No Bake Reese’s Peanut Butter Cheesecake

If you are a peanut butter lover, get ready to meet your new favorite dessert. This No Bake Reese’s Peanut Butter Cheesecake is a rich, creamy, and indulgent treat that combines two of the best things in the dessert world: peanut butter and chocolate. Perfect for parties, special occasions, or simply as a treat to satisfy your sweet tooth, this cheesecake is as visually impressive as it is delicious.

Unlike traditional baked cheesecakes that require time in the oven and careful temperature management, this no-bake version keeps things simple. With a buttery Oreo crust, a luscious peanut butter filling, and a smooth chocolate ganache topping, it’s a dessert that looks complicated but is surprisingly easy to make.

Whether you’re a seasoned baker or a home cook just looking for a foolproof dessert, this cheesecake will earn rave reviews. Let’s dive into why this recipe stands out and why you’ll want to make it again and again.

Why You’ll Love This No Bake Reese’s Peanut Butter Cheesecake

• Rich and Creamy: The combination of cream cheese, peanut butter, and whipped cream gives the cheesecake an incredibly smooth texture.
• No Oven Required: Perfect for hot summer days or when you want dessert without heating up your kitchen.
• Peanut Butter Lover’s Dream: Loaded with peanut butter and mini Reese’s, this cheesecake satisfies even the biggest peanut butter cravings.
• Customizable Toppings: Add more Reese’s, chocolate drizzle, or crushed cookies to make it uniquely yours.
• Make-Ahead Friendly: Can be prepared the day before a party or special occasion, allowing flavors to meld beautifully.
• Eye-Catching Dessert: The layered filling, Oreo crust, and chocolate ganache make it as stunning as it is tasty.

Ingredients Breakdown

Here’s everything you need to create this peanut butter cheesecake masterpiece. Ingredients are grouped by component to make the preparation seamless.

Crust

• 3 cups (403g | about 35 Oreos) Oreo crumbs
• 6 tbsp butter, melted

Filling

• 24 oz cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 1/4 cups (350g) creamy peanut butter (not natural)
• 1 tsp vanilla extract
• 1/4 cup (58g) sour cream
• 20 mini Reese’s, chopped
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar

Chocolate Ganache Topping

• 4 oz (2/3 cup) semi-sweet chocolate chips
• 5 tbsp heavy whipping cream
• 15 mini Reese’s, chopped

Yield

• 12–14 slices

Tools & Equipment Needed

To make this cheesecake efficiently and with perfect results, you’ll need the following tools:

• 9-inch (23cm) springform pan
• Parchment paper
• Mixing bowls (large and medium)
• Electric mixer or stand mixer with whisk attachment
• Spatula
• Heatproof bowl for ganache
• Microwave or stovetop for heating cream
• Knife and cutting board for chopping Reese’s
• Measuring cups and spoons

Step-by-Step Instructions

Follow these steps carefully for a flawless cheesecake.

Step 1: Prepare the Crust

1. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
2. In a small bowl, combine the Oreo cookie crumbs and melted butter. Mix well until all crumbs are coated.
3. Press the mixture into the bottom and slightly up the sides of the springform pan using the back of a spoon or a flat-bottomed glass.
4. Chill the crust in the fridge while preparing the filling.

Step 2: Make the Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the peanut butter and vanilla extract, mixing until fully incorporated and smooth.
3. Mix in the sour cream until the mixture is silky and uniform.
4. Fold in the chopped mini Reese’s, setting the mixture aside.

Step 3: Whip the Cream

1. In another mixing bowl, add the cold heavy whipping cream and powdered sugar.
2. Whip on high speed until stiff peaks form.

Step 4: Combine Filling and Whipped Cream

1. Gently fold half of the whipped cream into the cream cheese mixture until mostly combined.
2. Fold in the remaining whipped cream until fully integrated, taking care not to deflate the mixture.

Step 5: Assemble the Cheesecake

1. Pour the filling into the chilled crust and spread evenly with a spatula.
2. Refrigerate for 5–6 hours or overnight for best results.

Step 6: Prepare the Chocolate Ganache Topping

1. Place the semi-sweet chocolate chips in a heatproof bowl.
2. Microwave the heavy cream until just beginning to boil, then pour over the chocolate chips.
3. Let sit for 2–3 minutes, then whisk until smooth.
4. Pour the ganache over the cheesecake and spread evenly.
5. Sprinkle with chopped mini Reese’s and allow the ganache to firm up in the refrigerator.

Tips & Variations

• Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
• Vegan/Dairy-Free: Substitute cream cheese, sour cream, and heavy cream with vegan alternatives; use vegan chocolate chips.
• Spice it Up: Add a pinch of cinnamon or a dash of salt to enhance peanut butter flavor.
• Nut-Free Version: Substitute peanut butter and Reese’s with SunButter or another seed butter, and use chocolate-free candy pieces.
• Layered Variation: Add a layer of chocolate mousse between the crust and filling for a richer flavor profile.

