Quick and Easy

Easy as Pie Peanut Butter No-Bake Cheesecake

Name: REESE'S No-Bake Cheesecake Recipe | Hersheyland
Prep time: 30 min
Total time: 270 min
Yield: 1 cheesecake
Ingredients: 1 1/3 cups REESE'S Peanut Butter Cups Minis; 1 cup REESE’S Creamy Peanut Butter; 6 oz. cream cheese, softened; 14 oz. sweetened condensed milk (not evaporated milk); 1 envelope unflavored gelatin; 2/3 cup hot water; 2 non-dairy whipped topping (12 oz tub); sprinkles; 1 REESE'S Peanut Butter Cups (unwrapped); 2 cups vanilla wafer crumbs (about 45 wafers, crushed); 1/2 cup powdered sugar; 1/4 cup REESE’S Creamy Peanut Butter; 3 Tbsps butter or margarine

Easy as Pie Peanut Butter No-Bake Cheesecake

Details

Timing
Timing
Total:: 4 Hr. 30 Min.
Prep:: 30 Min.
Skill Level:: Intermediate
Yields:: 1 cheesecake

Enjoy this delicious REESE'S No-Bake Cheesecake recipe with a deep, creamy, heavenly peanut butter flavor! Imagine layers of whipped topping, velvety peanut butter cheesecake atop a divine peanut butter crumb crust, culminating in a blissful symphony of decadence. The beauty of this recipe lies in its simplicity; no oven, no complicated directions — just pure indulgence. So whisk up this delectable dessert and impress your loved ones — it'll become their new favorite in no time!

This REESE'S No-Bake Cheesecake recipe is one of the many noteworthy no-oven-required desserts perfect for dinner parties, birthday celebrations or date nights. Next try this recipe's dark, creamy, chocolaty cousin: No-Bake Chocolate Cheesecake.

Ingredients & Directions

Prep Time: 30 minutes
Chill Time: 4 hours

Ingredients

1 1/3 cups

REESE'S Peanut Butter Cups Minis
1 cup

REESE’S Creamy Peanut Butter
6 oz.

cream cheese, softened
14 oz.

sweetened condensed milk (not evaporated milk)
1 envelope

unflavored gelatin
2/3 cup

hot water
2

non-dairy whipped topping (12 oz tub)
sprinkles
1

REESE'S Peanut Butter Cups (unwrapped)
Peanut Butter Crumb Crust
2 cups

vanilla wafer crumbs (about 45 wafers, crushed)
1/2 cup

powdered sugar
1/4 cup

REESE’S Creamy Peanut Butter
3 Tbsps

butter or margarine

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

Mixing Bowl

Bowl

Refrigerator

Oven

9-Inch Springfoam Pan

Microwave-Safe Bowl

Microwave

Measuring Cups

Prepare Peanut Butter Crumb Crust. Sprinkle mini peanut butter cups over crust; set aside.

Combine peanut butter, cream cheese and sweetened condensed milk in large mixer bowl; beat until smooth. Sprinkle gelatin over hot water in small bowl. Let stand 2 minutes to soften; stir until gelatin is dissolved. Gradually beat into peanut butter mixture. Fold in 4 cups whipped topping. Pour into prepared crust.

Cover; refrigerate about 4 hours or overnight. Garnish with remaining whipped topping and sprinkles. Top with peanut butter cup. Cover; refrigerate leftover cheesecake or freeze for longer storage.

Peanut Butter Crumb Crust: Heat oven to 350° F. Line 9-inch springform pan with foil. Stir together vanilla wafer crumbs and powdered sugar. Place peanut butter and butter in small microwave-safe bowl. Microwave at medium (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press crumb mixture firmly onto bottom of springform pan. Bake 5 minutes. Cool completely.

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