Why You’ll Love This Recipe

This cheesecake offers a tantalizing combination of creamy peanut butter cheesecake filling on a rich chocolate graham cracker crust. The cheesecake is topped with Reese’s peanut butter cups and a drizzle of hot fudge, creating an irresistible dessert. It’s quick to prepare and only requires chilling time, making it a perfect option for when you want something indulgent without the hassle of baking. Plus, the no-bake nature of this dessert means you can have it ready in advance and enjoy it chilled whenever you want.

Ingredients

For the Chocolate Crust:

18 chocolate graham crackers (full sheets, 2 sleeves)
1/4 cup granulated sugar
2/3 cup creamy peanut butter

For the Peanut Butter Cheesecake:

16 ounces cream cheese, softened
3/4 cup granulated sugar
3/4 cup creamy peanut butter
3/4 cup sour cream (full fat is best)
16 ounces whipped topping, thawed (or homemade whipped cream, see notes below)

For the Cheesecake Toppings:

8 tablespoons hot fudge
10 ounces miniature Reese’s peanut butter cups, quartered (about 1 cup)

Directions

Step 1: Make the Chocolate Crust

Place the chocolate graham crackers in a food processor and pulse until you have fine crumbs.
Add the granulated sugar and pulse until well combined.
Add in the creamy peanut butter and pulse again until the mixture holds together when pressed between your fingers.
Press the mixture into the bottom of a 9-inch springform pan, making sure to push the crust up the sides slightly.
Cover the crust with plastic wrap and freeze for 20 to 30 minutes to set.

Step 2: Make the Peanut Butter Cheesecake Filling

Beat the softened cream cheese and granulated sugar together in a large bowl until smooth and fully combined, about 2-3 minutes.
Add the creamy peanut butter and beat until light and fluffy, about 1-2 minutes.
Add the sour cream and whipped topping (or whipped cream if using), and beat until everything is well incorporated and the mixture is light and creamy. If using whipped cream, fold it in gently to avoid deflating it.
Remove the crust from the freezer and spread the peanut butter filling evenly into the springform pan, leaving about 1/4 inch from the top of the pan.

Step 3: Add the Toppings

Sprinkle the quartered Reese’s peanut butter cups evenly over the top of the cheesecake.
Drizzle the hot fudge over the top for an extra indulgent touch.

Step 4: Chill the Cheesecake

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight, until fully set.

Step 5: Serve

Slice the cheesecake and serve chilled, optionally garnishing with more Reese’s pieces or chocolate syrup if desired.

Servings and Timing

Servings: 12 servings
Prep Time: 26 minutes
Chill Time: 6 hours
Total Time: 6 hours, 26 minutes

Variations

Use Homemade Whipped Cream: If you prefer homemade whipped cream, follow the instructions in the notes for how to make it and fold it into the cheesecake filling.
Top with Extra Toppings: Add more Reese’s peanut butter cups, chopped peanuts, or chocolate shavings for added texture and flavor.
Make it Gluten-Free: Use gluten-free graham crackers for the crust to make this dessert suitable for those with dietary restrictions.

Storage

Store the Reese’s No Bake Peanut Butter Cheesecake tightly wrapped in the refrigerator for up to 2-3 days. It can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer. Thaw overnight in the fridge before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes! This no-bake cheesecake is perfect for making ahead. In fact, it’s best if chilled for several hours or overnight to allow the flavors to meld together and the texture to firm up.

Can I substitute regular peanut butter for the creamy peanut butter?

Yes, you can use regular peanut butter, but make sure it’s smooth and not too thick. If the consistency is too thick, the cheesecake might not be as smooth.

Can I use homemade whipped cream instead of whipped topping?

Yes! If you prefer homemade whipped cream, you can use it instead of the whipped topping. Just make sure to gently fold it into the mixture to keep the light and airy texture.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 2 months. Just make sure it’s well wrapped and stored in an airtight container. Allow it to thaw overnight in the refrigerator before serving.

Conclusion

This Reese’s No Bake Peanut Butter Cheesecake is an indulgent, decadent dessert that’s perfect for peanut butter lovers and chocolate fanatics alike. The creamy peanut butter filling, rich chocolate crust, and the delicious toppings of Reese’s peanut butter cups and hot fudge create the ultimate treat for any occasion. With its no-bake simplicity and irresistible flavor, it’s sure to be a crowd-pleaser every time!

Reese’s No Bake Peanut Butter Cheesecake: The Ultimate Dessert for Peanut Butter Lovers

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Reese’s No Bake Peanut Butter Cheesecake is a rich and creamy dessert that combines the indulgence of peanut butter, the crunch of Reese’s peanut butter cups, and a decadent chocolate graham cracker crust, all without baking. It’s the perfect dessert for peanut butter and chocolate lovers.

Author: Amy
Prep Time: 26 minutes
Cook Time: undefined
Total Time: 6 hours 26 minutes
Yield: 12 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Make the Chocolate Crust:
- Place the chocolate graham crackers in a food processor and pulse until fine crumbs.
- Add the granulated sugar and pulse again until well combined.
- Mix in the creamy peanut butter and pulse until the mixture holds together when pressed between fingers.
- Press the mixture into the bottom of a 9-inch springform pan, pushing the crust up the sides slightly.
- Cover and freeze for 20 to 30 minutes to set.
Make the Peanut Butter Cheesecake Filling:
- Beat cream cheese and granulated sugar in a large bowl until smooth, about 2-3 minutes.
- Add creamy peanut butter and beat until light and fluffy, about 1-2 minutes.
- Stir in sour cream and whipped topping (or whipped cream), mixing until fully incorporated and creamy.
- Remove the crust from the freezer and spread the peanut butter filling evenly into the springform pan, leaving about 1/4 inch from the top.
Add the Toppings:
- Sprinkle quartered Reese’s peanut butter cups over the cheesecake.
- Drizzle hot fudge over the top for extra indulgence.
Chill the Cheesecake:
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight until set.
Serve:
- Slice the cheesecake and serve chilled. Optionally garnish with more Reese’s pieces or chocolate syrup if desired.

Notes

Variations:

Homemade Whipped Cream: If you prefer homemade whipped cream, follow the instructions in the notes for how to make it and fold it into the cheesecake filling.

Extra Toppings: Add more Reese’s peanut butter cups, chopped peanuts, or chocolate shavings for added texture and flavor.

Make it Gluten-Free: Use gluten-free graham crackers for the crust to make this dessert suitable for those with dietary restrictions.

Storage: Store the cheesecake tightly wrapped in the refrigerator for up to 2-3 days. It can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer. Thaw overnight in the fridge before serving.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 32g
Sodium: 320mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: undefined
Carbohydrates: 40g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg