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 30minutes
Total Time 30minutes
Author Ashley Fehr
1300g bag Oreo sandwich cookies (with filling), about 25
3tablespoonssmooth peanut butter
12-15large peanut butter cups
38oz packagescream cheese, room temperature
1/2cupcreamy peanut butter
1cuppowdered icing sugar
1 1/2cupsheavy whipping cream35%
1cupmini peanut butter cupschopped
whipped creamif desired
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.