Welcome to the ultimate dessert experience for all peanut butter and chocolate enthusiasts! This incredibly easy Reese’s No-Bake Peanut Butter Cheesecake is a dream come true, offering a luxurious blend of creamy cheesecake, rich peanut butter, and decadent chocolate without ever needing to turn on your oven. It’s a perfectly smooth and fluffy delight, generously crowned with everyone’s favorite Reese’s Peanut Butter Cups and a luscious hot fudge drizzle, making it an irresistibly decadent treat suitable for any season or celebration.
If you find yourself craving more delightful cheesecake creations, be sure to explore some of our other cherished recipes. Dive into the simplicity of our Chocolate Chip No-Bake Cheesecake, indulge in the vibrant flavors of our Cherry Cheesecake Dip, or surrender to the deep, rich intensity of our Triple Threat Chocolate Cheesecake. Each offers a unique twist on this beloved dessert, promising satisfaction with every bite.
Indulge in the Ultimate No-Bake Peanut Butter Cheesecake
This easy no-bake peanut butter cheesecake is a marvel of dessert engineering – wonderfully light, exquisitely fluffy, and absolutely bursting with authentic peanut butter flavor. The foundation of this dreamy dessert is a rich chocolate graham cracker crust, enhanced with a hint of peanut butter for extra depth. While this classic combination is highly recommended, you have the flexibility to customize! Consider substituting with a crunchy OREO Crust for a different chocolatey kick, or a traditional graham cracker crust for a simpler base. Whatever your preference, the crust provides the perfect counterpoint to the creamy filling.
Beyond its incredible taste, one of the greatest advantages of this Reese’s Peanut Butter Cheesecake is its remarkable simplicity and speed. It’s cool, refreshing, and astonishingly quick to prepare, taking about 10 minutes of active prep time. The filling is extra creamy with just the right amount of tang, thanks to the addition of sour cream, which perfectly balances the sweetness and richness. This ensures every bite is a harmonious blend of flavors and textures.
To truly elevate the peanut butter cheesecake experience, the top is generously loaded with chopped Reese’s Peanut Butter Cups. These iconic candies not only add an irresistible visual appeal but also amplify the delicious peanut butter and chocolate synergy, ensuring an explosion of flavor with every spoonful. It’s a celebration of all things peanut butter!
For an extra touch of luxury, I love to finish this Reese’s peanut butter cheesecake with a generous drizzle of hot fudge. You can opt for the convenience of store-bought hot fudge, or for a truly sensational experience, try making my homemade hot fudge recipe – it’s surprisingly easy and utterly delicious, making this dessert even more special.
Why You’ll Fall in Love with This Easy No-Bake Cheesecake
- Effortlessly Delicious: Skip the oven! This easy no-bake cheesecake recipe comes together quickly, making it perfect for busy schedules or hot summer days.
- Peanut Butter Perfection: Packed with creamy peanut butter flavor in both the crust and the filling, it’s a dream for anyone who adores this nutty delight.
- Irresistibly Creamy Texture: The filling is unbelievably smooth and light, a true hallmark of a fantastic no-bake peanut butter cheesecake.
- Chocolate & Peanut Butter Harmony: Reese’s Peanut Butter Cups and hot fudge create that classic, universally loved flavor combination.
- Customizable: Easily adapt the crust or toppings to suit your preferences or what you have on hand.
- Perfect for Any Occasion: From casual family gatherings to special celebrations, this cheesecake is always a crowd-pleaser.
More Irresistible Peanut Butter Desserts
There’s an undeniable magic in peanut butter desserts, especially when they’re perfectly paired with chocolate. It’s a culinary match made in heaven, a timeless duo that consistently delivers pure joy. If you can’t get enough of this dynamic flavor combination, you’re in luck! Here are some of our absolute favorite peanut butter and chocolate treats that are guaranteed to satisfy your sweet tooth:
- Peanut Butter Balls with Rice Krispies: A crunchy, sweet, and utterly addictive bite-sized treat.
- Reese’s Peanut Butter Cup Mini Cheesecakes: All the flavor of a cheesecake, in a convenient individual serving.
