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This easy No Bake Reese’s Peanut Butter Cheesecake has a smooth, creamy, peanut butter-loaded filling in a buttery Oreo crust. It’s topped with rich chocolate ganache and a smattering of mini Reese’s. It’s the perfect dessert for any peanut butter lover.
Table of Contents
- No Bake Peanut Butter Cheesecake
- Why You’ll Love This Reese’s Cheesecake
- What You’ll Need
- How to Make a Reese’s No Bake Peanut Butter Cheesecake
- Tips for Success
- Can This Peanut Butter Cheesecake Be Made In Advance?
- Serving Suggestions
- How to Store Leftovers
- Can I Freeze This Peanut Butter Cheesecake?
- More Peanut Butter Desserts
- Get the Recipe
No Bake Peanut Butter Cheesecake
For those of you peanut butter-chocolate lovers out ther, this no bake Reese’s peanut butter cheesecake is about to blow your mind. Every bite is loaded with peanut butter flavor. The filling has creamy peanut butter AND mini Reese’s folded into it and is coated in a rich chocolate ganache that’s out of this world. Just in case you didn’t get enough peanut butter, I sprinkled the dessert with even more mini Reese’s. Did I mention the buttery Oreo crust? Wow! So much chocolate. So much peanut butter. My mouth is watering just thinking about it.
I have been loving no bake cheesecakes recently. They take a fraction of the time that a classic cheesecake would and they are just so creamy and delicious. If peanut butter and chocolate are calling and you’re looking for a quick and easy, yet wowing dessert, this recipe is for you. No oven. No water bath. Just heaven in dessert form.
Why You’ll Love This Reese’s Cheesecake
Get ready for a treat. This cheesecake is incredibly delicious and so quick and easy compared to a classic, baked cheesecake. Here are a few of the reasons I love it so much.
- So. Much. Peanut butter. Peanut butter lovers delight! This cheesecake is loaded with more than a cup of peanut butter and 35 mini Reese’s.
- Like a Reese’s Peanut Butter Cup. If you’re a Reese’s fan like me, this is the dessert for you. Not only is it full of actual mini Reese’s but the cheesecake itself has a similar composition to the candy. Creamy peanut butter filling surrounded by chocolate. Yum.
- No fuss. This is a no-bake cheesecake. That means that from the Oreo crust to the creamy peanut butter filling, you don’t even have to turn on the oven. No pesky water baths, either. Sure you’ll have to microwave some heavy cream to make the chocolate ganache but that’s the only “cooking” you’ll need to do here. The rest is just mixing and assembly.
- Time is on your side. A classic cheesecake can take hours to make. I personally love the process but on busy days, a no bake cheesecake (like this one) that takes a fraction of the time is a great option.
What You’ll Need
Here’s what you’ll need to make this no bake Reese’s cheesecake. Have a look at the recipe card below for exact measurements.
Crust
- Oreo crumbs – Make them by grinding Oreos in a food processor. There’s no need to remove the cream filling first.
- Butter – The butter needs to be melted so that it holds the Oreo crumbs together.
Filling
- Cream cheese – Be sure that the cream cheese is at room temperature. It will mix more smoothly and easily with the other ingredients. You also want to use brick-style cream cheese, which is thicker than tub-style. Full-fat cream cheese is also thicker than reduced fat, so be sure to use that too.
- Sugar
- Creamy peanut butter – Whatever you do, don’t use “natural” peanut butter. The oils separate from the solids, making it hard to mix into the filling smoothly. Don’t even think about chunky peanut butter.
- Vanilla extract
- Sour cream – The sour cream gives a nice tang to this cheesecake that breaks up the richness of the cream cheese.
- Mini Reese’s – No mini Reese’s? You could chop up standard Reese’s peanut butter cups instead.
- Heavy whipping cream – Start with cold heavy cream. It will whip up and hold volume much more effectively than room-temperature heavy cream.
- Powdered sugar
Chocolate ganache topping
- Semi-sweet chocolate chips – Feel free to use milk chocolate or dark chocolate chips instead.
- Heavy whipping cream
- Mini Reese’s – Go ahead and chop up standard Reese’s instead, if you can’t find the mini versions.
How to Make a Reese’s No Bake Peanut Butter Cheesecake
This no bake peanut butter cheesecake is so much quicker and easier to throw together than a typical, baked cheesecake. It’s perfect for those of you short on time or new in the kitchen. Here’s how to do it. Don’t forget to scroll to the recipe card below for more detailed instructions.
