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slice of peanut butter cheesecake being held above cheesecake pan ready to be put on a plate.
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5 from 9 votes

Reese’s No Bake Peanut Butter Cheesecake

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 minutes
Chill Time 6 hours
Servings 12
Calories 746kcal
Author Trish - Mom On Timeout

Ingredients

Chocolate Crust

  • 18 chocolate graham crackers full sheets, 2 sleeves
  • ¼ cup granulated sugar
  • cup creamy peanut butter

Peanut Butter Cheesecake

  • 16 ounces cream cheese softened
  • ¾ cup granulated sugar
  • ¾ cup creamy peanut butter
  • ¾ cup sour cream full fat is best
  • 16 ounces whipped topping thawed (see notes below for using whipped cream)

Cheesecake Toppings

  • 8 tablespoons hot fudge
  • 10 ounces miniature Reese’s peanut butter cups quartered, 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.
  • Press mixture into a 9-inch springform pan making sure the crust goes up a little bit on the sides as well.
  • Cover the 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.)
  • Sprinkle the 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
  1. Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
  2. Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
  3. Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
  4. 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.

Nutrition

Calories: 746kcal | Carbohydrates: 72g | Protein: 15g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 49mg | Sodium: 548mg | Potassium: 432mg | Fiber: 3g | Sugar: 51g | Vitamin A: 639IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 2mg