No Bake Peanut Butter Cup Cheesecake

This no bake peanut butter cheesecake is loaded with Reese's peanut butter cups in an ultra-rich and creamy peanut butter cheesecake filling. It's the ultimate dessert for peanut butter lovers!

👥 10 Servings⏱️ Prep & Cook: 4h 45m⏳ Prep: 4h 45m👤 Julianne Dell📖 beyondfrosting

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
blender
food processor
bowl
microwave
mixing bowl
whisk

📝 Preparation Steps

For the Crust

For the crust:

Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.

Grind the cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to ⏱️ 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.

Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.

For the Filling

Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill.

Prepare the whipped cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside.

Beat the softened cream cheese until it’s completely smooth. Then add the peanut butter and mix until well combined.

Next, add the granulated sugar and vanilla extract and continue beating until smooth.

Finally, slowly fold in the whipped cream until it’s incorporated, then add the chopped peanut butter cups and continue mixing until well combined. Pour the filling into the prepared crust, spreading evenly. Refrigerate for ⏱️ 3-4 hours minimum.

(14.3oz) Oreo cookies1 packagecup (113g) unsalted butter, melted1/2cups (295ml) heavy whipping cream1 1/4cup (65g) powdered sugar1/2(452g) full-fat cream cheese, at room temperature16 ounces(180g) creamy peanut butter, at room temperature1 cupcup (48g) granulated sugar1/4(15ml) pure vanilla extract1 tablespoon(10oz) snack size Reese’s Peanut Butter Cups, chopped1 packagecup (177ml) heavy whipping cream3/4nack size Reese’s Peanut Butter Cups, chopped8 s(22g) creamy peanut butter2 tablespoons(43g) hot fudge sauce2 tablespoons

For the Garnish

Prepare another batch of whipped cream by placing your bowl in the freezer for ⏱️ 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Pipe the borders of the cheesecake with whipped cream using a large open-star piping tip. Finish decorating with chopped peanut butter cups as desired.

Melt peanut butter in a microwave-safe bowl for ⏱️ 30-60 seconds. Stir until smooth. Drizzle over top of the cheesecake with a spoon.

Heat hot fudge in the microwave in 30-second increments until melted. Stir until smooth and drizzle over cheesecake.

Nutrition Facts

calories

841 calories

fat Content

67.4g

serving Size

1 slice

fiber Content

2.6g

sugar Content

41g

sodium Content

421g

protein Content

14g

cholesterol Content

125.9g

carbohydrate Content

50.9g

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