Crunchy Peanut Butter Oreo Chocolate Delight Cake
This Crunchy Peanut Butter Oreo Chocolate Delight Cake combines a crunchy Oreo crust, a creamy peanut butter layer, silky chocolate ganache, and light whipped cream. It's perfect for parties and easy to make at home.
Ingredients
Crust
- 24 cookies Oreo cookies, finely crushed
- 1/4 cup unsalted butter, melted
Peanut Butter Layer
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup milk
Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream for ganache
Whipped Cream Topping
- 1 cup heavy whipping cream for topping
- 2 tablespoons powdered sugar for whipping cream
- Mini Oreo cookies for garnish
- Melted peanut butter for drizzling
Instructions
Preparation
- Preheat oven to 350°F (175°C). Mix crushed Oreos and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat together peanut butter, cream cheese, powdered sugar, and milk until smooth. Spread over the cooled Oreo crust and refrigerate.
- Heat heavy cream in a saucepan until just simmering. Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Pour ganache over the peanut butter layer and refrigerate until set.
- Beat heavy whipping cream with powdered sugar until stiff peaks form. Spread over the ganache layer.
- Top with mini Oreo cookies and drizzle with melted peanut butter. Slice and enjoy!
Notes
Chill the cake until well set, then release from the springform pan before slicing. Use a hot, clean knife for each cut to get neat slices: dip the knife in hot water, wipe, then slice. Store covered in the refrigerator for up to 4-5 days.