Rich and decadent ... This easy no-bake Reese’s Peanut Butter Cup Cheesecake is filled with Reese's Peanut Butter Cups then topped with a chocolate ganache.
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
Today is my 5th blogiversary. Five years is a long time in the blogosphere. I’m glad to still be around even with my hiatus after my hysterectomy.
Thank you to everyone who has visited. I’m extremely grateful to those who have commented and even tried my recipes.
So I’m celebrating with this No-Bake Reese’s Peanut Butter Cup Cheesecake!
Thank you to everyone who has visited. I’m extremely grateful to those who have commented and even tried my recipes.
So I’m celebrating with this No-Bake Reese’s Peanut Butter Cup Cheesecake!
I know it looks complicated but, trust me, it’s really easy. The hardest part is probably spreading the chocolate ganache topping ... that and waiting 3 hours until it sets to eat. Seriously!
It’s has an chocolate wafer crust (a chocolate version of a graham cracker crust) and a nut butter filling that’s simply mixed and folded together with chopped peanut butter cups. The chocolate ganache topping is made in the microwave. Easy peasy!
My husband and other taste-testers (I have various neighbors who I share samplings with to get their opinions - you didn’t think that my husband and I were eating all the desserts ourselves, did you?) raved about it. My husband said this is the best dessert I’ve ever made. Which is what he said about my No-Bake Chocolate Hazelnut Cheesecake.
It’s has an chocolate wafer crust (a chocolate version of a graham cracker crust) and a nut butter filling that’s simply mixed and folded together with chopped peanut butter cups. The chocolate ganache topping is made in the microwave. Easy peasy!
My husband and other taste-testers (I have various neighbors who I share samplings with to get their opinions - you didn’t think that my husband and I were eating all the desserts ourselves, did you?) raved about it. My husband said this is the best dessert I’ve ever made. Which is what he said about my No-Bake Chocolate Hazelnut Cheesecake.
No-Bake Reese’s Peanut Butter Cup Cheesecake
Yields 8-12 servings
Ingredients
For the Crust:
2 cups of gluten free chocolate cookie crumbs (about 9-ounce package)
20 mini Reese’s Peanut Butter Cups, (wrappers removed)
4 tablespoons unsalted butter, cut into tablespoons
For the Peanut Butter Filling:
1 (8-oz) package cream cheese, at room temperature
1 cup smooth nut butter
1 1/2 cups confectioners sugar, divided
2 teaspoons vanilla extract
1 cup cold heavy cream
20 mini Reese’s Peanut Butter Cups, (wrappers removed)
For the Topping:
4 ounces semisweet chocolate, chopped (I used Ghirardelli semi-sweet)
1/2 cup heavy cream
Yields 8-12 servings
Ingredients
For the Crust:
2 cups of gluten free chocolate cookie crumbs (about 9-ounce package)
20 mini Reese’s Peanut Butter Cups, (wrappers removed)
4 tablespoons unsalted butter, cut into tablespoons
For the Peanut Butter Filling:
1 (8-oz) package cream cheese, at room temperature
1 cup smooth nut butter
1 1/2 cups confectioners sugar, divided
2 teaspoons vanilla extract
1 cup cold heavy cream
20 mini Reese’s Peanut Butter Cups, (wrappers removed)
For the Topping:
4 ounces semisweet chocolate, chopped (I used Ghirardelli semi-sweet)
1/2 cup heavy cream
Directions
For the Crust:
In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
Press the cookie crumbs evenly over the bottom of a 9-inch springform pan with a removable bottom. (Be sure not to make the crust too thick in any one spot. Keep it thin, otherwise it will come out too hard.) Place in the freezer while you prepare the filling.
For the Peanut Butter Filling:
In a tall bowl, whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 1/2 cup confectioners sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
In a large mixing bowl, combine cream cheese and 1 cup powdered sugar. Beat with an electric mixer until light and fluffy (about 3 minutes). Addnut butter. Beat until well combined. Fold in whipped cream until it is completely incorporated.
Quarter the 20 mini peanut butter cups. Fold in peanut butter cups until just combined.
Pour into chilled crust. Smooth with a spatula. Place in the refrigerator while you prepare topping.
For the Topping:
In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
Spread the chocolate topping over the chilled peanut butter filling. Chill uncovered in refrigerator for 3 hours.
To serve, carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.)
Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut.
Serve chilled or slightly cooler than room temperature.
For the Crust:
In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
Press the cookie crumbs evenly over the bottom of a 9-inch springform pan with a removable bottom. (Be sure not to make the crust too thick in any one spot. Keep it thin, otherwise it will come out too hard.) Place in the freezer while you prepare the filling.
For the Peanut Butter Filling:
In a tall bowl, whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add 1/2 cup confectioners sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
In a large mixing bowl, combine cream cheese and 1 cup powdered sugar. Beat with an electric mixer until light and fluffy (about 3 minutes). Addnut butter. Beat until well combined. Fold in whipped cream until it is completely incorporated.
Quarter the 20 mini peanut butter cups. Fold in peanut butter cups until just combined.
Pour into chilled crust. Smooth with a spatula. Place in the refrigerator while you prepare topping.
For the Topping:
In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
Spread the chocolate topping over the chilled peanut butter filling. Chill uncovered in refrigerator for 3 hours.
To serve, carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.)
Use a sharp knife to cut the pie into wedges. Run the knife under hot water and dry it between each cut.
Serve chilled or slightly cooler than room temperature.
 |  |
Recommended Posts
 |  |
RSS Feed