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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.

Ingredients

18 chocolate graham crackers (full sheets, 2 sleeves)

1/4 cup granulated sugar

2/3 cup creamy peanut butter (for the crust)

16 ounces cream cheese, softened

3/4 cup granulated sugar (for the filling)

3/4 cup creamy peanut butter (for the filling)

3/4 cup sour cream (full fat is best)

16 ounces whipped topping, thawed (or homemade whipped cream)

8 tablespoons hot fudge (for topping)

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

Instructions

  1. 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.
  2. 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.
  3. Add the Toppings:
    • Sprinkle quartered Reese’s peanut butter cups over the cheesecake.
    • Drizzle hot fudge over the top for extra indulgence.
  4. Chill the Cheesecake:
    • Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight until set.
  5. 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

Find it online: https://chocolatecoveredamy.com/reeses-no-bake-peanut-butter-cheesecake/