No-Bake Reese’s Peanut Butter Cup Cheesecake

20m
Prep Time
0m
Cook Time
20m
Ready In


"The ultimate cheesecake for chocolate and peanut butter lovers"

Original is 9 servings
  • FOR THE CRUST
  • FOR THE FILLING
  • FOR THE GARNISH

Nutritional

  • Serving Size: 1 (109.7 g)
  • Calories 533.2
  • Total Fat - 44.9 g
  • Saturated Fat - 23.9 g
  • Cholesterol - 53.5 mg
  • Sodium - 338.5 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 20.1 g
  • Protein - 10.6 g
  • Calcium - 66 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

FOR THE CRUST


Step 1

Melt butter in a microwave-safe bowl and pour melted butter over Oreo crumbs. Stir to combine until all crumbs are moistened.

Step 2

Press into a 9” spring form pan using a spoon or measuring cup to compress crust. Set aside.

FOR THE FILLING


Step 3

Using an electric mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add peanut butter spread and continue to beat until well mixed.

Step 4

Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.

Step 5

Once all ingredients are mixed together, add Cool Whip and beat on low speed, scraping the bottom of the bowl with a spatula and mix together.

Step 6

Chop Reese’s Peanut Butter Cups into small pieces and drop into batter. Stir to combine. Empty filling into prepared pie crust.

Step 7

Chill in the refrigerator for at least two hours (if time allows). Serve chilled.

FOR THE GARNISH


Step 8

Sprinkle the chopped Peanut Butter Cups over the top of the cheesecake.

Step 9

Melt peanut butter in a microwave safe bowl for 45-60 seconds. Stir until smooth. If not completely melted, return to the microwave in 15 second increments until melted. Drizzle over top of cheesecake with a spoon. Drizzle the ice cream topping over cheesecake. Refrigerate 4 hours or more.

Tips


No special items needed.

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