Description
A rich and creamy no-bake cheesecake filled with Reese’s Peanut Butter Cups, topped with whipped cream, peanut butter drizzle, and hot fudge.
Ingredients
Scale
- 1 package (14.3oz) Oreo cookies
- 1/2 cup (113g) unsalted butter, melted
- 1 1/4 cups (295ml) heavy whipping cream
- 1/2 cup (65g) powdered sugar
- 16 ounces (452g) full-fat cream cheese, at room temperature
- 1 cup (180g) creamy peanut butter, at room temperature
- 1/4 cup (48g) granulated sugar
- 1 tablespoon (15ml) pure vanilla extract
- 1 package (10oz) snack size Reese’s Peanut Butter Cups, chopped
- 3/4 cup (177ml) heavy whipping cream (optional topping)
- 2–3 tablespoons (16-24g) powdered sugar (optional topping)
- 8 snack size Reese’s Peanut Butter Cups, chopped (optional topping)
- 2 tablespoons (22g) creamy peanut butter (optional topping)
- 2 tablespoons (43g) hot fudge sauce (optional topping)
Instructions
- Prepare a 9-inch springform pan by lightly greasing the edges and lining the bottom with parchment paper.
- Grind the Oreo cookies into fine crumbs using a food processor or blender.
- Mix the melted butter with the cookie crumbs until well coated.
- Press the crumb mixture firmly into the pan to form a crust. Refrigerate while preparing the filling.
- Chill a mixing bowl and whisk attachment for 5-10 minutes.
- Beat the heavy whipping cream until thick, then add powdered sugar and beat until stiff peaks form. Set aside.
- Beat the cream cheese until smooth, then mix in peanut butter.
- Add granulated sugar and vanilla extract, beating until smooth.
- Fold in the whipped cream gently, then mix in chopped Reese’s Peanut Butter Cups.
- Pour the filling into the crust and refrigerate for 3-4 hours.
- Prepare optional whipped cream topping by chilling a bowl and whisk, then beating cream and powdered sugar until stiff peaks form.
- Pipe whipped cream around the edges of the cheesecake.
- Melt peanut butter and drizzle over the cheesecake.
- Heat hot fudge sauce and drizzle over the cheesecake.
- Decorate with additional chopped Reese’s Peanut Butter Cups.
Notes
- Ensure cream cheese and peanut butter are at room temperature for smooth mixing.
- Chill the mixing bowl and whisk for best whipped cream results.
- Refrigerate cheesecake for at least 3-4 hours before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 280mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg