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This easy No Bake Reeseโs Peanut Butter Cheesecake has a smooth, creamy, peanut butter-loaded filling in a buttery Oreo crust. Itโs topped with rich chocolate ganache and a smattering of mini Reeseโs. Itโs the perfect dessert for any peanut butter lover.

No Bake Peanut Butter Cheesecake
For those of you peanut butter-chocolate lovers out ther, this no bake Reeseโs 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 Reeseโs folded into it and is coated in a rich chocolate ganache thatโs out of this world. Just in case you didnโt get enough peanut butter, I sprinkled the dessert with even more mini Reeseโs. 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 youโre 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 Youโll Love This Reeseโs 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 Reeseโs.
- Like a Reeseโs Peanut Butter Cup. If youโre a Reeseโs fan like me, this is the dessert for you. Not only is it full of actual mini Reeseโs 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 donโt even have to turn on the oven. No pesky water baths, either. Sure youโll have to microwave some heavy cream to make the chocolate ganache but thatโs the only โcookingโ youโll 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 Youโll Need
Hereโs what youโll need to make this no bake Reeseโs cheesecake. Have a look at the recipe card below for exact measurements.
Crust
- Oreo crumbs โ Make them by grinding Oreos in a food processor. Thereโs no need to remove the cream filling first.
- Butter โ The butter needs to be melted so that it holds the Oreo crumbs together.
Filling
- Cream cheese โ 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 โ Whatever you do, donโt use โnaturalโ peanut butter. The oils separate from the solids, making it hard to mix into the filling smoothly. Donโt even think about chunky peanut butter.
- Vanilla extract
- Sour cream โ The sour cream gives a nice tang to this cheesecake that breaks up the richness of the cream cheese.
- Mini Reeseโs โ No mini Reeseโs? You could chop up standard Reeseโs peanut butter cups instead.
- Heavy whipping cream โ 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 โ Feel free to use milk chocolate or dark chocolate chips instead.
- Heavy whipping cream
- Mini Reeseโs โ Go ahead and chop up standard Reeseโs instead, if you canโt find the mini versions.
How to Make a Reeseโs 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. Itโs perfect for those of you short on time or new in the kitchen. Hereโs how to do it. Donโt 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 Reeseโs.
- 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 Reeseโs.
- 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 youโve 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.
- Donโt forget the parchment paper. Donโt 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 donโt 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. Youโll 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 youโre 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 Reeseโs 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 itโs stored properly. Hereโs how to do it.
- Store as a whole cake: Seal the cake in an airtight cake carrier. If you donโt 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. Hereโs a list of some of my other favorite peanut butter-centric treats. Enjoy.
- Reeseโs Peanut Butter Chocolate Icebox Cake
- Peanut Butter Cupcakes
- Butterfinger Cheesecake
- Peanut Butter Cookies
- Mini Reeseโs Chocolate Peanut Butter Cheesecake Trifles
- Peanut Butter Chocolate Layer Cake
- Peanut Butter Blossoms
- Reeseโs Peanut Butter Fudge Brownies
- Peanut Butter Chocolate Chip Cookies
- Mini Reeseโs Peanut Butter Cheesecakes
No Bake Reeseโs 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 Reeseโs Peanut Butter Cheesecake is smooth, creamy and full of peanut butter! Itโs an easy cheesecake to make, and itโs 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 Reeseโs, 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 Reeseโs, 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 itโs 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 Reeseโs. 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 Reeseโs.
- 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
Love all your cheesecake recipes, Iโve made many so far! If I wanted to make this as a baked version what would you suggest? Thanks!
Iโm so glad to hear that! I actually have a baked version coming! Itโs similar to this Butterfinger cheesecake. So until the new recipe is posted, Iโd reference that recipe and adjust the peanut butter to 3/4 cup (210g) and add 34 chopped mini Reeses (or 297g) in place of the chopped butterfingers. Same baking process and timing.
Iโm 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. Itโs 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 havenโt 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, thatโll 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.
Iโm so glad you enjoyed it!
Not a fan of sour cream. Can something else be used?
Itโs not like you really taste sour cream in the cheesecake. I would recommend it, but you could just leave it out. There isnโt really an ideal substitute.
Hannah, I personally would use milk chocolate chips instead of semi sweet. Reeseโs candy uses milk chocolate. The ratio of chocolate to cream would be different though. Just google โ milk chocolate ganache.โ
Excited to make this for my brotherโs birthday! So as Iโm making my grocery list of things we donโt 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. Reeseโs candy uses milk chocolate. The ratio of chocolate to cream would be different though. Just google โ milk chocolate ganache.โ
Can this be frozen to save for later?
Yes, you can freeze it. Iโd 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 wouldnโt change the recipe at all, perfect perfect perfect
Iโm so glad youโve enjoyed it!
Does โOreo crumbsโ include the cream centre or are you supposed to scrap it off?
It includes the cream.
I mis-placed my springform panโฆ. can I just make it in a glass pie pan and maybe make a little less filling? That should work, correct?
I havenโt used a pie pan before but I would think that should be fine with less filling.