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Quick and Easy

Easy as Pie Peanut Butter No-Bake Cheesecake

Details

Time
4 hours 30 minutes
Skill Level
Intermediate
Yields
1 cheesecake

This delicious recipe brings together REESE'S Peanut Butter Cup Minis, REESE'S Creamy Butter and a REESE'S Peanut Butter Cup in one big embrace. Best of all? You don't even have to turn on the oven.

Ingredients & Directions

Prep Time
30 minutes
Chill Time
4 hours

Ingredients

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

Mixing Bowl
Mixing Bowl
Bowl
Bowl
Refrigerator
Refrigerator
Oven
Oven
Springfoam Pan
9-Inch Springfoam Pan
Microwave-Safe Bowl
Microwave-Safe Bowl
Microwave
Microwave
Measuring Cups
Measuring Cups
1

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

2

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.

3

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.

Additional questions?