Reese's No Bake Peanut Butter Cheesecake
This easy Reese’s No Bake Peanut Butter Cheesecake is the perfect dessert for peanut butter lovers. A tantalizing combination of cheesecake, peanut butter and chocolate, this no bake cheesecake is perfectly creamy and topped with Reese’s peanut butter cups and hot fudge for an irresistibly decadent dessert that’s perfect all year round!
Can’t get enough cheesecake? Make sure to check out my Chocolate Chip No Bake Cheesecake, Cherry Cheesecake Dip and decadent Chocolate Cheesecake!
Peanut Butter Cheesecake
This easy no bake cheesecake is wonderfully light and fluffy and is full of peanut butter flavor. The crust is made with chocolate graham crackers and peanut butter, but an OREO Crust or graham cracker crust could easily be substituted.
This easy no bake cheesecake is cool, refreshing and takes about 10 minutes to make. Extra creamy with the right amount of tang – thanks to the sour cream!
The top of the peanut butter cheesecake is loaded with cut up Reese’s peanut butter cups emphasizing the peanut butter flavor.
I like to finish this Reese’s peanut butter cheesecake off with a drizzle of hot fudge. You can use store bought or make my hot fudge recipe – easy and delicious.
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More Peanut Butter Desserts
There is something magical about peanut butter desserts. All of these desserts are paired with chocolate, naturally, since peanut butter and chocolate are besties. Here are some of our favorites:
No Bake Cheesecake Shortcuts
This easy cheesecake recipe offers two optional shortcuts to make this Reese’s Cheesecake even easier to prepare. I’ve included directions in the notes below in the recipe card on how to make this cheesecake completely homemade (eliminating the whipped topping). Let’s check out the shortcuts:
- a store bought pie crust will save you about 10 minutes and a few ingredients. I’ve included instructions on how to make a homemade graham cracker crust in the recipe card below. You can also try out different flavors like an OREO crust or a Nilla Wafer crust.
- using store bought whipped topping will save you about 8 minutes. For all of you who are vehemently opposed to making this no bake cheesecake with cool whip, I hear you, and offer a fresh whipped cream option in the recipe card.
No Bake Cheesecake Ingredients
This peanut butter cheesecake is made with just a handful of ingredients. The filling is extra creamy, rich, and is so easy to make. You can find the full, printable recipe in the recipe card at the bottom of this post. Let’s take a look at what you’ll need:
Chocolate Crust
- chocolate graham crackers – regular graham crackers can also be used.
- granulated sugar – gives the crust a nice sweetness.
- creamy peanut butter – I don’t recommend crunchy peanut butter for this recipe but it can be used in a pinch. You might need to use extra for the crust to get it to hold together.
Peanut Butter Cheesecake Filling
- cream cheese – you want the cream cheese softened at room temperature. Full fat is best for this easy cheesecake recipe.
- granulated sugar – to sweeten the peanut butter cheesecake filling.
- creamy peanut butter – I don’t recommend crunchy peanut butter for this recipe but it can be used. The filling won’t be as smooth.
- sour cream – full fat sour cream is best. Plain Greek yogurt can also be used.
- whipped topping – makes the no bake cheesecake very light and fluffy. Whipped cream is a great alternative and I provide instructions for using that in the notes section of the recipe card at the end of this post.
Prefer an OREO crust? I have an easy OREO crust recipe that would be perfect in this recipe!
Toppings
- miniature Reese’s peanut butter cups – quartered or if using larger Reese’s just cut into small pieces.
- hot fudge – you can use store bought or make your own! My homemade hot fudge is sensational!
How To Make Reese’s Cheesecake
First, we make the crust.
Next, we make the peanut butter cheesecake filling.
Storage Information
This Reese’s Peanut Butter No Bake Cheesecake should be stored tightly wrapped in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. The cheesecake will stay good for 2 to 3 days.
To Freeze: Wrap tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.
Reese’s Peanut Butter Cheesecake FAQs
Do I have to add the Reese’s?The Reese’s are optional in this easy cheesecake recipe. Consider topping the cheesecake with a different type of candy, ganache or even fresh fruit.
Can I freeze this Reese’es cheesecake?Yes. Wrap tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.
Can I make this Reese’s cheesecake in advance?The cheesecake should be made one day in advance for optimal chilling time but can be made up to 2 days in advance if necessary. Do not add the hot fudge until ready to serve.
Is whipped cream a good substitute for the whipped topping?Yes, but it will need to be folded into the mixture so it doesn’t deflate. See my notes in the recipe card below.
Trish’s Tips and Tricks
- Plan ahead when making this no bake cheesecake. It does require a good six hours of chilling time to properly set up. I prefer to let this chill overnight for optimal texture.
- Make sure cream cheese is at room temperature so it mixes in easily.
- Make mini cheesecakes by piping the filling into a lined muffin tin. Use an OREO for the crust to make it extra easy.
- Add a layer of chopped Reese’s to the top of the crust before adding the filling for even more Reese’s flavor.
Special Tools Needed
More Cheesecake Recipes
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How To Make No Bake Peanut Butter Cheesecake
Reese’s No Bake Peanut Butter Cheesecake
This easy Reese’s No Bake Peanut Butter Cheesecake is the perfect dessert for peanut butter lovers. A tantalizing combination of cheesecake, peanut butter and chocolate, this no bake cheesecake is perfectly creamy and topped with Reese’s peanut butter cups and hot fudge for an irresistibly decadent dessert that’s perfect all year round!
Course Dessert Cuisine American Keyword easy cheesecake recipe, no bake cheesecake, no bake peanut butter cheesecake, peanut butter cheesecake, reeses cheesecake Prep Time 26 minutes Chill Time 6 hours Servings 12 Calories 746kcalIngredients
Chocolate Crust
- 18 chocolate graham crackers full sheets, 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
Instructions
Chocolate Crust
Place chocolate graham crackers in a food processor and pulse until they are fine crumbs. Add in sugar and pulse until combined.
Transfer to a bowl and mix in the peanut butter until the mixture holds together when pressed between your fingers.
- Press mixture into a 9-inch springform pan making sure the crust goes up a little bit on the sides as well.
Cover the crust with plastic wrap and freeze for 20 to 30 minutes.
Peanut Butter Cheesecake
Beat softened cream cheese and granulated sugar together until fully combined, about 2 to 3 minutes.
Beat in the creamy peanut butter until light and fluffy, about 1 to 2 minutes.
Add in the sour cream and whipped topping (or whipped cream, see notes below) and beat until combined. Mixture should be light and creamy. (If using whipped cream, whipped cream should be folded into the mixture, not beaten in.)
Remove the crust from the freezer and evenly spread the filling in the springform pan up to about ¼ inch from the top of the pan. (You may have extra filling, if so use for a fruit dip with apples and strawberries.)
Sprinkle the top of the cheesecake with cut up Reese’s miniatures in an even layer.
Cover the cheesecake with plastic wrap. Refrigerate 6 hours or overnight. Serve cheesecake chilled.
Notes
Storage Information
This Reese’s Peanut Butter No Bake Cheesecake should be stored tightly wrapped in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. The cheesecake will stay good for 2 to 3 days. To Freeze: Wrap tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.To substitute homemade whipped cream for the whipped topping:
You will need 6 cups total of whipped cream.- 3 cups heavy cream
- 2/3 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
Nutrition
Calories: 746kcal | Carbohydrates: 72g | Protein: 15g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 49mg | Sodium: 548mg | Potassium: 432mg | Fiber: 3g | Sugar: 51g | Vitamin A: 639IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 2mg
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