No-Bake Peanut Butter Cup Cheesecake

Ingredients : 

For the Crust

• 1 package (14.3 oz) Oreo cookies
• 1/2 cup (113 g) unsalted butter, melted

For the Filling

• 1 1/4 cups (295 ml) heavy whipping cream
• 1/2 cup (65 g) powdered sugar
• 16 ounces (452 g) full-fat cream cheese, at room temperature
• 1 cup (180 g) creamy peanut butter, at room temperature
• 1/4 cup (48 g) granulated sugar
• 1 tablespoon (15 ml) pure vanilla extract
• 1 package (10 oz) snack-size Reese’s Peanut Butter Cups, chopped

For the Toppings (Optional)

• 3/4 cup (177 ml) heavy whipping cream
• 2 to 3 tablespoons (16–24 g) powdered sugar
• 8 snack-size Reese’s Peanut Butter Cups, chopped
• 2 tablespoons (22 g) creamy peanut butter
• 2 tablespoons (43 g) hot fudge sauce

Method : 

Prepare the Crust

1. Lightly grease the edges of a 9-inch springform pan with cooking spray, then gently wipe with a paper towel. Line the bottom with parchment paper.
2. Using a food processor or blender, grind the Oreo cookies into fine crumbs.
3. Melt the butter in the microwave for 30–45 seconds, then pour over the crumbs and mix until evenly coated.
4. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan to form a thick crust.
5. Refrigerate while preparing the filling.

Make the Filling

1. Chill a mixing bowl and whisk attachment in the freezer for 5–10 minutes.
2. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until it begins to thicken.
3. Gradually add the powdered sugar and continue beating until stiff peaks form. Set aside.
4. In a separate bowl, beat the cream cheese until completely smooth.
5. Add peanut butter and mix until combined.
6. Incorporate granulated sugar and vanilla extract; beat until smooth.
7. Gently fold the whipped cream into the cream cheese mixture until fully combined.
8. Stir in the chopped Reese’s Peanut Butter Cups.
9. Pour the filling over the crust, spreading evenly.
10. Refrigerate the cheesecake for at least 3 to 4 hours, or until fully set.

Decorate the Cheesecake (Optional)

1. Chill another bowl for 5–10 minutes. Beat the heavy cream on medium-high speed until soft peaks form.
2. Gradually add powdered sugar and continue beating until stiff peaks form.
3. Using a piping bag with a large star tip, pipe whipped cream borders around the cheesecake.
4. Sprinkle chopped peanut butter cups on top.
5. Melt the peanut butter in a microwave-safe bowl for 30–60 seconds, stirring until smooth, and drizzle over the cheesecake.
6. Warm the hot fudge sauce in 30-second increments until melted and drizzle over the top.

Prep Time: 20 minutes
Chill Time: 3–4 hours
Servings: 12–16 slices