If there’s one dessert that consistently makes an appearance at my family gatherings, it’s this No-Bake Reese’s Cheesecake. The combination of smooth peanut butter, rich cream cheese, and chunks of Reese’s peanut butter cups creates an irresistible flavor profile that has everyone coming back for seconds.
This cheesecake starts with a chocolate Oreo crust that provides the perfect foundation for the creamy peanut butter filling. The no-bake aspect means it’s incredibly simple to prepare, making it an ideal dessert for busy days when you don’t want to turn on the oven but still crave something spectacular.
Why This No-Bake Reese’s Cheesecake Will Become Your New Favorite
There are countless reasons to love this Reese’s cheesecake recipe, but here are a few that make it truly special:
- Perfectly balanced flavors: The tangy cream cheese complements the sweet peanut butter and chocolate components beautifully.
- No oven required: This no-bake recipe is perfect for hot summer days or when your oven is occupied with other dishes.
- Make-ahead friendly: Prepare this cheesecake a day in advance for even better flavor and firmer texture.
- Showstopping presentation: With its chocolate drizzle and Reese’s cup topping, this dessert is as beautiful as it is delicious.
- Crowd-pleaser: The combination of chocolate and peanut butter is universally loved, making this perfect for gatherings and celebrations.
Key Ingredients for the Perfect Reese’s Cheesecake
Creating this indulgent dessert requires quality ingredients. Here’s what you’ll need to make this cheesecake truly exceptional:
For the Oreo Base:
- Oreo cookies: Use regular Oreos (not Double Stuf) for the perfect crust-to-filling ratio. The standard 26 cookies (290g) creates an ideal base thickness.
- Unsalted butter: 90g of melted butter holds the crust together without overpowering the chocolate flavor.
For the Peanut Butter Cheesecake Filling:
- Double cream: 400ml of cold double cream whipped to stiff peaks gives structure to the no-bake filling.
- Full-fat cream cheese: 500g provides that classic cheesecake tanginess and creamy texture.
- Smooth peanut butter: 400g of creamy peanut butter is essential – avoid natural varieties as they can cause separation.
- Icing sugar: 80g adds sweetness without graininess.
- Reese’s minis: 180g chopped in half adds texture and bursts of peanut butter cup flavor throughout.
For the Decadent Topping:
- Dark chocolate chips: 150g creates a rich, not-too-sweet ganache.
- Double cream: 150ml, heated until hot but not boiling, melts the chocolate perfectly.
- Reese’s minis: Another 150g, halved, creates a stunning decorative finish.
How to Make No-Bake Reese’s Cheesecake
This no-bake cheesecake comes together in a few straightforward steps. Here’s how to create this impressive dessert:
Preparing the Oreo Base
- Crush the cookies: Place 26 Oreos in a food processor and pulse until finely crushed. Alternatively, place them in a sealed bag and crush with a rolling pin.
- Mix with butter: Combine the crushed Oreos with 90g melted unsalted butter until thoroughly mixed.
- Form the base: Press the mixture firmly into the bottom of an 8-inch springform pan. Use the back of a spoon or measuring cup to compact the crust.
- Chill: Place in the refrigerator while preparing the filling to help it set.
Creating the Peanut Butter Filling
- Whip the cream: In a large bowl, whip 400ml cold double cream until stiff peaks form. This creates structure for your cheesecake.
- Mix the base: In a separate bowl, blend 500g cream cheese, 400g peanut butter, and 80g icing sugar until smooth and well combined.
- Combine components: Gently fold the whipped cream into the peanut butter mixture until just incorporated.
- Add Reese’s: Fold in 180g halved Reese’s minis, distributing them evenly throughout the filling.
- Fill the pan: Spoon the mixture onto the prepared base and smooth the top with a spatula.
- Chill thoroughly: Refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set completely.
Finishing with Chocolate Ganache
- Prepare ganache: Heat 150ml double cream until hot but not boiling, then pour over 150g dark chocolate chips. Let sit for a minute, then stir until smooth.
- Top the cheesecake: Pour the ganache over the set cheesecake, allowing it to drip slightly over the edges.
- Decorate: Arrange 150g halved Reese’s minis on top before the ganache sets.
- Final chill: Return to the refrigerator for at least 30 minutes to allow the ganache to set.
