No-Bake Peanut Butter Cheesecake – a delicious recipe with pan, chocolate wafer cookies, unsalted butter, cream cheese, heavy cream, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly coat a 9-inch spring form cake pan with cooking spray.
2
In a food processor, pulse the chocolate wafers to form fine crumbs.
3
Add the melted butter and pulse to combine.
4
Press the crumb mixture into the bottom and 2 inches up the sides of the pan and refrigerate until ready to use.
5
Meanwhile, using an electric mixer, beat the cream cheese and sugar until smooth.
6
Reduce the mixer speed to low and gradually add the heavy cream and vanilla, mixing just to incorporate.
7
Increase the speed to high and beat until thick and stiff, about 2 minutes.
8
Arrange the peanut butter cups on the bottom of the prepared crust, breaking them to fit, as necessary, to fill any large gaps.
9
Spread the cheesecake filling over the top of the peanut butter cups and sprinkle with Reeses pieces.
10
Refrigerate for at least 2 hours and up to overnight.
4046
kcal
Calories
431
g
Fat
51
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: for the pan, 1 package chocolate wafer cookies (we used Nabiscos), 1/2 c. unsalted butter, 1 1/2 package cream cheese, and more.
Yes, No-Bake Peanut Butter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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