Reese’s No Bake Peanut Butter Cheesecake

Why You’ll Love This Recipe

If you’re a fan of peanut butter, chocolate, and cheesecake, this recipe is a must-try! The combination of a rich chocolate graham cracker crust, a velvety peanut butter cheesecake filling, and indulgent Reese’s cups creates a dessert that’s creamy, crunchy, and downright irresistible. The no-bake method ensures that you don’t need to heat up the kitchen, making it perfect for hot days or when you’re short on time. Plus, the toppings—mini Reese’s peanut butter cups and hot fudge—add extra decadence that will have everyone coming back for more.

this Recipe

Ingredients

Chocolate Crust
18 chocolate graham crackers (full sheets, about 2 sleeves)
¼ cup granulated sugar
⅔ cup creamy peanut butter

Peanut Butter Cheesecake
16 ounces cream cheese (softened)
¾ cup granulated sugar
¾ cup creamy peanut butter
¾ cup sour cream (full fat is best)
16 ounces whipped topping (thawed; see notes below for using whipped cream)

Cheesecake Toppings
8 tablespoons hot fudge
10 ounces miniature Reese’s peanut butter cups (quartered, about 1 cup)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Chocolate Crust

1. Place chocolate graham crackers in a food processor and pulse until fine crumbs form. Add sugar and pulse until combined.

2. Transfer the crumbs to a bowl and mix in the peanut butter until the mixture holds together when pressed.

3. Press the mixture into a 9-inch springform pan, ensuring the crust goes up the sides slightly.

4. Cover and freeze the crust for 20 to 30 minutes.

Peanut Butter Cheesecake

1. Beat softened cream cheese and granulated sugar together until smooth, about 2 to 3 minutes.

2. Add the creamy peanut butter and beat until the mixture is light and fluffy, about 1 to 2 minutes.

3. Add the sour cream and whipped topping (or whipped cream) and beat until well combined, ensuring the mixture is light and creamy. (If using whipped cream, carefully fold it in rather than beating.)

4. Remove the crust from the freezer and evenly spread the cheesecake filling into the pan, leaving about ¼ inch from the top. (You may have extra filling—use it as a fruit dip!)

5. Sprinkle the top of the cheesecake with the cut-up Reese’s peanut butter cups.

6. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Serve chilled.

Servings and Timing

• Servings: 12

• Prep Time: 26 minutes

• Chill Time: 6 hours (or overnight)

Variations

• Swap the Crust: You can use regular graham crackers instead of chocolate graham crackers for a different base.

• Add More Toppings: Feel free to get creative with your toppings! Add a drizzle of caramel sauce or some crushed pretzels for extra texture.

• Peanut Butter Alternatives: For a richer peanut butter flavor, try using crunchy peanut butter instead of creamy.

Storage/Reheating

• Refrigeration: Store this cheesecake tightly wrapped in the refrigerator until ready to serve. Leftovers will stay fresh for 2 to 3 days.

• Freezing: For longer storage, wrap the cheesecake tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

• Reheating: This cheesecake is best served chilled and doesn’t require reheating.

FAQs

Can I use a regular cheesecake pan instead of a springform pan?

Yes, you can, but using a springform pan makes it easier to remove the cheesecake for serving. If you use a regular pan, just be sure to line it with parchment paper to help lift the cheesecake out.

Can I make this cheesecake ahead of time?

Yes! In fact, this no-bake cheesecake is perfect for making ahead of time. It needs to chill for at least 6 hours or overnight to set properly.

How can I make this cheesecake lighter?

You could reduce the amount of sugar or swap out some of the full-fat ingredients for lighter alternatives, such as light whipped topping or low-fat cream cheese. However, keep in mind that this might affect the texture and flavor.

Can I use homemade whipped cream instead of whipped topping?

Yes, you can use homemade whipped cream. Just make sure to carefully fold it in to avoid deflating it, and use 6 cups of whipped cream in place of the whipped topping.

How can I make a gluten-free version of this cheesecake?

Use gluten-free graham crackers or a gluten-free cookie crust instead of traditional chocolate graham crackers. Be sure to check the packaging of the other ingredients for gluten content.

Can I use milk chocolate Reese’s cups instead of miniature ones?

You can, but mini Reese’s peanut butter cups work best for this cheesecake as they are easier to cut and evenly distribute on top.

Can I use a different type of nut butter?

Sure! Almond butter or cashew butter could be used in place of peanut butter, though the flavor will be slightly different.

How should I store leftovers?

Store any leftover cheesecake tightly wrapped in plastic wrap or an airtight container in the refrigerator for up to 3 days.

Can I freeze the cheesecake?

Yes! You can freeze this cheesecake for up to 2 months. Just be sure to wrap it tightly in plastic wrap and store it in an airtight container. Thaw it in the fridge overnight before serving.

What can I do with leftover cheesecake filling?

You can use the extra filling as a delicious dip for fruits like apples and strawberries, or spread it on cookies for a treat!

Conclusion

This Reese’s No Bake Peanut Butter Cheesecake is the ultimate dessert for peanut butter and chocolate lovers. With its creamy filling, chocolatey crust, and decadent toppings, it’s sure to become a go-to treat for every occasion. Plus, the no-bake method makes it a breeze to prepare, so you can enjoy a delicious dessert without spending hours in the kitchen. Try it out and enjoy a slice of peanut butter bliss!