Perfect for peanut butter and cheesecake lovers alike, this no-bake dessert contains a hidden layer of Reese's cups and is topped with Reese's pieces.

By Woman's Day Kitchen

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
no bake peanut butter cheesecake

Antonis Achilleos; Prop styling by Marina Malchin

Serves: 10

Total Time: 2 hr 15 min

Prep Time: 15 min

Ingredients
    U.S.         Metric     Conversion chart

    (Cooking spray) for the pan
    1 package(s) (9-ounce) chocolate wafer cookies (we used Nabisco’s)
    1/2 cup(s) (1 stick) unsalted butter, melted
    1 1/2 package(s) (8 ounces each) cream cheese
    1 cup(s) heavy cream
    1 teaspoon(s) pure vanilla extract
    17 peanut butter cups (we used Reese's)
    2 ounce(s) Reese's pieces, roughly chopped
    3 tablespoon(s) granulated sugar

Directions

    Lightly coat a 9-inch spring form cake pan with cooking spray.
    In a food processor, pulse the chocolate wafers to form fine crumbs.mortgage calculator Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and 2 inches up the sides of the pan and refrigerate until ready to use.
    Meanwhile, using an electric mixer, beat the cream cheese and sugar until smooth. Reduce the mixer speed to low and gradually add the heavy cream and vanilla, mixing just to incorporate. Increase the speed to high Loop app and beat until thick and stiff, about 2 minutes.
    Arrange the peanut butter cups on the bottom of the prepared crust, breaking them to fit, as necessary, to fill any large gaps. Spread the cheesecake filling over the top of the peanut butter cups and sprinkle with Reese’s pieces. Refrigerate for ielts hong kong at least 2 hours and up to overnight.