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This easy No Bake Reese’s Peanut Butter Cheesecake has a smooth, creamy, peanut butter-loaded filling in a buttery Oreo crust. It’s topped with rich chocolate ganache and a smattering of mini Reese’s. It’s the perfect dessert for any peanut butter lover.
Table of Contents
- No Bake Peanut Butter Cheesecake
- Why You’ll Love This Reese’s Cheesecake
- What You’ll Need
- How to Make a Reese’s No Bake Peanut Butter Cheesecake
- Tips for Success
- Can This Peanut Butter Cheesecake Be Made In Advance?
- Serving Suggestions
- How to Store Leftovers
- Can I Freeze This Peanut Butter Cheesecake?
- More Peanut Butter Desserts
- Get the Recipe
No Bake Peanut Butter Cheesecake
For those of you peanut butter-chocolate lovers out ther, this no bake Reese’s 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 Reese’s folded into it and is coated in a rich chocolate ganache that’s out of this world. Just in case you didn’t get enough peanut butter, I sprinkled the dessert with even more mini Reese’s. 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 you’re 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 You’ll Love This Reese’s 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 Reese’s.
- Like a Reese’s Peanut Butter Cup. If you’re a Reese’s fan like me, this is the dessert for you. Not only is it full of actual mini Reese’s 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 don’t even have to turn on the oven. No pesky water baths, either. Sure you’ll have to microwave some heavy cream to make the chocolate ganache but that’s the only “cooking” you’ll 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 You’ll Need
Here’s what you’ll need to make this no bake Reese’s cheesecake. Have a look at the recipe card below for exact measurements.
- Oreo crumbs – Make them by grinding Oreos in a food processor. There’s no need to remove the cream filling first.
- Butter – The butter needs to be melted so that it holds the Oreo crumbs together.
- Cream cheese – 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.
- Creamy peanut butter – Whatever you do, don’t use “natural” peanut butter. The oils separate from the solids, making it hard to mix into the filling smoothly. Don’t even think about chunky peanut butter.
- Vanilla extract
- Sour cream – The sour cream gives a nice tang to this cheesecake that breaks up the richness of the cream cheese.
- Mini Reese’s – No mini Reese’s? You could chop up standard Reese’s peanut butter cups instead.
- Heavy whipping cream – 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 – Feel free to use milk chocolate or dark chocolate chips instead.
- Heavy whipping cream
- Mini Reese’s – Go ahead and chop up standard Reese’s instead, if you can’t find the mini versions.
How to Make a Reese’s 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. It’s perfect for those of you short on time or new in the kitchen. Here’s how to do it. Don’t 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 Reese’s.
- 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 Reese’s.
- 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 you’ve 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.
- Don’t forget the parchment paper. Don’t 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 don’t 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. You’ll 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.
This peanut butter cheesecake is fantastic on its own but, if you’re 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 Reese’s 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 it’s stored properly. Here’s how to do it.
- Store as a whole cake: Seal the cake in an airtight cake carrier. If you don’t 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. Here’s a list of some of my other favorite peanut butter-centric treats. Enjoy.
- Reese’s Peanut Butter Chocolate Icebox Cake
- Peanut Butter Cupcakes
- Butterfinger Cheesecake
- Peanut Butter Cookies
- Mini Reese’s Chocolate Peanut Butter Cheesecake Trifles
- Peanut Butter Chocolate Layer Cake
- Peanut Butter Blossoms
- Reese’s Peanut Butter Fudge Brownies
- Peanut Butter Chocolate Chip Cookies
- Mini Reese’s Peanut Butter Cheesecakes
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
Chocolate ganache topping
- 4 oz (2/3 cup) semi-sweet chocolate chips
- 5 tbsp heavy whipping cream
- 15 mini Reese’s, chopped
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 it’s 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 Reese’s. 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 Reese’s.
- 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
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