No Bake Reese’s Peanut Butter Cheesecake

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!

Collage for No Bake Peanut Butter Cheesecake

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.

No Bake Reese's Peanut Butter Cheesecake slice on plateNo Bake Reese's Peanut Butter Cheesecake with bite taken out

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 Reese's Peanut Butter Cheesecake overhead viewNo Bake Reese's Peanut Butter Cheesecake slice on plate

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!

No Bake Reese's Peanut Butter Cheesecake slice overhead view

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

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Image of a Slice of No Bake Reese's Peanut Butter Cheesecake

No Bake Reese’s Peanut Butter Cheesecake

  • 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


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.




  • 3 cups (403g | about 35 Oreos) Oreo crumbs
  • 6 tbsp butter, melted


  • 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


  • 4 oz (2/3 cup) chocolate chips
  • 5 tbsp heavy whipping cream
  • 15 mini Reese’s, chopped


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.

Keywords: peanut butter cheesecake, no bake cheesecake recipe, no bake cheesecake, peanut butter cheesecake recipe, easy cheesecake recipe, best cheesecake recipe, peanut butter cake recipe


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Recipe rating

  1. Jack

    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.

  2. Eleanor Campbell

    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.

  3. Lynne

    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.

  4. Coleen

    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!

  5. Michelle

    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!

  6. Jo

    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”!! 

    1. Lindsay

      I strongly recommend following the recipe as written. But even without sour cream, you’ll want to include the sugar.

  7. Paige

    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! 

  8. Atinaporai

    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

  9. Sara Knudtson

    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.

  10. Jamie Desmond

    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!

  11. D. Elaine Gause

    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.

  12. Lara

    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 

    1. Lindsay

      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.

  13. Maria

    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!

  14. jooyeun

    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

      1. Meghan

        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

  15. Lauren

    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.

  16. Leila

    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.

      1. Amelia

        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.

  17. Lyndsea

    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.

  18. Rachel

    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.

  19. Hannah

    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.

  20. Anna

    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.


      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.

  21. Reese's Peanut Butter Cheesecake - Super Space Chick Super Space Chick

    […] 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 […]

  22. Thalia @ butter and brioche

    What a sinfully delicious cheesecake! You could definitely cut me up a slice right now – it looks incredible.

  23. Melanie @ Carmel Moments

    Looks like the perfect cake for my son’s birthday. He adores Reeses and this looks like a winner!
    Happy Wednesday Lindsay!

  24. Mir

    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!

  25. Gayle @ Pumpkin 'N Spice

    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!

  26. Medha @ Whisk & Shout

    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 🙂

  27. Beth @ bethcakes

    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! 🙂

  28. Jocelyn (Grandbaby cakes)

    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!

  29. Beth

    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! 🙂

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12