Description
A creamy, delightful no bake cheesecake infused with peanut butter and topped with chocolate and Reese’s miniatures.
Ingredients
Scale
- 18 chocolate graham crackers full sheets, 2 sleeves
- ¼ cup granulated sugar
- ⅔ cup creamy peanut butter
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- ¾ cup creamy peanut butter
- ¾ cup sour cream (full fat is best)
- 16 ounces whipped topping (thawed)
- 8 tablespoons hot fudge
- 10 ounces miniature Reese’s peanut butter cups (quartered, about 1 cup)
Instructions
- Place chocolate graham crackers in a food processor and pulse until they are fine crumbs. Add in sugar and pulse until combined.
- Transfer to a bowl and mix in the peanut butter until the mixture holds together when pressed between your fingers.
- Press mixture into a 9-inch springform pan making sure the crust goes up a little bit on the sides as well.
- Cover the crust with plastic wrap and freeze for 20 to 30 minutes.
- Beat softened cream cheese and granulated sugar together until fully combined, about 2 to 3 minutes.
- Beat in the creamy peanut butter until light and fluffy, about 1 to 2 minutes.
- Add in the sour cream and whipped topping and beat until combined. The mixture should be light and creamy.
- Remove the crust from the freezer and evenly spread the filling in the springform pan up to about ¼ inch from the top of the pan.
- Sprinkle the top of the cheesecake with cut up Reese’s miniatures in an even layer.
- Cover the cheesecake with plastic wrap. Refrigerate for 6 hours or overnight. Serve cheesecake chilled.
Notes
- If using whipped cream instead of whipped topping, it should be folded into the mixture, not beaten in.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg