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No-Bake Reese’s Peanut Butter Cup Cheesecake

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This no-bake Reese’s Peanut Butter Cup cheesecake is a decadent, crowd-pleasing dessert featuring a chocolate cookie crust, creamy peanut butter cheesecake filling, and plenty of chopped Reese’s cups. It’s easy to make, requires no oven, and is perfect for parties, holidays, or any time you need a showstopping treat.

Ingredients

Scale
  • 24 chocolate sandwich cookies (like Oreos), crushed (about 250g)
  • 6 tablespoons unsalted butter, melted (85g)
  • Pinch of salt
  • 16 oz full-fat cream cheese, softened (450g)
  • 1 cup creamy peanut butter (not natural, 240g)
  • 1 cup powdered sugar (120g)
  • 1 cup heavy whipping cream (240ml)
  • 1 teaspoon vanilla extract (5ml)
  • 12 regular-size Reese’s Peanut Butter Cups, chopped (about 240g, divided)
  • Optional: Mini Reese’s cups, halved
  • Optional: Chocolate sauce or hot fudge
  • Optional: Chopped roasted peanuts

Instructions

  1. Crush 24 chocolate sandwich cookies into fine crumbs using a food processor or by pounding in a zip-top bag with a rolling pin.
  2. Pour in 6 tablespoons melted unsalted butter and a pinch of salt. Stir until all crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact and even out the crust, including the edges.
  4. Freeze the crust for about 10 minutes to firm up while you make the filling.
  5. In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add creamy peanut butter and powdered sugar. Beat on medium until fully blended and fluffy, about 2-3 minutes.
  6. Scrape down the sides, add vanilla extract, and mix again.
  7. In a separate bowl, whip heavy cream to stiff peaks.
  8. Gently fold the whipped cream into the peanut butter mixture until combined and airy.
  9. Stir in half (about 6) of the chopped Reese’s Peanut Butter Cups. Reserve the rest for topping.
  10. Remove the crust from the freezer. Spoon the filling over the crust and smooth the top with a spatula. Tap the pan gently to remove air bubbles.
  11. Scatter the remaining chopped Reese’s cups over the top. Add mini Reese’s cups or a drizzle of chocolate sauce if desired.
  12. Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight.
  13. To serve, run a thin knife around the edge of the pan before releasing the sides. Slice with a hot, dry knife for neat pieces, wiping between cuts.
  14. Add extra toppings if desired: more chopped Reese’s, chocolate drizzle, or chopped roasted peanuts.

Notes

For best results, use block cream cheese and classic creamy peanut butter (not natural). Chill the cheesecake overnight for the best texture and flavor. For gluten-free, use gluten-free chocolate sandwich cookies. Add toppings just before serving for freshness. If freezing, slice first and wrap each piece individually.

Nutrition

Keywords: no-bake cheesecake, peanut butter cheesecake, Reese’s dessert, easy cheesecake, chocolate peanut butter, potluck dessert, party dessert, kid-friendly dessert, summer dessert, gluten-free option

Find it online: https://yumnode.com/no-bake-reeses-peanut-butter-cup-cheesecake-easy-dessert-recipe/