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Reese's Peanut Butter Cheesecake
Reese's Peanut Butter Cheesecake recipe, an An easy no bake cheesecake with peanut butter cheesecake filling, cookie crust, and Reese's cups.
Course
Dessert
Cuisine
American
Prep Time
8
minutes
minutes
Cook Time
4
hours
hours
30
minutes
minutes
Total Time
4
hours
hours
38
minutes
minutes
Servings
12
Calories
696
kcal
Author
Robin Gagnon
Ingredients
Oreo Crust:
24
Oreo Cookies
5
tablespoon
Butter
melted
Peanut Butter Filling:
24
oz
Cream Cheese
softened
1
teaspoon
Vanilla
1
cup
Confectionery Sugar
1 ½
cup
Peanut Butter
8
oz
Whipped Non-dairy Topping
30
Reese's Miniatures
Chocolate syrup
to drizzle
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 Oreo Crust mixture into bottom of spring form pan and partway up the sides .
Chill the crust a minimum of 30 minutes to firm.
Beat together cream cheese, confectionery 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
Calories:
696
kcal
|
Carbohydrates:
50
g
|
Protein:
15
g
|
Fat:
51
g
|
Saturated Fat:
21
g
|
Cholesterol:
79
mg
|
Sodium:
558
mg
|
Potassium:
419
mg
|
Fiber:
3
g
|
Sugar:
35
g
|
Vitamin A:
950
IU
|
Calcium:
110
mg
|
Iron:
3.1
mg