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!
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 !
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
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:
- Combine the Oreo crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan and chill.
- Beat together the peanut butter filling. Spread into the prepared crust and chill for 4 hours.
- 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.
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!
- No Bake Strawberry Cheesecake
- Caramel Pumpkin Cheesecake Dip
- Blueberry Cheesecake Stuffed French Toast
- No-Bake Blackberry Cheesecake
- No Churn Cherry Cheesecake Ice Cream
- Caramel Apple Cheesecake Bars
Video Tutorial
No-Bake Chocolate Peanut Butter Cheesecake
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
Equipment
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.
This is probably my favorite thing you’ve made ever! Those PB cups all over the place…wow!!!
Thank you, Mir! You can’t go wrong with peanut butter and cheesecake!
I just made it and mine taste just like eating a block of cream cheese . What went wrong ugghh
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!
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 🙂
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!
oh my gawd, Gayle!!!! this looks heavenly!!!!! TGIF! Gimme all the no-bake-peanut-butter-cup-cheesecake!!! 🙂
It’s the best treat for a Friday, right? 🙂 Thanks, Alice!
Your pictures are killing me!! I want to dive head first into that gorgeous cheesecake! This is a winner, my friend!!
Thank you, Annie!
I completely understand how you can remember your first bite of cheesecake… it is SO good! Cheesecake is my ultimate weakness, and I love peanut butter cups. This dessert looks so over-the-top-delicious!!!
Thanks for the cheesecake love, Kristine! Cheesecake is my weakness too, I just can’t stop at one bite!
Forget about the healthy Blueberry Cheesecake pops — this is where it’s at! 🙂 Holy decadent! I love the flavor combo (of course) and it’s great that you’ve made a no-bake version! Mmmm…
Thanks, Blair! Sometimes you just gotta indulge with regular cheesecake, right? 🙂
Goodness! Look at all this chocolate peanut butter decadence! So delish!
Thanks, Kelly!
This cake looks gorgeous! Love no bake desserts like this one! Perfect for the weekend!
Yes! Thanks, Mira!
I can’t resist peanut butter cheesecake! This would be devoured in no time at our house!
It didn’t last long in my house, that’s for sure! 🙂 Thanks, Jessica!
I have no words. This looks heavenly! And peanut butter Oreos for the crust is such a good idea.
Thank you, Amanda!
Love this cheesecake! Summer is all about cool and creamy desserts that are easy to make. And I can never resist a peanut butter cup! 🙂
Thanks, Christin!
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!
Thank you, Kelly! I love making no bake recipes like this!
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!
Thank you so much for the kind words, Marcie!!
Peanut buttercup cheesecake.. Yum!
Thank you for the kind words and for stopping by, James!
Oh my gosh, what a BEAUTIFUL no bake cheesecake Gayle!! I want a huge slice of this and an even bigger serving of that dreamy topping!!
Thank you, Jessica!
this looks so delicious Gayle! you can’t beat a no-bake cheesecake in summers! YUM!
Thanks, Manali! No-bake cheesecakes are the best!
Oh my goodness, this is my kind of dessert. Don’t have to turn my oven on, easy, and peanut butter and chocolate!
Thank you, Aimee!
First, OMG. Second, I am including this in an upcoming links roundup with awesome PB recipes!
Peanut butter anything is the best!
This may seem silly, but white sugar? Like confectioner sugar or granulated sugar?
Hi Felicita! White sugar is granulated sugar, powdered sugar is confectioner’s sugar. Hope this helps!
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. 🙂
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!
I want to make this but, I want to use a store bought pie crust so would I need to use less cream cheese ?
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!