Another no-bake variation of cheesecake, this time with peanut butter.
Ingredients for crust:
20 Oreo cookies, crushed into crumbs using a food processor
5 tbs melted, unsalted butter
Directions for crust:
Mix the Oreo crumbs and melted butter in the pie dish until the crumbs seem uniformly damp. Then, press down to form a crust.
Ingredients for filling:
1 brick softened cream cheese (I used store-brand, because Philadelphia always seems to salty to me for desserts.)
2/3 cup peanut butter
1 14 oz. can of sweetened condensed milk
1/4 cup confectioners sugar (powdered sugar)
a few tablespoons of water (only if the mixture is too dry)
1 tub frozen whipped topping, thawed
Directions for filling:
Using a stand mixer or hand mixer, beat together softened cream cheese, peanut butter, sweetened condensed milk, and confectioners sugar until smooth and well-combined. If the mixture resembles cookie dough, it is too dry. Add a tablespoon or two of water and mix until smooth. Then, using a spatula, fold in the whipped topping until the mixture is uniform. Spoon the filling into the crust and smooth out the top.
Refrigerate for a couple of hours and serve.
