This No Bake Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers! Includes step by step recipe video
Table of Contents
Peanut butter and chocolate is a favorite dessert combo around here, and this No Bake Peanut Butter Cup Cheesecake is one seriously decadent way to enjoy them together!
With a chocolate oreo crust, chopped peanut butter cups, a rich and creamy chocolate peanut butter filling, and topped with whipped cream and more peanut butter cups, it’s a decadent treat for the peanut butter lovers in your lives!
It’s true that I’m not all that picky when it comes to cheesecake, but the light and fluffy texture you get from a no bake cheesecake will always be one of my favorite things.
This No Bake Strawberry Cheesecake is perfect for those days you’re feeling fruity, and this No Bake Lemon Cheesecake is a great combination of sweet and tart.
Want to really impress your friends? Opt for this No Bake White Chocolate Raspberry Cheesecake — it’s a stunner!
How to make No Bake Peanut Butter Cup Cheesecake:
Here are a few step by step photos to show you how the process goes! There is also a full step by step video down in the recipe card.
- Make your crust — I recommend using a food processor for the oreos because it’s the best way to get them really fine! Line a springform pan with parchment paper (optional) and press it into the bottom.
- Top your crust with chopped peanut butter cups.
- Microwave your chocolate with the oil until melted and smooth, then set aside to cool slightly.
- Mix up your filling — be sure to beat the cream cheese by itself first to ensure it is super smooth!
- Spread your filling into the crust and let it chill for a long time. Then top as desired!
Ingredients and Substitutions:
- Oreo cookies: any store brand of chocolate sandwich cookies will work just fine, but you will want the cookies with the frosting in them as it helps to “glue” your crust together.
- Peanut Butter: I have only tested this recipe with regular smooth peanut butter, not natural. Natural peanut butter tends to be runnier and more oily so I don’t recommend it here.
- Chopped chocolate: I prefer to use dark chocolate because it’s less sweet, but any chocolate will do. Don’t skip the chocolate because it does help to firm up the cheesecake as it cools.
- Cream cheese: Full fat cream cheese is recommended for a sturdier cheesecake, since low fat cream cheese has a higher percentage of water in it. Lactose free cream cheese may be substituted.
- Heavy whipping cream: Your cream should be at least 30% fat — heavy cream or whipping cream. A lower fat cream will not whip and we want our cheesecake to slice perfectly.
Tips for making Perfect No Bake Cheesecakes:
- Plan ahead: this is the most important thing! If you can make your cheesecake the day before you want to serve it, that’s the best way to ensure it will slice perfectly. A minimum of 6-8 hours is needed so that it is well-chilled, but overnight is better.
- Make sure your cream cheese is room temperature — to get a perfectly smooth and creamy cheesecake!
- For easy removal, line the bottom of your springform pan with a piece of parchment paper (pinching it in the edges). Then simply run a knife carefully around the edge, pop off the sides, and slide it out onto a plate!
No Bake Reese’s Peanut Butter Cup Cheesecake
written by Ashley Fehr
Ingredients
Crust:
- 300 grams Oreo sandwich cookies with filling, about 25
- 3 tablespoons smooth peanut butter
- 3 tablespoons melted butter
- 12-14 full sized Reese’s peanut butter cups chopped
Filling:
- ½ cup chopped chocolate about 75 grams
- 1 teaspoon canola oil
- 3 packages cream cheese 750 grams, room temperature
- 1-1½ cups powdered icing sugar
- ½ cup creamy peanut butter
- 1 cup heavy whipping cream
Toppings:
- 1 cup heavy whipping cream
- 3 tablespoons powdered icing sugar
- 1 cup mini peanut butter cups chopped
- 7 Reese’s peanut butter cup thins halved
Instructions
- In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.
- (Optional: line a Springform pan with parchment paper for easy removal) Press into the bottom of a 9" Springform pan and top with a layer of chopped peanut butter cups and set aside.
- In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Add in the melted chocolate and beat until combined.
- In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.
- Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.
- Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.
- Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.
- Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.
Nutrition Information
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Meghan Russell says
Everyone in my family LOVED this recipe! It is very rich, but still good! Will definitely be making it again!
The Recipe Rebel says
Hi Meghan! So glad you enjoyed it! Thank you for this review!
Angeles Barajas says
Can you do half of this recipe for a 6 inch cheesecake?
The Recipe Rebel says
Hi Angeles! I think that would likely work just fine but I haven’t tried it, so I can’t say how long you would bake them. It’s probably best just to watch for doneness.
Christine says
So my family really did like this recipe but I kindve wanted to leave a review because I think two stars is unfair for a recipe with one salty review. It is quite rich but what do you expect from a recipe that has like 20 Reese’s in it lol. I recommend small slices and making a bit more whipped cream for the topping helped cut the flavor a little. While I did add a little bit more peanut butter in the center it could’ve gone without. Overall very good.
The Recipe Rebel says
Hi Christine! Thank you so much much!
Sandy says
What is icing sugar? Is this just powdered sugar with a tbs etc of milk; like you might use for cupcakes etc frosting?
Ashley Fehr says
Just powdered sugar
Susan says
Can I make this cheesecake and freeze it? I want to take to a friend that requires a number of hours of travel time.
Ashley Fehr says
I don’t normally recommend freezing and thawing no bake cheesecakes — baked cheesecakes freeze much better. It can be done but can also get soggy on thawing, so if you do I would thaw it on a rack to get rid of excess moisture
Rain says
This was easy enough to make, but the recipe requires some adjustments. The peanut butter flavor doesn’t really come through in the cheesecake recipe. If you were going to make it, I would suggest adding more peanut butter. Also the recipe doesn’t mention what to do with the chocolate. I made a ganace as part of the topping. Apparently the directions for it are in the video. Which to me indicates the author probably gets paid for views. This was also incredibly rich and upset our stomachs. In my honest opinion, there’s much better recipes for a cheesecake such as this.
Ashley Fehr says
Hi Rain! I can assure you that the author does not get paid for views and is actually just trying to be helpful. I always recommend tasting a no bake cheesecake filling before putting it in the crust as it is such an easy thing to adjust to your tastes before chilling. If you read the post, you’ll see that a do note that this cheesecake is “seriously decadent”.
Anna says
Just made this, can’t wait to try it after dinner! In the body of the recipe, you don’t say where to add in the melted chocolate. I watched the video so it was fine, but may need an edit there.
Also, I used the pre whipped cream cheese from the store so it’s super fluffy and didn’t require much work at all!
Ashley Fehr says
Thanks! The recipe has been edited. I hope you enjoy it!
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!
Ashley Fehr says
I hope you guys enjoy it! Yes, it’s just whipped cream! Thank you 🙂
Margaret Guthrie says
Could I make it with chunky peanut butter? I have an unreasoning dislike of creamy.. lOL! Must try this this summer.
Ashley Fehr says
Yes definitely!
Jessica @ A Kitchen Addiction says
Love everything about this cheesecake, especially that layer of pb cups! This looks incredible!
Sarah @Whole and Heavenly Oven says
Oh my goooooosh. I think this cheesecake would definitely be worth every single calorie. This is pure dessert decadence, Ashley! I’m drooling over here. 🙂
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! ? ?
Ashley Fehr says
Haha! I honestly have no idea! 😉
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!
Ashley Fehr says
Absolutely! We love it! Thanks Emma 🙂
Antonet Roajer says
Yummy!!
Ashley Fehr says
Thank you!