Ah, Reese’s peanut butter cups. We all know there’s no wrong way to eat them–but cheesecake just seems so right. If a cheesecake loaded with PB cups and chocolate ganache doesn’t sound decadent enough, we made this one with an Oreo cookie crust. Consider your sweet tooth dreams fulfilled with this peanut butter cup cheesecake recipe.
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As someone who used to sort through her childhood Halloween candy and set aside the peanut butter cups for priority consumption, I can personally attest to the salty-sweet magic that happens when chocolate and peanut butter come together. Combined with cheesecake, the flavors are truly decadent.
Turn your kitchen in a cheesecake factory without even turning on the oven. We’re kind of always on a no-bake desserts kick at TipHero, because we love that you can whip up something sweet for after dinner even while you’ve got an entrée monopolizing the oven space. And cheesecake, with its fluffy, creamy texture and just a hint of tang, has got to be the ultimate no-bake treat.
Making cheesecake filling from scratch is sinfully easy for all its richness. This recipe calls for cream cheese, powdered sugar, and cream. Whipping in gooey peanut butter (we went all in with a full ¾ cups, PB lovers!) ups the indulgence factor even more. Our batter is studded with actual bits of peanut butter cups, and then that heavenly filling gets poured into a classic Oreo cookie crumb crust. With only two ingredients (chocolate sandwich cookies and melted butter) pulsed in the food processor, the crust is so much simpler than to create yourself than say, a pie crust–but we won’t tell if you’re short on time and want to cut corners with a store-bought crust.
No-Bake Reese’s Peanut Butter Cup Cheesecake
Makes one 9-inch springform pan.
Prep Time: 20 minutes
Total Time: 3 hours
- 1½ c chocolate cookie crumbs (Oreos or other sandwich cookies work well, about 24 cookies)
- 5 tablespoons unsalted butter, melted
- 12 oz cream cheese, softened
- ¾ cup creamy peanut butter
- ¼ cup powdered sugar/li>
- ½ cup cream, room temperature
- 10 peanut butter cups (chopped)
- 30 mini peanut butter cups (cut into quarters)
- chocolate ganache: ½ cup dark or milk chocolate chips and ¼ cup cream
- Remove the filling from your Oreos or sandwich cookies, if using, and discard or eat filling (takes about 24 cookies). Use a food processor to grind the cookies into a fine crumb. Place cookie crumbs in a large mixing bowl and pour over the melted butter. Stir to combine until all of the crumbs are moistened with butter.
- Press crumb mixture into a 9-inch springform pan and set aside.
- Using a hand mixer or stand mixer, whip cream cheese on medium speed until light and fluffy, about 2-3 minutes. Add peanut butter and continue to beat until well-mixed and fluffy.TipHero
- Add the cream, increase mixing speed to medium-high, and whip for 2-3 minutes to add air into the batter.
- Add the powdered sugar and mix until combined.
- Chop peanut butter cups into small pieces and drop into batter. Stir to combine. Spread filling into prepared crust.
- Chill in the refrigerator for at least two hours or until set.
- Cut mini peanut butter cups into quarters and spread over the top of the chilled cheesecake.
- To make the ganache, place the chocolate chips in a microwave-safe bowl. Melt the chocolate for 30 second intervals, stirring in between each interval to prevent chocolate from burning, until chocolate is completely melted. Add room temperature cream and mix until ganache is smooth and shiny. Allow ganache to cool a few minutes and thicken before drizzling on top of the cheesecake.
- Drizzle the ganache over the mini peanut butter cups and sides of the cheesecake. Allow topping to firm in the fridge until set before cutting into the cheesecake (about 30 minutes).
- Serve chilled.
Recipe Adapted from beyondfrosting.com