No-Bake Reese’s Peanut Butter Cup Cheesecake

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This easy no-bake Reese’s Peanut Butter Cup Cheesecake is the ultimate mouthwatering treat! Loaded with Reese’s Peanut Butter Cups and an Oreo cookie crust.

Ultimate No-bake Reese's Peanut Butter Cup Cheesecake. This decadent peanut butter cheesecake is loaded with Reese's Peanut Butter Cups. It is topped with more peanut butter cups and a chocolate and peanut butter drizzle.

I can’t even begin to tell you guys how much fun I had this weekend! No really though, I can’t. I am saving that for Friday’s post. After an estimated 15 hours of sleep in 4 days, I decided it was a good idea to go to bed at 5:30 last night, totally forgetting the fact that I needed to post this Ultimate No-bake Reese’s Peanut Butter Cup Cheesecake recipe.

Mouthwatering No-bake Reese's Peanut Butter Cup Cheesecake- rich peanut butter cheesecake in a Oreo cookie crust.

Peanut butter lovers unite! This rich, peanut butter cheesecake is over flowing with flavor. This no-bake recipe is great for summer time, as it doesn’t require you to turn on your oven. It also comes together very quickly, so it’s a great recipe if you are invited to a list minute BBQ. If time allows, you should refrigerate for at least two hours to allow the ingredients to set.

DROOL WORTHY No-bake Reese's Peanut Butter Cup Cheesecake. Loaded with Reese's peanut butter cups, this cheesecake is INSANE.

The crust is a classic Oreo crumb crust held together with a little bit of butter. The filling is a mixture of peanut butter, cream cheese and whipped cream. The luscious, creamy peanut butter filling is loaded with Reese’s Peanut Butter Cups, because everyone needs more peanut butter.

The best EVER Reese's Peanut Butter Cup cheesecake. You won't be able to stop after one bite!

To top it off, I of course had to add more peanut butter cups, chocolate syrup and peanut butter syrup. Oh my gosh, drooling. The syrup is so simple. You literally just melt peanut butter down in the microwave and stir it until it reaches a pourable consistency. Drizzle that over the top and don’t be shy.

Ultimate No-bake Reese's Peanut Butter Cup Cheesecake. Drool worthy peanut butter cheesecake loaded with Reese's peanut butter cups, hot fudge and an Oreo cookie crust.

This recipe uses an entire jar of peanut butter between the filling and the syrup on top. I would recommend using a creamy spread. We aren’t going to talk about calories in this recipe but I suppose you COULD substitute low-fat peanut butter and a low fat cream cheese.  This cheesecake is quite rich, but I wouldn’t have it any other way.

Mouthwatering Reese's Peanut Butter Cup Cheesecake. This EASY no-bake recipe is perfect for you!

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No-Bake Peanut Butter Cup Cheesecake

  • Prep Time: 45 minutes
  • Chill time: 4 hours
  • Total Time: 4 hours 45 minutes
  • Yield: 10 slices

Description

A rich peanut butter cheesecake load with Reese’s Peanut Butter Cups in a simple Oreo crust. The perfect no-bake summer dessert.

Ingredients

For the crust

  • 1 package (14.3oz) Oreo cookies
  • 1/2 cup (113g) unsalted butter, melted

For the filling

  • 1 1/4 cups (295ml) heavy whipped cream
  • 1/2 cup powdered sugar
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • 1 cup (180g) creamy peanut butter, at room temperature
  • 1/4 cup (48g) granulated sugar
  • 1 tablespoons (15ml) pure vanilla extract
  • 1 package (10oz) snack size Reese’s Peanut Butter Cups, chopped

For the toppings- optional

  • 3/4 cup (177ml) heavy whipping cream
  • 23 (16-24g) tablespoons powdered sugar
  • 8 snack size Reese’s Peanut Butter Cups, chopped
  • 2 tablespoons (22g) creamy peanut butter
  • 2 tablespoons (43g) hot fudge sauce

Instructions

For the crust

  1. For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender.
  3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
  4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the filling: 

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. Prepare the whipped cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
  3. Beat the softened cream cheese until it’s completely smooth. Then add the peanut butter and mix until well combined.
  4. Next, add the granulated sugar and vanilla extract and continue beating until smooth.
  5. Finally, slowly fold in the whipped cream until it’s incorporated, then add the chopped peanut butter cups and continue mixing until well combined. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.

For the garnish

  1. Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Pipe the borders of the cheesecake with whipped cream using a large open star piping tip. Finish decorating with chopped peanut butter cups as desired.
  2. Melt peanut butter in a microwave-safe bowl for 30-60 seconds. Stir until smooth. Drizzle over top of cheesecake with a spoon.
  3. Heat hot fudge in the microwave in 30-second increments until melted. Stir until smooth and drizzle over cheesecake.

Notes

  • Cool Whip substitution: For the filling, you can swap out the homemade whipped cream for one 8-ounce container of Cool Whip
Nutrition Information:
1 slice
841
41g
421g
67.4g
50.9g
2.6g
14g
125.9g
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Keywords: Peanut butter cheesecake, No-Bake Cheesecake

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91 Responses
  1. Marty Givens

    hi. I’m wondering about your referral to “1 package of Oreo cookies”. could mean many different amounts. depending on the country your from. could you more specific

  2. Rhonda

    Delicious! My son has requested this for his bday for the past few years. Do you think it would be too salty if I used a pretzel crust instead of the Oreo crust?