- Reese’s Peanut Butter Fluff: A light, airy, and incredibly flavorful dip or dessert.
- Peanut Butter Blossoms: Classic cookies topped with a chocolate kiss, a timeless favorite.
- Peanut Butter Icebox Cake: Layers of cookies, whipped cream, and peanut butter for a cool, refreshing dessert.
Savvy Shortcuts for Your No-Bake Cheesecake
While this easy cheesecake recipe is already straightforward, we’ve included a couple of optional shortcuts to make preparing this Reese’s No-Bake Cheesecake even simpler and quicker. These options are perfect for those times when you need a delicious dessert in a flash. Of course, for those who prefer to make everything from scratch, detailed instructions for a completely homemade version (including substituting homemade whipped cream for the whipped topping) are provided in the notes section of the recipe card below. Let’s explore these time-saving shortcuts:
- Using a store-bought pie crust can save you a significant amount of time, approximately 10 minutes, and reduces the number of ingredients you need to purchase. While convenient, we also provide comprehensive instructions in the recipe card for crafting a delicious homemade graham cracker crust from scratch. Feeling adventurous? Experiment with different flavor profiles by trying an OREO crust for a deeper chocolate flavor, or a Nilla Wafer crust for a subtly sweet, vanilla-infused base.
- Opting for store-bought whipped topping, such as Cool Whip, will shave off about 8 minutes from your prep time. We understand that some dessert purists may prefer homemade whipped cream. Rest assured, for all of you who are strongly opposed to using store-bought whipped topping, we hear you! The recipe card includes a wonderful fresh whipped cream option, along with clear instructions on how to prepare and incorporate it into your no-bake peanut butter cheesecake filling, ensuring that your dessert is perfect no matter your preference.
Essential Ingredients for Your No-Bake Peanut Butter Cheesecake
Crafting this incredible peanut butter cheesecake requires just a handful of readily available ingredients. The result is an exceptionally creamy, rich, and utterly delightful filling that is surprisingly simple to prepare. For your convenience, the complete, printable recipe with precise measurements can be found in the detailed recipe card at the very bottom of this post. Let’s take a closer look at the key components you’ll need to assemble this dreamy dessert:
For the Decadent Chocolate Crust
- Chocolate Graham Crackers – These provide a deep, rich chocolate flavor that perfectly complements the peanut butter filling. If chocolate graham crackers aren’t available, regular graham crackers can be used as a delicious alternative, offering a slightly milder, sweeter base.
- Granulated Sugar – A touch of sugar is added to the crust mixture to enhance its sweetness and create a more cohesive, flavorful foundation.
- Creamy Peanut Butter – This is the secret ingredient that binds the crust together and infuses it with an irresistible nutty flavor. For the best texture, we highly recommend using creamy peanut butter. While crunchy peanut butter can be used in a pinch, you might find you need to add a bit extra to ensure the crust holds together properly, and the texture will be slightly different.
For the Irresistibly Smooth Peanut Butter Cheesecake Filling
- Cream Cheese – The star of any cheesecake! It’s crucial that your cream cheese is softened at room temperature. This ensures it beats smoothly with no lumps, creating a truly velvety filling. Full-fat cream cheese is always recommended for this easy cheesecake recipe, as it delivers the richest flavor and the best, most stable texture.
- Granulated Sugar – This sweetens the luscious peanut butter cheesecake filling, balancing the tang of the cream cheese and sour cream.
- Creamy Peanut Butter – Again, creamy peanut butter is preferred here to achieve that perfectly smooth, melt-in-your-mouth cheesecake texture. Using crunchy peanut butter is possible, but be aware that the filling may not be as uniformly smooth.
- Sour Cream – This ingredient is key for adding a delicate tang that cuts through the richness of the cream cheese and peanut butter, preventing the cheesecake from being overly sweet. Full-fat sour cream is best for its creamy consistency and flavor. As an alternative, plain Greek yogurt can also be successfully used.
- Whipped Topping – Such as Cool Whip, this ingredient is essential for making the no-bake cheesecake wonderfully light, airy, and incredibly fluffy. If you prefer to use homemade whipped cream, it’s an excellent alternative; I’ve provided detailed instructions for preparing and incorporating it in the notes section of the recipe card at the end of this post.
