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! It’s an easy cheesecake to make, and it’s perfect for any peanut butter lover.

Want more peanut butter desserts? You’ll love my No Bake Reese’s Peanut Butter Chocolate Icebox Cake or these Mini Chocolate Peanut Butter Cheesecake Trifles!

No Bake Reese’s Peanut Butter Cheesecake

It’s no secret that I’m a big fan of cheesecakes. Baked, no bake, full-sized, minis – I love them all. They are so simple to make and when it comes to no bake ones, they don’t take terribly long (aside from cooling in the fridge) to make. Plus, the reward is so worth it!

So if you’re a peanut butter, chocolate and cheesecake fan and are looking for a simple dessert, this one definitely fits the bill. This cheesecake is loaded with more than a cup of peanut butter and 35 mini Reese’s. Bring it on!

And since it’s no bake, there’s no need to worry about a pesky water bath or cracks or anything like that. Just pure, delicious cheesecake.

How to Make a No Bake Peanut Butter Cheesecake

This cheesecake begins with a base that’s very similar to my Perfect No Bake Cheesecake Recipe, but with some changes for chocolate and peanut butter.

To start, you’ll make an Oreo cookie crust. There’s no need to bake it, you can just refrigerate it until you’re ready to add the filling.

For the filling, you’ll combine some cream cheese and sugar together to get everything smooth and creamy, then you’ll add the peanut butter and vanilla extract. You want to be sure to use a creamy peanut butter that is not a natural version. Natural peanut butters can separate, and we don’t want any of that crazy business in this cheesecake.

Next, add a little sour cream for some extra flavor that makes it taste even more like a baked cheesecake, but without the work.

Finally, you’ll add your homemade whipped cream and chopped Reese’s and your filling is ready to go! Pop it in your crust and let everything sit in the fridge until firm – about 5-6 hours or overnight.

Top your cheesecake with some chocolate ganache and additional chopped Reese’s and you’re ready to go!

No Bake Cheesecake is the Perfect Make-Ahead Dessert

This No Bake Reese’s Peanut Butter Cheesecake is truly decadent! So peanut buttery and so full of chocolate too! It will be a hit with all who taste it and they’ll never guess how simple it was to make.

And even better – this cheesecake is perfect for making ahead. Because of the chill time, it’s ideal to make it the night before. You’ll love how easy it is and everyone will love just how tasty it is!

Other Perfect Peanut Butter Treats

Mini Reese’s Peanut Butter Cheesecakes
Reese’s Peanut Butter Chocolate Icebox Cake
Mini Reese’s Chocolate Peanut Butter Cheesecake Trifles
Peanut Butter Chocolate Layer Cake
Peanut Butter Blossoms
Reese’s Peanut Butter Chocolate Chip Cookie Cake
Reese’s Peanut Butter Fudge Brownies
Peanut Butter Oatmeal Banana Cookies

Recipe

No Bake Reese’s Peanut Butter Cheesecake

★★★★★ 4.8 from 6 reviews

• Author: Lindsay
• Prep Time: 1 hour 30 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 30 minutes
• Yield: 12-14 slices 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

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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.

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Scale 1x2x3x

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) chocolate chips
• 5 tbsp heavy whipping cream
• 15 mini Reese’s, chopped

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Instructions

1. In a small bowl, combine the Oreo cookie crumbs and melted butter and mix well.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.

3. In a large mixer bowl, add the cream cheese and sugar and mix until it’s well combined and smooth.

4. Add the peanut butter and vanilla extract and mix until well combined and smooth.

5. Add the sour cream and mix until well combined and smooth.

6. Gently stir in the chopped Reese’s. Set mixture aside.

7. 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.

8. 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.

9. Add the filling to the crust and spread into an even layer.

10. Refrigerate cheesecake until firm, 5-6 hours or overnight, the remove from the springform pan and place on serving plate.

11. To make the chocolate ganache topping, put the chocolate chips in a heat proof bowl.
12. 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.
13. Pour the ganache onto the cheesecake and spread into an even layer. Top with the additional chopped Reese’s.

14. Allow topping to cool and firm up. Refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.

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Enjoy!