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Reese’s No Bake Peanut Butter Cheesecake

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This Reese’s No Bake Peanut Butter Cheesecake is a dessert dream come true for peanut butter and chocolate lovers. It has a creamy peanut butter cheesecake filling on top of a chocolate crust, crowned with Reese’s Peanut Butter Cups and hot fudge. Perfect for any occasion, this easy no-bake treat is sure to be a hit.

Ingredients

18 chocolate graham crackers (full sheets, about 2 sleeves)

¼ cup granulated sugar

⅔ cup creamy peanut butter

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)

8 tablespoons hot fudge

10 ounces miniature Reese’s peanut butter cups (quartered, about 1 cup)

Instructions

  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. Cover and freeze the crust for 20 to 30 minutes.
  4. Beat softened cream cheese and granulated sugar together until smooth, about 2 to 3 minutes.
  5. Add the creamy peanut butter and beat until the mixture is light and fluffy, about 1 to 2 minutes.
  6. Add the sour cream and whipped topping and beat until well combined, ensuring the mixture is light and creamy. (If using whipped cream, carefully fold it in rather than beating.)
  7. 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!)
  8. Sprinkle the top of the cheesecake with the cut-up Reese’s peanut butter cups.
  9. Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Serve chilled.

Notes

  • If using whipped cream instead of whipped topping, carefully fold it in to avoid deflating it.
  • This cheesecake needs to chill for at least 6 hours or overnight to set properly.
  • If you’re making it ahead of time, it’s perfect for refrigerating overnight.
  • You can use regular graham crackers instead of chocolate graham crackers for the crust.
  • For a gluten-free version, use gluten-free graham crackers or a gluten-free cookie crust.

Nutrition

Find it online: https://bitezly.com/reeses-no-bake-peanut-butter-cheesecake/