Reese's No Bake Cheesecake featured image
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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Table of Contents
  1. No Bake Reese's Peanut Butter Cheesecake
  2. Why We Love This No-Bake Reese's Cheesecake Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Reese's No-Bake Cheesecake
  7. Tips for Making No-Bake Cheesecake
  8. Storage
  9. Frequently Asked Questions
  10. More Easy No-Bake Dessert Recipes
  11. Reese’s No Bake Cheesecake Recipe

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!

Reese's No Bake Cheesecake hero image

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.
Reese's No Bake Cheesecake ingredients

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.
one slice of Reese's No Bake Cheesecake on the plate
  • 9 inch springform pan
  • Large mixing bowl
  • Hand or stand mixer
  • Measuring tools
  • Mixing tools
  • Spatula
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How to Make Reese’s No-Bake Cheesecake

  1. 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.
  2. 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. 
  3. 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. 
  4. 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

reese's no bake cheesecake

Frequently Asked Questions

How should I store my No Bake Reeses Cheesecake?

This Reese’s No Bake Cheesecake should be chilled until serving. Keep it covered with plastic wrap or in an airtight container and it will last 2-4 days before the texture begins to change. You can also store it in the freezer, if well wrapped, for 2-3 months. Allow it to thaw overnight in the refrigerator before serving. 

Can I make no bake cheesecake in advance?

Yes, this is the perfect recipe when you want to plan ahead. This cheesecake needs plenty of chilling time to set up so I recommend making it early in the day or even the day before you serve it. You can also unwrap and chop the Reese’s cups for the cheesecake ahead of time and store in a plastic, sealable bag or container in the fridge until needed. Do not add the hot fudge until ready to serve.

What should I do my extra filling?

If you end up with extra filling, there are so many ways to snack on this delicious, creamy dip while your cheesecake sets. You can dip graham crackers, pretzels, cookies or fruit into the extra filling for a dip-like dessert; make mini cheesecakes by piping it onto vanilla wafers in a mini muffin tin; or make cheesecake sandwiches by spreading it between graham crackers and placing them in the refrigerator to chill.

Can I omit the hot fudge?

The hot fudge can be omitted if you don’t want the extra chocolate. I personally like the extra richness but the cheesecake also tastes delicious without it. If you really like the hot fudge, you can add a whole jar for a thicker ganache topping. You can also serve it on the side so that people can choose for themselves whether or not to add it to their slices. 

eating Reese's No Bake Cheesecake with toppings and chocolate drizzle

More Easy No-Bake Dessert Recipes

4.34 from 3 votes
Reese's No Bake Cheesecake featured image

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 mins
Chill Time 6 hrs
Total Time 6 hrs 30 mins

Ingredients
  

For the Crust:

  • 2 sleeves chocolate graham cracker
  • ¼ cup granulated white sugar
  • 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.
Tips:
  • 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
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. 3 stars
    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.