Craving a different crust? I have an incredibly easy OREO crust recipe that would be absolutely perfect for this cheesecake, adding another layer of rich chocolate flavor!
For the Dazzling Toppings
- Miniature Reese’s Peanut Butter Cups – These iconic candies are the ultimate garnish, adding a burst of peanut butter and chocolate in every bite. Quarter them for mini cups, or if using larger Reese’s, simply cut them into small, manageable pieces.
- Hot Fudge – A luscious drizzle of hot fudge takes this cheesecake to the next level of indulgence. You can use your favorite store-bought brand for convenience, or for a truly outstanding flavor, whip up my sensational homemade hot fudge recipe. It’s a game-changer!
How To Master This Reese’s No-Bake Peanut Butter Cheesecake
Creating this show-stopping Reese’s Peanut Butter Cheesecake is surprisingly simple, broken down into two main parts: preparing the crust and then the creamy filling. Follow these steps for a perfect dessert every time!
First, Let’s Create the Perfect Chocolate Crust.
- Prepare the crumbs: Begin by placing your chocolate graham crackers (or your chosen alternative) into a food processor. Pulse them until they are transformed into fine, uniform crumbs. This ensures a smooth and consistent crust texture.
- Sweeten and combine: Add the granulated sugar to the graham cracker crumbs in the food processor. Pulse briefly again until the sugar is thoroughly combined with the crumbs.
- Bind with peanut butter: Transfer the crumb mixture to a medium-sized mixing bowl. Now, add the creamy peanut butter. Mix it thoroughly, using your hands or a sturdy spoon, until the mixture is well-combined and holds together when you press it between your fingers. It should resemble wet sand.
- Form the crust: Firmly press the peanut butter-infused crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan. Use the back of a spoon or your knuckles to ensure an even, compact layer. This creates a sturdy base for your cheesecake.
- Chill to set: Cover the formed crust with plastic wrap and transfer it to the freezer. Allow it to chill and firm up for 20 to 30 minutes. This crucial step helps the crust set, preventing it from crumbling when you add the filling and ensuring clean slices later.
Next, We’ll Craft the Creamy Peanut Butter Cheesecake Filling.
- Beat cream cheese and sugar: In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and fluffy, typically about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
- Incorporate peanut butter: Add the creamy peanut butter to the cream cheese mixture. Continue beating on medium speed for another 1 to 2 minutes until the peanut butter is fully incorporated and the mixture is light and even fluffier.
- Add sour cream and whipped topping: Gently fold in the sour cream and thawed whipped topping (or prepared homemade whipped cream, see notes in recipe card). Beat on low speed just until combined and the mixture is light and creamy. Important: If you’re using homemade whipped cream, gently fold it into the mixture by hand to avoid deflating its airy texture.
- Retrieve crust: Take the chilled crust out of the freezer.
- Fill the pan: Carefully spread the prepared peanut butter cheesecake filling evenly into the springform pan, smoothing the top with an offset spatula. Fill the pan to about ¼ inch from the top edge. You might have a small amount of extra filling; don’t discard it! It makes a fantastic fruit dip for apples and strawberries.
- Add Reese’s topping: Generously sprinkle the top of the cheesecake with an even layer of your cut-up Reese’s miniatures. Press them down gently so they adhere to the filling.
- Cover and chill: Cover the cheesecake tightly with plastic wrap.
- Refrigerate until set: Transfer the covered cheesecake to the refrigerator and chill for a minimum of 6 hours, or ideally, overnight. This crucial chilling time allows the cheesecake to properly set and develop its full flavor and firm texture. Serve your magnificent no-bake peanut butter cheesecake well-chilled for the best experience.
Storage and Freezing Information
Proper storage is key to enjoying your Reese’s Peanut Butter No-Bake Cheesecake at its best. It should be stored tightly wrapped in plastic wrap in the refrigerator until you are ready to serve. Any leftovers should also be promptly returned to the refrigerator. When stored correctly, this cheesecake will maintain its delightful taste and texture for 2 to 3 days.
