Go Back

Reese's Peanut Butter No-Bake Cheesecake

An ultra-decadent, make-ahead cheesecake with a chocolate-peanut butter cookie crust, a rich, airy peanut butter cream cheese filling, and piled high with chocolate sauce, peanut butter sauce, and chopped Reese's pieces and cups, complete with show-stopping puddling drips.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Dessert
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups chocolate wafer cookie crumbs e.g., Oreos or chocolate grahams
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
Dark Chocolate Layer
  • 0.5 cup chocolate chips melted
  • 1 tbsp butter melted
Peanut Butter Filling
  • 2 8oz blocks cream cheese softened, full-fat
  • 1 cup creamy peanut butter not natural style
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1.5 cups heavy cream chilled and whipped to stiff peaks
Toppings
  • 0.5 cup chocolate sauce warm and fluid for drizzling
  • 0.25 cup peanut butter melted for drizzling
  • 1.5 cups Reese's Peanut Butter Cups roughly chopped, mix of sizes
  • 0.25 cup mini chocolate chips
  • 0.25 cup peanut butter morsels

Equipment

  • 9-inch springform pan or pie plate
  • Electric Mixer
  • Mixing bowls
  • Spatula
  • Microwave-safe bowls
  • Measuring cups/spoons

Method
 

  1. In a medium bowl, combine chocolate wafer crumbs, sugar, and melted butter. Press firmly into the base and sides of a 9-inch pan. Chill for 20 minutes.
  2. Melt the 1/2 cup chocolate chips with 1 tbsp butter. Spread over the chilled crust and return to the refrigerator.
  3. In a large bowl, beat softened cream cheese and peanut butter until completely smooth. Sift in powdered sugar and add vanilla; beat until uniform.
  4. In a separate, chilled bowl, whip heavy cream to stiff peaks. Gently fold one-third into the filling, then fold in the rest.
  5. Pour the filling over the set chocolate layer, spread evenly, and tap the pan to release air.
  6. Chill in the refrigerator for at least 6 hours, preferably overnight.
  7. Just before serving, warm chocolate sauce and melt peanut butter for drizzling. Create dramatic drips down the sides of the cheesecake and plate.
  8. Garnish with the chopped Reese's, mini chocolate chips, and peanut butter morsels.
  9. Sprinkle with optional crushed peanuts or cookie crumbs (as seen in image_1.png) for final touch.
  10. Slice with a hot, clean knife and serve.

Notes

Ensure all dairy ingredients (cream cheese, heavy cream) are at the correct temperature for best results. The long chill is essential for the structure. Don't add the final toppings until just before serving.