No Bake Reese’s Peanut Butter Cheesecake

The Story & Intro

I still remember the first time I made this No Bake Reese’s Peanut Butter Cheesecake. It was for a small family get together on a hot summer day when I wanted something sweet but simple. I mixed the Oreo crumbs, melted butter, and pressed a crust into a springform pan while my kids watched and licked spoons. The creamy peanut butter filling came together in minutes with softened cream cheese, sugar, vanilla, and sour cream. I folded in chopped mini Reese’s and whipped cream until light. The cold cheesecake set in the fridge and we cut slices that afternoon. Every bite had chocolate, peanut butter, and soft cream that everyone loved. It became a go to for birthdays and potlucks because it is quick, rich, and needs no oven. If you like easy peanut butter desserts, try a related snack like no-bake peanut butter energy bites. They are very easy.

Why This Recipe Works

This cheesecake works because each part does its job. The Oreo crust gives a firm, chocolate base that holds the soft filling without baking. Melted butter helps the crumbs bind and sets up after a short chill. The cream cheese and whipped peanut butter filling is rich but light because whipped cream folds in air and sour cream adds a tiny tang. Sugar and vanilla balance the salty peanut butter and keep the taste familiar. Chopped mini Reese’s give small bursts of candy texture in each bite. A quick chocolate ganache on top adds a glossy finish and deeper chocolate notes. Because you do not bake the filling, the cream cheese keeps a smooth, creamy texture rather than drying. The cold fridge time firms the whole cake so it slices cleanly. This recipe mixes easy methods with strong flavors so it tastes fancy but stays simple to make at home.

Why you should try this recipe

You should try this recipe because it makes a big impact with little work. No oven means you skip long bake times and you avoid heating the kitchen on warm days. Prep time is short, and the most work is beating soft cream cheese and folding in whipped cream and peanut butter. The ingredients are simple and easy to find at most stores. It is a good choice for parties since it holds well in the fridge and slices nicely for guests. Kids and adults like the sweet and salty mix of peanut butter and chocolate, and the chopped mini Reese’s add fun bits in each slice. The cheesecake keeps for several days, so you can make it ahead and relax. If you love classic candy flavors but want a softer, creamy dessert, this recipe brings that candy experience to a creamy, easy cheesecake. It is worth the try today.

How to make No Bake Reese’s Peanut Butter Cheesecake

Making this No Bake Reese’s Peanut Butter Cheesecake is easy and stress free. Start by blending Oreo cookies into fine crumbs and mix with melted butter to press into a pan for the crust. For the filling, beat cream cheese until smooth, add sugar, peanut butter, and vanilla, then beat again for a creamy mix. Stir in sour cream and fold in whipped cream to keep the filling light. Fold some chopped mini Reese’s into the filling so bits of candy spread through the cake. Pour the filling over the chilled crust and chill until firm. Warm chocolate and heavy cream to make a quick ganache, pour it over the set cheesecake, then chill again and add more chopped candies on top. If you enjoy other no bake treats, you might also like no-bake peanut butter energy bites. They freeze well and work as a quick party treat today.

Ingredients :

• 3 cups (403g | about 35 Oreos) Oreo crumbs
• 6 tbsp butter, melted
• 24 oz cream cheese, room temperature
• 1/2 cup (104g) sugar
• 1 1/4 cups (350g) creamy peanut butter (not the natural kind)
• 1 tsp vanilla extract
• 1/4 cup (58g) sour cream
• 20 mini Reese’s, chopped (for filling)
• 1 1/4 cups (300ml) heavy whipping cream, cold
• 3/4 cup (86g) powdered sugar
• 4 oz (2/3 cup) semi-sweet chocolate chips
• 5 tbsp heavy whipping cream (for ganache)
• 15 mini Reese’s, chopped (for topping)

Equipments Needed

• 9 or 10 inch springform pan
• Food processor or a bag and rolling pin for crumbs
• Electric mixer or hand mixer
• Two mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Small saucepan for ganache or microwave-safe bowl

Step-by-Step Instructions :

For the crust:

1. Crush Oreos until fine. Mix crumbs with melted butter.
2. Press mixture firmly into the bottom of a springform pan. Chill while you mix the filling.

To make the filling:

1. Beat the room temperature cream cheese until smooth.
2. Add sugar, peanut butter, and vanilla. Beat until blended.
3. Stir in sour cream. In a separate bowl, whip heavy cream and powdered sugar to soft peaks.
4. Fold whipped cream gently into the peanut butter mixture. Fold in 20 chopped mini Reese’s.
5. Pour filling over chilled crust and smooth the top. Chill until firm, at least four hours or overnight.

