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No-Bake Reese’s Peanut Butter Cheesecake

A creamy and delicious no-bake cheesecake that combines the rich flavors of peanut butter and chocolate, perfect for dessert lovers.

Ingredients

Scale
  • 3 cups Oreo crumbs (about 35 Oreos)
  • 6 tbsp butter, melted
  • 24 oz cream cheese, room temperature
  • 1/2 cup sugar (104g)
  • 1 1/4 cups creamy peanut butter (350g)
  • 1 tsp vanilla extract
  • 1/4 cup sour cream (58g)
  • 20 mini Reese’s, chopped
  • 1 1/4 cups heavy whipping cream (300ml, cold)
  • 3/4 cup powdered sugar (86g)
  • 4 oz semi-sweet chocolate chips (2/3 cup)
  • 5 tbsp heavy whipping cream
  • 15 mini Reese’s, chopped

Instructions

  1. Prepare the Oreo crust: In a mixing bowl, combine the Oreo crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze while preparing the filling.
  2. Make the cheesecake filling: Beat the cream cheese until smooth and creamy. Add the sugar, peanut butter, vanilla extract, and sour cream. Beat until well combined.
  3. Fold in the chopped Reese’s, preserving the chunks.
  4. Whip the cream: In a separate bowl, beat the cold heavy whipping cream until soft peaks form. Gradually add powdered sugar until stiff peaks form.
  5. Combine the whipped cream with the cheesecake mixture, folding gently until well combined.
  6. Pour the filling into the crust and smooth out the top.
  7. Chill the cheesecake for at least 4 hours or overnight.
  8. Make the chocolate drizzle by melting chocolate chips and cream in the microwave in intervals. Set aside to cool.
  9. Serve the chilled cheesecake topped with chocolate drizzle and remaining chopped Reese’s.

Notes

For a healthier version, substitute half the cream cheese with Greek yogurt and use natural peanut butter. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Keywords: cheesecake, no-bake, peanut butter, dessert, chocolate