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No-Bake Peanut Butter Cup Cheesecake

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This No-Bake Chocolate Peanut Butter Cheesecake starts with an Oreo peanut butter cookie crust, followed by a creamy peanut butter filling, then a sprinkling of chopped peanut butter cups. It’s an easy dessert that takes just minutes to prepare and is packed with flavor!

This No-Bake Peanut Butter Cheesecake has an Oreo peanut butter cookie crust, a creamy peanut butter filling, and chopped peanut butter cups on top!

Easiest Reese’s No-Bake Cheesecake

No-bake cheesecakes are pretty much the best kind of cake to me. I mean, you don’t have to turn on the oven, it takes just minutes to prepare, and it tastes like you spent hours slaving away in your kitchen.

This Reese’s peanut butter cup cheesecake starts with an Oreo peanut butter cookie crust, followed by a creamy, peanut butter batter, and sprinkled with chopped peanut butter cups and chocolate syrup.

It’s an easy dessert that takes just minutes to prepare and is packed with flavor. If you’re a fan of chocolate and peanut butter, then this dish was made for you!

This no-bake peanut butter and chocolate cheesecake is smooth, creamy, and full of peanut butter goodness. The chocolate peanut butter cookie crunch gives this dish just the right amount of balance, without overpowering the tasty peanut butter.

So the next time you need an easy, no-bake dessert that’s jam-packed with peanut butter, grab that cream cheese and whip up this simple Reese’s peanut butter cheesecake !

This No-Bake Peanut Butter Cup Cheesecake starts with an Oreo peanut butter cookie crust, followed by a creamy, peanut butter batter, and sprinkled with chopped peanut butter cups and chocolate syrup. It's an easy dessert that takes just minutes to prepare and is packed with flavor!

Ingredients for No-Bake Chocolate Peanut Butter Cheesecake

This no-bake Reese’s peanut butter cup cheesecake is loaded with peanut butter.

The crust contains Oreo peanut butter cookies. Have you tried those before? SO good!

Then, there’s peanut butter in the cheesecake batter, followed by peanut butter cups on top of the cake. You could always add the cups into the batter, but I chose to leave it on top only.

To make this Reese’s peanut butter cheesecake, you’ll need the following: 

  • Peanut butter Oreo cookies
  • Unsalted butter
  • Cream cheese
  • Granulated sugar
  • Vanilla bean paste
  • Creamy peanut butter 
  • Whipped topping
  • Mini Reese’s peanut butter cups
  • Chocolate syrup

This No-Bake Peanut Butter Cheesecake has an Oreo peanut butter cookie crust, a creamy peanut butter filling, and chopped peanut butter cups on top!

How to Make No-Bake Chocolate Peanut Butter Cheesecake

Did I mention how easy this Reese’s no-bake cheesecake is to make? In less than 15 minutes, you’ll have this dessert prepped and chilling in the fridge.

And that’s the hardest part…waiting for the decadent dish to chill! But, if you can muster up your willpower, it’s definitely worth the wait.

Here are the basic steps to making your very own Reese’s cheesecake:

  1. Combine the Oreo crumbs and melted butter.
  2. Press the mixture into the bottom of a 9-inch springform pan and chill. 
  3. Beat together the peanut butter filling. Spread into the prepared crust and chill for 4 hours. 
  4. Before serving your no-bake peanut butter cheesecake, top with chopped Reese’s peanut butter cups and chocolate syrup. 

Can I Use Crunchy Peanut Butter? 

No, I don’t recommend using crunchy peanut butter. I prefer my Reese’s cheesecake to be smooth and creamy, which is why I always use creamy peanut butter. 

Can I Use All-Natural Peanut Butter? 

I’m not sure. Homemade and all-natural peanut butters are typically oilier than store-bought peanut butters (like Skippy or Peter Pan). Using a natural peanut butter in this peanut butter cup cheesecake alter the texture. 

This No-Bake Peanut Butter Cheesecake has an Oreo peanut butter cookie crust, a creamy peanut butter filling, and chopped peanut butter cups on top!

Make-Ahead Instructions 

Prepping this Reese’s no-bake cheesecake for an upcoming party or event? You can make it up to 48 hours before you plan on serving it. 

Keep the cheesecake tightly wrapped and store it in the fridge to prevent the top from drying out. Simply pull it out and slice when ready to serve! 

Note that I do NOT recommend preparing and freezing the peanut butter cup cheesecake in advance. The Cool Whip in the filling will deflate over time and the filling won’t be as smooth and creamy after being thawed. 

Tips for Making Peanut Butter Cup Cheesecake

  • If you can’t find peanut butter Oreos, regular Oreos will work as well. 
  • Be sure to use full-fat cream cheese for best results. (You want the kind that’s sold in blocks, not in tubs). 
  • If you wanted to change up the flavor of this cheesecake, I bet you could use almond butter instead of peanut butter, or another nut butter of your choice. 

