Chocolate Peanut Butter Cheesecake with Reese's Peanut Butter Cups and Oreo Crust
Chocolate Peanut Butter Cheesecake with Reese's Peanut Butter Cups and Oreo Crust
If you love chocolate, peanut butter, and cheesecake, this is the cheesecake recipe for you! It is a smooth, creamy, peanut butter cheesecake topped with a chocolate ganache and pieces of Reese's Peanut butter cups. The peanut butter cups are not only topping it, but also in it! It also has an Oreo crust that pairs perfectly with the peanut butter and chocolate of the cheesecake. I made this cheesecake for my daughter's 18th Birthday and she loved it!
#chocolatepeanutbuttercheesecake #reesescheesecake #peanutbuttercheesecake
Link to cheesecake recipe I used. I did make some alterations!
Link to Strawberry cake video:
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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Music by Epidemic Sound
Recipe Tutorial: No Bake Reese's Peanut Butter Cup Cheesecake
We're making the full meal deal on this week's episode! Tressa Beaulieu from, Dairy Farmers of Manitoba, joins our host, Dez Daniels, in the Great Tastes kitchen for Dairy Best Family Favourites, and you're not going to want to miss this dessert recipe! Our No Bake Reese's Peanut Butter Cup Cheesecake is a showstopper. Layers of cookie crust, peanut butter cups, and luscious rich cheesecake, topped with whipped cream...and more peanut butter cups! If you want to impress some guests - make this cheesecake. It's picture perfect, and so easy to prepare.
For the recipe:
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NO BAKE Reese's Peanut Butter Cup Cheesecake | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
300 grams Oreo sandwich cookies (with filling), about 25
3 tablespoons smooth peanut butter
3 tablespoons melted butter
12-14 full sized Reese’s peanut butter cups, chopped
½ cup chopped chocolate (about 75 grams)
1 teaspoon canola oil
3 packages cream cheese (750 grams), room temperature
1-1½ cups powdered icing sugar
½ cup creamy peanut butter
1 cup whipping cream
Toppings:
1 cup whipping cream
3 tablespoons powdered icing sugar
1 cup mini peanut butter cups, chopped
7 Reese’s peanut butter cup thins, halved
1. In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.
2. Press into the bottom of a 9 Springform pan and top with a layer of chopped peanut butter cups and set aside.
3. In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Stir in the melted chocolate.
5. In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.
6. Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.
7. Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.
8. Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.
9. Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.
Delish Double Reese’s Cheesecake
Get the full recipe from delish:
INGREDIENTS
FOR THE CRUST
20 Nutter Butters
6 tbsp. melted butter
FOR THE CHEESECAKE
22 Reese's Peanut Butter Cups, divided
3 8-oz. blocks cream cheese, softened
3/4 c. sugar
3 large eggs
1 c. creamy peanut butter, divided
1/4 c. sour cream
1 tsp. pure vanilla extract
Reese's pieces, for topping
DIRECTIONS
1. Preheat oven to 350º and double-wrap an 8” springform pan with aluminum foil.
2. Make crust: In a food processor, pulse Nutter Butters until blended. Add melted butter and pulse until combined, then press mixture into pan until firmly packed.
3. Top with a layer of 16 Reese’s cups (they will be tight).
4. Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs, 3/4 cup peanut butter, sour cream, and vanilla.
5. Pour cheesecake filling over Reese’s layer.
6. Bake in a water bath until only slightly jiggly in the center, 1 hour.
7. Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight.
8. When ready to serve, microwave remaining 1/4 cup peanut butter until melty and drizzle over cheesecake, then drizzle with melted chocolate.
9. Halve remaining Reese’s Cups and arrange in a ring around the edge of the cheesecake.
10. Sprinkle the middle with Reese’s Pieces and serve.
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Reese’s peanut butter cup cheesecake #shorts