Reese's No bake Cheesecake is the perfect dessert with a double (or triple) dose of peanut butter flavor. Made with a silky smooth, creamy mixture that sits atop a no cook chocolate graham cracker crust, this easy to make cheesecake is decadently delicious!
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This Reese’s No Bake Cheesecake is a show-stopping dessert that is sure to impress.
This decadent cheesecake is made with a chocolate graham cracker crust, creamy peanut butter filling, and topped with hot fudge and mini Reese’s peanut butter cups. It’s the perfect dessert for any chocolate lover!
No Bake Reese’s Peanut Butter Cheesecake
Our Reese’s No Bake Cheesecake recipe is so easy to prepare using only 6 ingredients to create both the cookie crust and the cream cheese mixture plus hot fudge and mini Reese’s cups to top it for the prettiest presentation.
A no bake peanut butter cheesecake is my favorite fuss-free dessert, made so much faster and easier than my baked Reese’s cheesecake because there’s no water bath, cooking, or baking needed (and no cracks in the cake).
Silky smooth, decadently delicious, with a sweet and tangy taste, this Reese’s cheesecake recipe is the perfect way to get your peanut butter fix because it’s in the crust AND in the filling!
Full of chocolate, cheesecake, and peanut-y flavor and plenty of candy pieces, this delicious dessert sets in the fridge while you decide what to do with any leftover cheesecake filling: make mini Reese cheesecakes or cheesecake cookie sandwiches, serve it as a dip, or simply eat it straight from the spoon!
Why We Love This No-Bake Reese’s Cheesecake Recipe
- Quick and easy to make.
- Uses the classic cheesecake ingredients to create a light and creamy filling that sits inside a peanut butter graham crust.
- Sets in the fridge while you walk away, without worrying about a water bath or turning on the oven.
- Convenient make-ahead Reeses no bake cake that you don’t have to cook.
- Delicious dessert for parties, family celebrations, or serving during the holiday season.
Ingredients
- Chocolate graham crackers: You can also use regular graham crackers.
- Granulated white sugar
- Creamy peanut butter
- Cream cheese
- Sour cream
- Whipped topping, Cool Whip or homemade whipped cream
- Hot fudge
- Miniature Reese’s peanut butter cups
Substitutions and Additions
- Create Your Crust: You can substitute chocolate animal crackers or chocolate Teddy Grahams if you prefer.
- Swap The Sour Cream: You can substitute plain, full-fat, greek yogurt in a pinch.
- Oreo Cookie Crust: I love this chocolate peanut butter crust combined with the creamy cheesecake filling. However, feel free to revise this recipe with an Oreo cookie crust if you prefer. My Chocolate Peppermint Cheesecake and Mini Oreo Cheesecakes all use Oreo cookies to create the crusts.
- Tasty Toppings: Serve your slice with a dollop of heavy whipping cream, Reese’s Pieces, a drizzle of hot fudge, chocolate ganache, or even more cut-up candy.
Recommended Tools
- 9 inch springform pan
- Large mixing bowl
- Hand or stand mixer
- Measuring tools
- Mixing tools
- Spatula
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Jump to RecipeHow to Make Reese’s No-Bake Cheesecake
- Create The Crust: Pulse the graham crackers into fine crumbs, add in the sugar, and pulse to combine. Mix in the peanut butter until the mixture holds together. Pressing mixture into the base and up the sides of a springform pan. Cover and freeze the crust for 20-30 minutes.
- Form The Filling: Beat together the cream cheese and sugar to combine. Beat in the peanut butter until light and fluffy. Add the sour cream and the whipped topping, and beat everything together until light and creamy.
- Assemble: Scoop the cheesecake into the crust, and spread to about ¼ inch from the top of the pan. Sprinkle the top of the cheesecake with chopped Reese’s candy and cover with plastic wrap.
- Serve: Refrigerate for 6 hours to overnight and serve chilled. Enjoy!
Tips for Making No-Bake Cheesecake
- You can use chunky peanut butter but it will be more difficult to prepare a perfectly smooth cheesecake filling. It can also be used in the crust, but I would then recommend pulsing it into the crumbs in the food processor. You will likely need extra chunky peanut butter to make it all stick together.
- Make sure your cream cheese is softened to room temperature. I like to set it out 1-2 hours before I make my filling but in a pinch you can microwave it, unwrapped, in 15-second intervals until softened.
- If you prefer to make your own whipped cream, you will need about 6 cups prepared.
- Use full-fat cream cheese for the filling. Reduced fat and fat-free cream cheese are thinner and can have more water, making it difficult for the filling to fully set.
- I bought a 2-pound bag of assorted Miniature Reese’s for this recipe. I like the variety of white, dark, and milk chocolate. However, you can use any Reese’s cup for this recipe. Be sure to roughly chop them if they are large or quarter them if they are the miniature size.
Storage
- To Store: Store your Reese’s peanut butter cheesecake covered with plastic wrap or in an airtight container for 2-4 days in the refrigerator.
