This no-bake Reese’s cheesecake pie is absolutely the bomb! It’s a creamy, indulgent dessert featuring a luscious peanut butter cheesecake filling loaded with chopped Reese’s peanut butter cups, all nestled in a chocolate crust and topped with a drizzle of chocolate syrup.
You will be making this easy no bake Reese’s cheesecake recipe again and again. This bake Reese’s cheesecake is perfect for Reese’s lovers, combining the classic peanut butter and chocolate flavors in every bite.
This No Bake Reese’s Peanut Butter Cheesecake recipe is the marriage of two of my very favorite sweets, Reese’s Peanut Butter Cups and cheesecake. The crust is made from crushed Oreo cookies mixed with melted butter. Being a no bake dessert, it is both perfect for the hot days of summer, as well as a dessert to make with the kids. No-bake cheesecakes can be made with a variety of flavors and ingredients, but this bake Reese’s peanut butter version is a standout.
While the hands-on time to make this no bake Reese’s peanut butter dessert is pretty minimal, do plan ahead to give this plenty of time to chill time before serving. Chopped Reese’s peanut butter cups are used both in the creamy filling and as a topping for extra flavor and texture. A half hour of chilling during prep, and four hours after. This is pretty typical of cheesecakes of all kinds though. The wait is well worth it.
Making Reese's Peanut Butter Cheesecake Recipe
Here is a visual walk-through of the process of making this Reese’s Peanut Butter Cheesecake. Each bite melts in your mouth, making it an irresistible treat for any occasion.
Full easy no bake recipe can be found below in printable recipe card.
Ingredients You Will Need
- Oreo Cookies
- melted Butter
- Softened Cream Cheese
- Pure Vanilla Extract
- Powdered Sugar
- Peanut Butter
- Whipped Non-dairy Topping such as Cool Whip
- Reese's Miniatures candies
- Chocolate syrup to drizzle
Chop miniature Reese's Peanut Butter Cups into quarters, then freeze for 30 minutes.
Crush Oreo cookies in a food processor until you have fine crumbs, then blend in the melted butter.
Press Oreo crumb mixture into spring form pan to form cheesecake crust. Chill the Oreo crust for 30 minutes to firm.
Mix the easy peanut butter cheesecake filling together.
Then mix in half the chopped Reese's cups and spread the no bake cheesecake filling into the spring form pan over the crust.
Chill the no bake cheesecake for four hours+.
Remove from the spring-form pan and top the peanut butter cheesecake with the remaining chopped Reeses's cups.
Serving
First insure the no bake filling is fully set before slicing the cheesecake.
To serve drizzle the slices with chocolate syrup. Alternately Melted peanut butter, whipped cream or thinned raspberry jam make great toppings for the cheesecake.
Storing the Cheesecake
To keep your peanut butter cheesecake tasting as fresh and creamy, proper storage is key. For a full cheesecake, simply cover the dessert tightly with plastic wrap or aluminum foil and store it in the refrigerator. Make sure the cheesecake is fully chilled and filling is set, before storing as slices. This will help preserve the rich, creamy peanut butter cheesecake filling and keep the Oreo crust from drying out. Your no bake Reese's cheesecake will stay delicious for up to 5 days in the fridge.
If you want to enjoy your peanut butter cups cheesecake for longer, freezing is a great option. Wrap the entire cheesecake or individual slices in plastic wrap, then a layer of aluminum foil, and place them in a freezer-safe container or bag. When you’re ready to serve, let the cheesecake thaw in the refrigerator overnight for the best results. For a quick treat, you can even freeze individual slices. and enjoy a single serving of creamy peanut butter deliciousness straight from the freezer. Reese's cheesecake will last up to 3 months in the freezer.
Reese's Peanut Butter Cheesecake
Ingredients
Oreo Crust:
- 24 Oreo Cookies
- 5 tablespoon Butter melted
Peanut Butter Filling:
- 24 oz Cream Cheese softened
- 1 teaspoon Vanilla extract
- 1 cup Powdered Sugar
- 1 ½ cup Peanut Butter
- 8 oz Whipped Non-dairy Topping
- 30 Reese's Miniatures
- Chocolate syrup or melted peanut butter, to be drizzled
Instructions
- Chop the Reese's cups into quarters, then freeze for 30 minutes to harden.
- Crush Oreos in food processor, then pulse in melted butter.
- Press the Oreo crumbs mixture into a springform pan covering the bottom and partway up the sides to form the cheesecake crust.
- Chill the Oreo crust a minimum of 30 minutes to firm.
- Beat together cream cheese, powdered sugar, vanilla and peanut butter until smooth.
- Fold in whipped topping until uniformly blended.
- Fold in half of frozen Reese's.
- Pour/spread into pan and refrigerate for at least 4 hours or until firm.
- Remove from spring form pan and top with remaining Reese's.
- You can also drizzle with chocolate syrup if desired.
Nutrition
Mitch says
That looks and sounds delicious! Thanks for this easy recipe! Something even I could make!
valmg @ From Val's Kitchen says
I make a Reese's Cheesecake, but in the traditional baked way. This looks terrific, and sounds simple to make.
Melissa Pezza says
You had me at the words "peanut butter cup" and "no bake". That looks absolutely fantastic!
Kim Croisant says
Oh my!!!! I'm getting fatter just looking at it!!! Reeses was my old time fav candy growing up. I do have one every now and then.
Rosey says
The no-bake cheesecake sounds great to me. I'd love to try it.
Rosey says
ha! My daughter just walked by and said, 'ooh what's that, mom???' lol
Robin Gagnon says
Mine is always walking by pointing this out too. They think the web is their personal menu...lol
James says
Hmmm sounds delish, but my wife and I are diabetic. I wonder if I replace the oreos with sugar free cookies (oreo copies) and substituted the sugar with Stevia if it would work out right??
Robin Gagnon says
I don't see why it wouldn't if you used an equal measure zero calorie sugar substitute.
Tracy says
OMG THIS PEANUT BUTTER PIE WAS SOOO GOOD