Reese’s No Bake Cheesecake

4.67 from 6 votes

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 Time30

Chill Time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings:

Calories: 663kcal

Author: Jennifer Fishkind

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.

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