I just whipped up a No Bake Reese’s Peanut Butter Cheesecake and I’m not saying you should raid my fridge, but one spoonful is dangerously smooth and peanut-butter-forward.

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I’m obsessed with this No Bake Reese’s Peanut Butter Cheesecake because it hits my peanut-butter brain hard. I love how creamy peanut butter plays against a sweet chocolate note.

I can’t stop thinking about that dense, yet silky texture. It’s one of those Fun Cheesecake Recipes that makes me skip dessert rules.

But I’m not sentimental about it. I just want more.

The chopped miniature Reese’s Peanut Butter Cups on top? Yes please.

And the extra chocolate drizzle. Pure, stupidly delicious sugar and fat, and I never feel bad about diving in.

Worth every messy bite. I want another slice.

Ingredients

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Oreo crumbs: Crunchy chocolate base that becomes a gritty, irresistible crust you’ll love.
Butter: Adds rich, silky fat so the crust holds and tastes buttery.
Cream cheese: Tangy, creamy core that makes it feel like real cheesecake.
Peanut butter: Basically the peanut punch — salty, sweet, and totally comforting.
Powdered sugar: Sweetens smoothly, no grit, keeps the filling velvety.
Vanilla: Tiny floral warmth that makes the whole thing taste friendlier.
Salt: Plus, a pinch wakes up the peanut and chocolate notes.
Heavy cream: Whips into airy clouds so the filling isn’t heavy.
Mini Reese’s chopped: Little peanut-butter bombs for surprise bites.
Extra chopped cups: For topping — looks cute and adds instant texture.
Chocolate chips: Melted drizzle gives glossy chocolate lines and a bit of snap.
Optional peanut butter: Thins the drizzle and amps up the peanut vibe.

Ingredient Quantities

24 Oreo cookies (about 2 cups finely crushed)

6 tablespoons unsalted butter, melted

16 ounces cream cheese, room temperature (2 blocks)

1 cup creamy peanut butter, room temperature

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

1/4 teaspoon fine salt

1 to 1 1/4 cups heavy whipping cream, cold (for whipping)

10 to 12 miniature Reese’s Peanut Butter Cups, chopped plus extra for garnish

4 ounces semisweet chocolate chips or chopped chocolate (for drizzle)

1 to 2 tablespoons peanut butter (optional, to thin drizzle)

How to Make this

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1. Put Oreos in a food processor or a zip bag and crush to fine crumbs, stir in melted butter until it looks like wet sand, press firmly into the bottom of a 9 or 10 inch springform pan, then chill while you make the filling.

2. In a large bowl beat the room temp cream cheese until smooth, add the 1 cup creamy peanut butter, powdered sugar, vanilla and salt and beat again until silky and no lumps remain.

3. Chill the mixing bowl and beaters for a few minutes if your kitchen is warm, it helps a lot so the filling stays thick and not runny.

4. Whip the cold heavy cream to medium to stiff peaks, start slow and watch it so you dont overbeat; you want it firm but still a little glossy.

5. Fold about a third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the rest until blended and no streaks remain.

6. Stir in 10 to 12 chopped miniature Reese’s Peanut Butter Cups, reserving a few pieces for the top, fold gently so the candy is evenly distributed.

7. Spoon the filling into the chilled crust, smooth the top with an offset spatula or the back of a spoon, cover and refrigerate at least 4 hours but overnight is best for clean slices.

8. For the chocolate drizzle melt the semisweet chocolate chips in short bursts in the microwave or over a double boiler, stir until smooth; if you want a looser drizzle stir in 1 to 2 tablespoons peanut butter a little at a time.

9. Remove cheesecake from pan, drizzle the melted chocolate over the top and sprinkle with the reserved chopped Reese’s cups, press a few whole or halved candies on top for show.

10. Keep the cheesecake refrigerated until serving, slice with a hot knife for neat pieces and let slices sit 5 minutes at room temp so they cut clean, store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 9 or 10 inch springform pan – for the crust, press it in and chill it good
2. Food processor or heavy zip-top bag and rolling pin – to crush the Oreos fine (either works)
3. Large mixing bowl and electric hand mixer or stand mixer with paddle or whisk attachment – cream cheese and peanut butter need to be super smooth
4. Medium bowl and chilled beaters or chilled bowl for whipping cream – keeps the whipped cream firm, especially if your kitchen is warm
5. Rubber spatula and offset spatula or the back of a spoon – for folding and smoothing the filling into the pan
6. Measuring cups and spoons and a sifter or fine mesh sieve for powdered sugar – makes the sugar lump free
7. Microwave-safe bowl or small saucepan and heatproof bowl for a double boiler – to melt the chocolate for the drizzle
8. Sharp knife and a small cutting board plus a spoon for scooping and pressing candies on top; also a towel and hot water for heating the knife between slices

FAQ

Q: Can I make this cheesecake ahead of time?

A: Yes, totally. Make it the day before and chill at least 6 hours or overnight so it firms up. It actually tastes better after a few hours when the flavors meld. Keep it covered in the fridge to stop it from picking up other smells.

Q: My filling seems too soft, what did I do wrong and how fix it?

A: Usually that's from not whipping the cream enough or the cream cheese being too warm. Chill the bowl and whisk for the cream next time, and make sure cream cheese is room temp but not melty. If it's soft now you can pop the whole pan in the fridge or freezer for 20 to 40 minutes to help it set a bit before serving.

Q: Can I use crunchy peanut butter or natural peanut butter?

A: You can, but expect texture and flavor changes. Crunchy adds nut pieces that can be nice. Natural peanut butter separates so stir well and you might need a little less or add a touch more powdered sugar to keep the filling stable.

Q: How do I get clean slices when serving?

