Reese's No-Bake Peanut Butter Cheesecake

14
Ingredients

20m
Prep Time

0m
Cook Time

20m
Ready In

recipe by:
QuickKatie

"I made this in a 9x9 inch pan, I think a 9 inch pie plate would be okay"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (377.1 g)
Calories 2517
Total Fat - 271.9 g
Saturated Fat - 170.4 g
Cholesterol - 682.6 mg
Sodium - 2326.2 mg
Total Carbohydrate - 24.2 g
Dietary Fiber - 1 g
Sugars - 21.7 g
Protein - 9 g
Calcium - 111.1 mg
Iron - 0.5 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step 1

Mix melted butter with Oreo crumbs 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.

Step 3

For the filling:

Step 4

Using the paddle attachment of your stand 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 5

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

Step 6

Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together.

Step 7

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

Step 8

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

Step 9

For the garnish

Step 10

Chop Reese’s Peanut Butter Cups into small pieces and spread over the top of the cheesecake.

Step 11

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.