For the crust
- Prepare the pan. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Mix. Combine the Oreo cookie crumbs and melted butter.
- Press into a pan. Press the mixture into the bottom and up the sides of the pan.
- Chill the crust. Place it in the refrigerator while you make the filling.
To make the filling
- Combine cream cheese and sugar. Mix the cream cheese and sugar until smooth.
- Add more wet ingredients. Mix in the peanut butter and vanilla extract followed by the sour cream.
- Fold in peanut butter cups. Gently fold in the chopped Reese’s.
- Make the whipped cream. Whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form.
- Fold in the whipped cream. Add the whipped cream into the cream cheese mixture, one-half at a time. Gently mix/fold after each addition to combine.
- Fill the crust. Spread the filling evenly over the crust
- Chill. Refrigerate for at least 5-6 hours until firm.
- Prepare to decorate. Remove the cake from the springform pan and place it on a serving plate.
For the chocolate ganache topping
- Make the ganache. Microwave the heavy whipping cream until it just begins to boil. Pour it over the chocolate chips. Allow it to sit for 2-3 minutes. Whisk until smooth.
- Top the cheesecake. Place an even layer of ganache over the top of the cheesecake. Cover with chopped Reese’s.
- Cool. Allow the topping to cool at room temperature until firm.
- Refrigerate. Place the cheesecake in the fridge until ready to serve.
Tips for Success
Of course, I have tips for you! Here are some pieces of advice that will help you make the best peanut butter-loaded dessert you’ve ever tasted.
- Use the right peanut butter. You want to be sure to use creamy peanut butter. Do not use a natural version. The oils in natural peanut butter separate from the solids. This makes it hard to mix it into the filling smoothly.
- Don’t forget the parchment paper. Don’t forget to line the bottom of your springform pan with parchment paper. Trust me. Taking this cheesecake out of an unlined pan is a big, messy pain.
- Start with room-temperature cream cheese. It will mix more smoothly and easily with the other ingredients. This will help you avoid a lumpy filling. It will also help to prevent you from over-mixing when it comes time to fold the whipped cream into the filling (see my point on over-mixing below).
- Cold whipped cream. The heavy whipping cream used in the filling needs to be cold. Otherwise, it will not whip up and hold volume properly. This can lead your cheesecake to fall flat.
- Fold gently and don’t over-mix. To preserve the volume in the filling, fold the whipped cream into the cheesecake mixture slowly, gently, and just until the whipped cream is incorporated.
- Try Cool Whip. Homemade whipped cream is always best, in my opinion. That said, if you are short on time, you can use Cool Whip. You’ll need 8 ounces of Cool Whip instead of the heavy cream, powdered sugar, and vanilla extract.
Can This Peanut Butter Cheesecake Be Made In Advance?
Yes! In fact, I recommend it. This cheesecake is best if it gets a chance to chill in the refrigerator overnight. So make it the day before! Just store it in an airtight cake carrier or wrap it in a double layer of plastic wrap. If you go the plastic wrap route, allow the dessert to firm up in the refrigerator for a couple of hours before wrapping it.
Serving Suggestions
This peanut butter cheesecake is fantastic on its own but, if you’re feeling extra indulgent, I encourage you to serve it up with one (or several) of the following accompaniments. Yummy!
- Whipped cream. I love topping a slice of Reese’s cheesecake with homemade whipped cream. Try my Homemade Whipped Cream Recipe or the chocolate whipped cream from this Chocolate Mousse Cake.
- Sauce. A drizzle of Salted Caramel Sauce, Brown Sugar Caramel Sauce, or Homemade Hot Fudge Sauce would be a great way to top off a slice of this already decadent dessert.
- A glass of cold milk. This cake is irresistibly rich. Have a sip of chilled milk between each bite to ready your pallet for the next flavor explosion.
How to Store Leftovers
This cake will be good for several days as long as it’s stored properly. Here’s how to do it.
- Store as a whole cake: Seal the cake in an airtight cake carrier. If you don’t have one, allow the dessert to firm up in the refrigerator for a couple of hours. Then wrap it in a double layer of plastic wrap.
- Store slices: Arrange the slices in a single layer in an airtight container. Separate any additional layers with a sheet of parchment paper.
Whole or sliced, store the cake in the refrigerator for up to 4-5 days.
Can I Freeze This Peanut Butter Cheesecake?
