If you’re a peanut butter lover, this Reese’s No-Bake Cheesecake Pie is about to become your new favorite dessert. Creamy cheesecake, rich chocolate, and smooth peanut butter come together on a crunchy Oreo crust to create a dessert that tastes just like a giant Reese’s cup — no oven required.
This recipe is perfect for summer days, holidays, or anytime you want an impressive dessert without turning on the oven. It’s easy, indulgent, and always a crowd-pleaser.
Why You’ll Love This No-Bake Cheesecake Pie
- No baking required
- Ultra-creamy texture
- Perfect balance of chocolate and peanut butter
- Ideal make-ahead dessert
- Great for parties and special occasions
Ingredients
Oreo Crust
- 20 Oreo cookies, crushed in a food processor
- 4 tablespoons salted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 ½ cups heavy cream
- 1 cup chocolate chips, melted and cooled
- ¾ cup Skippy peanut butter
Chocolate Ganache & Topping
- ¾ cup chocolate chips
- ¾ cup heavy cream
- ¼ cup peanut butter, melted
- 2 cups chopped Reese’s peanut butter cups
Instructions
Prepare the Pan
Spray an 8-inch springform pan with non-stick spray and line the bottom with a parchment paper circle.
Make the Crust
Mix the crushed Oreo cookies with the melted butter until fully combined.
Press the mixture firmly into the bottom of the prepared pan to form an even crust.
Cheesecake Filling
Beat the cream cheese and powdered sugar until smooth.
Add the heavy cream and beat on high speed until stiff peaks form.
Divide the mixture evenly into two bowls:
- Stir the melted chocolate into one bowl.
- Mix the peanut butter into the second bowl.
Dollop both mixtures over the crust and gently spread the top with a knife to create a smooth surface.
Refrigerate for at least 5 hours, then carefully remove the sides of the pan.
Ganache & Decoration
Heat the heavy cream in the microwave until almost boiling.
Pour it over the chocolate chips in a heat-safe bowl, cover, and let sit for 1 minute.
Stir until smooth.
Pour the ganache over the chilled cheesecake, using as much or as little as you like.
Pipe melted peanut butter over the top and decorate the sides with chopped Reese’s peanut butter cups.
Chill again before slicing and serving.
Serving Tips
- Use a hot knife for clean slices
- Store covered in the refrigerator
- Best served chilled
Final Thoughts
This Reese’s No-Bake Cheesecake Pie delivers rich flavor, creamy texture, and irresistible peanut butter goodness in every bite. It’s simple enough for beginners yet impressive enough for special occasions — a guaranteed hit every time.
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Reese’s No-Bake Cheesecake Pie
Ingredients
Oreo Crust
- 20 pieces Oreo cookies, crushed in a food processor Use regular Oreo cookies
- 4 tablespoons salted butter, melted Ensure the butter is fully melted
Cheesecake Filling
- 16 oz cream cheese, softened Let sit at room temperature before using
- ¾ cup powdered sugar
- 1 ½ cups heavy cream Use cold for better whipping
- 1 cup chocolate chips, melted and cooled Use semi-sweet or dark chocolate
- ¾ cup Skippy peanut butter Use creamy peanut butter for best texture
Chocolate Ganache & Topping
- ¾ cup chocolate chips Use semi-sweet or dark chocolate
- ¾ cup heavy cream Heat until almost boiling
- ¼ cup peanut butter, melted Use creamy for consistency
- 2 cups chopped Reese’s peanut butter cups For decoration
Instructions
Prepare the Pan
- Spray an 8-inch springform pan with non-stick spray and line the bottom with a parchment paper circle.
Make the Crust
- Mix the crushed Oreo cookies with the melted butter until fully combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust.
Cheesecake Filling
- Beat the cream cheese and powdered sugar until smooth.
- Add the heavy cream and beat on high speed until stiff peaks form.
- Divide the mixture evenly into two bowls.
- Stir the melted chocolate into one bowl.
- Mix the peanut butter into the second bowl.
- Dollop both mixtures over the crust and gently spread the top with a knife to create a smooth surface.
- Refrigerate for at least 5 hours, then carefully remove the sides of the pan.
Ganache & Decoration
- Heat the heavy cream in the microwave until almost boiling.
- Pour it over the chocolate chips in a heat-safe bowl, cover, and let sit for 1 minute.
- Stir until smooth.
- Pour the ganache over the chilled cheesecake, using as much or as little as you like.
- Pipe melted peanut butter over the top and decorate the sides with chopped Reese’s peanut butter cups.
- Chill again before slicing and serving.
