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No-Bake Peanut Butter Cup Cheesecake Recipe

American · Dessert · 30 min total

A creamy, decadent cheesecake with a chocolate cookie crust, peanut butter filling, and a topping of chopped peanut butter cups. No oven required!

Ingredients

• 2 cups chocolate cookie crumbs (about 20 Oreos, crushed)
• 1/4 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 cup chopped peanut butter cups (about 8 fun-size)
• 1/4 cup chocolate syrup (optional, for drizzling)

Instructions

1. In a medium bowl, combine cookie crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing filling.
2. In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.
3. In a separate bowl, whip heavy cream and granulated sugar until stiff peaks form. Gently fold whipped cream into peanut butter mixture until well combined.
4. Fold in chopped peanut butter cups. Spread filling over crust and smooth the top.
5. Refrigerate for at least 6 hours or overnight until set. Before serving, drizzle with chocolate syrup if desired. Run a knife around the edge before releasing springform.

Tips

• For a firmer texture, freeze for 2 hours before serving.
• Store leftovers in the refrigerator for up to 5 days.
• Use natural peanut butter for a less sweet filling, but note it may be slightly oilier.

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