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
  • 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. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. 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.
  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.


  • 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

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. lori

    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?

  2. Amber

    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 🤷🏻‍♀️

    1. Lindsay

      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.

    1. Lindsay

      Yes. You would replace the whipped cream in the filling with about 8 ounces of whipped topping, such as Cool Whip.

    1. Lindsay

      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.

    1. Lindsay

      Granulated sugar is used when I call for “sugar”, powdered sugar is listed as “powdered sugar”. I hope that helps!

  3. 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.

      1. Lindsay

        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.

  4. 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.

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!

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