This easy Reese’s No Bake Peanut Butter Cheesecake is the perfect dessert for peanut butter lovers. A tantalizing combination of cheesecake, peanut butter and chocolate, this no bake cheesecake is perfectly creamy and topped with Reese’s peanut butter cups and hot fudge for an irresistibly decadent dessert that’s perfect all year round!
Course Dessert
Cuisine American
Keyword easy cheesecake recipe, no bake cheesecake, no bake peanut butter cheesecake, peanut butter cheesecake, reeses cheesecake
Prep Time 26 minutesminutes
Chill Time 6 hourshours
Servings 12
Calories 746kcal
Author Trish - Mom On Timeout
Ingredients
Chocolate Crust
18chocolate graham crackersfull sheets, 2 sleeves
¼cupgranulated sugar
⅔cupcreamy peanut butter
Peanut Butter Cheesecake
16ouncescream cheesesoftened
¾cupgranulated sugar
¾cupcreamy peanut butter
¾cupsour creamfull fat is best
16ounceswhipped toppingthawed (see notes below for using whipped cream)
10ouncesminiature Reese’s peanut butter cupsquartered, about 1 cup
Instructions
Chocolate Crust
Place chocolate graham crackers in a food processor and pulse until they are fine crumbs. Add in sugar and pulse until combined.
Transfer to a bowl and mix in the peanut butter until the mixture holds together when pressed between your fingers.
Pressmixture into a 9-inch springform pan making sure the crust goes up a little bit on the sides as well.
Coverthe crust with plastic wrap and freeze for 20 to 30 minutes.
Peanut Butter Cheesecake
Beat softened cream cheese and granulated sugar together until fully combined, about 2 to 3 minutes.
Beat in the creamy peanut butter until light and fluffy, about 1 to 2 minutes.
Add in the sour cream and whipped topping (or whipped cream, see notes below) and beat until combined. Mixture should be light and creamy. (If using whipped cream, whipped cream should be folded into the mixture, not beaten in.)
Remove the crust from the freezer and evenly spread the filling in the springform pan up to about ¼ inch from the top of the pan. (You may have extra filling, if so use for a fruit dip with apples and strawberries.)
Sprinklethe top of the cheesecake with cut up Reese’s miniatures in an even layer.
Cover the cheesecake with plastic wrap. Refrigerate 6 hours or overnight. Serve cheesecake chilled.
Notes
Storage Information
This Reese’s Peanut Butter No Bake Cheesecake should be stored tightly wrapped in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. The cheesecake will stay good for 2 to 3 days.To Freeze: Wrap tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.
To substitute homemade whipped cream for the whipped topping:
You will need 6 cups total of whipped cream.
3 cups heavy cream
2/3 cup powdered sugar
1 1/2 teaspoons vanilla extract
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
Use in place of the whipped topping in the recipe but make sure to carefully fold in so the whipped cream does not get deflated.