Recipes · Uncategorized

No Bake Reese’s Peanut Butter Cheesecake

Crust

  • 24 Oreo Cookies
  • 5 tablespoons Melted Butter

Filling

  • 24 ounces Softened Cream Cheese
  • 8 ounces Whipped Topping, coo whip
  • 1 teaspoon Vanilla
  • 1 cup Powdered Sugar
  • 1 ½ cup Peanut Butter
  • 30 Reese’s Miniatures, cut into quarters
  1. Put cut Reese’s cups in freezer for 30 minutes to harden
  2. Crush Oreos in food processor and add melted butter; press mixture into the bottom and partway up the sides of springform pan; refrigerate for at least 30 minutes to firm
  3. Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed
  4. Fold in whipped topping until uniformly blended; fold in half of the frozen Reese’s; pour/spread into pan and refrigerate for at least 4 hours or until firm
  5. Remove from springform pan and top with remaining Reese’s, drizzle with chocolate syrup

 

Here are some baking essentials!


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