Expert Tips for Cheesecake Success
Follow these professional tips to ensure your No-Bake Reese’s Cheesecake turns out perfectly every time:
- Keep ingredients cold: Starting with cold double cream is essential for achieving stiff peaks.
- Room temperature cream cheese: Allow your cream cheese to come to room temperature for easier mixing and a smoother filling.
- Use the right peanut butter: Stick with commercial creamy varieties like Jif or Skippy rather than natural peanut butter, which can separate.
- Properly chill: Give your cheesecake ample time to set in the refrigerator – patience is rewarded with perfect slices.
- Warm knife for cutting: Run your knife under hot water and wipe dry before each slice for clean, professional-looking servings.
- Springform technique: When removing the cheesecake from the springform pan, run a thin knife around the edge first to ensure a clean release.
Variations to Try
While this classic No-Bake Reese’s Cheesecake is perfection as is, here are some delicious variations to consider:
- Cookie base alternatives: Try graham crackers or digestive biscuits instead of Oreos for a different flavor profile.
- White chocolate ganache: Swap the dark chocolate for white chocolate in the ganache for a sweeter, creamier topping.
- Nutty addition: Incorporate chopped peanuts into the crust or as a garnish for added crunch.
- Caramel drizzle: Add a layer of caramel sauce between the crust and filling or drizzle some over the top for extra indulgence.
- Mini versions: Make individual servings using a muffin tin lined with paper cases for portion-controlled treats.
Storage and Make-Ahead Instructions
This No-Bake Reese’s Cheesecake is perfect for preparing in advance:
- Refrigerator: Store covered in the refrigerator for up to 5 days. The flavors actually improve after the first day!
- Freezer: This cheesecake freezes beautifully. Wrap individual slices or the whole cheesecake (without toppings) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months.
- Thawing: Thaw frozen cheesecake overnight in the refrigerator before serving.
- Topping last-minute: For the freshest presentation, consider adding the ganache and Reese’s cup topping just before serving if you’re making the cheesecake base ahead of time.
Perfect Occasions for No-Bake Reese’s Cheesecake
This showstopping dessert is ideal for:
- Birthday celebrations
- Holiday gatherings
- Potluck dinners
- Weekend family treats
- Impressive dinner party finales
The combination of easy preparation and spectacular results makes this No-Bake Reese’s Cheesecake a recipe you’ll return to again and again. Whether you’re an experienced baker or a novice in the kitchen, this no-bake cheesecake delivers professional results with minimal effort.
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No-Bake Reese’s Cheesecake recipe
Description
This decadent No-Bake Reese’s Cheesecake features a crunchy Oreo base, creamy peanut butter filling loaded with Reese’s cups, and a rich chocolate ganache topping.
Ingredients
Scale
For the Oreo Base:
- 26 (290g) Oreo cookies, finely crushed
- 90g unsalted butter, melted
For the Cheesecake Filling:
- 400ml double cream, cold
- 500g full-fat cream cheese
- 400g smooth, creamy peanut butter
- 80g icing sugar
- 180g Reese’s minis, cut in half
For the Chocolate Topping:
- 150g dark chocolate chips (or chopped chocolate)
- 150ml double cream, hot
- 150g Reese’s minis, cut in half
Instructions
- Prepare the pan: Lightly grease an 8-inch springform pan and line the bottom with parchment paper for easy removal.
- Make the base: Combine crushed Oreos with melted butter until thoroughly mixed. Press firmly into the bottom of the springform pan and chill while preparing the filling.
- Prepare the filling: Whip the cold double cream to stiff peaks. In a separate bowl, mix cream cheese, peanut butter, and icing sugar until smooth. Fold in the whipped cream gently, then fold in the halved Reese’s minis.
- Fill and chill: Pour the filling over the chilled base, smooth the top, and refrigerate for at least 6 hours or overnight.
- Make the ganache: Heat the double cream until hot but not boiling. Pour over the chocolate chips and let sit for a minute before stirring until smooth.
- Finish the cheesecake: Pour the ganache over the set cheesecake. Top with halved Reese’s minis and return to the refrigerator for at least 30 minutes before serving.
- Serve: Release the springform pan sides and transfer the cheesecake to a serving plate. Slice with a warm knife for clean cuts.
Notes
- For best results, ensure all dairy ingredients are full-fat.
- The cheesecake can be made up to 2 days in advance and stored in the refrigerator.
- Serves 10-12 people, depending on slice size.