No Bake Reese’s Peanut Butter Cup Cheesecake
This no-bake Reese’s Peanut Butter Cup Cheesecake recipe makes a rich, ultra-creamy cheesecake, loaded with peanut butter cup goodness—yet it’s incredibly easy to make with no oven required. Every bite tastes like a decadent, bakery-quality dessert, perfect for special occasions or an effortless crowd-pleaser at home.
- Yield: 1 cheesecake (springform pan)
Ingredients
1 chocolate or graham cracker pie crust (homemade or store-bought)*
3 (8 oz.) packages cream cheese, softened
1 cup powdered sugar
1 1/2 cups creamy peanut butter (not the natural kind)
1 cup powdered sugar
1 1/2 cups creamy peanut butter (not the natural kind)
1 tsp. vanilla
1 tub whipped topping or 1 1/4 cups heavy whipping cream, whipped
1 tub whipped topping or 1 1/4 cups heavy whipping cream, whipped
20 mini Reese’s Peanut Butter Cups, chopped (for the filling)
Topping
1/4-1/2 cup hot fudge ice cream topping
15 mini Reese’s Peanut Butter Cups, chopped (for the topping)
Instructions
- Prepare a homemade chocolate or graham cracker crust in a springform pan, or use a store-bought crust.*
- In a large mixing bowl, beat the cream cheese, powdered sugar, peanut butter, and vanilla until smooth and creamy.
- Gently fold in the whipped topping until fully combined.
- Fold in the 20 chopped Reese’s Peanut Butter Cups listed in the filling ingredients.
- Scoop the cheesecake filling into the prepared pie crust and spread evenly.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Before serving, drizzle the hot fudge over the top.
- Sprinkle the remaining chopped Reese’s Peanut Butter Cups (the 15 chopped Reese’s Peanut Butter Cups from the topping ingredients) over the cheesecake.
- Slice, serve, and enjoy!
Notes
*If using a store bought pie crust, make only a 1/2 batch of the pie filling.
(This recipe was inspired by and adapted from an original recipe on LiveLoveAndSugar.com )
