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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.
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I originally made this recipe in 2014, and after making hundreds of no-bake desserts, I’ve made some improvements to this recipe.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.
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
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.
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.
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
- The most amazing Oreo cheesecake
- My favorite classic No-Bake Cheesecake
- The best Chocolate Cheesecake
- Jaw dropping Cookie Dough Cheesecake
No-Bake Peanut Butter Cup Cheesecake
- 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
- 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
- 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.
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Keywords: Peanut butter cheesecake, No-Bake Cheesecake
That looks so good I’m making this tonight!!
Yea! I hope you enjoyed it!
Would there be any reason I couldn’t use an already made Oreo pie crust? Thanks.
Nope! But the filling might be a little high in the middle, it will for sure fill the pan and then some, but once it’s set you should have no problem slicing and serving.
Can you leave the finished cheesecake in the refrigerator overnight?
Yes this has to be refrigerated after it’s prepared. It will last for several days in the fridge, cover tightly
I’m not sure how to remove the parchment paper from bottom of the cheesecake after it’s removed from springform pan Does the parchment paper go on bottom of pan and then up the sides? Any chance you could make a video of prepping the pan and then removing the paper from the Bottom. I’m making this for a party but I’m nervous about getting it out of the pan. It looks amazing!
Hi Linda, I followed up with you via email, but this post might be helpful, it has pictures of how I use the parchment paper https://beyondfrosting.com/make-no-bake-crust-springform-pan/
I recently made this recipe for my boyfriend’s birthday and he said it was the best cake anyone has ever made him! It was so easy and delicious and a new dessert staple!
That’s incredible Giovanna, thank you so much!
One of the best things I’ve ever tasted. This is my third time making it now. Delicious and rich but not overly sugary.
HA!! That’s amazing Erin, thank you so much for sharing, this is amazing!
Could I make this the day before and just leave it in the fridge and garnish before serving the next day?
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.
Do I have to add powdered sugar if I use cool whip?
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.