NO BAKE Reese's Peanut Butter Cup Cheesecake | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
300 grams Oreo sandwich cookies (with filling), about 25
3 tablespoons smooth peanut butter
3 tablespoons melted butter
12-14 full sized Reese’s peanut butter cups, chopped
½ cup chopped chocolate (about 75 grams)
1 teaspoon canola oil
3 packages cream cheese (750 grams), room temperature
1-1½ cups powdered icing sugar
½ cup creamy peanut butter
1 cup whipping cream
Toppings:
1 cup whipping cream
3 tablespoons powdered icing sugar
1 cup mini peanut butter cups, chopped
7 Reese’s peanut butter cup thins, halved
1. In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.
2. Press into the bottom of a 9 Springform pan and top with a layer of chopped peanut butter cups and set aside.
3. In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Stir in the melted chocolate.
5. In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.
6. Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.
7. Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.
8. Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.
9. Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.
Peanut Butter Cheesecake Recipe Video
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Peanut Butter Cheesecake with Reese’s cups is one of the best desserts you will ever make! Texture-wise, you get something creamy, chewy, and crunchy in one cake!
Peanut Butter Cheesecake is your ultimate peanut butter dessert! Taste it and you will enjoy the nutty flavor in every bite as I have incorporated it in every aspect from the base to the top.
No Bake Peanut Butter Cheesecake
To get the cups used in this video on Amazon, follow these links:
This No Bake Peanut Butter Cheesecake has a buttery chocolate cookie crust, creamy and smooth peanut butter cheesecake and topped with sweet and salty peanut butter crust and chocolate sauce! Each layer will make you want to ask for more!
Please follow the links below for the DLux products we used and printable recipe.
100 Mini Cups with Spoons [2 oz, Square]
100 Mini Cups with Spoons [5.5 oz, Square]
Recipe:
Ingredients:
1 cup heavy cream
3/4 cup powdered sugar
8 oz cream cheese
1 cup creamy peanut butter
8 oreo cookies
2 tbsp melted unsalted butter
peanut butter cups for garnish
chocolate syrup for garnish
No-Bake Peanut Butter Cheesecake - Dished #Shorts
On today's Dished #shorts we're making No-Bake Peanut Butter Cheesecake
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If you love this how-to-make a no-bake cheesecake recipe let us know what you think in the comments below! #dished #cheesecake #nobake
Ingredients for making a no-bake peanut butter cheesecake:
For the base:
270g (9.5 oz) graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/4 cups (500g) cream cheese
1 1/2 cups (187g) powdered sugar
1 cup (250g) peanut butter
1 tsp vanilla extract
1/2 cup (120 ml) heavy cream
For the topping:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
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Katie Lee Biegel's No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network
Katie uses Girl Scout cookies to make an easy and delicious no-bake cheesecake!
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Girl Scouts No-Bake Peanut Butter Cheesecake
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 6 hr 50 min (includes freezing and chilling time)
Active: 25 min
Yield: 8 servings
Ingredients
Nonstick cooking spray, for the pan
One 8-ounce box Do-si-dos ® peanut butter sandwich cookies (approximately 20 cookies)
Two 8-ounce packages cream cheese, at room temperature
1 cup peanut butter
1/2 cup confectioners' sugar
15 Tagalongs® or Peanut Butter Patties® cookies, chopped
One 12-ounce tub whipped topping
Directions
Spray a 10-inch springform pan with nonstick cooking spray. Finely crush the Do-si-dos® using a food processor. Spread the crushed cookies into the bottom of the springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
Whip the cream cheese, peanut butter and confectioners' sugar together in a bowl using an electric mixer on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in about three-quarters of the chopped Tagalongs® and all the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the remaining Tagalongs®. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
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Katie Lee's No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network
Reese's Peanut Butter Cup Cheesecake
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I upload new videos every Monday and Thursday.
This peanut butter cup is extremely decadent - perfect for Easter, the ending of Lent and a time to bring on the decadence.
Crust:
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup Challenge Butter, melted (this may have been excessive)
Filling:
2 lbs Challenge Cream Cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed C&H brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces
Crust directions:
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
Filling directions:
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
Topping directions:
Return the cake to the oven for 5 minutes.
Remove from the oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan somewhat.
Refrigerate for at least 4 hours.
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Aloha, welcome to my kitchen. I'm located in the beautiful state of Hawaii. You can expect fast & easy breakfast, lunch, dinner, desserts & crafts that even a kid can help with. As you are in my kitchen, you will experience the sounds of a real household in the background, giving you that homey feel. Do not expect a fancy show or episode, I am just me. A down to Earth, local girl who always keeps it real.
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