hot water and wiped dry between cuts.
Can I make this ahead of time?
Yes, prepare it a day ahead and store in the refrigerator until ready to serve.
What if I don’t have a springform pan?
A 9-inch pie pan works, but removal may be trickier—line with parchment for easier slicing.
Can I substitute the ganache with store-bought fudge sauce?
Yes, but ganache offers a firmer, smoother texture when chilled.
Is this very sweet?
It’s rich and indulgent, but well-balanced if you use semisweet or dark chocolate.
Can I omit the whipped cream topping?
Yes, though it adds a light finish. You can substitute with a dairy-free topping or extra ganache.
How long should I chill it before serving?
At least 2 hours is recommended for the ganache to set and layers to firm up properly.
Conclusion
Crunchy Peanut Butter Oreo Chocolate Delight Cake is a decadent, layered dessert that brings together bold flavors and contrasting textures in one stunning bite. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake delivers pure dessert satisfaction every time. It’s rich, crunchy, creamy, and completely unforgettable.
Print
Crunchy Peanut Butter Oreo Chocolate Delight Cake
- Total Time: 30 minutes
- Yield: 10–12 servings
- Diet: Vegetarian
Description
This Crunchy Peanut Butter Oreo Chocolate Delight Cake layers a crisp Oreo crust, creamy peanut butter filling, rich chocolate ganache, and whipped topping for an indulgent, no-bake dessert that’s impossible to resist. Perfect for peanut butter lovers and chocolate fans alike!
Ingredients
For the Oreo Crust:
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24 Oreo cookies, finely crushed
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1/4 cup unsalted butter, melted
For the Peanut Butter Layer:
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1 cup creamy peanut butter
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1/2 cup milk
For the Chocolate Ganache:
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1 cup semisweet chocolate chips
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1/2 cup heavy cream
For the Whipped Cream Topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
For the Garnish:
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Mini Oreo cookies
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Melted peanut butter for drizzling
Instructions
Step 1: Prepare the Crust
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Preheat oven to 350°F (175°C).
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Mix crushed Oreos with melted butter.
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Press into the bottom of a 9-inch springform pan.
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Bake for 10 minutes. Let cool completely.
Step 2: Make the Peanut Butter Layer
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In a bowl, beat peanut butter, cream cheese, powdered sugar, and milk until smooth.
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Spread evenly over the cooled crust.
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Chill in the refrigerator while preparing the ganache.
Step 3: Prepare the Ganache
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Heat heavy cream until just simmering.
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Pour over chocolate chips in a bowl and let sit for 2 minutes.
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Stir until smooth and pour over peanut butter layer.
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Chill again until set.
Step 4: Whipped Cream Topping
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Beat heavy whipping cream with powdered sugar until stiff peaks form.
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Spread or pipe over the ganache layer.
Step 5: Garnish and Serve
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Top with mini Oreos and drizzle with melted peanut butter.
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Chill until ready to serve.
Notes
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For a no-bake version, skip baking the crust — simply chill it instead.
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Use crunchy peanut butter for added texture.
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Store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: No-Bake (optional) / Baking + Chilling
- Cuisine: American