You can! Let the cheesecake chill in the refrigerator for a couple of hours before wrapping it in two layers of plastic wrap. Alternatively, you can slice the cake and arrange the slices in a single layer in an airtight container. Separate any additional layers with a sheet of parchment paper. Store the cake in the freezer for up to 3 months. Ready to dive in? Allow the cake to thaw in the refrigerator before slicing and serving.
More Peanut Butter Desserts
Yum. Yum. Yum. Peanut butter. So rich and creamy and the perfect addition to (or lead role in) many a dessert. Here’s a list of some of my other favorite peanut butter-centric treats. Enjoy.
- Reese’s Peanut Butter Chocolate Icebox Cake
- Peanut Butter Cupcakes
- Butterfinger Cheesecake
- Peanut Butter Cookies
- Mini Reese’s Chocolate Peanut Butter Cheesecake Trifles
- Peanut Butter Chocolate Layer Cake
- Peanut Butter Blossoms
- Reese’s Peanut Butter Fudge Brownies
- Peanut Butter Chocolate Chip Cookies
- Mini Reese’s Peanut Butter Cheesecakes
No Bake Reese’s Peanut Butter Cheesecake
- Prep Time: 1 hour 30 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 30 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This No Bake Reese’s Peanut Butter Cheesecake is smooth, creamy and full of peanut butter! It’s an easy cheesecake to make, and it’s perfect for any peanut butter lover.
Ingredients
Crust
- 3 cups (403g | about 35 Oreos) Oreo crumbs
- 6 tbsp butter, melted
Filling
- 24 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 1/4 cups (350g) creamy peanut butter (not the natural kind)
- 1 tsp vanilla extract
- 1/4 cup (58g) sour cream
- 20 mini Reese’s, chopped
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
Chocolate ganache topping
- 4 oz (2/3 cup) semi-sweet chocolate chips
- 5 tbsp heavy whipping cream
- 15 mini Reese’s, chopped
Instructions
For the crust
- Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- In a small bowl, combine the Oreo cookie crumbs and melted butter and mix well. Press the mixture into the bottom and up the sides of the springform pan. Set in the fridge to chill.
To make the filling
- In a large mixer bowl, add the cream cheese and sugar and mix until it’s well combined and smooth.
- Add the peanut butter and vanilla extract and mix until well combined and smooth.
- Add the sour cream and mix until well combined and smooth.
- Gently stir in the chopped Reese’s. Set mixture aside.
- Add the heavy whipping cream and powdered sugar to another mixing bowl and whip on high speed with the whisk attachment until stiff peaks form.
- Gently fold about half of the whipped cream into the cream cheese mixture until mostly combined, then add the remainder of the whipped cream. Gently fold together until completely combined.
- Add the filling to the crust and spread into an even layer.
- Refrigerate cheesecake until firm, 5-6 hours or overnight, the remove from the springform pan and place on serving plate.
For the chocolate ganache topping
- Put the chocolate chips in a heat proof bowl.
- Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
- Pour the ganache onto the cheesecake and spread into an even layer. Top with the additional chopped Reese’s.
- Allow topping to cool and firm up. Refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 730
- Sugar: 42 g
- Sodium: 397.8 mg
- Fat: 55 g
- Carbohydrates: 53.6 g
- Protein: 12.7 g
- Cholesterol: 92 mg
I’m about try this with a pretzel crust. I love the reeses pretzels.
I just made this.
How do you remove the parchment without the crust crumbling?
I talk about how I do it in this tutorial. It’s a little trickier with a no bake cheesecake, but it can be done. If you feel like it may not be firm enough to do, pop the cheesecake in the freezer for 20 or 30 minutes first.
Hello. Would I be able to substitute the sour cream for plain non fat Greek yogurt? Thank you
I haven’t tested that, but I think it would be fine.
This sounds delicious. Can I put the ganache straight on or does the cake need to be refrigerated for 5-6 hrs before adding the ganache?
You can put it right on, that’ll be fine.
Fab thanks so much!
Can this be frozen and eaten at a later date?
Sure! Just do a quick freeze, then wrap it well and then thaw it in the fridge prior to using it.
Simply put, outstanding. Definite wow factor when serving So rich, a silver is more than enough Lasted for days without falling apart. I thought the hardest part was removing the parchment from the cookie base. Held my breath, used a pizza peel and went for it.
I’m so glad you enjoyed it!
Not a fan of sour cream. Can something else be used?
It’s not like you really taste sour cream in the cheesecake. I would recommend it, but you could just leave it out. There isn’t really an ideal substitute.
