No Bake Loaded Reese's Cheesecake

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No Bake Loaded Reese’s Cheesecake is a rich and creamy peanut butter dessert loaded with Oreo crumbs, mini Reese’s cups, and plenty of Reese’s Pieces.

This easy 9 x 13 cheesecake has a buttery chocolate cookie crust, a fluffy peanut butter cream cheese filling, and a candy-packed topping that makes every slice extra fun.

Since it sets in the fridge, it’s a great make-ahead dessert for parties, holidays, potlucks, or anytime you need a sweet treat without turning on the oven.

If you love peanut butter and chocolate desserts, this loaded Reese’s cheesecake is going to be dangerously hard to stop eating.

Why This Recipe is a Winner!

• No oven needed: Perfect for warm days, busy holidays, or anytime you want an impressive dessert without baking.
• Loaded with Reese’s candy: Mini peanut butter cups and Reese’s Pieces give every bite tons of peanut butter chocolate flavor.
• Easy make-ahead dessert: It chills in the fridge for 4 hours, so you can prep it before a party or family gathering.
• Great for feeding a crowd: Made in a 9 x 13 inch dish, this cheesecake serves 15 and slices up perfectly for sharing.
• Fun for parties and potlucks: The candy topping makes it look bright, colorful, and totally irresistible on a dessert table.

Ingredients You'll Need

• Oreo Cookies: Crushed Oreo cookies create the rich chocolate cookie crust for this no bake cheesecake. The filling can stay in the cookies when you crush them.
• Butter: Melted butter helps bind the Oreo crumbs together so the crust firms up as it chills.
• Cream Cheese: Softened cream cheese creates the thick, creamy base for the peanut butter cheesecake filling. Make sure it is fully softened so the filling mixes up smooth.
• Smooth Peanut Butter: Smooth peanut butter gives the cheesecake its rich Reese’s-inspired flavor and helps make the filling thick and decadent.
• Brown Sugar: Brown sugar adds sweetness and a little caramel-like flavor to the peanut butter cheesecake mixture.
• Powdered Sugar: Powdered sugar sweetens the filling while keeping the texture smooth and creamy.
• Vanilla Extract: Vanilla adds warmth and helps bring out the peanut butter and chocolate flavors.
• Salt: A little salt balances the sweetness and makes the peanut butter flavor pop.
• Cool Whip: Cool Whip lightens up the filling and gives it a fluffy, no bake cheesecake texture.
• Mini Reese’s Peanut Butter Cups: Chopped mini Reese’s cups are folded into the cheesecake filling for little bites of chocolate and peanut butter throughout.
• Reese’s Pieces: Chopped Reese’s Pieces add color, crunch, and extra peanut butter flavor to the filling.
• Chopped Mini Reese’s Peanut Butter Cups: More chopped peanut butter cups are sprinkled over the top for a loaded candy finish.
• Mini Reese’s Pieces: Mini Reese’s Pieces make the topping colorful, crunchy, and extra fun.
• Chopped Reese’s Pieces: Chopped Reese’s Pieces add even more texture and candy crunch over the top of the cheesecake.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I pulsed the Oreos in my food processor until well crumbled.

I added melted butter and pulsed until it was fully mixed with the Oreo crumbs.

 STEP 2: 

I poured the Oreo crumb mixture into a 9 x 13 inch baking dish and spread it out evenly to cover the bottom.

I placed the dish in the freezer while I prepared the cheesecake filling so that the crust could set.

 STEP 3: 

I dropped the softened cream cheese, peanut butter and brown sugar into a mixing bowl.

I used an electric mixer to cream the ingredients together until smooth.

 STEP 4: 

I added powdered sugar, vanilla extract and salt to the bowl.

I continued mixing with the electric mixer until all of the ingredients were well combined.

 STEP 5: 

I added Cool Whip to the bowl and used a rubber spatula to fold it into the cheesecake mixture.

 STEP 6: 

I chopped up some mini peanut butter cups and Reese's Pieces candies.

 STEP 7: 

I added the chopped peanut butter cups and Reese's Pieces to the bowl with the cheesecake mixture.

I used the rubber spatula to fold them into the mixture until well combined.

 STEP 8: 

I poured the cheesecake mixture over the Oreo crust in the baking dish and spread it out evenly.

 STEP 9: 

I topped the cheesecake with chopped peanut butter cups, chopped Reese's Pieces and mini Reese's Pieces.

Then I placed the cheesecake in the refrigerator for 4 hours to set.

Every bite is rich, creamy, and packed with that classic peanut butter and chocolate combo, with little pops of candy crunch tucked into the smooth cheesecake filling.

Serve it chilled straight from the fridge and watch those loaded Reese’s slices disappear fast.

If you are looking for the perfect no bake treat for chocolate peanut butter lovers, then you need to try this No Bake Loaded Reese's Cheesecake!

