Easy No-Bake Reese’s Peanut Butter Cheesecake

When you’re craving something sweet that hits all the right notes, this No-Bake Reese’s Peanut Butter Cheesecake is the perfect answer. As Betty from Betty Cooks, I’m always on the lookout for desserts that deliver maximum flavor with minimal fuss, and this easy recipe fits the bill perfectly. Combining creamy peanut butter, rich chocolate, and that iconic Reese’s magic, this no-bake wonder has become one of my most-requested desserts. Whether you’re hosting a party or just treating yourself, these simple desserts come together in no time and always impress.

Table of Contents

• Why This Easy Dessert Is a Winner
• The Secret to Perfect No-Bake Texture
• Elevating Simple Desserts with Flavor
• Perfect Occasions for a Sweet Treat
• My Pro Tips for Easy Dessert Success
• Customize Your Creamy Dessert
• Recipe: Easy No-Bake Reese’s Peanut Butter Cheesecake
• Notes & Tips

Key Takeaways

• This no-bake cheesecake requires only 30 minutes of active prep time and sets beautifully in the refrigerator.
• The perfect balance of creamy peanut butter filling and rich chocolate ganache creates a decadent yet approachable dessert.
• Using quality ingredients like real cream cheese and creamy peanut butter makes a noticeable difference in flavor and texture.
• This recipe is highly adaptable—you can customize the crust, toppings, and even make it ahead for stress-free entertaining.
• Perfect for both special occasions and casual gatherings, this dessert appeals to all ages and satisfies serious chocolate-peanut butter cravings.

Why This Easy Dessert Is a Winner

What I love most about creating desserts at Betty Cooks is finding recipes that feel special without being complicated. This particular cheesecake checks all those boxes. Unlike traditional baked versions that can crack or require a water bath, this no-bake method is incredibly forgiving. The result is always smooth, creamy, and absolutely delicious. It’s the kind of easy dessert that looks like you spent hours in the kitchen, but really comes together with minimal effort.

The Secret to Perfect No-Bake Texture

The magic of a great no-bake cheesecake lies in the filling. For the creamiest results, make sure your cream cheese is truly at room temperature—this ensures it blends smoothly without any lumps. When whipping the heavy cream, stop at stiff peaks; over-whipping can lead to a grainy texture. The gentle folding technique is key to maintaining that light, airy consistency that makes each bite melt in your mouth. For those who adore creamy desserts, this method delivers perfection every time.

Elevating Simple Desserts with Flavor

Even the most simple desserts can taste extraordinary with thoughtful flavor combinations. Here, the chocolate cookie crust provides a sturdy, flavorful base that complements the peanut butter filling beautifully. Using a good-quality creamy peanut butter (not the natural separated kind) gives the filling its signature rich taste and smooth texture. The chocolate ganache topping isn’t just for looks—it adds a luxurious finish and that classic Reese’s candy bar flavor we all love. This combination transforms basic ingredients into a truly special easy dessert.

Perfect Occasions for a Sweet Treat

This cheesecake has become my go-to for so many occasions. It’s impressive enough for birthday celebrations and holiday dinners, yet casual enough for summer barbecues and potlucks. Since it needs to chill for several hours, it’s perfect for making ahead—one less thing to worry about when you have guests coming. I’ve brought it to office parties where it disappears instantly, and served it at family gatherings where both kids and adults ask for seconds. It’s truly a crowd-pleasing dessert that works for any event.

My Pro Tips for Easy Dessert Success

Through testing this recipe countless times at Betty Cooks, I’ve picked up a few tricks that make this dessert even better. First, really press that crust firmly into the pan—this prevents it from crumbling when you slice the cheesecake. When making the ganache, let it cool just until it thickens slightly but is still pourable; this helps it set nicely on top without dripping down the sides. And for the cleanest slices, dip your knife in hot water and wipe it clean between each cut. These small steps make a big difference in your final presentation.

Customize Your Creamy Dessert

One of the best things about this recipe is how adaptable it is. Not a fan of chocolate cookies? Try a graham cracker crust instead. Want to make it even more decadent? Swirl some melted peanut butter into the ganache before it sets. For a crunchy contrast, sprinkle some chopped salted peanuts on top along with the Reese’s pieces. You could even make individual servings in mason jars or ramekins for a cute portable option. This versatility is what makes it such a reliable recipe in my collection at Betty Cooks.

Notes & Tips

Creating delicious no-bake cheesecake recipes like this one has been such a joy in my kitchen. There’s something special about a dessert that doesn’t require turning on the oven yet delivers incredible flavor and texture. Whether you’re an experienced baker or trying your first cheesecake, this recipe is designed to work for you. The combination of peanut butter and chocolate in a creamy peanut butter dessert is simply irresistible, and the no-bake method makes it accessible to everyone. I hope this becomes a favorite in your home too—it’s certainly one of mine here at Betty Cooks!

Easy No-Bake Reese’s Peanut Butter Cheesecake

This easy no-bake Reese’s peanut butter cheesecake is the ultimate dessert for chocolate and peanut butter lovers. With a chocolate cookie crust, creamy peanut butter cheesecake filling, and rich chocolate ganache topping, it’s a decadent treat that requires no oven time.

Prep Time30 minutes mins

Total Time4 hours hrs 30 minutes mins

Course: Dessert

Cuisine: American

Keywords: cheesecake recipes, chocolate ganache, creamy desserts, easy desserts, no bake desserts, peanut butter desserts, Reese’s recipes

Servings: 12 slices

Author: Betty

Ingredients

For the Crust

• 2 cups chocolate cookie crumbs (about 20 Oreos, filling removed)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 cup heavy whipping cream, cold

For the Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 tablespoon unsalted butter

For Topping

• 8 Reese’s peanut butter cups, chopped
• 1/4 cup chopped peanuts (optional)
• Reese’s pieces for garnish (optional)

Instructions

Make the Crust

1. Line a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Refrigerate while preparing the filling.

Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese until smooth and creamy.
2. Add peanut butter, powdered sugar, and vanilla extract. Beat until well combined.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
5. Pour the filling over the chilled crust and smooth the top with a spatula.
6. Refrigerate for at least 4 hours, preferably overnight.

Make the Chocolate Ganache

1. Place chocolate chips in a heatproof bowl.
2. In a small saucepan, heat heavy cream until it just begins to simmer.
3. Pour the hot cream over the chocolate chips and let sit for 2-3 minutes.
4. Add butter and whisk until smooth and glossy.
5. Let the ganache cool slightly until it thickens but is still pourable (about 10 minutes).

Assemble and Serve

1. Pour the ganache over the chilled cheesecake, spreading evenly.
2. Sprinkle with chopped Reese’s peanut butter cups and optional toppings.
3. Return to refrigerator for 30 minutes to set the ganache.
4. To serve, run a knife around the edge of the pan before releasing the springform.
5. Slice with a warm knife for clean cuts.

Notes

For best results, make this cheesecake at least 6 hours ahead or overnight. You can use regular Oreos with the filling if you prefer – just reduce the sugar in the crust slightly. Store covered in the refrigerator for up to 5 days. You can freeze this cheesecake for up to 2 months – wrap tightly in plastic wrap and aluminum foil.