No Bake Peanut Butter Cheesecake
Prep time
Total time
This light and fluffy peanut butter cheesecake goes together in minutes, won't heat up your kitchen, and is always a crowd-pleaser! Enjoy! Recipe source: Lightly adapted from Beyond Frosting.
Serves: 12 servings
  • 2 and ½ cups Oreo Cookie Crumbs (about 1 package of Oreo Cookies, crushed)
  • 5 Tablespoons unsalted butter, melted (melt after you measure)
  • 8 ounces cream cheese, at room temperature
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 Tablespoons heavy whipping cream
  • 1 tub cool whip (or fresh whipped cream - about 3 cups, whipped
  • 10 Reese’s Peanut Butter Cups (chopped)
  • Garnish:
  • 6 Reese’s Peanut Butter Cups (chopped)
  • ¼ cup creamy peanut butter (optional)
  • ¼ cup fudge sauce (optional)
  1. Using a food processor, pulse the Oreo cookies until they are reduced to a fine crumbed powder.
  2. Measure 2 and ½ cups of crumbs, and place into a large bowl.
  3. Pour melted butter over crumbs, and stir to combine, until all of the crumbs are moistened
  4. Using the bottom of a drinking glass or measuring cup, press the crumbs into the bottom of a 9-inch springform pan. Set aside.
  1. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until light and fluffy.
  2. Add peanut butter and beat until completely incorporated.
  3. Add the vanilla extract and heavy whipping cream.
  4. Beat on medium-high for 2-3 minutes, until very fluffy and light.
  5. Add Cool Whip and beat into batter, scraping the bowl occasionally.
  6. Add chopped Reese’s Peanut Butter Cups and stir to combine.
  7. Pour filling into prepared crust.
  8. Refrigerate for two hours before serving.
  1. Sprinkle remaining chopped peanut butter cups over the top of the cake.
  2. Melt the peanut butter in the microwave, in 15 second increments to prevent burning.
  3. Drizzle melted peanut butter and hot fudge over the top of the cake.
  4. Enjoy!
Recipe by Lemon Sugar at