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.