No Bake Reese’s Peanut Butter Cheesecake Recipe

I made a No Bake Reese’s Peanut Butter Cheesecake and used a clever little trick in the filling that you’ll want to know before you try it.

I never thought something so ridiculously simple could taste this decadent, but here we are. This No Bake Reese’s Peanut Butter Cheesecake somehow nails that creamy peanut butter punch while staying silky from plenty of cream cheese, and it had me sneaking bites before the photos were done.

If you like Fun Cheesecake Recipes that feel a little bit wild, this one will make you curious what else you can get away with. It’s peanutty, a little messy, and oddly sophisticated even when it looks like you rushed it, which is exactly why I keep making it.

Ingredients

• Crunchy base, mostly carbs and sugar, little fiber, gives chocolate flavor.
• Adds richness and fat, no protein, helps crust bind and mouthfeel.
• Creamy, tangy, high fat and protein, makes filling smooth and slightly sour.
• Packed with protein and healthy fats, it’s very caloric, gives nutty sweet flavor.
• Pure sweetness, mostly carbs, light texture, balances peanut savory notes.
• Whips into fluffy texture, adds fat and creaminess, little nutrients besides calories.
• Candy bombs with chocolate and peanut filling, high sugar and fat, fun crunch.
• Gives bittersweet chocolate notes, mostly carbs and sugar, melts into glossy drizzle.

Ingredient Quantities

• 2 cups chocolate sandwich cookie crumbs (about 20 cookies)
• 6 tablespoons unsalted butter, melted
• 16 ounces cream cheese (2 packages), softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream, cold
• 10 to 12 Reese’s peanut butter cups, chopped
• 1/2 cup semi sweet chocolate chips
• 1/4 cup heavy cream
• 1/4 cup creamy peanut butter, extra

How to Make this

1. Make the crust: stir 2 cups chocolate sandwich cookie crumbs with 6 tablespoons melted unsalted butter until crumbs are evenly moistened, press firmly into the bottom and slightly up the sides of a 9 inch springform pan, then pop it in the fridge or freezer while you make the filling so it firms up.

2. Beat the filling base: in a large bowl beat 16 ounces softened cream cheese with 1 cup creamy peanut butter, 1 cup powdered sugar, 1/4 teaspoon salt and 1 teaspoon vanilla until totally smooth and no lumps remain, scrape the bowl once or twice.

3. Whip the cream: using a chilled bowl if you can, whip 1 1/2 cups cold heavy whipping cream to medium‑stiff peaks, don’t over whip or it will get grainy.

4. Fold and add cups: gently fold the whipped cream into the peanut butter cream cheese mixture until uniform and light, then fold in 10 to 12 chopped Reese’s peanut butter cups, reserving a handful for the top if you want a garnish.

5. Assemble and chill: pour the filling into the chilled crust, smooth the top, tap the pan on the counter to remove air pockets, cover and refrigerate at least 4 hours or overnight for best set.

6. Make the drizzle/ganache: heat 1/4 cup heavy cream until it just simmers, pour over 1/2 cup semi sweet chocolate chips, let sit 1 minute then stir until glossy and smooth, stir in the extra 1/4 cup creamy peanut butter until combined for a peanut butter chocolate drizzle.

7. Finish the cake: pour the slightly cooled ganache over the chilled cheesecake and spread gently, sprinkle the reserved chopped Reese’s on top and press a few in so they stick.

8. Chill briefly and serve: return to fridge 15 to 30 minutes to set the top, then slice with a knife dipped in hot water and wiped clean between cuts for neat slices, store leftovers covered in the fridge.

Equipment Needed

1. 9-inch springform pan (for easy release)
2. Food processor or zip-top bag and rolling pin to crush the cookies
3. Large mixing bowl plus a chilled medium bowl for whipping the cream if you got one
4. Electric mixer or hand mixer, or a whisk if you wanna use arm power
5. Rubber spatula for folding and scraping, and an offset spatula or butter knife to smooth the top
6. Small saucepan or microwave-safe bowl to heat the cream and melt chocolate
7. Measuring cups and spoons (and a kitchen scale if you prefer accuracy)
8. Cutting board and a sharp knife for chopping the Reese’s and slicing the cheesecake

FAQ

No Bake Reese’s Peanut Butter Cheesecake Recipe Substitutions and Variations

• Chocolate sandwich cookie crumbs: Use 2 cups chocolate graham cracker crumbs or 2 cups finely crushed chocolate digestive biscuits instead; if you switch to plain graham crackers, add 2 tablespoons granulated sugar to the crust for sweetness. Use the same volume.
• Creamy peanut butter (1 cup + 1/4 cup): Swap for natural peanut butter (stir oil back in and use 1 to 1, chill if it seems runny), or use almond butter or sunflower seed butter 1 to 1 for a different flavor or nut allergy friendly option. Flavor and texture will change a bit.
• Heavy whipping cream (1 1/2 cups): Use full fat coconut cream (chilled, scoop solid part) cup for cup for a dairy free version, or replace with thawed whipped topping (Cool Whip) 1 to 1 if you dont want to whip cream yourself. Coconut will add a slight coconut taste.
• Cream cheese (16 ounces): Swap for mascarpone cheese 1 to 1 for a richer, silkier filling, or use Neufchatel 1 to 1 to cut fat slightly. For a dairy free option blend silken tofu until totally smooth and use in place of cream cheese, add a touch of oil or powdered sugar to mimic richness.

