Description
Indulge in this rich and creamy No-Bake Peanut Butter Cheesecake, layered on a buttery graham cracker crust and topped with whipped cream, chocolate chips, and Reese’s Pieces. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
For the Filling:
- 2 cups heavy cream
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 1 cup Reese’s Pieces candy
For the Topping:
- 1 cup whipped heavy cream
- 1/4 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1/2 cup Reese’s Pieces candy
- Chocolate syrup (for drizzling)
Instructions
- Make crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan. Chill for 30 minutes.
- Make filling: Whip heavy cream until stiff peaks form. In another bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream into the peanut butter mixture. Fold in mini chocolate chips and Reese’s Pieces candy.
- Assemble: Pour filling over the chilled crust and spread evenly.
- Make topping: Whip heavy cream with powdered sugar. Spread or pipe over cheesecake filling. Sprinkle with mini chocolate chips, Reese’s Pieces candy, and drizzle with chocolate syrup.
- Chill: Place cheesecake in the refrigerator for at least 4 hours or overnight to set.
- Serve: Remove sides of springform pan and slice.
Notes
- For best results, use full-fat cream cheese and heavy cream.
- Allow the cheesecake to chill overnight for a firmer texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (chilling time not included)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg