Why Make This Recipe
This No Bake Reese’s Peanut Butter Cheesecake is the perfect dessert for any peanut butter lover. It’s rich, creamy, and packed with flavor, yet you don’t have to turn on the oven. It’s a great choice for gatherings, celebrations, or just a sweet treat at home. With layers of Oreo crust, creamy peanut butter filling, and topped with whipped cream and chocolate chips, each bite is a little piece of heaven.
How to Make No Bake Reese’s Peanut Butter Cheesecake
Ingredients
- 3 cups Oreo crumbs
- 24 oz cream cheese, room temperature
- 6 tbsp butter, melted
- 1/4 cup sour cream
- 1 1/4 cups heavy whipping cream, cold
- 5 tbsp heavy whipping cream (for topping)
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 4 oz semi-sweet chocolate chips
- 1 1/4 cups creamy peanut butter
- 20 mini Reese’s, chopped
- 1/2 cup sugar
Directions
- In a bowl, combine Oreo crumbs and melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until it’s smooth. Add in sour cream, vanilla extract, and sugar; mix well until combined.
- In a separate bowl, whip 1 1/4 cups of cold heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until it’s well mixed.
- Add the creamy peanut butter and stir until it’s fully combined.
- Fold in the chopped mini Reese’s and pour the filling over the crust in the springform pan.
- Refrigerate the cheesecake for at least 4 hours or until it’s fully set.
- Before serving, whip the remaining 5 tbsp of heavy whipping cream and spread it on top of the cheesecake. If desired, sprinkle chocolate chips on top for added decoration.
How to Serve No Bake Reese’s Peanut Butter Cheesecake
Serve this delicious cheesecake chilled. Cut into slices and enjoy with friends or family. You can also add more chopped Reese’s or a drizzle of chocolate sauce on top for extra flair.
How to Store No Bake Reese’s Peanut Butter Cheesecake
Store any leftovers in the refrigerator. Keep it covered to maintain freshness. It’s best enjoyed within 3-5 days to ensure the creamy texture and flavor are at their peak.
Tips to Make No Bake Reese’s Peanut Butter Cheesecake
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Use a food processor to crush the Oreos for a finer crumb.
- For a more intense chocolate flavor, feel free to add more chocolate chips or a chocolate ganache topping.
Variation
If you want to switch things up, try using different types of cookies for the crust, like chocolate chip cookies or graham crackers. You could also experiment with crunchy peanut butter for a different texture.
FAQs
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is great for making a day or two in advance. Just keep it covered in the refrigerator until you’re ready to serve.
2. Can I freeze the cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and store it in the freezer for up to a month. Just let it thaw in the refrigerator before serving.
3. What can I use instead of peanut butter?
If you want a different flavor, you can substitute the peanut butter with almond butter or sun butter for a nut-free option.