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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.
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.
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.
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.
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.
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.Print
A rich peanut butter cheesecake load with Reese’s Peanut Butter Cups in a simple Oreo crust. The perfect no-bake summer dessert.
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
- 2–3 (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
For the crust
- 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.
- Grind the cookies into a fine crumb using a food processor or blender.
- 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.
- 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:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- 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.
- Beat the softened cream cheese until it’s completely smooth. Then add the peanut butter and mix until well combined.
- Next, add the granulated sugar and vanilla extract and continue beating until smooth.
- 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
- 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.
- Melt peanut butter in a microwave-safe bowl for 30-60 seconds. Stir until smooth. Drizzle over top of cheesecake with a spoon.
- Heat hot fudge in the microwave in 30-second increments until melted. Stir until smooth and drizzle over cheesecake.
- Cool Whip substitution: For the filling, you can swap out the homemade whipped cream for one 8-ounce container of Cool Whip
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Keywords: Peanut butter cheesecake, No-Bake Cheesecake