No Bake Reese’s Peanut Butter Cheesecake
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This No Bake Reese’s Peanut Butter Cheesecake is smooth, creamy and full of peanut butter! You’ll want a big glass of milk to go with a slice of this baby!
So we put away all of our Christmas decorations this weekend. It feels good to finally have everything put away and now the holidays are officially done for another year.
However, the celebrations are not yet finished.
Today is my brother and cousin’s birthday and Friday is the hubs’ 30th birthday. I’m telling you – December and January are busy busy for us.
It’s hard to believe that the hub’s and I will both be 30. We met when we were 15 and started dating at 17, so we’ve basically known each other for half of our lives now. Crazy!
This No Bake Reese’s Peanut Butter Cheesecake – it’s also crazy. Crazy good. Peanut butter lovers – this one’s for you!
Cheesecakes have always been one of my favorite desserts and the last few months, I’ve loved them more and more. There are just so many things you can with them and so many flavors to try. Baked or no bake, I’m a fan.
I do love the ease of a no bake cheesecake though. There are those times that you just don’t want to fool with the oven, or worry about cracks, or take all that time to bake one. For those times, there’s cheesecakes like this one.
The base of the cheesecake is made up of – you guessed it – cream cheese. Mix that with some sugar, vanilla and LOTS of peanut butter!
You could stop right there, but why would you? Why, when you add some chopped Reese’s? Definitely throw some of those in there. It’s like having chocolate chips in your cookies, but better.
You’ll also add in some Cool Whip. It breaks up the cream cheese a bit and smooths out the texture of the cheesecake. You can use actual whipped cream as well – I’d recommend using about 1 cup of heavy whipping cream and 1/2 a cup of powdered sugar to replace the 8 oz of Cool Whip.
Pour that all into your crust – an Oreo crust, no less – and refrigerate that sucker until it’s nice and firm.
Then, if you’re in the mood to party, top it with more chopped Reese’s and chocolate sauce.
And I mean really, when aren’t you in the mood to party like that?
You might also like:
Reese’s Peanut Butter Chocolate Chip Cookie Cake
Reese’s Peanut Butter Chocolate Cookie Cups
Mini Reese’s Peanut Butter Cheesecakes
Reese’s Peanut Butter Fudge Brownies
Peanut Butter Oatmeal Banana Cookies
No Bake Reese’s Peanut Butter Cheesecake
- Yield: 12-14 Servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
CRUST
- 2 1/2 cups Oreo crumbs
- 5 tbsp butter, melted
FILLING
- 24 oz cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp vanilla
- 1 1/4 cups peanut butter
- 30 mini Reese’s, chopped, divided
- 8 oz Cool Whip (or homemade whipped cream)
- chocolate sauce
Instructions
Enjoy!
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! 🙂
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!
Have mercy! This cheesecake is AMAZING! I want to faceplant right into it!
Thanks Jen!
wow i’m absolutely drooling!! 😀
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! 🙂
Drool.
Wow! This looks amazing! I love the fact it’s no-bake too- thats a real bonus!
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 🙂
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!
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!
Looks like the perfect cake for my son’s birthday. He adores Reeses and this looks like a winner!
Happy Wednesday Lindsay!
What a sinfully delicious cheesecake! You could definitely cut me up a slice right now – it looks incredible.
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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.
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!
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.
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.
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 – 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.
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
This looks great! Can it be made a day ahead of time?
yes, it can.
For the sugar, is it confectioner’s sugar or regular sugar?
Regular granulated sugar
Did you use the regular Reese’s cups or the minis?
I used the minis.
Can you use an electric mixer for this? It was hard to mix by hand.
Yes, you can.
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
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 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.
Could this be made in advance and frozen?
That should be fine. I would suggest thawing in the refrigerator.
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!
★★★★★
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.