Creamy peanut butter cheesecake with chopped Reese’s in every bite! Drizzled with dark chocolate and topped whipped cream and even more Reese’s! An indulgent dessert you will love!
HAPPY FRIDAY guys! Let’s celebrate the weekend with a big slice of this INSANELY scrumptious Reese’s Peanut Butter Cup Cheesecake. Sweet. Salty. Peanut butter-y. Chocolaty. Absolute cheesecake bliss. AND it’s completely no-bake too!
I absolutely adore the chocolate + peanut butter flavour combo! It’s something about the sweet ‘n’ salty mix – and a big packet of Reese’s is total heaven for me! I have to admit this is the first time I’ve ever eaten Reese’s (I know, I was definitely missing out!) they’re amazing and pretty damn addictive too!
I’ll always preferred no-bake cheesecakes over baked cheesecakes. Firstly, no-bake cheesecakes are 1000 x easier to make. Secondly, they’re far creamier. I have many trusty baked cheesecake recipes – but you’ve always got the risk the cheesecake will crack, it will not be cooked through or even be overcooked! But with no-bake cheesecake it’s incredibly simple and easy to make – that’s why I like them so much!
This divine cheesecake starts with a classic Oreo biscuit base. Take your Oreos crush them and mix with a little bit of butter = buttery cookies ‘n’ cream crust. Tip the mixture into a cheesecake tin and press down until firm, pop it in the fridge and chill. For the filling, take the softened cream cheese, sugar, vanilla and smooth peanut butter and whisk until all combined and smooth. Then gently fold in the whipped cream – this will make perfect airy cheesecake! Add the chopped Reese’s Miniatures (try not to eat them all…) and then mix.! I found this cheesecake mixture extremely tasty – I have to admit, I did sneak a few spoonfuls into my mouth…and ate a (just a few) Reese’s. It’s the cook’s privilege of course!
Spread the cheesecake filling on top of the prepared crust and smooth over with a spatula. And now the cheesecake is ready to chill. No fuss, this recipe really couldn’t be any simpler. But the hardest part is definitely waiting for the cheesecake to set. After it’s set I like to melt some dark chocolate and drizzle over the top. Then top whipped cream and even more Reese’s! It’s a pretty decadent dessert!
You all know by now how much I love cheesecake? My recipe for No-Bake Ferrero Rocher Cheesecake is the most viewed recipe to date and you guys seem to love making it. Which makes me super happy! This Chocolate Honeycomb Cheesecake may also take your fancy – it’s sweet and so good. I’m also a big fan of cheesecake minis – my favourites are these Banoffee Pie Mini Cheesecakes.
I like to use crushed Oreos or chocolate milk cookies for this cheesecake. But if you prefer you can use a chocolate digestive or graham cracker crust instead. Also, I like my cheesecakes with a lot biscuit base, if you’re not a big fan of the base you could easily half the crust ingredients. I also think peanut butter Oreos would work amazing in place of the regular Oreos.
Then all that’s left to do is devour the cheesecake – I dare you not to go back for that second slice…
Ingredients – Makes 1 x 9-inch cheesecake (serves 10-12)
Oreo Crust –
2 1/2 cups of crushed Oreos – approx. 21 cookies
75g (5 tbsp) of unsalted butter
Peanut Butter Reese’s Filling –
680g (24oz) of cream cheese, softened at room temp
80g (1/2 cup) of icing (confectioners’) sugar
1 tsp of pure vanilla extract
315g (1 1/4 cups) of smooth peanut butter
30 Reese’s chopped, divided in half
250ml (1 cup) of double (heavy cream), whipped to soft peaks or 8 ounces of cool whip
To decorate –
Dark or milk chocolate (semi-sweet), melted for drizzling over the cheesecake
Reese’s peanut butter cups, chopped
1. To make the crust: In a food processor or blender blitz the whole Oreos until fine. Tip into a bowl and add the melted butter. Stir to combine and then tip into a 23cm cheesecake tin. Press down into the bottom of the tin until firm. Place in the refrigerator and chill whilst you make the filling.
2. For the cheesecake filling: Place the softened cream cheese in a large mixing bowl. Cream slightly to soften a little. Then add the icing sugar, vanilla and peanut butter and whisk until smooth and combined. Fold in the whipped cream and then the chopped Reese’s. Pour the cheesecake filling on top of the cookie base and smooth over with a rubber spatula or the back of a spoon. Cover and chill in the fridge for at least 4 hours or overnight.
3. To serve: Remove the cheesecake from the tin. I like to drizzle the cheesecake with some extra melted chocolate, whipped cream and the remaining chopped Reese’s.
Recipe inspiration from Life Love & Sugar
The texture of this cheesecake is creamy and it’s very similar to a mousse. I love that each slice has chunks of Reese’s speckled through – so you get an surprise explosion of even more peanut buttery deliciousness. Definitely one of the best cheesecakes I’ve ever made and eaten!
(Again, I didn’t get a slice photo because before I realised the cheesecake had been devoured…but I’ll definitely be making this again and again! It’s one of my favourite cheesecake recipes now!)
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