Flavor Profile & Pairings

This cheesecake is a symphony of flavors:

• Texture: Smooth and creamy with crunchy cookie crust and soft candy pieces.
• Taste: Sweet, salty, and indulgently peanut buttery, balanced with rich chocolate.
• Best Served With: A simple garnish of extra Reese’s or chocolate shavings enhances both presentation and flavor.
• Side Dishes: Fresh berries, whipped cream, or a light fruit salad can complement the richness of the cheesecake.

Nutritional Overview

Approximate values per slice (based on 12 slices):

Nutrient	Amount
Calories	730 kcal
Sugar	42 g
Sodium	397.8 mg
Fat	55 g
Carbohydrates	53.6 g
Protein	12.7 g
Cholesterol	92 mg

Dietary Notes: Contains dairy, gluten, and nuts. Not suitable for vegan or nut-free diets without substitutions.

Make-Ahead & Meal Prep Tips

• Prepare the Cheesecake in Advance: Assemble the crust and filling the day before to allow flavors to meld.
• Ganache: Can be made a day ahead and poured before serving.
• Storage: Store in the fridge, covered, for up to 3–4 days.
• Freezing: Cheesecake slices can be individually wrapped and frozen for up to 2 months. Thaw in the fridge overnight before serving.

FAQs

Q1: Can I use natural peanut butter?
A1: It’s best to use creamy, non-natural peanut butter as natural peanut butter can be too runny and affect the cheesecake texture.

Q2: Can I make this without a stand mixer?
A2: Yes! Use a hand mixer or whisk vigorously by hand, though it will take a little longer to achieve stiff peaks for the whipped cream.

Q3: Can I substitute the Oreos with graham crackers?
A3: Absolutely. Use crushed graham crackers and slightly increase the butter to bind the crust.

Q4: How do I prevent the cheesecake from being too soft?
A4: Chill it for at least 5–6 hours, ideally overnight, to allow the filling to firm up completely.

Q5: Can I double the recipe?
A5: Yes, use a larger springform pan (10–12 inches) and adjust chilling time slightly for best results.

Cooking Timeline (at a Glance)

Step	Time
Prep crust	15 minutes
Chill crust	30 minutes
Prepare filling	20 minutes
Whip cream	10 minutes
Assemble cheesecake	10 minutes
Chill cheesecake	5–6 hours or overnight
Prepare ganache	5 minutes
Final garnish	5 minutes

Serving Suggestions

• Serve chilled with a fork or cake server.
• Decorate with extra mini Reese’s, chocolate shavings, or a drizzle of peanut butter.
• Slice carefully with a hot knife for clean edges.

Recipe Variations

1. Chocolate Peanut Butter Cheesecake: Add cocoa powder to the filling for a chocolate twist.
2. Salted Caramel Peanut Butter Cheesecake: Drizzle salted caramel over the top before the ganache sets.
3. Mini Cheesecake Cups: Prepare in small dessert cups for single servings.
4. Crunchy Layered Cheesecake: Add a layer of crushed peanuts or toffee bits between the crust and filling.

Ingredient Spotlight

Peanut Butter

• Selection: Choose creamy peanut butter (not natural) for smooth texture and sweet, nutty flavor.
• Storage: Keep sealed in a cool, dry place to maintain freshness.
• Enhancement: Slightly warm before adding to the filling for easier mixing.

Oreos

• Selection: Classic Oreo cookies are perfect for a sturdy crust.
• Storage: Store in a sealed container to maintain crispness.
• Tip: Fine crumbs pack better into the pan for a stable crust.

Pro Cooking Tips

• Use room-temperature cream cheese to avoid lumps in the filling.
• Fold whipped cream gently to maintain airiness and light texture.
• Chill the crust before adding the filling to prevent sogginess.
• Microwave chocolate in short intervals and whisk well to avoid burning ganache.

Storage & Freezing Guide

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Wrap slices individually in plastic wrap and foil; freeze for up to 2 months.
• Thawing: Thaw in the fridge overnight before serving. Do not microwave.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Dietary Notes
Calories	730 kcal	High-calorie dessert
Protein	12.7 g	Peanut butter adds protein
Carbohydrates	53.6 g	Includes sugar from filling & crust
Fat	55 g	Mainly from peanut butter and cream cheese
Fiber	2 g	From Oreos and peanut butter
Suitable for	Nut-friendly, vegetarian	Contains dairy and gluten

Expanded Conclusion

This No Bake Reese’s Peanut Butter Cheesecake is a show-stopping dessert that’s perfect for peanut butter lovers and chocolate fans alike. With its rich, creamy filling, Oreo crust, and indulgent ganache, it’s guaranteed to impress anyone you serve it to.

The best part? You don’t even need an oven. With just a little preparation and patience while it chills, you’ll have a dessert that tastes like it came from a bakery. Perfect for birthdays, holidays, or just a weekend treat, this cheesecake will quickly become a family favorite.

Don’t be surprised if you find yourself making this one again and again. Make it ahead, slice it up, and watch it disappear slice by slice. Give it a try, share it with friends, and prepare to be showered with compliments on one of the easiest and most decadent desserts you’ll ever make.

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