To Freeze for Longer Enjoyment: This no-bake cheesecake freezes beautifully! To do so, wrap the entire cheesecake (or individual slices) tightly in several layers of plastic wrap, then place it in an airtight freezer-safe container or a heavy-duty freezer bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw the cheesecake overnight in the refrigerator until it’s ready to serve.
Frequently Asked Questions About Reese’s Peanut Butter Cheesecake
Do I have to add the Reese’s Peanut Butter Cups?
No, the Reese’s Peanut Butter Cups are entirely optional in this easy no-bake cheesecake recipe. While they add a fantastic burst of flavor and texture, feel free to get creative with your toppings! Consider garnishing your cheesecake with a different type of candy, a rich chocolate ganache, a sprinkle of chocolate shavings, or even fresh fruit like sliced bananas or strawberries for a lighter, refreshing touch. The base peanut butter cheesecake flavor is delicious on its own!
Can I freeze this Reese’s cheesecake?
Absolutely! This Reese’s Peanut Butter Cheesecake freezes exceptionally well, making it a perfect make-ahead dessert. To freeze, wrap the cheesecake tightly in several layers of plastic wrap, then store it in an airtight container in the freezer. It will keep beautifully for up to 2 months. When you’re ready to serve, simply transfer it to the refrigerator and allow it to thaw overnight.
Can I make this Reese’s cheesecake in advance?
Yes, making this cheesecake in advance is highly recommended! For optimal chilling time and to allow the flavors to fully meld and the texture to firm up perfectly, it’s best to prepare the cheesecake one day ahead of when you plan to serve it. It can be made up to 2 days in advance if necessary. A crucial tip: do not add the hot fudge topping until just before you are ready to serve, as it can firm up or seep into the cheesecake if applied too early.
Is homemade whipped cream a good substitute for the whipped topping?
Yes, homemade whipped cream is an excellent and often preferred substitute for store-bought whipped topping! It offers a richer flavor and a luxurious texture. However, when incorporating it into the cheesecake filling, it’s important to fold it in gently rather than beating it. Overmixing whipped cream can cause it to deflate, leading to a denser filling. Please refer to the detailed notes section in the recipe card below for specific instructions on how to prepare and properly incorporate homemade whipped cream for the best results.
Trish’s Expert Tips and Tricks for Success
- Plan Ahead for Perfection: This no-bake cheesecake is wonderfully simple, but patience is key! It truly requires a good six hours of chilling time to properly set and achieve its ideal creamy texture. For the absolute best results and a perfectly firm slice, I strongly recommend allowing it to chill overnight.
- Room Temperature Cream Cheese is Non-Negotiable: To avoid any lumps and ensure an incredibly smooth, velvety filling, make sure your cream cheese is completely at room temperature before you begin mixing. This allows it to cream easily with the sugar and peanut butter.
- Create Adorable Mini Cheesecakes: For individual portions perfect for parties or portion control, easily transform this recipe into mini cheesecakes! Simply line a muffin tin with paper liners and pipe or spoon the filling into each. For an extra easy crust, use a whole OREO cookie at the bottom of each liner – no crushing required!
- Double the Reese’s Flavor: For the ultimate Reese’s experience, add an extra layer of chopped Reese’s Peanut Butter Cups to the top of your chilled crust before you spoon in the cheesecake filling. This hidden layer will provide an unexpected burst of peanut butter and chocolate with every bite, taking the flavor intensity to new heights!
Handy Special Tools for Your Baking Adventure
While this no-bake peanut butter cheesecake is designed for simplicity, a couple of specific tools can make the process even smoother and ensure a professional-looking finish. These aren’t strictly mandatory, but they certainly elevate the experience:
- Offset Spatula – This invaluable tool is fantastic for spreading the cheesecake filling evenly in the pan, creating a beautifully smooth and level top surface. Its angled blade makes it much easier to maneuver than a standard spatula.
- Hand Mixer or Stand Mixer – While you can certainly mix by hand, an electric mixer makes whipping the cream cheese and peanut butter to their ideal light and fluffy consistency significantly easier and faster. I personally used a hand mixer for this recipe, but if you own a stand mixer, it will be an even more effortless process.
