Description
A luscious, no-bake peanut butter cheesecake swirled with Reese’s cups—decadent, creamy, and a chocolate-peanut butter dream come true.
Ingredients
For the Crust
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1 package (14.3 oz) Oreo cookies
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½ cup (113 g) unsalted butter, melted
For the Filling
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1¼ cups (295 ml) heavy whipping cream
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½ cup (65 g) powdered sugar
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16 oz (452 g) full‑fat cream cheese, room temperature
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1 cup (180 g) creamy peanut butter, room temperature
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¼ cup (48 g) granulated sugar
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1 Tbsp (15 ml) pure vanilla extract
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10 oz package snack‑size Reese’s Peanut Butter Cups, chopped
For the Toppings (optional)
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¾ cup (177 ml) heavy whipping cream
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2–3 Tbsp powdered sugar
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8 snack‑size Reese’s Peanut Butter Cups, chopped
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2 Tbsp (22 g) creamy peanut butter
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2 Tbsp (43 g) hot fudge sauce
Instructions
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Prepare crust: Crush Oreos into fine crumbs. Combine with melted butter, press firmly into the bottom of a 9‑inch springform pan (and halfway up the sides, if desired). Chill.
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Whip cream: In a chilled bowl, whip 1¼ cups heavy cream with ½ cup powdered sugar until stiff peaks form. Set aside.
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Mix base: Beat cream cheese until smooth. Add peanut butter, granulated sugar, and vanilla; beat until creamy.
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Fold whipped cream: Gently fold whipped cream into peanut butter‑cream cheese mixture.
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Add Reese’s: Fold in chopped Reese’s cups.
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Assemble & chill: Spread filling over crust, smooth top. Refrigerate at least 4 hours (ideally overnight).
- Optional topping: Whip ¾ cup cream with powdered sugar until fluffy. Spread over chilled cheesecake, swirl in extra peanut butter and hot fudge, then sprinkle chopped Reese’s cups. Cut and serve cold.
Notes
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Ensure ingredients are at room temperature for smooth texture.
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For sturdier slices, freeze for 30 minutes before cutting.
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Substitute low‑fat cream cheese if preferred—flavor differs slightly.
- Cake can be made 2 days ahead and refrigerated; best within 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American