Pro Tips

– Chill the crust solid before filling it. Press the crumbs really firm with the bottom of a measuring cup so it holds up, then stick the pan in the freezer for 10 to 15 minutes so it wont slough when you pour the filling in. If your crumbs look oily you used too much butter, cut back a tablespoon next time.

– Make the cream cheese mix totally lump free and at room temp. If the block is still cold zap it 5 to 8 seconds in the microwave instead of overbeating, then add powdered sugar slowly. Use a spatula to scrape the bowl a couple times, and fold the whipped cream in very gently so the filling stays light, not flat.

– Keep everything cold when you whip the cream. Chill the bowl and beaters and stop when you hit medium‑stiff peaks, dont go past that or it gets grainy. If you accidentally overwhip, add a tablespoon of cold cream and whip for a few seconds to loosen it back up.

– For a shiny, pourable ganache warm the cream just till it steams, pour over the chips and let sit a minute before stirring, and warm the extra peanut butter so it mixes smooth. If the ganache firms too fast, warm it briefly in short bursts; if slices arent clean, dip your knife in hot water and wipe between cuts.

No Bake Reese's Peanut Butter Cheesecake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made a No Bake Reese's Peanut Butter Cheesecake and used a clever little trick in the filling that you'll want to know before you try it.

Pin

Servings

12

servings

Calories

712

kcal

Equipment: 1. 9-inch springform pan (for easy release)
2. Food processor or zip-top bag and rolling pin to crush the cookies
3. Large mixing bowl plus a chilled medium bowl for whipping the cream if you got one
4. Electric mixer or hand mixer, or a whisk if you wanna use arm power
5. Rubber spatula for folding and scraping, and an offset spatula or butter knife to smooth the top
6. Small saucepan or microwave-safe bowl to heat the cream and melt chocolate
7. Measuring cups and spoons (and a kitchen scale if you prefer accuracy)
8. Cutting board and a sharp knife for chopping the Reese’s and slicing the cheesecake

Ingredients

• 2 cups chocolate sandwich cookie crumbs (about 20 cookies)

• 6 tablespoons unsalted butter, melted

• 16 ounces cream cheese (2 packages), softened

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1 1/2 cups heavy whipping cream, cold

• 10 to 12 Reese's peanut butter cups, chopped

• 1/2 cup semi sweet chocolate chips

• 1/4 cup heavy cream

• 1/4 cup creamy peanut butter, extra

Directions

• Make the crust: stir 2 cups chocolate sandwich cookie crumbs with 6 tablespoons melted unsalted butter until crumbs are evenly moistened, press firmly into the bottom and slightly up the sides of a 9 inch springform pan, then pop it in the fridge or freezer while you make the filling so it firms up.
• Beat the filling base: in a large bowl beat 16 ounces softened cream cheese with 1 cup creamy peanut butter, 1 cup powdered sugar, 1/4 teaspoon salt and 1 teaspoon vanilla until totally smooth and no lumps remain, scrape the bowl once or twice.
• Whip the cream: using a chilled bowl if you can, whip 1 1/2 cups cold heavy whipping cream to medium‑stiff peaks, don't over whip or it will get grainy.
• Fold and add cups: gently fold the whipped cream into the peanut butter cream cheese mixture until uniform and light, then fold in 10 to 12 chopped Reese's peanut butter cups, reserving a handful for the top if you want a garnish.
• Assemble and chill: pour the filling into the chilled crust, smooth the top, tap the pan on the counter to remove air pockets, cover and refrigerate at least 4 hours or overnight for best set.
• Make the drizzle/ganache: heat 1/4 cup heavy cream until it just simmers, pour over 1/2 cup semi sweet chocolate chips, let sit 1 minute then stir until glossy and smooth, stir in the extra 1/4 cup creamy peanut butter until combined for a peanut butter chocolate drizzle.
• Finish the cake: pour the slightly cooled ganache over the chilled cheesecake and spread gently, sprinkle the reserved chopped Reese's on top and press a few in so they stick.
• Chill briefly and serve: return to fridge 15 to 30 minutes to set the top, then slice with a knife dipped in hot water and wiped clean between cuts for neat slices, store leftovers covered in the fridge.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 167g
• Total number of serves: 12
• Calories: 712kcal
• Fat: 57.1g
• Saturated Fat: 26.7g
• Trans Fat: 0.08g
• Polyunsaturated: 12.1g
• Monounsaturated: 18.2g
• Cholesterol: 91.6mg
• Sodium: 543.5mg
• Potassium: 395mg
• Carbohydrates: 45.5g
• Fiber: 2.6g
• Sugar: 34.9g
• Protein: 13.4g
• Vitamin A: 282IU
• Vitamin C: 0.1mg
• Calcium: 98.3mg
• Iron: 1.95mg