Hannah, I personally would use milk chocolate chips instead of semi sweet. Reese’s candy uses milk chocolate. The ratio of chocolate to cream would be different though. Just google ” milk chocolate ganache.”
Excited to make this for my brother’s birthday! So as I’m making my grocery list of things we don’t already have I had a question about the chocolate chips. Is semi-sweet chocolate chips good for the ganache or would like milk chocolate chips be better? We have semi sweet at home so trying to decide if I should buy different ones
I would use semi-sweet. I hope you enjoy it!
Hannah, I personally would use milk chocolate chips instead of semi sweet. Reese’s candy uses milk chocolate. The ratio of chocolate to cream would be different though. Just google ” milk chocolate ganache.”
Can this be frozen to save for later?
Yes, you can freeze it. I’d freeze it unwrapped for a couple hours, then wrap it up in clear wrap and then a layer of foil and freeze it until you need it. Then unwrap it, place it on a platter and thaw it in the fridge.
Honestly this is one of my favourite recipes! My family adore it! Here in the uk we have a cream substitute that I use instead of whipping cream as it whips faster (believe it or not) but other than that I wouldn’t change the recipe at all, perfect perfect perfect
I’m so glad you’ve enjoyed it!
Does “Oreo crumbs” include the cream centre or are you supposed to scrap it off?
It includes the cream.
I mis-placed my springform pan…. can I just make it in a glass pie pan and maybe make a little less filling? That should work, correct?
I haven’t used a pie pan before but I would think that should be fine with less filling.
This didn’t work out for me 🙁 I followed the recipe exactly as instructed and the cheesecake turned out too creamy. It wasn’t firm after over 12 hours in the fridge. It tastes ok but the texture throws me off, it’s like a thick frosting. Maybe it’s supposed to be that way and it’s just not for me 🤷🏻♀️
It’s not going to be as thick as a baked cheesecake and this one isn’t quite as thick as some no bake ones. You could always try adding some gelatin to it. I would also make sure you didn’t use reduced fat cream cheese because that can cause you to have a softer cheesecake as well.
When the cheesecake is ready, why does that layer of cookies separate from the ganache when served?
I’m not really sure what you mean, I’m sorry.
Could I use store whipped cream rather than homemade?
Yes. You would replace the whipped cream in the filling with about 8 ounces of whipped topping, such as Cool Whip.
Do you need to prep the pan in any way before putting the crust and cake into it?
You don’t have to, but you can put parchment paper in the bottom of the pan and spray the sides with nonstick spray if you’d like.
Want to give this a try but what kind of sugar, icing? Granulated? Caster? Thanks
Granulated sugar is used when I call for “sugar”, powdered sugar is listed as “powdered sugar”. I hope that helps!
I did make this recipe. I have made a similar one before. This one also turned out wonderful according to my daughter. I made it for my grandson’s birthday. Instead of using the Oreo’s I use Nabisco Chocolate Wafers. They work great for this without the gooey center of Oreo’s , for those who are looking for less sugar. I also use Chunky Peanut butter. I think it gives it more peanut taste, and it works just as well. Unless smooth is a must for you.
Could you use chunky natural peanut butter so it’s no so sweet?
I wouldn’t recommend chunky or natural peanut butter. And I don’t think that would make it less sweet. You could try reducing the sugar.
Delicious! This recipe was my request for my birthday cake. My daughter made it and it was a hit.
She made it again last week for another person’s birthday because they raved about it last time.
Can you make individual ones that are cupcake size?
You could try it. A no bake cheesecake isn’t as firm as a baked one but it might be ok.
“powdered sugar” is also called icing sugar, I believe.
What would happen if I use almond milk instead of whipping cream? I’m going to use non dairy cream cheese and butter. I realize it won’t whip up so I don’t know.
That will not work. You need cream that will whip.
I made this marvelous cheesecake (my 1st, ever!) for a dear coworker in our primary care clinic. She loves Reese’s pb cups and cheesecakes are her favorite dessert, so I have researched dozens of recipes and YouTube videos in the past three months. This no-bake cheesecake was the winner! She adored it, as did the rest of the team. I’m still glowing, 24 hours later. Thank you for this!
PS: For other newbies—I learned the hard way that “room temperature” for the cream cheese means ONE hour, no more than two, before using it lest it make people sick. I had to throw out the first batch and make another run to the grocery store. Lesson learned!
