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No-Bake Reese’s Peanut Butter Cup Cheesecake

An ultra-rich and creamy no-bake peanut butter cheesecake loaded with chopped Reese’s peanut butter cups in a crunchy Oreo crust, perfect for peanut butter lovers.

  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 12 1x

Ingredients

Scale
  • 1 package (14.3 oz) Oreo cookies
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 1/4 cups (295 ml) heavy whipping cream
  • 1/2 cup (65 g) powdered sugar
  • 16 ounces (452 g) full-fat cream cheese, at room temperature
  • 1 cup (180 g) creamy peanut butter, at room temperature
  • 1/4 cup (48 g) granulated sugar
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 package (10 oz) snack size Reese’s Peanut Butter Cups, chopped
  • 3/4 cup (177 ml) heavy whipping cream (optional for topping)
  • 2–3 tablespoons powdered sugar (optional for topping)
  • 8 snack size Reese’s Peanut Butter Cups, chopped (optional for topping)
  • 2 tablespoons (22 g) creamy peanut butter (optional for topping)
  • 2 tablespoons (43 g) hot fudge sauce (optional for topping)

Instructions

  1. Crush Oreo cookies finely and mix with melted butter. Press mixture into the bottom of a springform pan to form the crust.
  2. In a large bowl, whip 1 1/4 cups heavy whipping cream with powdered sugar until stiff peaks form.
  3. In another bowl, beat cream cheese, peanut butter, granulated sugar, and vanilla extract until smooth and creamy.
  4. Fold the whipped cream into the cream cheese mixture gently until combined.
  5. Stir in chopped Reese’s Peanut Butter Cups into the filling.
  6. Pour the filling over the prepared crust and smooth the top.
  7. Refrigerate the cheesecake for at least 4 hours or until set.
  8. For optional topping, whip 3/4 cup heavy cream with powdered sugar until stiff peaks form.
  9. Spread or pipe whipped cream on top, then decorate with chopped Reese’s Peanut Butter Cups, peanut butter, and hot fudge sauce as desired.

Notes

You can substitute homemade whipped cream with an 8-ounce container of Cool Whip for convenience. Use two 10 oz bags of snack-size Reese’s Peanut Butter Cups: one for the filling and one for decoration. This cheesecake is best chilled thoroughly before serving for optimal texture.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes (no-bake)
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 841
  • Sugar: 41g
  • Sodium: 421mg
  • Fat: 67g
  • Saturated Fat: 30g
  • Unsaturated Fat: 37g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 3g
  • Protein: 14g
  • Cholesterol: 126mg