Quick and Easy
Easy as Pie Peanut Butter No-Bake Cheesecake
Details
- Timing
- Timing
- Total:
- 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
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 1/3 cups
-
6 oz.cream cheese, softened
-
14 oz.sweetened condensed milk (not evaporated milk)
-
1 envelopeunflavored gelatin
-
2/3 cuphot water
-
2non-dairy whipped topping (12 oz tub)
-
sprinkles
-
1REESE'S Peanut Butter Cups (unwrapped)
-
Peanut Butter Crumb Crust
-
2 cupsvanilla wafer crumbs (about 45 wafers, crushed)
-
1/2 cuppowdered sugar
-
1/4 cup
-
3 Tbspsbutter 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
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.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (159g)Amount per servingCalories590% Daily Value*Total Fat 35g 45%Saturated Fat 16g 80%Trans Fat 0gCholesterol 25mg 8%Sodium 280mg 12%Total Carbohydrates 63g 23%Dietary Fiber 2g 7%Total Sugars 54gIncludes 42g Added Sugar 84%Protein 12gVitamin D 0 0%Calcium 59mg 4%Iron 2mg 10%Potassium 242mg 6%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
