Reese's No Bake Cheesecake

This Reese’s No Bake Cheesecake is a show-stopping dessert that is sure to impress.

This decadent cheesecake is made with a chocolate graham cracker crust, creamy peanut butter filling, and topped with hot fudge and mini Reese’s peanut butter cups. It’s the perfect dessert for any chocolate lover!

No Bake Reese’s Peanut Butter Cheesecake

Our Reese’s No Bake Cheesecake recipe is so easy to prepare using only 6 ingredients to create both the cookie crust and the cream cheese mixture plus hot fudge and mini Reese’s cups to top it for the prettiest presentation.

A no bake peanut butter cheesecake is my favorite fuss-free dessert, made so much faster and easier than my baked Reese’s cheesecake because there’s no water bath, cooking, or baking needed (and no cracks in the cake).

Silky smooth, decadently delicious, with a sweet and tangy taste, this Reese’s cheesecake recipe is the perfect way to get your peanut butter fix because it’s in the crust AND in the filling!

Full of chocolate, cheesecake, and peanut-y flavor and plenty of candy pieces, this delicious dessert sets in the fridge while you decide what to do with any leftover cheesecake filling: make mini Reese cheesecakes or cheesecake cookie sandwiches, serve it as a dip, or simply eat it straight from the spoon!

Why We Love This No-Bake Reese’s Cheesecake Recipe

Quick and easy to make.
Uses the classic cheesecake ingredients to create a light and creamy filling that sits inside a peanut butter graham crust.
Sets in the fridge while you walk away, without worrying about a water bath or turning on the oven.
Convenient make-ahead Reeses no bake cake that you don’t have to cook.
Delicious dessert for parties, family celebrations, or serving during the holiday season.

Ingredients

Chocolate graham crackers: You can also use regular graham crackers.
Granulated white sugar
Creamy peanut butter
Cream cheese
Sour cream
Whipped topping, Cool Whip or homemade whipped cream
Hot fudge
Miniature Reese’s peanut butter cups

Substitutions and Additions

Create Your Crust: You can substitute chocolate animal crackers or chocolate Teddy Grahams if you prefer.
Swap The Sour Cream: You can substitute plain, full-fat, greek yogurt in a pinch.
Oreo Cookie Crust: I love this chocolate peanut butter crust combined with the creamy cheesecake filling. However, feel free to revise this recipe with an Oreo cookie crust if you prefer. My Chocolate Peppermint Cheesecake and Mini Oreo Cheesecakes all use Oreo cookies to create the crusts.
Tasty Toppings: Serve your slice with a dollop of heavy whipping cream, Reese’s Pieces, a drizzle of hot fudge, chocolate ganache, or even more cut-up candy.

one slice of Reese's No Bake Cheesecake on the plate

Recommended Tools

9 inch springform pan
Large mixing bowl
Hand or stand mixer
Measuring tools
Mixing tools
Spatula

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How to Make Reese’s No-Bake Cheesecake

Create The Crust: Pulse the graham crackers into fine crumbs, add in the sugar, and pulse to combine. Mix in the peanut butter until the mixture holds together. Pressing mixture into the base and up the sides of a springform pan. Cover and freeze the crust for 20-30 minutes.
Form The Filling: Beat together the cream cheese and sugar to combine. Beat in the peanut butter until light and fluffy. Add the sour cream and the whipped topping, and beat everything together until light and creamy.
Assemble: Scoop the cheesecake into the crust, and spread to about ¼ inch from the top of the pan. Sprinkle the top of the cheesecake with chopped Reese’s candy and cover with plastic wrap.
Serve: Refrigerate for 6 hours to overnight and serve chilled. Enjoy!

Tips for Making No-Bake Cheesecake

You can use chunky peanut butter but it will be more difficult to prepare a perfectly smooth cheesecake filling. It can also be used in the crust, but I would then recommend pulsing it into the crumbs in the food processor. You will likely need extra chunky peanut butter to make it all stick together.
Make sure your cream cheese is softened to room temperature. I like to set it out 1-2 hours before I make my filling but in a pinch you can microwave it, unwrapped, in 15-second intervals until softened.
If you prefer to make your own whipped cream, you will need about 6 cups prepared.
Use full-fat cream cheese for the filling. Reduced fat and fat-free cream cheese are thinner and can have more water, making it difficult for the filling to fully set.
I bought a 2-pound bag of assorted Miniature Reese’s for this recipe. I like the variety of white, dark, and milk chocolate. However, you can use any Reese’s cup for this recipe. Be sure to roughly chop them if they are large or quarter them if they are the miniature size.

Storage

To Store: Store your Reese’s peanut butter cheesecake covered with plastic wrap or in an airtight container for 2-4 days in the refrigerator.
To Freeze: You can freeze your Reeses peanut butter cup cheesecake, if well wrapped, for 2-3 months.

More Easy Cheesecake Recipes

No-Bake Cheesecake Bites

Instant Pot Cheesecake

Fruity Pebbles Cookie Cheesecake Bars

Sopapilla Cheesecake Bars

Frequently Asked Questions

How should I store my No Bake Reeses Cheesecake?

This Reese’s No Bake Cheesecake should be chilled until serving. Keep it covered with plastic wrap or in an airtight container and it will last 2-4 days before the texture begins to change. You can also store it in the freezer, if well wrapped, for 2-3 months. Allow it to thaw overnight in the refrigerator before serving.

Can I make no bake cheesecake in advance?

Yes, this is the perfect recipe when you want to plan ahead. This cheesecake needs plenty of chilling time to set up so I recommend making it early in the day or even the day before you serve it. You can also unwrap and chop the Reese’s cups for the cheesecake ahead of time and store in a plastic, sealable bag or container in the fridge until needed. Do not add the hot fudge until ready to serve.

What should I do my extra filling?

If you end up with extra filling, there are so many ways to snack on this delicious, creamy dip while your cheesecake sets. You can dip graham crackers, pretzels, cookies or fruit into the extra filling for a dip-like dessert; make mini cheesecakes by piping it onto vanilla wafers in a mini muffin tin; or make cheesecake sandwiches by spreading it between graham crackers and placing them in the refrigerator to chill.

Can I omit the hot fudge?

The hot fudge can be omitted if you don’t want the extra chocolate. I personally like the extra richness but the cheesecake also tastes delicious without it. If you really like the hot fudge, you can add a whole jar for a thicker ganache topping. You can also serve it on the side so that people can choose for themselves whether or not to add it to their slices.

eating Reese's No Bake Cheesecake with toppings and chocolate drizzle

More Easy No-Bake Dessert Recipes

4.67 from 6 votes (5 ratings without comment)

Comments

Tammy says:

January 24, 2023 at 1:12 pm

I want to give this 5 stars but here is why I am not:

Taste – 10 stars
Directions: 4 stars
Amount of product: 2 stars.

The taste is phenomenal. Creamy deliciousness with just the right taste from every ingredient.

Directions: step #12 says to sprinkle the top of the cheesecake with the OTHER cup of quartered Reeces. Nowhere in steps 1-11 does it say anything about using reeces pieces anywhere else.

Amount of product: this barely fit in a 9×13 casserole dish. If you are going to make this with these amounts. – it will not fit ina spring form pan. If you want a spring form pan cheesecake. – use 1/2 of the filling.

Also, how much is ‘2 sleeves chocolate graham crackers’? My store didn’t have those so I chose chocolate animal crackers. So I didn’t know how much I was grinding up.

Other than that – spectacular taste.

Reese’s No Bake Cheesecake