Introduction
You’re looking at the ultimate dessert mashup, where peanut butter and chocolate reign supreme. This No Bake Reese’s Peanut Butter Oreo Cheesecake combines creamy indulgence with irresistible candy and cookie crunch. It’s shockingly easy to make, requires no oven, and is guaranteed to satisfy your most serious sweet tooth.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- 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
- In a medium bowl, combine the chocolate graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the pan in the refrigerator to chill while you make the filling.
- In a large mixing bowl, beat the heavy cream on high speed until stiff peaks form. Set aside.
- In a separate large bowl, beat the room temperature cream cheese until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar, 1 3/4 cups of peanut butter, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the cream cheese. Beat again until completely smooth and well combined.
- Gently fold the whipped cream into the peanut butter-cream cheese mixture in two additions, using a spatula, until no white streaks remain.
- Fold in the 1 1/2 cups of coarsely chopped Reese’s Mini Oreos.
- Retrieve the chilled crust. Pour the filling over the crust and spread it out into an even layer.
- Place the 2 tablespoons of peanut butter in a small microwave-safe bowl. Heat for 15-20 seconds until melted and slightly runny. Drizzle it over the top of the cheesecake.
- Sprinkle the top of the cheesecake with the 1/4 cup of Mini peanut butter cups and the 1/4 cup of Reese’s Mini Oreos for decoration.
- Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set completely.
- To serve, carefully run a knife around the edge of the pan before releasing the springform collar. Slice with a sharp knife dipped in hot water.
Variations
- For individual portions, layer the crust and filling in small jars or glasses for no-bake cheesecake parfaits.
- Turn this into a frozen treat by freezing the cheesecake for 3-4 hours; let it soften slightly before serving for an ice cream cake texture.
- Simplify serving by pressing the crust into a 9×13 baking dish and spreading the filling on top for easy bar-style squares.
- Swap the topping for a rich chocolate ganache drizzle before adding the final candies for extra decadence.
Tips for Success
- Ensure your cream cheese is truly at room temperature to avoid lumps in your filling.
- When folding in the whipped cream, use a gentle hand to keep the filling light and airy.
- To easily release the cheesecake, you can line the bottom of your springform pan with a parchment paper round.
- For clean slices, dip a sharp knife in very hot water and wipe it clean between each cut.
Storage & Reheating
Store the cheesecake covered tightly in the refrigerator for up to 5 days. This is a no-bake dessert meant to be served chilled, so reheating is not necessary or recommended. You can freeze it for up to 1 month; thaw overnight in the refrigerator before serving.
FAQ
Can I use regular Oreos for the crust?
No, this recipe specifically calls for chocolate graham crackers to complement the peanut butter. The chocolate Oreo topping provides the perfect cookie contrast within the filling and on top.
My filling seems too soft. Did I do something wrong?
It likely just needs more time to set. A full 6 hours is a minimum, but overnight chilling is best for a perfectly firm, sliceable cheesecake.
Can I use reduced-fat cream cheese?
It’s not recommended. Full-fat cream cheese provides the necessary structure and creamy texture for a no-bake cheesecake. Lower-fat versions can result in a filling that doesn’t set properly.
Do I have to use a springform pan?
A springform pan is highly recommended for easy removal and clean presentation. A deep-dish pie plate can work in a pinch, but serving will be messier.
What can I use instead of Reese’s Mini Oreos?
If you can’t find them, regular chocolate sandwich cookies (like Oreos) or peanut butter sandwich cookies can be chopped and used as a substitute.
Can I make this recipe nut-free?
The main flavor profile is peanut butter, so substituting a nut-free butter alternative (like a soy-based spread) would significantly alter the intended flavor of this Reese’s-themed dessert.