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No Bake Reese’s Peanut Butter Cup Cheesecake

Prep Time 30 mins
Total Time 30 mins
Servings 12 servings

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This No Bake Reese’s Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers! Includes how to recipe video

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overhead image of reese's peanut butter cup cheesecake on white cake plate with whipped cream and peanut butter cups

I apologize.

It’s been a while since I’ve shared anything as naughty and delicious as this cheesecake. Yes, there was lemon, but I always feel like lemon is a more responsible dessert choice — it’s fruit after all, right?!?

Either way — this Reese’s Peanut Butter Cup Cheesecake is here to stay.

peanut butter cup cheesecake whole with whipped cream swirls and peanut butter cups

I know I said this in January with the release of The Best Chocolate Cheesecake, but ever since The Best Vanilla Cheesecake made its appearance, my life has never been quite the same.

Every time I’m trying to figure out what my next dessert post will be, my mind drifts to cheesecake. Which flavor will be next?!?

slice of no bake peanut butter cup cheesecake on white plate with layer of peanut butter cups on crust

And yes, I know that chocolate and peanut butter is not an original thing. It’s not that exciting (I mean, maybe for you — around here we get excited about chocolate and peanut butter!), and there are probably a hundred other Reese’s cheesecake recipes out there on the web you could find.

But I want The Recipe Rebel to become a really large collection of tried and true recipes — ones that you will make and make again — so I am going to share what I want to share, just because it’s delicious and it works for me and I hope it works just as well for you (and I hope that you will tell me if it does or if it doesn’t!).

tall close up image of peanut butter cup cheesecake on white plate

SO.

Some of you might think the addition of the gelatin is a little weird. I use gelatin in a lot of no bake cheesecakes because it allows me to incorporate more air (making it fluffier!) but holds it together so that it slices and doesn’t just smush into nothingness. You know you’ve had those cheesecakes.

If you really don’t want to add it (or don’t have it), you can leave it out and it will probably be fine (though I don’t guarantee anything, as I’ve never tried it!). But if you do have it, try it, and you won’t regret it!

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No Bake Reese’s Peanut Butter Cup Cheesecake

This No Bake Reese’s Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers!
Prep Time 30 mins
Total Time 30 mins
Cuisine American
Course Dessert
Servings 12 servings
Calories 451cal

Ingredients

Crust

  • 1 300g bag Oreo sandwich cookies (with filling), about 25
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons melted butter
  • 12-15 large peanut butter cups

Cheesecake

  • 1 package unflavored gelatin
  • 1/4 cup warm water
  • 1/2 cup chocolate chips
  • 1 teaspoon canola oil
  • 3 8oz packages cream cheese, room temperature
  • 1/2 cup creamy peanut butter
  • 1 cup powdered icing sugar
  • 1 1/2 cups heavy whipping cream 35%
  • 1 cup mini peanut butter cups chopped
  • whipped cream if desired

Instructions

  • CrustIn a food processor, combine cookies, peanut butter and butter and process until smooth and combined.
  • Press into the bottom of a 9″ Springform, top with a single layer of large peanut butter cups and set aside.
  • CheesecakeIn a small bowl, dissolve gelatin in ¼ cup warm water. Set aside to cool slightly.
  • Combine chocolate chips and canola oil and melt in the microwave in 20 second intervals on high, stirring each time. Set aside to cool slightly.
  • In a large bowl, beat cream cheese with a stand mixer until smooth. Add peanut butter, sugar, melted chocolate, gelatin mixture, and beat until smooth and combined. Add cream and beat on high until light and fluffy, 3-4 minutes. Stir in mini peanut butter cups.
  • Pour cheesecake mixture over crust, cover with plastic wrap and refrigerate at least 4-6 hours or overnight. Remove outside ring from pan, slice, garnish if desired, and serve.

Nutrition Information

Calories: 451cal | Carbohydrates: 36g | Protein: 10g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 48mg | Sodium: 222mg | Potassium: 227mg | Fiber: 2g | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.8mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Jennifer says

    I’m making this for my son’s birthday this weekend – he’s a peanut butter fanatic. ☺️ Is that whipped cream that you used to decorate the top or what? Just curious – it’s beautiful!

  2. Margaret Guthrie says

    Could I make it with chunky peanut butter? I have an unreasoning dislike of creamy.. lOL! Must try this this summer.

  3. Benny says

    Who on earth wouldn’t think that Chocolate and peanut butter aren’t exciting???

    Give me a shovel and a couch to nap on so I can eat that entire cheesecake! ? ?

  4. Emma @ Lights, Camera, BAKE! says

    I love chocolate and peanut butter together. The flavour combo may not be original but its certainly well loved and this cheesecake is definitely going on my ‘to bake’ list!

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