Description
This no-bake cheesecake combines creamy peanut butter, rich cream cheese, and crushed Reese’s for a decadent dessert that’s as easy to make as it is irresistible. Perfect for holidays, birthdays, or any time you’re craving a sweet treat!
Ingredients
For the crust:
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24 chocolate sandwich cookies (like Oreos)
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¼ cup melted butter
For the filling:
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16 oz cream cheese, softened
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1 cup creamy peanut butter
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1 cup powdered sugar
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1 tsp vanilla extract
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1 ½ cups whipped topping (like Cool Whip)
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1 cup chopped Reese’s Peanut Butter Cups (plus more for topping)
For the topping (optional):
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Additional whipped topping
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Chocolate syrup drizzle
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Extra chopped Reese’s
Instructions
1️⃣ Make the crust:
Crush cookies into fine crumbs. Mix with melted butter until fully coated. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
2️⃣ Make the filling:
In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and fluffy.
3️⃣ Fold in whipped topping:
Gently fold in whipped topping until fully combined. Then stir in chopped Reese’s.
4️⃣ Assemble the cheesecake:
Spread the filling evenly over the prepared crust. Smooth the top with a spatula.
5️⃣ Chill:
Refrigerate for at least 6 hours, or overnight, until firm.
6️⃣ Decorate and serve:
Top with more whipped topping, a drizzle of chocolate syrup, and chopped Reese’s before serving.
Notes
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For extra crunch, add chopped peanuts or a peanut butter drizzle.
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Use mini Reese’s for a fun topping or swirl some into the filling for more texture.
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Keeps well in the fridge for 3–4 days or can be frozen for up to a month.
- Prep Time: 20 min
- Cook Time: 6 hrs