*Get more RECIPES from Raining Hot Coupons here*
Seriously…if you are looking for an insanely delicious and easy recipe to whip together and surely impress guests, then you’ve found it! I am a HUGE peanut butter and chocolate fan but I also like things that are quick and easy to make and that’s why this no bake cheesecake is one of my “go-to” recipes. It melts in your mouth and has the perfect amount of peanut butter and chocolate. Enjoy this special treat!
Reese’s Peanut Butter No Bake 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
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.
Heaven says
April 28, 2015 at 7:07 pmHoly cow, this looks amazing. Stopping by from Create and Share. Pinned!
Miz Helen says
May 4, 2015 at 3:23 pmYour Peanut Butter Cheesecake looks fabulous! Hope you have a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Diana says
June 21, 2015 at 7:53 amReese’s peanut butter cheesecake was truly dangerously irresistible. My only slight problem was that it did not set fully even though I chilled of overnight. Still delicious though and not too much of an issue as it was only for my family. Was this because I used half fat cream cheese?. Would love to know as I’m confident this will be a crowd pleaser!
Tinni says
December 5, 2016 at 5:38 amI can never get a cheesecake to set without geletin. Try adding 1tablespoon of powdered geletin dissolved in water to the cream cheese when beating ingredients together:)
Keandra says
May 14, 2018 at 8:27 amHow much water
Gavin says
February 14, 2018 at 7:34 amWhy even use half fat cream cheese?
You’re already eating Reese’s, Might as well go for gold.
Catherine says
July 14, 2018 at 4:45 pm
Catherine says
July 14, 2018 at 4:46 pmYaaaaasssss!
Genevieve Klein says
August 16, 2015 at 11:02 amIm going to make this for my birthday which is on the 30th of this month
Sharon says
August 2, 2016 at 8:19 amI’m going to make this for our Church’s business meeting/ potluck… Looks SO Good!!!
Diana says
November 16, 2016 at 5:31 amI’m going to make this for my husband’s family…for thanksgiving!!! They are cheese cake lovers!!! Thank you so much for this easy recipe,I work full time,and this is the recipe for me
Johnette says
November 22, 2016 at 2:01 pmI am making this today or tomorrow for a friend for her Thanksgiving day meal. Is it a typo or is it really 20 Oz of cream cheese? Thanks in advance for your clarification on this.
Kathryn says
January 4, 2017 at 1:53 pmDoes this recipe require taking the icing out of the cookies first? Or I would like to try using the chocolate wafers instead…so it is not so sweet.. How many would equal the amount of Oreo’s? Thank you
Vanessa says
June 14, 2017 at 12:32 pmSo far doing good got it chilling 🙂 looks so yummy .fast and easy
Susan M says
December 20, 2017 at 2:20 amFantastic cheesecake without baking! I used Peanut Butter Oreos in the crust and made a simple chocolate ganache topping with 1 1/2 cups chocolate chips and 1/2 cup heavy cream. Heat cream and pour over chips let set for 2 minutes then stir. I removed the pan so the glaze could drip down the sides, then topped with the peanut butter cups. Amazing and easy recipe! Thanks
Brooklyn says
February 5, 2018 at 3:06 pmThis sh*t is so F-ing good, this smacks -Tiauna Davis
Christa Ray says
June 28, 2018 at 12:22 pmCould you use hime made whipped cream instead of cool whip? And is 24oz of cream cheese correct?
Christa Ray says
June 28, 2018 at 12:23 pmSorry. Typo. Home made whipped cream.
Katherine says
August 4, 2018 at 3:26 pmI subbed out whipped heavy cream for the cool whip and it worked fine. I just whipped it like I normally would (maybe just a tad more to firm it up) with a bit of sugar and vanilla and then folded it into the batter. It froze and chilled fine. I did end up using a the whole pint. It chilled fine and has stayed set fine .. but we haven’t served it yet so we’ll see how it holds up. I assume as long as it’s kept semi frozen it will be fine … but that’s the best way to serve cheesecake anyway.
Catherine says
July 14, 2018 at 4:47 pmJust made this tonight! I had to sneak a few tastes here and there… and oh my goooooodnessss…. SOOOO good!
Carol says
October 8, 2018 at 2:31 pmIs it possible to make this without including any whip cream or cool whip or really any cream at all??
Gabriel says
November 21, 2018 at 3:57 pmDid you just add the oreos with the icing or without?