A: Run a sharp knife under hot water, dry it, then slice in one smooth motion. Wipe the knife between cuts and reheat as needed. Chill the cheesecake well before slicing for the best results.

Q: Can I freeze the cheesecake?

A: Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and foil, or freeze in an airtight container. Thaw in the fridge overnight before serving. Toppings like chopped Reese's are best added after thawing if you want them crisp.

Q: Any tips for the chocolate drizzle so it looks smooth?

A: Melt chocolate gently in short bursts in the microwave or over a double boiler, stir often. If it's too thick add 1 to 2 teaspoons of peanut butter or a little vegetable oil to thin it. Let it cool slightly before drizzling so it makes clean lines and doesn't run everywhere.

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

Oreo cookies (crust): substitute with finely crushed graham crackers or chocolate wafer cookies, about same volume, add a touch more melted butter if graham is drier
unsalted butter (for crust): use melted coconut oil or melted unsalted margarine, they bind the crumbs similarly but coconut oil can add a faint coconut taste
cream cheese: swap with mascarpone for a smoother, slightly sweeter filling or use Neufchatel for a lower fat option, room temp is still best
heavy whipping cream (for whipping): use chilled full fat coconut cream (chill cans overnight, scoop solid part) or stabilized whipped topping if you want a no-fuss option

Pro Tips

1) Chill the crust long enough. If you try to build the filling on a warm crust it will get soggy and the sides wont hold up when you slice. Pop the pan in the freezer for 10 to 15 minutes before filling if your kitchen is hot.

2) Make sure the cream cheese and peanut butter are truly room temp. If theyre even slightly cold you will get lumps and the whipped cream will deflate trying to smooth them out. If needed slice the cream cheese into chunks so it softens faster.

3) Keep the whipped cream cold and fold gently. Cold cream whips better and holds shape, but once it is whipped dont overbeat it or it will go grainy. When folding in, use big, slow scoops and rotate the bowl, you want streaks gone not a deflated mousse.

4) For a neat slice, run a sharp knife under hot water, dry it, slice, wipe the blade clean and repeat. Letting slices sit 3 to 5 minutes at room temp also helps them cut cleaner without collapsing.

5) Fix a too-thick chocolate drizzle by stirring in a little peanut butter or a teaspoon of neutral oil, or thin the chocolate with a splash of warm cream. Heat chocolate gently and stir a lot, overheating will make it grainy so go slow.

No Bake Reese's Peanut Butter Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just whipped up a No Bake Reese’s Peanut Butter Cheesecake and I’m not saying you should raid my fridge, but one spoonful is dangerously smooth and peanut-butter-forward.

Servings

servings

Calories

632

kcal

Equipment: 1. 9 or 10 inch springform pan – for the crust, press it in and chill it good
2. Food processor or heavy zip-top bag and rolling pin – to crush the Oreos fine (either works)
3. Large mixing bowl and electric hand mixer or stand mixer with paddle or whisk attachment – cream cheese and peanut butter need to be super smooth
4. Medium bowl and chilled beaters or chilled bowl for whipping cream – keeps the whipped cream firm, especially if your kitchen is warm
5. Rubber spatula and offset spatula or the back of a spoon – for folding and smoothing the filling into the pan
6. Measuring cups and spoons and a sifter or fine mesh sieve for powdered sugar – makes the sugar lump free
7. Microwave-safe bowl or small saucepan and heatproof bowl for a double boiler – to melt the chocolate for the drizzle
8. Sharp knife and a small cutting board plus a spoon for scooping and pressing candies on top; also a towel and hot water for heating the knife between slices

Ingredients

24 Oreo cookies (about 2 cups finely crushed)
6 tablespoons unsalted butter, melted
16 ounces cream cheese, room temperature (2 blocks)
1 cup creamy peanut butter, room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon fine salt
1 to 1 1/4 cups heavy whipping cream, cold (for whipping)
10 to 12 miniature Reese's Peanut Butter Cups, chopped plus extra for garnish
4 ounces semisweet chocolate chips or chopped chocolate (for drizzle)
1 to 2 tablespoons peanut butter (optional, to thin drizzle)

Directions

Put Oreos in a food processor or a zip bag and crush to fine crumbs, stir in melted butter until it looks like wet sand, press firmly into the bottom of a 9 or 10 inch springform pan, then chill while you make the filling.
In a large bowl beat the room temp cream cheese until smooth, add the 1 cup creamy peanut butter, powdered sugar, vanilla and salt and beat again until silky and no lumps remain.
Chill the mixing bowl and beaters for a few minutes if your kitchen is warm, it helps a lot so the filling stays thick and not runny.
Whip the cold heavy cream to medium to stiff peaks, start slow and watch it so you dont overbeat; you want it firm but still a little glossy.
Fold about a third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the rest until blended and no streaks remain.
Stir in 10 to 12 chopped miniature Reese's Peanut Butter Cups, reserving a few pieces for the top, fold gently so the candy is evenly distributed.
Spoon the filling into the chilled crust, smooth the top with an offset spatula or the back of a spoon, cover and refrigerate at least 4 hours but overnight is best for clean slices.
For the chocolate drizzle melt the semisweet chocolate chips in short bursts in the microwave or over a double boiler, stir until smooth; if you want a looser drizzle stir in 1 to 2 tablespoons peanut butter a little at a time.
Remove cheesecake from pan, drizzle the melted chocolate over the top and sprinkle with the reserved chopped Reese's cups, press a few whole or halved candies on top for show.
Keep the cheesecake refrigerated until serving, slice with a hot knife for neat pieces and let slices sit 5 minutes at room temp so they cut clean, store leftovers covered in the fridge for up to 4 days.

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.