For the chocolate ganache topping:

1. Warm 5 tbsp heavy cream and pour over chocolate chips. Stir until smooth.
2. Let ganache cool slightly, then pour over chilled cheesecake. Sprinkle remaining chopped Reese’s on top. Let set.

If you like small no bake cakes, see no-bake mini triple chocolate cheesecakes for another idea.

How to serve No Bake Reese’s Peanut Butter Cheesecake

Chill the cheesecake well before serving so slices are clean. Run a sharp knife under hot water, wipe it dry, and slice for smooth pieces. Serve on plates with an extra mini Reese’s or a drizzle of chocolate on each slice. This cheesecake pairs well with simple vanilla ice cream or a spoon of whipped cream. Offer napkins because it is rich. Cut the cake into 8 to 12 slices depending on appetite. For parties, place the cake on a serving board and let guests take slices. Keep any extra chopped candies in a small bowl for topping at the table. Serve cold and enjoy the mix of chocolate, peanut butter, and creamy filling in each bite.

How to store No Bake Reese’s Peanut Butter Cheesecake

Store the cheesecake covered in the refrigerator for up to 4 to 5 days. Keep it in a cake carrier or cover the top with plastic wrap to prevent it from picking up fridge smells. If you need longer storage, you can freeze the cheesecake: wrap it tightly in plastic wrap and then in foil, and freeze up to one month. Thaw in the fridge overnight before serving. Avoid leaving the cake at room temperature for more than two hours. If you plan to freeze individual slices, wrap each slice well so they do not dry out. Add fresh chopped candies after thawing if you want a crisp topping.

Tips & Tricks

Keep a few simple tips in mind to get the best result each time. Use room temperature cream cheese so the filling becomes smooth without lumps. Chill the crust before adding the filling to help the base hold its shape when you slice. Use creamy peanut butter that is not the natural kind so the texture stays smooth and the taste stays sweet. Whip the heavy cream until soft peaks form and fold it gently into the filling to keep air and a light texture. Do not overmix after folding or the filling may deflate. Give the cheesecake enough chill time, at least four hours or overnight for the best slice. Warm the chocolate slowly for ganache and stir until smooth. If the ganache is thick, warm it slightly before pouring. Add chopped candies just before serving so they stay crisp and do not make the top soggy every time.

Variations & Substitutions

You can change this cheesecake to match taste or diet needs. For a lighter crust, use reduced fat cookies or graham crackers instead of Oreos. Swap creamy peanut butter for a natural style only if you add a little sugar to keep sweetness. If you like more chocolate flavor, fold in cocoa powder or use dark chocolate chips in the filling. For a gluten free option, use gluten free sandwich cookies for the crust and check labels on candies. To make a dairy free version, use dairy free cream cheese and coconut cream whipped to replace heavy cream, though texture and taste will change. Swap the chopped mini Reese’s for chopped peanut butter cups or for pretzel bits to add crunch and more salty contrast. Replace the ganache with melted chocolate spread for a quicker topping. Small swaps let you tailor sweetness, salt, and texture without changing the easy method.

FAQs

Q: Can I use natural peanut butter?
A: You can, but natural peanut butter may be runnier and less sweet. Add a little powdered sugar and chill well for firmer filling.

Q: How long does the cheesecake need to chill?
A: At least four hours, but overnight gives the best texture for clean slices.

Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and keep it chilled. Add the final chopped candies just before serving.

Q: Can I use a different cookie for the crust?
A: Yes. Graham crackers or chocolate wafers work fine, depending on your taste.

Conclusion

This No Bake Reese’s Peanut Butter Cheesecake is a fun, easy dessert that tastes like candy in cake form. It works for busy hosts, potlucks, and any time you want a rich peanut butter and chocolate treat without an oven. You can make it ahead, chill it, and bring it to a party ready to slice. If you want a similar take from another creator, try Beyond Frosting’s no-bake Reese’s peanut butter cup cheesecake to compare presentation and tips. For another trusted version and a few different step photos, see Life, Love and Sugar’s no bake Reese’s peanut butter cheesecake for extra ideas. With a simple crust, a smooth peanut butter filling, and quick ganache, this cake makes a bold dessert that anyone who likes peanut butter cups will love. Try it once and you will likely make it again. It is perfect for celebrations and weeknight treats too.

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