No Bake Peanut Butter Cup Cheesecake | DFM

No Bake Reese’s Peanut Butter Cup Cheesecake

PREP TIME

30 min.

COOK TIME

7.5 hr.

Serving Size

12 servings

Great Tastes of Manitoba 2021-2022

Ingredients

CRUST

  • 25 Oreo sandwich cookies (with filling)
  • 3 Tbsp (45 mL) smooth peanut butter
  • 3 Tbsp (45 mL) butter, melted
  • 12-14 large peanut butter cups, chopped

 

CHEESECAKE

  • 1/2 cup (125 mL) chocolate chips
  • 1 tsp (5 mL) canola oil
  • 3 pkg (8oz/each) cream cheese, room temperature
  • 1 cup (250 mL) powdered icing sugar
  • 1/2 cup (125 mL) smooth peanut butter
  • 1 cup (250 mL) whipping cream

 

TOPPING

  • 1 cup (250 mL) whipping cream
  • 3 tbsp (45 mL) powdered icing sugar
  • 1 cup (250 mL) mini peanut butter cups, chopped

Directions

Crust

1. In a food processor, combine cookies, peanut butter and melted butter and process until smooth and combined. Press into the bottom of a 9″ Springform pan, top with a single layer of chopped large peanut butter cups and set aside.

 

Cheesecake

1. In a small bowl, stir together chocolate chips and oil. Microwave on high in 30 second intervals, stirring each time. Set aside to cool slightly. In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar, melted chocolate, and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary.
2. In a separate bowl, beat cream with an electric mixer on high speed until stiff peaks form. Gently fold whipped cream into cream cheese mixture, being careful not to deflate the whipped cream. Spread cheesecake mixture over crust and smooth the top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

 

Topping

1. Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls. Decorate with chopped mini peanut butter cups as desired.

 

Tips

  • Line the bottom of your springform pan with parchment paper before pressing your crust in.
  • This will make transferring the cake from the springform pan easier once it sets.

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