Reese’s Peanut Butter No Bake Cheesecake

24 Oreo Cookies
5 tbsp melted Butter 4
24 oz softened Cream Cheese
8 oz Whipped Topping (like Cool Whip)
1 tsp Vanilla
1 cup Powdered Sugar
1 1/2 cup Peanut Butter
30 Reese’s Miniatures cut in quarters 8


  • Put cut Reese’s cups in freezer for 30 minutes to harden.
  • Crush Oreos in food processor and add melted butter. 5
  • Press mixture into bottom and partway up sides of springform pan. 7
  • Refrigerate at least 30 minutes to firm.
  • Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
  • Fold in whipped topping until uniformly blended. 6
  • Fold in half of frozen Reese’s.
  • Pour/spread into pan and refrigerate for at least 4 hours or until firm.
  • Remove from springform pan and top with remaining Reese’s.
  • You can also drizzle with chocolate syrup if desired.

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