Let me tell you about my obsession with Reese’s peanut butter cups – it’s serious. As a kid, I’d stash those orange wrappers in my sock drawer like treasures, and now? Well, let’s just say this Reese’s No Bake Peanut Butter Cheesecake is my grown-up version of that childhood joy. When chocolate and peanut butter get together in dessert form, magic happens.
This recipe came about one sweltering summer when turning on the oven felt like a crime against humanity. I wanted all that Reese’s flavor without the heat, and oh boy, did we nail it. The creamy peanut butter filling floats on a chocolate graham cracker crust that crunches just right, while chopped peanut butter cups scattered on top give you little pockets of happiness in every bite.
What I love most? It’s foolproof. No worrying about water baths or cracked tops – just mix, chill, and devour. My book club still talks about the first time I brought this cheesecake. Empty plates and sticky fingers everywhere. That’s how you know it’s good.
Ingredients for Reese’s No Bake Peanut Butter Cheesecake
Okay, let’s talk ingredients – and I mean the good stuff. This isn’t one of those “oh, just throw whatever’s in your pantry together” situations. Every single item here plays a crucial role in creating that perfect Reese’s magic. Trust me, I’ve tried shortcuts before (we’ll call that the Great Margarine Disaster of 2018) and learned my lesson.
- 1 1/2 cups chocolate graham cracker crumbs – measure these packed tight, folks. That crust needs to hold its own against that creamy filling.
- 1/4 cup melted butter – the glue that holds our chocolatey foundation together. Real butter only, please.
- 1 (8 oz) package cream cheese, softened – leave it out for a good hour. Cold cream cheese = lumpy filling = sad dessert.
- 1 cup creamy peanut butter – I use Jif for that classic Reese’s taste, but any creamy PB works.
- 1/2 cup powdered sugar – sift it if you’re fancy, dump it in if you’re me on a Tuesday night.
- 1 tsp vanilla extract – the secret background singer that makes everything better.
- 1 (8 oz) tub whipped topping, thawed – yes, the frozen kind. Let it sit in your fridge overnight.
- 1/2 cup mini Reese’s peanut butter cups, chopped – because more Reese’s is always the answer.
See? Simple ingredients, but when they come together? Pure peanut butter bliss. Now let’s make some magic.
How to Make Reese’s No Bake Peanut Butter Cheesecake
Alright, let’s get down to business! This no-bake magic happens in four simple steps – but don’t let that fool you. Each one is crucial for that perfect, creamy texture that’ll make people think you slaved over a hot oven for hours. Spoiler: You didn’t. And they’ll never know unless you tell them.
Step 1: Prepare the Chocolate Crust
First things first – grab that 9-inch springform pan. (Trust me, the removable sides are worth their weight in gold when it’s time to serve.) Dump your chocolate graham cracker crumbs into a bowl and pour that melted butter over them. Now get in there with your hands – yes, your hands! – and mix until it looks like wet sand. Press this mix firmly into the bottom of your pan. I mean FIRMLY. Use a flat-bottomed glass or measuring cup to really pack it down. This crust needs to be sturdy enough to support all that peanut butter goodness coming its way.
Step 2: Whip the Peanut Butter Filling
Now for the star of the show! In a large bowl, beat that softened cream cheese until it’s completely smooth – no lumps allowed! This might take a couple minutes, so be patient. Then add your peanut butter, powdered sugar, and vanilla. Keep beating until everything is fully incorporated and creamy. At this point, I always sneak a taste (quality control, you know) and marvel at how it already tastes like a Reese’s cup in batter form.
Step 3: Fold in Whipped Topping
Here’s where things get fluffy. Grab your thawed whipped topping and add about a third of it to your peanut butter mixture. Use a rubber spatula and gentle folding motions – think of it like tucking a baby into bed, not like mixing concrete. We want to keep all that air in the whipped topping. Once that first bit is incorporated, fold in the rest until you’ve got one beautifully light and creamy filling.
Step 4: Assemble and Chill
Pour that dreamy filling over your crust and smooth the top with your spatula. Now for the fun part – sprinkle those chopped Reese’s cups evenly over the top. Gently press them in just a bit so they stick. Now comes the hard part: walk away. Seriously, this needs at least 4 hours in the fridge (overnight is even better) to set properly. I know it’s tempting, but don’t rush this step – that chilling time is what turns this from peanut butter soup into sliceable cheesecake perfection.
Expert Tips for Reese’s No Bake Peanut Butter Cheesecake
Listen, I’ve made this cheesecake more times than I can count (okay, fine, it’s probably in the double digits), and I’ve learned a few tricks along the way that take it from good to “oh-my-gosh-give-me-the-recipe” amazing.