Made this no bake cheesecake this past weekend for my son’s birthday. It was a big hit! I will definitely be making this again! It was terrific! I did have trouble using my blender to make the Oreo cookie crust. I wound up having to scrape the cream out of the cookies and placing them in a ziplock bag and crushing them with a rolling pin which worked like a charm! Thanks so much for the recipe!
I made this Cheesecake out at the cottage this past weekend. It turned out wonderful! I used Kraft smooth peanut butter in the recipe. If you like peanut butter this recipe is delicious and really easy to make! Bakers…. ready set “bake”!!
So glad you enjoyed it!
Hi. If I don’t use sour cream – so I still need normal sugar and icing sugar?
Thanks
Megan
I strongly recommend following the recipe as written. But even without sour cream, you’ll want to include the sugar.
Oh my goodness this is so good and so easy! I haven’t historically enjoyed baking, but I got bored during quarantine and wanted to try something new. The baked cheesecake recipes were intimidating with a water bath, and then I found this one! 10/10 would make again. It takes amazing and is visually stunning. Can’t wait until I’m out of quarantine and I can bring this to a party!
Hello, I can’ t wait to try this recipe although since I live in Spain half of the ingredients will be hard to find or very expensive. One of them is sour cream, could I use greek yoghurt instead? Thanks
Greek yogurt should be fine. In this particular recipe though, you could just leave it out if you like.
Awesome, thanks 🙂
I was wondering if I can freeze overnight
That should be fine.
Do you use just the oreo cookie without the filling?
No, you can leave the filling in the Oreo.
I have to make a ganache instead of the chocolate syrup because I ran out. Haha but it was fantastic. My husband loved it for his birthday. He doesn’t love overly sweet things and by adding the cream center from the oreos and half of the sugar into the mix was just enough sweetness. I had to tinker around with sugar levels so there were over hyper children after eat the cake along adults who dont like super sweet.
I love cheesecake and Reese’s Cups but I am not a fan of peanut butter cheesecake. Can I omit the peanut butter and if so, do I adjust the other ingredients? Thank you!
You could omit it and it should be fine. You could also add reeses to this no bake chocolate cheesecake for a chocolate version.
Could I use your baked Butterfinger Cheesecake recipe and just add Reese cups instead of the Butterfingers. I made the Butterfinger cheesecake, and it wasn’t amazing! I was thinking I’d put a milk chocolate ganache on top since I don’t really care for the chocolate syrup.
Yes, you can do that swap.
Oops, I meant to say the Butterfinger Cheesecake WAS amazing! Thank you!
Could this be made in advance and frozen?
That should be fine. I would suggest thawing in the refrigerator.
Hi this cheesecake looks amazing! Look
Forward to trying this. Quick question when taking the
Cheesecake off the spring foam pan how do you remove it from the base of the pan without the cake falling apart or cracking? Thanks
I line the bottom of the pan with parchment paper, which helps. I just slide it off and right onto the plate I’m using.
The filling wasn’t very sweet so I ended up adding another cup of sugar. My other cheesecake recipes have a ratio of 8 oz cream cheese to 1/2 cup sugar. Other than that, it was very good. Thanks for sharing!
Hi what type of biscuits could I substitute the Oreos with please? Many thanks:
If you use a cookie that is not an Oreo, you will need to add more butter because it will not have filling. I would check out my graham cracker crust recipe – https://www.lifeloveandsugar.com/graham-cracker-crust-recipe/. You should be able to use any type of non-filled, crunchy cookie (not shortbread).
Hello This looks really delicious and i am so excited to make this cheesecake! its my first time making a cheesecake and i have few question
For cream cheese what do you mean by 24 oz and room temperature and for vanilla is is vanilla essence and what do you mean by 8 oz cool whip
Can you use an electric mixer for this? It was hard to mix by hand.
Yes, you can.
Did you use the regular Reese’s cups or the minis?
I used the minis.
For the sugar, is it confectioner’s sugar or regular sugar?
Regular granulated sugar
This looks great! Can it be made a day ahead of time?
yes, it can.
What kind of chocolate sauce did you use? Would syrup work, that you would use to make chocolate milk?
This is the one I use. The syrup you use for chocolate milk would probably be a little thin.
I got a hot fudge to put on, but will of course let it cool before putting it on! Thank you for your reply! Cannot wait to try this for Christmas Eve
Hi – this looks amazing and I can’t wait to make it!! Just wondering if you have ever actually made with whipped cream instead of Cool Whip topping? If so, does the whipped cream change the consistency of this cheesecake?