Discover More Decadent Cheesecake Recipes
If you’re utterly captivated by the rich, creamy goodness of cheesecake, then you’re in for a treat! Our collection of cheesecake-inspired desserts offers a variety of flavors and styles to satisfy every craving. From more no-bake wonders to baked classics and creative twists, there’s a cheesecake delight waiting for you:
- Chocolate Chip No-Bake Cheesecake
- Cherry Cheesecake Dip
- No-Bake Apple Cheesecake
- Oreo Cheesecake
- Cheesecake Brownies
- Peanut Butter Cup Cheesecake Fudge
- Triple Threat Chocolate Cheesecake
- Espresso Cheesecake
Print
Pin
Reese’s No-Bake Peanut Butter Cheesecake
Course
Dessert
Cuisine
American
Keyword
easy cheesecake recipe, no bake cheesecake, no bake peanut butter cheesecake, peanut butter cheesecake, reeses cheesecake
Prep Time
26 minutes
Chill Time
6 hours
Servings
12
Calories
746
kcal
Author
Trish – Mom On Timeout
Ingredients
Chocolate Crust
- 18 chocolate graham crackers full sheets, 2 sleeves
- ¼ cup granulated sugar
- ⅔ cup creamy peanut butter
Peanut Butter Cheesecake
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- ¾ cup creamy peanut butter
- ¾ cup sour cream full fat is best
- 16 ounces whipped topping thawed (see notes below for using whipped cream)
Cheesecake Toppings
- 8 tablespoons hot fudge
- 10 ounces miniature Reese’s peanut butter cups quartered, about 1 cup
Instructions
Chocolate Crust
-
Place chocolate graham crackers in a food processor and pulse until they are fine crumbs. Add in sugar and pulse until combined.
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Transfer to a bowl and mix in the peanut butter until the mixture holds together when pressed between your fingers.
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Press mixture into a 9-inch springform pan making sure the crust goes up a little bit on the sides as well.
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Cover the crust with plastic wrap and freeze for 20 to 30 minutes.
Peanut Butter Cheesecake
-
Beat softened cream cheese and granulated sugar together until fully combined, about 2 to 3 minutes.
-
Beat in the creamy peanut butter until light and fluffy, about 1 to 2 minutes.
-
Add in the sour cream and whipped topping (or whipped cream, see notes below) and beat until combined. Mixture should be light and creamy. (If using whipped cream, whipped cream should be folded into the mixture, not beaten in.)
-
Remove the crust from the freezer and evenly spread the filling in the springform pan up to about ¼ inch from the top of the pan. (You may have extra filling, if so use for a fruit dip with apples and strawberries.)
-
Sprinkle the top of the cheesecake with cut up Reese’s miniatures in an even layer.
-
Cover the cheesecake with plastic wrap. Refrigerate 6 hours or overnight. Serve cheesecake chilled.
Notes
Storage Information
This Reese’s Peanut Butter No-Bake Cheesecake should be stored tightly wrapped in the refrigerator until ready to serve. Leftovers should also be stored in the refrigerator. The cheesecake will stay good for 2 to 3 days.
To Freeze: Wrap tightly in plastic wrap and then store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge.
To substitute homemade whipped cream for the whipped topping:
You will need 6 cups total of whipped cream.
- 3 cups heavy cream
- 2/3 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
-
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
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Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
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Gradually add the powdered sugar and vanilla extract. Continue beating on medium-high speed until stiff peaks form.
-
Use in place of the whipped topping in the recipe but make sure to carefully fold in so the whipped cream does not get deflated.
Nutrition
Calories:
746
kcal
|
Carbohydrates:
72
g
|
Protein:
15
g
|
Fat:
47
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
16
g
|
Cholesterol:
49
mg
|
Sodium:
548
mg
|
Potassium:
432
mg
|
Fiber:
3
g
|
Sugar:
51
g
|
Vitamin A:
639
IU
|
Vitamin C:
0.2
mg
|
Calcium:
134
mg
|
Iron:
2
mg