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No-Bake Reese’s Peanut Butter Cup Cheesecake

Here's how you make No-Bake Reese’s Peanut Butter Cup Cheesecake
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  • Servings: 9
  • Prep: 20m
  • Cook: 0m
  • The following recipe serves 9 people.

Ingredients

The ingredients are:
  • FOR THE CRUST
  • 2 cups crushed Oreo sandwich Cookies (finely crushed, do this in a food processor)
  • 1/4 cup melted butter
  • FOR THE FILLING
  • 8 ounces cream cheese (softened)
  • 3/4 cup peanut butter (creamy)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy whipping cream
  • 1 tub (8 ounces) Cool Whip frozen topping (thawed)
  • Reese’s Peanut Butter Cups, chopped (the regular size cups, about 10)
  • FOR THE GARNISH
  • Reese’s Peanut Butter Cups, chopped (about 6-8 peanut butter cups or use the minis, tip- they are easier to slice when partially frozen)
  • 1/4 cup peanut butter (optional)
  • 1/4 cup chocolate ice cream topping
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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