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Peanut Butter No-Bake Cheesecake

Enjoy this delicious REESE'S No-Bake Cheesecake recipe with a deep, creamy, heavenly peanut butter flavor! Imagine layers of whipped topping, velvety peanut butter cheesecake atop a divine peanut butter crumb crust, culminating in a blissful symphony of decadence. The beauty of this recipe lies in its simplicity; no oven, no complicated directions — just pure indulgence. So whisk up this delectable dessert and impress your loved ones — it'll become their new favorite in no time!

Serves

Cost per
serving

$0.00

Prep time

30 mins

Cook time

5 mins

Mainstays 1.7L Electric Kettle, Color White, New Condition, Model MS8400778514-3 Reese's Minis Milk Chocolate Unwrapped Peanut Butter Cups Candy, Bag 7.6 oz REESE'S, Creamy Peanut Butter Spread, Baking, 18 oz, Jar Great Value Cream Cheese Spread, 8 oz Tub Great Value Sweetened Condensed Milk 14 oz.Great Value Vanilla Creme Wafer Cookies, 8 oz, 1 Count Great Value Confectioners Powdered Sugar, 32 oz Great Value Spreadable Butter with Canola Oil, 15 oz Plastic Tub Great Value Unflavored Gelatin, 0.25 oz, 4 Count Conagra Reddi Whip Non Dairy Whipped Topping, 15 Ounce - 12 per case.Great Value Natural Rainbow Sprinkles, 2.5 oz Reese's Milk Chocolate Peanut Butter Cups Candy, Packs 1.5 oz, 6 Count

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Estimated Total
$0.00

Pickup or delivery today from:Sacramento Supercenter

Instructions

Step 1

Peanut Butter Crumb Crust: Heat oven to 350° F. Line 9-inch springform pan with foil. Stir together vanilla wafer crumbs and powdered sugar. Place 1/4 cup of the peanut butter and butter in small microwave-safe bowl. Microwave at medium (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press crumb mixture firmly onto bottom of springform pan. Bake 5 minutes. Cool completely.

Step 2

Once the Peanut Butter Crumb Crust is cooled, sprinkle mini peanut butter cups over crust; set aside.

Step 3

Combine the remaining 1 cup of peanut butter, cream cheese and sweetened condensed milk in large mixer bowl; beat until smooth. Sprinkle gelatin over hot water in small bowl. Let stand 2 minutes to soften; stir until gelatin is dissolved. Gradually beat into peanut butter mixture. Fold in 4 cups whipped topping. Pour into prepared crust.

Step 4

Cover; refrigerate about 4 hours or overnight. Garnish with remaining whipped topping and sprinkles. Top with peanut butter cup. Cover; refrigerate leftover cheesecake or freeze for longer storage.