Freeze it for firmer slices: If you’re serving this at a party and want picture-perfect slices, pop it in the freezer for about 45 minutes before slicing. It firms up just enough to get those clean cuts, but stays creamy when it hits your tongue.
Natural peanut butter fans: If you prefer natural PB, go for it! Just know it’ll be slightly less sweet and the texture might be a tad grainier. I sometimes add an extra tablespoon of powdered sugar to compensate.
Room temp matters: For the smoothest filling, make sure ALL your ingredients are at room temp before mixing. Cold cream cheese = lump city, and nobody wants that.
Extra chocolate love: Right before serving, drizzle melted chocolate over the top for that bakery-worthy finish. I keep a bag of chocolate chips and a zip-top bag for easy piping – just melt, snip the corner, and zigzag away!
Variations of Reese’s No Bake Peanut Butter Cheesecake
One of my favorite things about this recipe? How easily you can shake it up! I’ve tried countless variations when the Reese’s craving hits but I want to switch things up. Here are my go-to twists:
Oreo crust: Swap those chocolate graham crackers for Oreo crumbs (filling included!) for an ultra-rich base. The black-and-white contrast looks stunning against the peanut butter filling.
Dark chocolate drizzle: Melt some dark chocolate with a splash of coconut oil and zigzag it over the top before adding Reese’s cups. The slight bitterness balances the sweetness perfectly.
Banana twist: Layer sliced bananas between the crust and filling for an Elvis-inspired version. The banana flavor gets stronger the longer it sits – bonus!
Serving and Storing Reese’s No Bake Peanut Butter Cheesecake
Here’s the deal – this cheesecake deserves a little ceremony when it’s time to serve. First, run a thin knife under hot water, dry it quickly, and slide it around the edges of your springform pan. That warm blade makes clean release magic happen. Lift off the sides and admire your masterpiece!
For picture-perfect slices, dip your knife in hot water between each cut. The heat glides right through that creamy filling without dragging. Serve it straight from the fridge – that chill keeps the texture just right.
Leftovers? (As if!) Store any uneaten portions in an airtight container in the fridge for up to 3 days. The crust might soften a bit, but the flavor only gets better. You can also freeze individual slices wrapped in plastic for up to a month – perfect for when that midnight peanut butter craving hits!
Nutritional Information
Okay, let’s keep it real – this is dessert, not health food. But because I know you’re curious (and maybe balancing this with a salad for lunch), here’s the scoop: One slice has about 420 calories. These numbers are estimates based on the specific brands I use – your favorite peanut butter might tweak things slightly. Remember, it’s all about enjoying life’s sweet moments!
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a fun texture, but be warned – it’ll change the smooth-as-silk feel of the filling. I sometimes do half creamy, half crunchy for the best of both worlds. Just make sure to mix really well so you don’t get any surprise giant peanut chunks.
How long can I freeze this cheesecake?
This baby freezes like a dream! Wrap individual slices tightly in plastic wrap, then pop them in a freezer bag for up to 1 month. Thaw in the fridge overnight when cravings strike. The texture stays perfect – though I can’t promise you won’t eat it straight from the freezer with a spoon (been there).
Can I make this without a springform pan?
No springform? No problem! A regular 9-inch pie plate works in a pinch – just serve slices directly from the pan. For easier removal, line the pan with parchment paper first, letting some hang over the edges as handles.
Why did my filling turn out lumpy?
Oh honey, I feel your pain. Lumps usually mean your cream cheese wasn’t soft enough or you didn’t beat it long enough. Next time, let that cream cheese sit out for a full hour, and beat it solo before adding other ingredients. If lumps happen, a quick zap in the microwave (10 seconds max!) can help smooth things out.
Can I substitute Cool Whip with homemade whipped cream?
You sure can! Whip 1 1/2 cups heavy cream with 2 tbsp powdered sugar until stiff peaks form. Fold it in just like the recipe says. It’ll be slightly less stable but oh-so-delicious. Just know it might not hold up as long in the fridge.
Irresistible Reeses No Bake Peanut Butter Cheesecake Recipe
- Total Time: 4 hrs 20 mins
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy no-bake cheesecake with rich peanut butter flavor and a chocolatey crust, inspired by Reese’s peanut butter cups.
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs
- 1/4 cup melted butter
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub whipped topping, thawed
- 1/2 cup mini Reese’s peanut butter cups, chopped
Instructions
- Mix chocolate graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
- Fold in whipped topping until fully combined.
- Spread filling over the crust. Sprinkle chopped Reese’s cups on top.
- Chill for at least 4 hours before serving.
Notes
- Use natural peanut butter for a less sweet taste.
- For a firmer texture, freeze for 1 hour before serving.
- Drizzle with melted chocolate for extra decadence.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
Keywords: Reese's, peanut butter, cheesecake, no-bake, dessert