No Bake Reese’s Peanut Butter Cheesecake
on Apr 21, 2015, Updated Oct 21, 2020
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You will find this No Bake Reese’s Peanut Butter Cheesecake loaded with smooth and creamy peanut butter plus yummy Reese’s Peanut Butter Cups in just about every single bite. And it’s super simple and requires no baking.
No Bake Reese’s Peanut Butter Cheesecake
Reese’s Peanut Butter Cups have always been my favorite candy. I have a slight addiction to both peanut butter and chocolate. They are just perfect together. My Quick and Easy Peanut Butter Pie happens to be one of my favorite desserts. I make it quite frequently. But after making this No Bake Reese’s Peanut Butter Cheesecake, I think I have a new favorite homemade dessert.
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When we dine out and I manage to save room for dessert, I am always drawn to whichever peanut butter and chocolate dessert that happens to be on the menu. I think any dessert that contains both peanut and chocolate has a sure chance at being delish.
I noticed a peanut butter cheesecake on the menu at one of my favorite restaurants last week but I had not left any room for dessert.
The next day, I just could not forget about that darn dessert. So I decided to whip up this cheesecake right at home. I am always so nervous when making my own cheesecakes at home. Since this cheesecake requires no baking, I knew I could leave the anxiety behind. With just a few ingredients and little time, you too can make this decadent dessert.
This no bake cheesecake will feed a large crowd, it is massive. Massive in a good way I might add. The Oreo Cookie crust a perfect foundation. The creamy peanut butter combined with the cheesecake and chopped Reese’s miniatures candy makes for one over the top filling.
The ingredients needed for this awesome peanut butter cup cheesecake are super simple. You will need Oreo cookies for your crust, 3 packages of cream cheese, peanut butter, Reese’s miniature candy and a few other items you should have in your pantry.
INGREDIENTS
Crust:
24 Oreo Cookies
5 tbsp melted Butter
Filling:
24 oz softened Cream Cheese
8 oz Whipped Topping (like Cool Whip)
1 tsp Vanilla
1 cup Powdered Sugar
1 1/2 cup Peanut Butter
30 Reese’s Miniatures cut in quarters
DIRECTIONS
Put cut Reese’s cups in freezer for 30 minutes to harden.
Crush Oreos in food processor and add melted butter.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
Fold in whipped topping until uniformly blended.
Fold in half of frozen Reese’s.
Pour/spread into pan and refrigerate for at least 4 hours or until firm.
Remove from springform pan and top with remaining Reese’s.
You can also drizzle with chocolate syrup if desired.
If you are a fan of easy desserts that look and taste like a high end restaurant dessert, this dessert should be on your “must make” list. Perfect for feeding a crowd.
I have a few pieces that I froze to keep in the fridge for my late night peanut butter cravings. If you are not feeding a crowd, consider enjoying some now and saving some for later.
Do you have a favorite candy that you like to incorporate into a dessert?
No Bake Reese’s Peanut Butter Cheesecake
Ingredients
- Crust:
- 24 Oreo Cookies
- 5 tbsp melted Butter
- Filling:
- 24 oz softened Cream Cheese
- 8 oz Whipped Topping, like Cool Whip
- 1 tsp Vanilla
- 1 cup Powdered Sugar
- 1 1/2 cup Peanut Butter
- 30 Reese's Miniatures cut in quarters
Instructions
- Put cut Reese's cups in freezer for 30 minutes to harden.
- Crush Oreos in food processor and add melted butter.
- Press mixture into bottom and partway up sides of springform pan.
- Refrigerate at least 30 minutes to firm.
- Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
- Fold in whipped topping until uniformly blended.
- Fold in half of frozen Reese's.
- Pour/spread into pan and refrigerate for at least 4 hours or until firm.
- Remove from springform pan and top with remaining Reese's.
- You can also drizzle with chocolate syrup if desired.
pan size?????
I don’t have cool whip and am not able to get any, is there any way to do it without it??
I whipped up some heavy whipping cream before folding it in. Worked great. Makes the cheesecake a little less sweet but you can add more powdered sugar if that’s an issue.
I have made this soooooo many times and LOVE IT. And everyone seems to love this one more than any of the others I make. I TEFUSE to use Oreos in this as I do not share my OREO cookies. Instead I make a brownie batter and bake it in the cheesecake pan. Then when cool, I add the cheesecake mixture and top with mini Reese’s peanut buttercups and drizzle with chocolate ganache.
WOW, this cake looks scrumptious, thx so much for sharing the recipe!
I love this recipe! I have never used a springform pan – I use a Pyrex 8×8 and usually have a few tbsps of filling left over for a crustless mini one for me on the side. (And no one is upset about a personal sized treat before you serve the big one!) Here are my recommendations:
1) Use double-stuffed oreos or add about 1/2 tbsp of butter extra. My first crust crumbled too much when cut. Also, this is one time I skip the Aldi brand and either get generic at Walmart or Wegmans or buy actual Oreos. And yes, you use the whole cookie – one oreo = cookie and filling.
2) Make the crust hours before if you can and just have it chilled/firmed in the fridge.
3) I never use Coolwhip and I just whip my own whipped cream – one cup of cream, plain, no sugar or anything added. There’s plenty of sugar in the crust of “oreos”, the cup of powdered sugar and the peanut butter.
4) I use natural no-stir PB from Aldi or Walmart
5) I use regular sized peanut butter cups because you can get a pack of eight at Aldi for a good price or two packs of five at the Dollar store. Freeze these before unwrapping/cutting – makes it MUCH easier.
6) Ingredients are much more manageable in summer but when I made this in the winter, I did add a few tsps of milk to my cheesecake mixture because it was hard to mix and a bit of liquid make it easier. Summer/warmer temps – not necessary.
7) I always mix my cream cheese and powdered sugar and vanilla with my hand mixer first and get that good and combined and then add the peanut butter and use the hand mixer again.
8) I never fold my PB cups – I didn’t need this step. I just put them all over the top!
9) I always make this dessert at least one day ahead of serving. Made it tonight for a BBQ tomorrow night. The flavors do develop some so I would try to avoid serving same day if possible.
Hope that helps everyone! :)
What size springform pan for Reese’s no bake cheesecake?
OMW Jen, that looks like heaven on a plate. I’m going to have to try this one very soon. Love the fact that it’s a no bake and then there’s the Reese’s peanut butter. So yummy
This looks awesome! Even more since I just started Keto, lol! Sharing! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Peanut butter is one of my greatest weaknesses. This cheesecake is going to do me in. Looks scrumptious!!!
OMG! I love peanut butter and chocolate. I am going to make this for a friend who has just had surgery. Great recipe so glad I found your post on the link party. Happy Summer, Kippi