This no‑bake peanut butter lush is a layered refrigerator dessert with an Oreo cookie crust, a silky peanut butter cheesecake layer studded with Reese’s cups, and a smooth chocolate mousse on top. It’s easy to prepare in advance and ideal for holidays, potlucks, or any gathering where you want an impressive, crowd‑pleasing sweet that doesn’t require baking.
I made this for our Christmas dinner and it was a hit—everyone asked for the recipe. I photographed the pan on the table with the tree lights behind it so you can see how easily it presents for a holiday table. Below you’ll find the full ingredient list, step‑by‑step instructions, and helpful tips to make success even easier.
No Bake Oreo Peanut Butter Lush Dessert
15
30 minutes
2 hours
2 hours 30 minutes
This layered, no‑bake Oreo and peanut butter lush mixes a crunchy Oreo base with a creamy peanut butter cheesecake filling and a light chocolate mousse topping. It stores well in the fridge and slices into small, rich squares—perfect when you want just a taste of something indulgent.
Ingredients
- Stabilized Whipped Cream (or use whipped topping):
- 2 cups heavy whipping cream
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 4 tablespoons instant vanilla or white chocolate pudding mix
- Shortcut: use two 8‑oz containers of whipped topping instead of making stabilized cream.
- Oreo Crust:
- 24 Oreo cookies, crushed
- ½ cup unsalted butter, melted
- Peanut Butter Cheesecake Layer:
- 8 oz spreadable cream cheese, softened
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- Half of the prepared stabilized whipped cream
- Chocolate Mousse Layer:
- 1 small package instant chocolate pudding mix
- 2 cups milk
- ½ cup powdered sugar
- Remaining half of the stabilized whipped cream
- Other:
- Mini Reese’s Peanut Butter Cups (about 30)
Instructions
Make the Stabilized Whipped Cream
- Chill your mixing bowl and whisk attachment in the freezer for a few minutes so everything is cold.
- Pour in the heavy cream and begin whipping on medium speed. When it begins to thicken, add the sugar and vanilla. Continue whipping until soft peaks form, then add the instant pudding powder and beat just until soft peaks hold.
- Transfer the stabilized whipped cream to a bowl and refrigerate until ready to use. You will divide this into two portions for the layers.
Make the Oreo Crust
- Crush the Oreo cookies in a food processor until fine crumbs form.
- Reserve 1/8 cup of crumbs for sprinkling on top later.
- Mix the remaining crumbs with the melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a 12 x 7.5‑inch pan (or a 9 x 9 pan can also be used).
- Chill the crust in the refrigerator while you prepare the cheesecake layer.
Make the Peanut Butter Cheesecake Layer
- Beat the cream cheese until smooth and fluffy.
- Add the peanut butter and powdered sugar, beating until fully combined and creamy.
- Gently fold in half of the stabilized whipped cream until the mixture is light and even.
- Spread the peanut butter cheesecake mixture evenly over the chilled Oreo crust.
- Press the mini Reese’s Peanut Butter Cups gently into the surface—leave them whole or chop into pieces, depending on the texture you prefer.
Make the Chocolate Mousse Layer
- In a bowl, combine the instant chocolate pudding mix, milk, and powdered sugar. Beat with an electric mixer until thickened.
- Fold in the remaining stabilized whipped cream until the mousse is smooth and airy.
- Spread the chocolate mousse evenly over the peanut butter layer that contains the Reese’s cups.
Finish & Chill
- Sprinkle the reserved Oreo crumbs over the top.
- Cover the pan with plastic wrap and refrigerate for at least 2–4 hours, or overnight for best slicing.
- Slice into small squares and serve chilled.
Notes
If mini Reese’s cups are not available, chop regular Reese’s peanut butter cups into bite‑size pieces and press them into the peanut butter cheesecake layer.
Nutrition Information:
Yield: 15
Serving Size: 1 square
Amount Per Serving:
Calories: 515
Total Fat: 33g
Saturated Fat: 17g
Unsaturated Fat: 15g
Cholesterol: 74mg
Sodium: 221mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 39g
Protein: 6g
A Little Story Behind This Peanut Butter & Chocolate Dessert
My sister recommended this dessert after serving it at Thanksgiving. The inspiration came from a recipe by I Am Baker, and I made a few small changes—mainly swapping in homemade stabilized whipped cream instead of store‑bought Cool Whip. The result is creamy, balanced, and a guaranteed hit when you want a rich, make‑ahead dessert.
Helpful Tips for Success
- Short on time? Use store‑bought whipped topping (softened slightly) in place of stabilized whipped cream. It speeds up assembly and still yields great results.
- Pan size: The recipe works in a 9×9 pan, but a 7.5×12‑inch pan is a good alternative and will change the thickness slightly—both sizes work.
- Rich and filling: This dessert is indulgent, so smaller portions are usually plenty.
- Make‑ahead friendly: Assemble the dessert a day ahead and chill overnight for the cleanest slices and fullest flavor.
More No‑Bake Dessert Ideas
- Try a mocha refrigerator dessert for another make‑ahead layered treat.
- Classic scotcheroos are a simple, no‑bake bar that always disappears quickly.
- No‑bake peanut butter chocolate oat cookies are perfect when you need a fast, comforting sweet.
Save This Recipe
Pin or save this recipe to your favorite dessert collection so you can find it when you’re planning holidays, parties, or a special family dinner.
