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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.

A side view of a slice pf peanut butter cheesecake loaded with Reese's peanut butter cups

No-Bake Peanut Butter Cheesecake

There’s only one way to describe this cheesecake, rich and decadent. It starts with an Oreo crust, and it’s filled with a fluffy peanut butter cheesecake that’s loaded with chopped Reese’s peanut butter cups. To top it off, there’s even more decadence with whipped cream, drizzled peanut butter and fudge, and more Reese’s. I can’t get enough! But actually, I can only eat half a slice at a time because it’s truly decadent!

I originally made this recipe in 2014, and after making hundreds of no-bake desserts, I’ve made some improvements to this recipe.

  • More cream cheese in the filling
  • Updated the filling to include homemade whipped cream instead of Cool Whip. You can still use Cool Whip if you want.
  • Even more peanut butter in the filling
  • A little bit of sugar to offset the tart cream cheese and salty peanut butter
  • Added a whipped cream topping

This dessert can be served for birthdays or even holidays. It’s a great way to add some variety to your Thanksgiving dessert table. It also freezes really well, so it’s a great dessert to make ahead of time.

a white cake stand with a sliced cheesecake on it decorated with chocolate peanut butter cups

Ingredients You’ll Need

For the crust

  • Oreo cookies– one package, regualar Oreos. But don’t use the double stuffed, there’s too much filling in those.
  • Unsalted butter– melted to hold together the crust

For the filling

Make sure the cream cheese and peanut butter are at room temperature.

  • Heavy whipped cream– to make a whipped cream for the filling
  • Powdered sugar– to thicken the whipped cream
  • Full-fat cream cheese– reduced and fat-free cream cheese are thinner and can have more water, making it difficult for the filling to fully set.
  • Creamy peanut butter– I recommend using something like Jif or Skippy, not a natural peanut butter for the best results.
  • Granulated sugar– adds sweetness to offset the tart cream cheese
  • Pure vanilla extract– adds flavor
  • Snack size Reese’s Peanut Butter Cups– chop each one until 9 small pieces, about the size of a dime or smaller

For the topping

All the toppings are optional and up to you how to decorate it! Sometimes I like to add a whipped cream topping and sometimes I skip it.

  • Heavy whipped cream– more whipped cream for the topping
  • Powdered sugar– again to thicken the whipped cream
  • More Reese’s Peanut Butter Cups chopped in half or in small pieces, whatever you like
  • Creamy peanut butter– heat this up to drizzle on top
  • Hot fudge sauce– heat this up to drizzle on top
a close up of chopped up Reese's peanut butter cups

How To Make the Peanut Butter Cheesecake

Make the Oreo crust

Prepare the pan: I recommend lining the bottom with parchment paper, overhanging the sides, and then close the edges around it. It makes it super easy to remove the cheesecake from the pan. Then give the edges a thin coating of grease using cooking spray and a paper towel. Again this helps remove it from the pan. Or I like to use cake collars to get those perfect sides.

Crush the Oreos: Use a food processor or blender and grind the Oreos into a fine crumb. No need to remove the filling.

Add the butter: Melt the butter and then combine it with the Oreo crumbs. Stir it together until the crumbs are evenly coated.

Press into the pan: Pour the crumbs into the pan and tightly pack it into the bottom and up the sides of the pan. I recommend using a measuring cup to help really pack it in. Then refrigerate the crust while you prepare the filling. This makes it easier to spread the filling.

A Bird's Eye View of an Oreo Cookie Crust Pressed Into a springform pan

Make the filling

Prepare a batch of whipped cream: A simple whipped cream is used in the filling for this cheesecake. If you aren’t comfortable making whipped cream, be sure to read through all my tips and tricks. If you need to save time, you can substitute with Cool Whip.

Combine the cream cheese and peanut butter: First, beat the cream cheese until it’s free of lumps, and be sure to scrape down the bowl as much as you need. Then add the peanut butter and beat until they are both smooth and creamy.

Add the sugar and vanilla: Next beat in the sugar and vanilla extract until they’re well combined.

Fold in the whipped cream: Slowly fold in the prepared whipped cream and mix with a spatula once all the ingredients have been added. As you are folding in the whipped cream, add the chopped peanut butter cups.

Fill the prepared crust: Add about half the cheesecake batter to the pan, and use an off-set spatula to press the filling into the bottom edges of the pan, and spread evenly. Then add the remaining batter and finish spreading.

Cover and chill: Cover the cheesecake tightly with plastic wrap and chill for 3-4 hours until the filling has been set completely. Then decorate.

Decorate and garnish

I recommend adding the toppings before serving, and for the best results, remove the cheesecake from the springform pan before decorating.

Whipped cream topping: Prepare a second batch of whipped cream if you want to decorate the top of this cheesecake. It’s totally optional but it really takes it over the top.

Add garnishes: I like to add even more chopped peanut butter cups (because why not?!). Then I add a drizzle of peanut butter and some hot fudge sauce on top.

A white plate drizzled with chocolate sauce and peanut butter sauce, and a slice of peanut butter cheesecake on top

How To Freeze This

This is a great dessert to make ahead of time and freeze. Allow the cheesecake to set completely in the refrigerator, then freeze it in the springform pan for a couple of hours. Once frozen, remove the pan, double wrap the cheesecake in plastic wrap, and then aluminum foil to prevent freezer burn. Do not add the toppings until you are ready to serve.

To thaw, unwrap, and transfer to an airtight container. Thaw overnight in the refrigerator, decorate, and serve.

More No-Bake Cheesecake Recipes

A detailed shot of a peanut butter cheesecake with a bite missing
A side view of a slice pf peanut butter cheesecake loaded with Reese's peanut butter cups

No-Bake Peanut Butter Cup Cheesecake

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


This No-Bake Peanut Butter Cheesecake is the ultimate decadent dessert! Loaded with Reese’s Peanut Butter Cups and an Oreo cookie crust. 


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 whipping cream
  • 1/2 cup (65g) 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 tablespoon (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


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.


  • Cool Whip substitution: For the filling, you can swap out the homemade whipped cream for one 8-ounce container of Cool Whip
  • You’ll need two 10oz bags of snack-size Reese’s Peanut Butter Cups. One full bag for the filling and the other bag to decorate with if desired. 
Nutrition Information:
1 slice
  • Category: Cheesecake
  • Method: No-Bake
  • Cuisine: American

Keywords: Peanut butter cheesecake, No-Bake Cheesecake

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102 Responses
    1. Beyond Frosting

      Hi Ally- yes, this can be prepared up to 48 hours in advance and kept in the fridge. I recommend adding the toppings prior to serving.

    1. Beyond Frosting

      No, the powdered sugar is used to make the whipped cream, so if you’re replacing it with Cool Whip, you can omit the heavy cream and powdered sugar.

  1. Susie

    I made this for a friends Birthday & he was floored, it looked so good. He called yesterday & said it was the BEST ! Wish I could post a picture….

  2. Brandy

    This recipe is AMAZING! It’s so good!! Everyone LOVED it! I read the directions wrong and put less Reese’s than the filling called for, but it still came out amazing! I also used Reese peanut butter (not sure if it’s actually any different than regular peanut butter but jic) def try this recipe!

  3. 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

  4. 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

  5. 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.

  6. 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!

  7. 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.

  8. 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.

  9. 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!

  10. 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

  11. 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:)

  12. 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!

  13. 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.


  14. 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!

  15. 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

  16. Jocelyn@Brucrewlife

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

  17. Nancy @ gottagetbaked

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

  18. 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!

  19. 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.

  20. 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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