Chocolate Peanut Butter Cheesecake NO BAKE
A no bake chocolate peanut butter cheesecake with Oreo crust and topped Reeses Peanut Butter Cups. Cut that slice small...this is super sweet.
Servings: 12 Servings
Calories: 642kcal
Equipment
- Spring Form Pan or Deep Dish Pie Dish
- Stand Mixer/Hand Mixer
Ingredients
- 2 Cups Oreo Cookies, Double Stuffed, Crushed
- 4 Tbsp butter, melted
- 16 Oz Cream Cheese 2 pkg
- 8 Oz Cool Whip
- 1/2 Cup Peanut Butter, Creamy
- 1 1/4 Cups Sugar
- 1 1/2 Cups Mini Reese's Peanut Butter Cups, chopped
Instructions
- Combine Oreo crumbs and melted butter in a bowl. Mix well.
- Press Oreo/butter mixture into a spring form pan or deep pie dish.
- In a medium size bowl (or stand mixer), combine the cream cheese, peanut butter and sugar. Blend/Mix until creamy.
- Fold in the cool whip.
- Spoon the cream cheese filling on top of the Oreo crust. Smooth out.
- Refrigerate overnight. Remove from fridge before serving and sprinkle the chopped Mini Reese's Peanut Butter Cups on top.
- If you used a spring form pan, remove the outer ring and serve !!
Notes
ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
Nutrition
Calories: 642kcal | Carbohydrates: 68g | Protein: 11g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 467mg | Potassium: 323mg | Fiber: 3g | Sugar: 54g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 3mg