- To Freeze: You can freeze your Reeses peanut butter cup cheesecake, if well wrapped, for 2-3 months.
More Easy Cheesecake Recipes
More Easy No-Bake Dessert Recipes
- Turtle Lasagna Dessert
- No-Bake Pumpkin Pie
- Copycat Dairy Queen Ice Cream Cake
- Monster Cookie Energy Balls
- Reese’s Peanut Butter Cup Pie
- No Bake Kit Kat Cheesecake
- Toblerone Cheesecake
Reese’s No Bake Cheesecake
Serves — 12
Reese's No bake Cheesecake is the perfect dessert with a double (or triple) dose of peanut butter flavor. Made with a silky smooth, creamy mixture that sits atop a no cook chocolate graham cracker crust, this easy to make cheesecake is decadently delicious!
Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Ingredients
For the Crust:
- 2 sleeves chocolate graham cracker
- ¼ cup granulated white sugar
- ⅔ cup creamy peanut butter
For the Filling:
- 16 ounces (2 8-ounce) packages cream cheese softened
- ¾ cup granulated white sugar
- ¾ cup creamy peanut butter
- ¾ cup sour cream
- 16 ounces tub whipped topping
Toppings:
- 6 ounces (½ 12-ounce) jar hot fudge
- 1 cup assorted miniature Reese’s peanut butter cups quartered
Instructions
- Place the chocolate graham crackers in a food processor and pulse until they turn to fine crumbs, about 2 minutes.
- Add in the granulated sugar and pulse briefly until combined.
- Remove the blade or transfer the crumb mixture to a bowl and mix in the creamy peanut butter until the mixture holds together when pressed.
- Create a crust for the cheesecake by pressing the cookie crumbs and peanut butter mixture into the base of a 9-inch springform pan. Be sure to press the crust up the sides a little bit as well.
- Cover with plastic wrap and freeze the crust for 20-30 minutes while preparing the cheesecake.
- Prepare the cheesecake filling by beating the cream cheese and sugar together in a large mixing bowl with a hand or stand mixer until fully combined, about 1-2 minutes.
- Beat in the peanut butter until light and fluffy, about 2-3 minutes.
- Add in the sour cream and the whipped topping, beat everything together for about 2 minutes or until combined, light and creamy.
- Remove the crust from the freezer and scoop in a layer of cheesecake. Use a spatula to spread it evenly in the bottom of the pan.
- Scoop in more cheesecake filling and spread it again so that it fills all areas of the pan.
- Repeat until you have used all of the cheesecake filling or you are about ¼ inch from the top of the pan. If you have extra filling, set it to the side.
- Sprinkle the top of the cheesecake with the other cup of quartered Reese’s miniatures and then cover the cheesecake with plastic wrap.
- Refrigerate 6 hours to overnight and serve chilled.
Jenn’s Notes
Storage:
- To Store: Store your Reese’s peanut butter cheesecake covered with plastic wrap or in an airtight container for 2-4 days in the refrigerator.
- To Freeze: You can freeze your Reese’s peanut butter cup cheesecake, if well wrapped, for 2-3 months.
- You can use chunky peanut butter but it will be more difficult to prepare a perfectly smooth cheesecake filling. It can also be used in the crust, but I would then recommend pulsing it into the crumbs in the food processor. You will likely need extra chunky peanut butter to make it all stick together.
- Make sure your cream cheese is softened to room temperature. I like to set it out 1-2 hours before I make my filling but in a pinch you can microwave it, unwrapped, in 15 second intervals until softened.
- If you prefer to make your own whipped cream, you will need about 6 cups prepared.
- Use full fat cream cheese for the filling. Reduced fat and fat-free cream cheese are thinner and can have more water, making it difficult for the filling to fully set.
- I bought a 2 pound bag of assorted Miniature Reese’s for this recipe. I like the variety of white, dark and milk chocolate. However, you can use any Reese’s cup for this recipe. Be sure to roughly chop them if they are large or quarter them if they are the miniature size.
Nutrition Info
Calories: 663kcal | Carbohydrates: 57g | Protein: 14g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 49mg | Sodium: 415mg | Potassium: 399mg | Fiber: 3g | Sugar: 47g | Vitamin A: 639IU | Vitamin C: 0.2mg | Calcium: 118mg | Iron: 1mg
I want to give this 5 stars but here is why I am not:
Taste – 10 stars
Directions: 4 stars
Amount of product: 2 stars.
The taste is phenomenal. Creamy deliciousness with just the right taste from every ingredient.
Directions: step #12 says to sprinkle the top of the cheesecake with the OTHER cup of quartered Reeces. Nowhere in steps 1-11 does it say anything about using reeces pieces anywhere else.
Amount of product: this barely fit in a 9×13 casserole dish. If you are going to make this with these amounts. – it will not fit ina spring form pan. If you want a spring form pan cheesecake. – use 1/2 of the filling.
Also, how much is ‘2 sleeves chocolate graham crackers’? My store didn’t have those so I chose chocolate animal crackers. So I didn’t know how much I was grinding up.
Other than that – spectacular taste.