Introduction
This decadent Reese’s No Bake Cheesecake brings together the iconic chocolate-peanut butter combination in a rich, creamy dessert you don’t need to turn on your oven for. It’s the perfect make-ahead treat for any gathering, guaranteed to satisfy your sweet tooth. You’ll love the layers of chocolate crust, peanut butter cheesecake filling, hot fudge, and chopped Reese’s cups.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus chilling)
- Servings: 12
Ingredients
- 2 sleeves chocolate graham cracker
- ¼ cup granulated white sugar
- ⅔ cup creamy peanut butter
- 16 ounces (2 8-ounce) packages cream cheese (softened)
- ¾ cup granulated white sugar
- ¾ cup creamy peanut butter
- ¾ cup sour cream
- 16 ounces tub whipped topping
- 6 ounces (½ 12-ounce) jar hot fudge
- 1 cup assorted miniature Reese’s peanut butter cups (quartered)
Instructions
- Prepare the crust: Crush the chocolate graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with ¼ cup granulated sugar and ⅔ cup creamy peanut butter until fully combined and the mixture holds together when pressed.
- Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Set aside.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Add the ¾ cup granulated sugar and ¾ cup creamy peanut butter to the cream cheese. Beat again until fully combined and smooth.
- Mix in the sour cream on low speed until just incorporated.
- Using a spatula, gently fold in the entire tub of whipped topping until no white streaks remain.
- Assemble: Spoon half of the cheesecake filling over the prepared crust and smooth the top. Drizzle the 6 ounces of hot fudge over this first layer.
- Carefully spoon and spread the remaining cheesecake filling over the hot fudge layer.
- Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until completely set.
- To serve: Run a thin knife around the edge of the pan before releasing the springform collar. Garnish the top with the quartered miniature Reese’s peanut butter cups just before slicing.
Variations
- Cupcakes: Instead of a springform pan, make individual servings by pressing the crust mixture into the bottom of lined muffin tins and dividing the filling among them.
- Layered Parfaits: For a simpler presentation, layer the crust mixture, cheesecake filling, hot fudge, and chopped Reese’s in clear glasses or jars.
- Different Topping: Instead of hot fudge in the middle layer, save it all for a drizzle on top along with some extra whipped topping rosettes.
- Crust Swap: For a firmer, more cookie-like crust, melt the peanut butter for the crust mixture slightly before combining it with the crumbs, which will help it set harder.
Tips for Success
- Ensure your cream cheese is fully softened to room temperature to avoid lumps in your filling.
- When folding in the whipped topping, use a gentle hand to maintain the light, airy texture of the cheesecake.
- For clean slices, dip your knife in hot water and wipe it clean between each cut.
- Let the hot fudge cool slightly after opening the jar so it’s a thick, drizzle-able consistency and doesn’t melt the filling.
Storage & Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. This dessert is meant to be served cold and should not be reheated.
FAQ
Can I use regular graham crackers instead of chocolate?
Yes, you can use regular graham crackers, but you’ll lose some of the deep chocolate flavor that complements the peanut butter so well.
Why is my filling too soft?
This usually happens if the cream cheese wasn’t softened enough, causing lumps and preventing proper mixing, or if the cheesecake hasn’t chilled for a long enough time. It needs the full 6+ hours to firm up.
Can I use natural peanut butter?
It’s not recommended. Natural peanut butter tends to separate and is often less sweet, which can affect the texture and stability of both the crust and the filling.
Do I have to use a springform pan?
While a springform pan is ideal for easy removal, you can use a 9×13-inch baking dish or a deep-dish pie plate. Serving might be slightly messier.
Can I make this ahead of time?
Absolutely. This cheesecake is perfect for making ahead. Prepare it 1-2 days in advance and add the Reese’s cup garnish right before serving to keep them fresh.
Is there a substitute for sour cream?
Full-fat Greek yogurt can be used as a 1:1 substitute for the sour cream in the filling.