Description
This No-Bake Peanut Butter Cheesecake is a creamy and decadent dessert that combines the rich flavors of peanut butter and cream cheese with a crunchy graham cracker crust. Topped with whipped cream, chocolate chips, Reese’s Pieces, and a drizzle of chocolate syrup, this cheesecake is perfect for parties and special occasions without the hassle of baking.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Filling
- 2 cups heavy cream
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup Reese’s Pieces candy
Topping
- 1 cup heavy cream, whipped
- 1/4 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1/2 cup Reese’s Pieces candy
- 1/2 cup assorted mini chocolate candies
- Chocolate syrup for drizzling
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill the crust in the refrigerator to set while preparing the filling.
- Prepare the Filling: Whip 2 cups of heavy cream until stiff peaks form. In a separate bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture to maintain lightness. Stir in the mini chocolate chips and Reese’s Pieces candy. Pour the filling over the prepared crust, spreading it evenly.
- Add the Topping: Whip an additional 1 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. Spread this whipped cream over the filling layer. Garnish the top with mini chocolate chips, Reese’s Pieces, assorted mini chocolate candies, and finish with a drizzle of chocolate syrup for extra flavor and decoration.
- Chill and Serve: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly. Once chilled, slice and serve this rich, no-bake peanut butter cheesecake cold for the best taste and texture.
Notes
- Use a springform pan for easy removal of the cheesecake.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Chilling overnight enhances the texture and flavor.
- For a crunchy texture, do not substitute the graham cracker crust with other types of crumbs.
- Store leftovers in the refrigerator and consume within 3 days.
