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No bake Reese’s peanut butter cheesecake with Oreo crust and chocolate ganache topping
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No Bake Reese’s Peanut Butter Cheesecake

This no bake Reese’s peanut butter cheesecake is rich, creamy, and loaded with chocolate and peanut butter in every bite. It has a crunchy Oreo crust, a smooth cheesecake filling packed with Reese’s, and a silky chocolate ganache on top. Honestly, it’s the kind of dessert that feels indulgent but is surprisingly easy to make with simple steps and no oven required. Perfect for parties, celebrations, or when you just want a really satisfying homemade treat.
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Prep Time 1 hour 30 minutes
Chill Time 5 hours
Total Time 6 hours 30 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 3 cups 403g Oreo crumbs
  • 6 tbsp butter melted
Cheesecake Filling
  • 24 oz cream cheese room temperature
  • 1/2 cup 104g sugar
  • 1 1/4 cups 350g creamy peanut butter
  • 1 tsp vanilla extract
  • 1/4 cup 58g sour cream
  • 20 mini Reese’s chopped
  • 1 1/4 cups 300ml heavy whipping cream, cold
  • 3/4 cup 86g powdered sugar
Chocolate Ganache
  • 4 oz semi-sweet chocolate chips
  • 5 tbsp heavy whipping cream
  • 15 mini Reese’s chopped

Method
 

  1. Mix Oreo crumbs and melted butter, press into a 9-inch springform pan. Chill.
  2. Beat cream cheese and sugar until smooth.
  3. Add peanut butter, vanilla, and sour cream, mix well.
  4. Stir in chopped Reese’s.
  5. Whip heavy cream with powdered sugar until stiff peaks form.
  6. Fold whipped cream into cheesecake mixture gently.
  7. Spread filling over crust and chill 5–6 hours or overnight.
  8. Heat cream, pour over chocolate chips, whisk into ganache.
  9. Pour ganache over cheesecake and top with Reese’s.
  10. Chill again, slice, and serve.

Notes

  • Honestly, this cheesecake sets best when chilled overnight, so don’t rush the chilling time if you want clean, firm slices.
  • Make sure your cream cheese is at room temperature or it won’t mix smoothly and may leave small lumps in the filling.
  • That’s why I recommend using creamy peanut butter instead of natural—it keeps the texture stable and rich.
  • If your whipped cream feels too soft, keep whipping until stiff peaks form; this is what helps the cheesecake hold its shape.
  • Trust me, folding the whipped cream gently is key. Overmixing can make the filling lose its light, airy texture.
  • For extra flavor, you can add more chopped Reese’s between layers or on top right before serving.
  • Slice with a warm knife for clean, bakery-style cuts every time.