Reese's No Bake Peanut Butter Cup Cheesecake

I could literally be president of the Reese’s Peanut Butter Cup fan club because I love them that much! I wanted to make a simple no-bake cheese cake for my channel, and when I got a request for, “something with Reese’s” from a friend, I knew exactly what to make for my fellow peanut butter cup lover! This cheesecake could not be any easier to make, and it’s no fail because it requires no baking! In this episode I’ll show you how I created the oreo crust, filled with fluffy and rich peanut butter cup filling and topped with a decadent chocolate ganache. This cheesecake got a five star rating, and I know anyone that makes it will LOVE it.

Notes:
Reese's No Bake Peanut Butter Cup Cheesecake Recipe

Ingredients:
For the Crust:
35 Sandwich Cookies (I used Oreos) crushed (you can use a food processor or crush in a bag using a rolling pin)
6 Tablespoons melted butter

For the Cheesecake Filling:
16 oz. softened cream cheese (two blocks)
1 ½ cups creamy peanut butter
1 cup powdered sugar
½ cup sour cream
½ cup cold heavy cream
2 tsp sugar
1 cup chopped Reese’s peanut butter cups

For the Topping:
1 cup semi sweet chocolate chips
1 cup heavy cream
1 cup chopped Reese’s peanut butter cups

Instructions:
For the crust:
Mix cookie crumbs and melted butter together in mixing bowl. Press mixture evenly into greased 9” springform pan. You’ll want a thick layer packed tightly together as this will help the crust not fall apart when cheesecake is cut
Place in freezer while you make the filling.
For the Filling:
In separate bowl, beat heavy cream and sugar until it forms stiff peaks. Set aside
Beat softened cream cheese and peanut butter together.
Add in powdered sugar and sour cream and continue beating.
Fold in whipped cream to ingredients. Be careful not to overmix as we want to keep the volume of the whipped cream.
Refrigerate to set for at least 4 hours, or up to two days. I did overnight.
For Topping:
After cheesecake has set, heat heavy cream in microwave safe bowl just until it’s about to boil (do this in 30 second increments).
Pour hot heavy cream over chocolate chips and let set for 2-3 minutes.
Stir until chocolate is melted and chocolate is smooth.
Let cool for 10 minutes.
Pour and smooth over cheesecake.
Garnish with peanut butter cups.
Return to refrigerator for at least 1 hour.


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