No Bake Reese’s Peanut Butter Oreo Cheesecake

Introduction

You get the classic flavors of peanut butter and chocolate combined into one showstopping dessert without ever turning on your oven. This rich and creamy cheesecake features a chocolate crust, a decadent peanut butter filling loaded with Reese’s Oreos, and a beautiful topping of peanut butter cups. It’s the perfect make-ahead treat for any gathering or celebration.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes (chilling)
• Total Time: 50 minutes
• Servings: 12

Ingredients

• 2 1/2 cups chocolate graham cracker crumbs (16 – 18 crackers)
• 3/4 cup butter (melted)
• 2 1/4 cups heavy cream
• 16 oz. cream cheese (room temperature)
• 2 cups granulated sugar
• 1 3/4 cups creamy peanut butter
• 2 tsp. vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 1/2 cups Reese’s Mini Oreos (coarsely chopped)
• 2 T. creamy peanut butter
• 1/4 cup Mini peanut butter cups
• 1/4 cup Reese’s Mini Oreos

Instructions

1. Prepare the Crust: In a medium bowl, mix the chocolate graham cracker crumbs and the melted butter until thoroughly combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the refrigerator to set while you make the filling.
2. Whip the Cream: In a large bowl, use an electric mixer to beat the heavy cream until stiff peaks form. Set aside.
3. Make the Filling: In another large bowl, beat the room temperature cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Add the 1 3/4 cups of creamy peanut butter and vanilla powder (use half this amount if you prefer less rich vanilla flavor), and beat until fully combined and smooth.
4. Fold Together: Gently fold the whipped cream into the peanut butter mixture until no white streaks remain. Be careful not to deflate the mixture.
5. Add Mix-Ins: Fold in the 1 1/2 cups of coarsely chopped Reese’s Mini Oreos.
6. Assemble: Pour the filling over the chilled crust and smooth the top with a spatula.
7. Decorate: In a small microwave-safe bowl, heat the 2 tablespoons of creamy peanut butter for 15-20 seconds until slightly runny. Drizzle it over the top of the cheesecake. Sprinkle the 1/4 cup of Mini peanut butter cups and the 1/4 cup of Reese’s Mini Oreos over the top.
8. Chill: Cover the pan and refrigerate the cheesecake for at least 4 hours, or preferably overnight, until completely firm. Before serving, carefully run a knife around the edge of the pan and release the springform collar.

Variations

• Individual Servings: Layer the crust and filling in small jars or dessert cups for easy, portable single servings.
• Crust Alternative: Press the crust mixture into the bottom of a 9×13 pan for a simpler, sliceable dessert bar.
• Different Topping: Instead of a peanut butter drizzle, use melted chocolate or a sprinkle of sea salt flakes for a different flavor accent.
• Graham Cracker Note: If you can’t find chocolate graham crackers, use regular graham cracker crumbs and add 2 tablespoons of cocoa powder to the crust mixture.

Tips for Success

• Ensure your cream cheese is truly at room temperature to prevent a lumpy filling.
• When whipping the heavy cream, make sure your bowl and beaters are cold for the best volume.
• Chop the 1 1/2 cups of Reese’s Mini Oreos into uneven pieces for the best textural contrast in the filling.
• For clean slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. This dessert does not require reheating and is best served cold. It can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

FAQ

Can I use a different type of peanut butter?

Yes, you can use natural peanut butter, but the filling may be slightly less firm as natural peanut butter has more oil. For best results, stick with a standard creamy, no-stir peanut butter.

My filling seems too soft. What happened?

This usually means the cream was not whipped to stiff peaks, the cream cheese was too cold, or the cheesecake needs more chilling time. Ensure proper whipping and chill it overnight for the firmest set.

Can I make this without a springform pan?

Yes, you can use a 9-inch deep-dish pie plate. You will simply serve it directly from the dish instead of removing the sides.

How do I prevent a soggy crust?

Make sure the melted butter is fully mixed with the crumbs so they are evenly coated, and press the crust firmly into the pan before chilling.

Can I use regular-sized Reese’s and Oreos?

Absolutely. You can chop regular Oreos and standard peanut butter cups into small pieces to substitute for the mini versions.

Is there a substitute for heavy cream?

For a no-bake cheesecake, heavy cream (or heavy whipping cream) is essential for structure and stability. Substitutes like milk or half-and-half will not whip properly.