🎉 Introduction
This No-Bake Reese’s Peanut Butter Cheesecake Dream is the dessert of your chocolate-peanut butter dreams! Featuring a crunchy Oreo crust, a rich and creamy peanut butter cheesecake filling, and tons of chopped Reese’s cups, it’s a show-stopping treat that comes together without ever turning on the oven. Perfect for parties, holidays, or when you want an over-the-top dessert that’s easy and unforgettable! ✨
🧰 Equipment Needed
- 9-inch springform pan
- Electric mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups & spoons
🛒 Ingredients
🍫 Oreo Crust
- 24 Oreo cookies, crushed
- 6 tbsp melted butter
🥜 Peanut Butter Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1½ cups heavy whipping cream
- 1 tsp vanilla extract
🍬 Toppings
- 1½ cups chopped Reese’s peanut butter cups
- Chocolate syrup or melted chocolate, for drizzling
- Whipped cream (optional)
👩🍳 Directions
Step 1: Make the Crust
In a bowl, mix crushed Oreos and melted butter until combined.
Press firmly into the bottom of a 9-inch springform pan.
Chill in the fridge while you make the filling.
Step 2: Prepare the Filling
In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla; beat until creamy.
In a separate bowl, whip heavy cream until stiff peaks form.
Fold whipped cream gently into the peanut butter mixture until fully combined.
Step 3: Assemble & Chill
Spread the filling evenly over the prepared crust.
Sprinkle chopped Reese’s cups over the top and press lightly.
Refrigerate at least 4 hours, preferably overnight, until set.
Step 4: Serve
Carefully remove cheesecake from the pan.
Drizzle with chocolate syrup and top with whipped cream if desired.
Slice and enjoy!
🍽️ Servings & Timing
Servings: 10–12
Prep Time: 25 minutes
Chill Time: 4+ hours
Total Time: ~4 hours 25 minutes
🥄 Variations
- Crunchy Crust: Swap Oreos for crushed graham crackers or Nutter Butters.
- Extra Chocolatey: Stir mini chocolate chips into the filling.
- Nutty: Add chopped roasted peanuts for crunch.
- Individual Servings: Assemble in jars or ramekins for a cute dessert option.
🧊 Storage & Make-Ahead
Fridge: Store covered up to 5 days.
Freezer: Freeze slices tightly wrapped up to 2 months; thaw overnight in the fridge.
❓ 10 FAQs
Can I use chunky peanut butter?
Yes, but the filling will have a bit of texture.
What cream cheese works best?
Full-fat block cream cheese gives the creamiest result.
Can I make it gluten-free?
Use gluten-free chocolate sandwich cookies for the crust.
Do I need to line the pan?
It’s optional, but parchment helps with easy release.
Can I skip the whipped cream?
Yes, but it helps lighten the cheesecake texture.
Can I make it ahead?
Yes—chill up to 2 days in advance.
What if I don’t have a springform pan?
Use a deep dish pie plate; serve slices carefully.
Can I use Cool Whip instead of whipping cream?
Yes—use about 3 cups thawed Cool Whip.
Is it overly sweet?
It’s sweet but balanced by the salty peanut butter.
Can kids eat it?
Definitely—it’s a hit with kids and adults alike.
📝 Conclusion
This No-Bake Reese’s Peanut Butter Cheesecake Dream is everything you crave: creamy, rich, and loaded with chocolate-peanut butter goodness. It’s the easiest way to impress your guests (or treat yourself) without even turning on the oven! 🍫🥜🍰
No-Bake Reese’s Peanut Butter Cheesecake Dream – Creamy, Decadent & Loaded with Chocolate
Ingredients
Equipment
Method
- In a bowl, mix crushed Oreos and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Chill in the fridge while you make the filling.
- In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla; beat until creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream gently into the peanut butter mixture until fully combined.
- Spread the filling evenly over the prepared crust.
- Sprinkle chopped Reese’s cups over the top and press lightly.
- Refrigerate at least 4 hours, preferably overnight, until set.
- Carefully remove cheesecake from the pan.
- Drizzle with chocolate syrup and top with whipped cream if desired.
- Slice and enjoy!
Notes
Crunchy Crust: Swap Oreos for crushed graham crackers or Nutter Butters. Extra Chocolatey: Stir mini chocolate chips into the filling. Nutty: Add chopped roasted peanuts for crunch. Individual Servings: Assemble in jars or ramekins for a cute dessert option. 🧊 Storage & Make-Ahead
Fridge: Store covered up to 5 days.
Freezer: Freeze slices tightly wrapped up to 2 months; thaw overnight in the fridge. ❓ 10 FAQs
Can I use chunky peanut butter?
Yes, but the filling will have a bit of texture. What cream cheese works best?
Full-fat block cream cheese gives the creamiest result. Can I make it gluten-free?
Use gluten-free chocolate sandwich cookies for the crust. Do I need to line the pan?
It’s optional, but parchment helps with easy release. Can I skip the whipped cream?
Yes, but it helps lighten the cheesecake texture. Can I make it ahead?
Yes—chill up to 2 days in advance. What if I don’t have a springform pan?
Use a deep dish pie plate; serve slices carefully. Can I use Cool Whip instead of whipping cream?
Yes—use about 3 cups thawed Cool Whip. Is it overly sweet?
It’s sweet but balanced by the salty peanut butter. Can kids eat it?
Definitely—it’s a hit with kids and adults alike. 📝 Conclusion
This No-Bake Reese’s Peanut Butter Cheesecake Dream is everything you crave: creamy, rich, and loaded with chocolate-peanut butter goodness. It’s the easiest way to impress your guests (or treat yourself) without even turning on the oven! 🍫🥜🍰
