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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.
Holy cow, this looks amazing. Stopping by from Create and Share. Pinned!
Your 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
Reese’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!
I 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:)
How much water
Why even use half fat cream cheese?
You’re already eating Reese’s, Might as well go for gold.
Yaaaaasssss!
Im going to make this for my birthday which is on the 30th of this month
I’m going to make this for our Church’s business meeting/ potluck… Looks SO Good!!!
I’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
I 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.
Does 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
So far doing good got it chilling 🙂 looks so yummy .fast and easy
Fantastic 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
This sh*t is so F-ing good, this smacks -Tiauna Davis
Could you use hime made whipped cream instead of cool whip? And is 24oz of cream cheese correct?
Sorry. Typo. Home made whipped cream.
I 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.
Just made this tonight! I had to sneak a few tastes here and there… and oh my goooooodnessss…. SOOOO good!
Is it possible to make this without including any whip cream or cool whip or really any cream at all??