Peanut butter lovers, this one’s for you. This No Bake Reese’s Peanut Butter Cheesecake is creamy, rich, and loaded with that irresistible combo of chocolate and peanut butter. It’s the kind of dessert that feels indulgent but is surprisingly easy to make. No oven required, just a few ingredients and a little chill time.
At the base is a buttery chocolate cookie crust. It’s topped with a luscious peanut butter cheesecake layer that’s light but still decadent. Chopped mini Reese’s add texture and extra flavor, while the smooth chocolate ganache on top pulls everything together.
This dessert is a hit at birthdays, holidays, and anytime you want to wow a crowd. Because it’s no-bake, it’s especially great in the warmer months when you want something sweet but don’t want to heat up the kitchen.
It’s rich enough that a small slice satisfies, but don’t be surprised if people go back for seconds. The flavors are classic, nostalgic, and totally addictive.
It also stores beautifully. You can make it a day ahead or freeze individual slices for later. Whether you serve it at a gathering or treat yourself to a slice midweek, this cheesecake brings the comfort.
The texture is what really sells it—light and creamy, with a bit of crunch from the candy and crust. It holds its shape well but melts in your mouth. And best of all, it’s ridiculously easy to make.
There’s no fancy equipment needed here. A hand mixer and a springform pan are the only tools you’ll really need. And no water baths or baking stress.
It’s also flexible. Swap in almond butter, use Oreo Thins for the crust, or add a sprinkle of crushed peanuts on top. The core recipe is a reliable base for variations.
Servings: 12 slices
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Ingredients:
Crust:
- 2 cups chocolate cookie crumbs (like Oreos, no filling)
- 1/2 cup melted unsalted butter
Filling:
- 1 cup creamy peanut butter
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups whipped topping (or whipped cream)
- 1 cup chopped mini Reese’s, plus more for garnish
Topping:
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions:
- Mix cookie crumbs and melted butter until combined. Press into bottom of a 9-inch springform pan. Chill in fridge while you prepare filling.
- In a bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and mix until combined.
- Fold in whipped topping and chopped mini Reese’s.
- Spread filling over crust and smooth top. Chill for at least 4 hours or overnight.
- To make ganache, heat heavy cream until steaming, then pour over chocolate chips. Let sit 1–2 minutes, then stir until smooth.
- Pour ganache over chilled cheesecake and spread evenly. Top with extra chopped Reese’s.
- Chill again until set. Slice and serve.
Tips:
- Use a warm knife to slice cleanly.
- For a firmer texture, freeze for 30 minutes before serving.
- Use natural peanut butter if preferred, but stir well to combine oils.
- Keep leftovers in the fridge for up to 5 days.
Why You’ll Love This Recipe:
- No-bake and super simple to prep.
- Loaded with classic chocolate-peanut butter flavor.
- Great for holidays, parties, or make-ahead desserts.
- Easy to customize and crowd-pleasing.
No Bake Reese’s Peanut Butter Cheesecake is a decadent, creamy treat made with a chocolate cookie crust, fluffy peanut butter filling, and rich ganache topping. It’s everything you love about peanut butter cups—in cheesecake form.