Looking for more cheesecake recipes? I’ve got you covered!

Video Tutorial

This No-Bake Peanut Butter Cup Cheesecake starts with an Oreo peanut butter cookie crust, followed by a creamy, peanut butter batter, and sprinkled with chopped peanut butter cups and chocolate syrup. It's an easy dessert that takes just minutes to prepare and is packed with flavor!
Print Pin

No-Bake Chocolate Peanut Butter Cheesecake

This No-Bake Peanut Butter Cheesecake has an Oreo peanut butter cookie crust, a creamy peanut butter filling, and chopped peanut butter cups on top!
Course Dessert
Cuisine American
Keyword cheesecake recipe, no bake cheesecake
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings 10 slices
Calories 655kcal

Equipment

Ingredients

Crust:

  • 1 package (15.25 ounce) Peanut Butter Oreo Cookies , ground into crumbs (or regular Oreo cookies)
  • 5 tablespoons unsalted butter , melted

Filling:

  • 24 ounces (3 blocks) cream cheese , softened
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla bean paste (or vanilla extract)
  • 1½ cups creamy peanut butter
  • 1 tub (8 ounce) whipped topping , such as Cool Whip

Topping:

  • 25 mini Reese's Peanut Butter Cups , roughly chopped
  • 3 tablespoons chocolate syrup

Instructions

Oreo crust:

  • In a medium bowl, combine the Oreo crumbs and melted butter.
  • Press crumb mixture into the bottom and up the sides of a 9-inch spring form pan. Place in refrigerator to firm up while preparing filling.

Filling:

  • In a large bowl, beat cream cheese, sugar, vanilla extract, and peanut butter with an electric hand mixer until smooth.
  • Fold in whipped topping until completely combined.
  • Spread filling evenly into prepared cookie crust. Cover and refrigerate for at least 4 hours, or overnight.

Topping:

  • Before serving, remove cheesecake from spring form pan and top with chopped peanut butter cups and chocolate syrup.

Nutrition

Serving: 1serving | Calories: 655kcal | Carbohydrates: 62g | Protein: 15g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 35mg | Sodium: 502mg | Potassium: 433mg | Fiber: 4g | Sugar: 41g | Vitamin A: 414IU | Calcium: 79mg | Iron: 5mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

By Gayle |

Comments

      • Kaylan says

        I just made it and mine taste just like eating a block of cream cheese . What went wrong ugghh

      • Gayle says

        I’m so sorry that happened, Kaylan! I’ve never had that problem before. The only thing I can think of is maybe you accidentally measured out the sugar or other ingredients (peanut butter, whipped topping, vanilla) incorrectly? That can definitely affect the taste! Thanks for trying and let me know how it turned out. Hopefully you have better luck next time!

  2. Dawn @ Girl Heart Food says

    Good morning, Gayle! Happy Friday! First of all I’d like to say ‘wow’ – talk about an awesome cake! First time making a full cheesecake? I think you knocked it out of the park, girl! Looks so good! And, secondly, now I have to dream about this alllll day! I can’t remember the exact first time that I tried cheesecake, but I do know that I am a lover of it. And with so many awesome combos that you can come up with, it’s possibly the best dessert ever, isn’t it? Pinned, of course! Love that it’s no bake…my kinda dessert. Perfect for Summer. Have a great weekend, girl 🙂

    Reply

    • Gayle says

      Thank you so much, Dawn! I am hooked on no-bake cheesecakes. So many combos, where do I start? 🙂 Hope you have a wonderful weekend, too!

      Reply

    • Gayle says

      Thanks for the cheesecake love, Kristine! Cheesecake is my weakness too, I just can’t stop at one bite!

      Reply

  12. Kelly says

    This is the ultimate decadent cheesecake, Gayle! Love all those peanut butter cups and that it’s no bake! Perfect during the summer when it’s too hot to turn on the oven!

    Reply

  13. marcie says

    Holy moly, this looks so good! I love peanut butter pie, and this version looks amazing, Gayle. You did such a beautiful job on your photos, and I saw this on Page 1 on FG today and craved a big slice!

    Reply

  20. Jamie Lelianne says

    Just made this for my family and I for dessert tonight. Can’t wait to dive right in. I sampled a bit of the filling before putting it in the pan and OMG it was like an orgasm in my mouth. Haha. My kids are gonna love this. Thanks so much for posting this recipe. 🙂

    Reply

    • Gayle says

      I’m so glad you tried this, Jamie! I hope you and your family love this. It’s a favorite of mine and my husband’s, too! Thanks so much for stopping by!

      Reply

    • Gayle says

      Hi Amber! I would think you would use the same amount of cream cheese, but I can’t say for sure since I didn’t use a store-bought crust. If you have any leftover, you would always use it as a dip!

      Reply

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