I have used whipped cream. I make my whipped cream with a good bit of powdered sugar to thicken it (about 1/2 cup of powdered sugar for each cup of heavy cream) and it doesn’t really change it.
Do you suggest that I use a peanut butter like Jiff, PeterPan, or Skippy OR will natual peanut butters (just ground peanuts and salt, nothing else, like from Trader Joe’s) also work? Thanks!
I haven’t tried the natural peanut butters, but my guess is the cheesecake would end up less thick and could possibly separate depending on the natural peanut butter. I personally use Jif.
I used natural peanut butter and it worked just fine, it didn’t separate and it wasn’t too soft, even in the Arizona heat (it didn’t stay out of the fridge long though). I haven’t compared it to one made with creamy peanut butter like Jif, but it certainly turned out delicious! I will definitely be making it again.
Great to know! I’m so glad you enjoyed it! Thanks Amelia!
Hi just wondering if you should use sweetened or unsweetened (aka natural) peanut butter? I’m going to make this cake this week for my husband’s bday. Thanks!
I would suggest regular peanut butter. I haven’t tried the natural peanut butter, but it might make a softer cheesecake, or cause it to separate.
Hi!
I’m so excited to make this cheesecake!
I’m just wondering, to make the oreo crumbs, do i put them in the food processor with or without the cream in the middle to make the crust?
Also, what is the difference between a no bake cheesecake and one you back, in terms of texture and flavor?
You can leave the filling in the Oreo. For no bake vs. baked – it really depends on the cheesecake. In general, baked cheesecakes are firmer and thicker. Flavor varies a lot between any cheesecake – baked or not. That alone doesn’t necessarily affect taste a bunch. It’s more the texture that changes. Though in some cases, flavors are more easily overpowered in a baked cheesecake.
To substitute the cool whip you say to do 1 cup whipping cream and 1/2 cup powdered sugar. Do you whip that together?
Yes, you’ll whip the cream until it starts to thicken, then add the powdered sugar and whip until stiff.
Hi Lindsay! This looks delicious and I can’t wait to try it next weekend. What’s the longest I could have this cheesecake out after initial refrigeration? I am wanting to bring it to an event out of town but the drive is a few hours and I’m not sure if it can hold up.
Thanks!
It will hold it’s shape fine, it’ll just soften as far as the texture when eating it. I prefer it cold because I like a thicker texture. It shouldn’t fall apart though.
[…] decadent. It’s a no bake Reese’s Peanut Butter Cheesecake and I got the recipe from Life Love and Sugar. The cheesecake was a huge hit among my Settlers of Catan group but there was only so much we […]
What a sinfully delicious cheesecake! You could definitely cut me up a slice right now – it looks incredible.
Looks like the perfect cake for my son’s birthday. He adores Reeses and this looks like a winner!
Happy Wednesday Lindsay!
This gorgeous cheesecake is pretty much where it’s at for me, Lindsay! I can’t look at anything Reese’s and stay away. And I’m with you on the no baking thing. It’s nice to not worry about cracks or water baths!
I put away my Christmas decorations over the weekend, too! I’m happy to have the house back to normal, but it’s kind of sad that the holidays are officially over! But this cheesecake would definitely cheer me up. This looks fantastic, Lindsay! Anything with reese’s is a winner in my book,. And it’s so gorgeous, too! Pinned!
Wow! This is amazing and I can’t believe it’s no-bake! When I order cheesecake I always gravitate to that classic chocolate/peanut butter combo. Can’t beat it 🙂
Wow! This looks amazing! I love the fact it’s no-bake too- thats a real bonus!
Drool.
Wow, this looks crazy decadent for a no-bake cheesecake! Cheesecakes are one of my favorite desserts, they’re just so rich and creamy. This looks absolutely perfect for a chocolate & peanut butter lover! 🙂
wow i’m absolutely drooling!! 😀
Have mercy! This cheesecake is AMAZING! I want to faceplant right into it!
Thanks Jen!
First of all, happy birthdays all around. 30 is a fantastic year! And if you are celebrating with a slice of this, you are off to a great start!
Lately, I’ve really been loving cheesecake too! I think I use to avoid it because I’m not a big cream cheese fan, but how silly was I 🙂
I’m so glad you’ve moved passed your dislike of cream cheese for the love of cheesecake – it’s just too good! 🙂
Does this make one or two cheese cakes
One cheesecake