• Soften the cream cheese first: Let the cream cheese come to room temperature before mixing so the filling turns out smooth and creamy instead of lumpy.
• Use smooth peanut butter: Regular smooth peanut butter works best for this recipe because it blends easily into the cheesecake filling.
• Don’t skip chilling time: The cheesecake needs at least 4 hours in the fridge so it can firm up enough to slice cleanly.
• Press the crust firmly: Use the bottom of a measuring cup or glass to press the Oreo crust evenly into the baking dish.
• Fold in the Cool Whip gently: Stir it in with a spatula instead of beating it with the mixer so the filling stays light and fluffy.
• Chop the candy into bite-sized pieces: Smaller pieces of Reese’s cups and Reese’s Pieces are easier to slice through and give you candy in every bite.
• Use a sharp knife for clean slices: Wipe the knife between cuts if you want neater squares for serving.
• Make it ahead: This is a great dessert to prepare the night before since it needs time to chill anyway.

Substitutions and Variations

• Use Nutter Butters for the crust: Swap the Oreo crust for crushed Nutter Butter cookies if you want even more peanut butter flavor.
• Try a chocolate peanut butter crust: Use chocolate graham crackers or peanut butter sandwich cookies instead of Oreos for a different base.
• Swap the peanut butter: Creamy almond butter or cookie butter can be used for a different flavor, but the texture and sweetness may change slightly.
• Change up the candy: Try chopped Snickers, Butterfinger, peanut butter M&M’s, mini chocolate chips, or chopped chocolate peanut butter bars.
• Use homemade whipped cream: Replace the Cool Whip with stabilized whipped cream if you prefer a homemade option.
• Add a chocolate drizzle: Drizzle melted chocolate, chocolate syrup, or hot fudge over the top before serving.
• Add caramel sauce: A caramel drizzle pairs really well with the peanut butter and chocolate flavors.
• Make it extra crunchy: Sprinkle chopped peanuts, crushed Oreos, or extra Reese’s Pieces over the top.
• Serve it in cups: Layer the Oreo crust, peanut butter cheesecake filling, and candy topping in small cups or jars for individual no bake desserts.
• Make it a freezer dessert: Chill it in the freezer instead of the fridge for a firmer, icebox-style cheesecake. Let it sit at room temperature for a few minutes before slicing.

Frequently Asked Questions

Can I make this No Bake Loaded Reese’s Cheesecake ahead of time?

• Yes! This is a great make-ahead dessert. You can prepare it the night before and keep it covered in the refrigerator until you are ready to serve.

Can I use natural peanut butter?

• I recommend using regular smooth peanut butter for the best texture. Natural peanut butter can separate and may make the cheesecake filling oily or too loose.

How should I store leftovers?

• Store leftovers covered in the refrigerator for up to 4 days.

Can I freeze this Reese’s cheesecake?

• Yes, you can freeze it. Wrap it tightly or store slices in an airtight container and freeze for up to 2 months. Thaw in the refrigerator before serving.

No Bake Loaded Reese's Cheesecake

Yield: Serves 15

Prep Time: 30 minutes

Chill Time: 4 hours

Total Time: 4 hours 30 minutes

No Bake Loaded Reese’s Cheesecake is a rich and creamy peanut butter dessert with an Oreo cookie crust, fluffy peanut butter cheesecake filling, mini Reese’s cups, Reese’s Pieces, and a loaded candy topping.

This easy 9 x 13 no bake cheesecake is perfect for parties, potlucks, holidays, and peanut butter chocolate lovers.

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Ingredients

• 40 Oreo cookies
• ½ cup butter, melted
• 2 x 8 ounce packages of cream cheese, softened
• 1 ½ cups smooth peanut butter
• ½ cup brown sugar
• 1 cup powdered sugar
• 3 teaspoons vanilla extract
• ½ teaspoon salt
• 1 cup Cool Whip
• 1 cup mini Reese's peanut butter cups
• 1 cup Reese's Pieces

Topping

Toggle ingredient group

• chopped mini Reese's peanut butter cups
• mini Reese's Pieces
• chopped Reese's Pieces

Instructions

1. Place the Oreo cookies in a food processor and pulse until well crumbled.
2. Add the melted butter to the food processor and continue mixing.
3. Pour the Oreo crumb mixture into a 9 x 13 inch baking dish and spread it out evenly to cover the bottom of the dish.
4. Place the baking dish in the freezer while you prepare the cheesecake mixture.
5. Drop the softened cream cheese, peanut butter and brown sugar into a large mixing bowl.
6. Use an electric mixer to cream the ingredients together until well combined.
7. Add the powdered sugar, vanilla and salt and continue mixing.
8. Fold in the Cool Whip with a spatula.
9. Chop up the mini peanut butter cups and Reese's Pieces.
10. Add them to the bowl and stir them into the cheesecake mixture.
11. Pour the cheesecake mixture over the Oreo crust in the baking dish and spread it out evenly.
12. Top with chopped peanut butter cups, Reese's Pieces and mini Reese's Pieces.
13. Chill in the refrigerator for at least 4 hours to set before serving.
14. Enjoy!

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 553Total Fat: 33gSaturated Fat: 11gUnsaturated Fat: 22gCholesterol: 35mgSodium: 478mgCarbohydrates: 59gFiber: 3gSugar: 40gProtein: 10g

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