    1. Beyond Frosting

      HI Rhonda, it sounds delicious! It might be a tad salty, this is already a rich and sweet dessert, so you might enjoy the saltiness

  3. Janet Myers

    I’d love to make this for my son’s wedding. Timing of making this Wil be tricky! How far in advance can this be made?

    1. Beyond Frosting

      Hi Janet, you can make the cheesecake in advance and freeze, then add the toppings before serving. While I am sure it is fine to freeze further in advance, I usually recommend 1 week and then thaw it in the refrigerator 24-48 hours before serving.

  4. Paul

    Just made this for Father’s day as my Dad’s a huge fan of peanut butter and cheesecake, was huge success! Apparently I have to make it again for a party in July haha. Thanks for the great recipe!

  5. paula schuck

    This sounds amazing! I love no bake things. How simple and tasty. I often crave cheesecake but don’t have time to look for it or track it down or make it either. This one will work for me I think.

        1. Beyond Frosting

          Hi Erica, yes you can use a 9-inch pan that is at least 3-inches tall. The springform pan is just nice to remove the edges and it’s a bit taller as well.

    1. Beyond Frosting

      Hi Karen, you shouldn’t need to make any adjustments, but your cheesecake won’t be as tall. Enjoy! Please let me know how it turns out.

    1. Beyond Frosting

      I’m sorry this wasn’t for you. I have had plenty of people who have enjoyed it. I hope you’ll try something different.

  6. Mom117

    Looking forward to making this dessert. I am also going to add chopped pretzels for the sweet salty crunch as part of the topping.

  7. Eryn

    Really, really terrific looking and tasting dessert! Thank you for posting it. The cheesecake part of the cake was somewhat bland when I taste-tested, so I added about 1/4 c of confectioner’s sugar -‘that made it perfect for my tastebuds! My Easter guests were thrilled as well, and I did not remember to tell them how easy it was to make. 🙂

    1. Elle

      Agreed! Wish I had read your comment before putting it on my pie crust. It was barely sweet. I’m hoping the hot fudge drizzle adds some sugar flavor. In the future I will add some confectioners sugar.

      Also, I used a pre-made Oreo crust instead of making my own. Made the whole process faster. 😉

        1. Elle

          Thanks for the reply. There’s no sugar in the pie base other than chopped up Reese’s peanut butter cups. It’s all dairy or peanut butter.

          Unfortunately the fudge didn’t add much sweetness (and since I chose the bottle instead of the jar, much harder to get out).

          Since it was so easy to throw together, I’d add some confectioners sugar (saw other recipes the same as this plus sugar), and choose the chocolate hard shell – that just requires a shake and pour or make homemade hot fudge. 😉

          Loved the PB drizzle tip though!

  8. Faddy

    Hi! I’m going to try this recipe out on this Thursday for a food tech lesson, I just wanted to clarify: does the capital “C” stand for cups?? I know it’s probably obvious but just in case hahah…
    please reply soon xx

  9. Paige

    I’m making this ahead for my husband’s birthday. Can I make the drizzle and put it on top before hand or would you recommend waiting until just before you serve it?

    1. Beyond Frosting

      Hi Paige- Once refrigerated, the drizzle will harden. I always like a fresh drizzle but there is nothing stopping you from adding it ahead of time!

      1. Paige

        Great! Thank you! Will do:) I have four boys and they and my husband all love peanut butter so I’m excited to see how it turns out:)

  10. Kerry

    Question: With the Reese cups , do you use the regular size or the mini?

    Looks so delicious. This will be the next birthday pie for my husband who loves peanut butter!!

    Thank you!!

    1. Beyond Frosting

      Hi Kerry, you could use either for this recipe. I used Reese’s regular sized cups and cut them into pieces. I hope you try it!

  11. Teresa

    Hi – is there much of a difference (taste, texture, etc) between baked cheesecake and this no-bake? I love how convenient this one looks to be, but am also worried that it won’t be the same.

    Thanks!

  12. Sarah

    I think I gained 5 pounds just looking at the cheesecake picture…. Wow it looks so good but I better wait until I can make it for a huge crowd that way I won’t end up eating the whole thing by myself!

  13. Cherie

    Hi there – I am posting this from nz – can you tell me what cool whip is? We don’t have it here what could I substitute with?
    Many Thanks
    Cherie

  14. Jocelyn@Brucrewlife

    If I could only have one dessert every day for the rest of my life, I would choose this!! 😉 Seriously! Pinned!

  15. Nancy @ gottagetbaked

    Ermagawd, this gaaaaaaawgeous incredible cheesecake needs to get itself into my mouth right.now. It has everything I could ask for in a dessert.

  16. Ashley | Spoonful of Flavor

    I’ll take one slice or two, please! It was so much fun finally meeting you and spending time with you this weekend. You are awesome and such a great friend! I hope we get a chance to see each other again soon!

  17. Judy P

    Are you kidding me? Remove the filling from the Oreos and discard? If I personally didn’t ‘ eat it, I know about 10 others who would stand in line.

    1. Bobbi Hampel

      Perfect for chocoholics, but I like to put Nilla Wafers in a ziploc and run a rolling pin over it. Add a little butter and a little sugar, and it’s heavenly.

  18. Sheila @ Sweet Baked life

    Heavenly Julianne! Would love to have a slice tight now! I can’t wait to start making some summertime no bake sweets!

      1. Christy in Cali

        Hi Julianne! Is this recipe similuar to the “Reese’s Peanut Butter Cup Pie” made by Swann’s as a single serve in fast food restaurants like Jacknbox & Burger King??? It looks the same & if so i can’t wait it was to die for.

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