You can make this creamy and delicious Reese’s Peanut Butter Cup Cheesecake without even turning on the oven!
I realized something last night. I just don’t know how to cook. Well maybe that was a little harsh on myself, I at least have very basic cooking skills, but NOTHING even comparable to my baking. I came to this realization last night when I flat out didn’t know how to make broccoli. I’ve been too spoiled the past four years in college without needing to cook any meals myself!
But I have Basic Cooking for Dummies on my dresser, so I should probably read that..
At least for now I know how to bake!! I mean, look at that cheesecake. Even though it’s a no-bake recipe (I swear I know how to bake!), it surely tastes just like the real thing!
It’s also DRENCHED in delicious hot fudge and creamy peanut butter!
This cheesecake also has melty, ground up Reese’s Peanut Butter Cups mixed right into the batter! You’ll mix Reese’s Miniatures in the food processor and it comes out almost like a melty peanut buttery chocolate, if there ever was a thing.
Well for this recipe, it’s a thing!
- 1 1/2 cups crushed chocolate graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 25 Reese’s Miniatures
- 3 8-oz packages cream cheese, room temperature
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 8-oz package Cool Whip
- 20 Reese’s Miniatures, cut in quarters
- 1/4 cup creamy peanut butter
- 1 tablespoon shortening
- 1/4 cup hot fudge sauce
- In a medium bowl, mix together the crushed chocolate graham cracker crumbs and the melted butter until well combined. Press the crumbs into the bottom of a 9” springform pan, going about 1/2-3/4 the way up the sides. Let chill in the refrigerator while making the filling.
- In a food processor, process the Reese’s Miniatures until it forms a creamy texture (about 3 minutes.) Set aside.
- In an electric mixer, beat the cream cheese until smooth and creamy (about 2-3 minutes.) Scrape down the sides and bottom of the bowl as needed. Beat in the processed Reese’s Miniatures and the peanut butter until well combined. Mix in the powdered sugar, sugar, heavy cream, and vanilla extract until light and fluffy (about 2 minutes.) Using a spatula, gently stir in the Cool Whip until fully combined.
- Pour the filling into the chilled crust and smooth out the top. Refrigerate the cheesecake for about 4 hours, or overnight, until fully chilled and firm.
- Gently remove the cheesecake from the springform.
- Microwave the peanut butter and shortening in a microwavable bowl for 30 seconds, and then stir. Microwave in 10 seconds intervals until the peanut butter is melted and smooth. Also warm up and melt the hot fudge as directed on your bottle.
- Place the quartered Reese’s Miniatures on the top in the middle of the cheesecake. Drizzle the melted peanut butter and hot fudge all over the top.
- Refrigerate until ready to serve. Enjoy!
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