No-Bake Peanut Butter Cup Cheesecake


Sunday is Fathers Day.  The kids and I are pretty excited about the gifts we’ve gotten for Michael.  He is no help at all this time of year.  When I ask him what he wants, he shrugs and says, “I don’t really need anything.”

Drives me crazy.

Luckily, I know his MO, so I kind of just make little mental notes between Christmas and Fathers Day.  Every time he mentions something he might like.  Every time he needs a tool and doesn’t have it.  Every time he says, “Oh, cool!” when he sees something on t.v., I make a little note for gift ideas.  So we’re all set!

We’re going to my parents’ house on Saturday to celebrate with my Daddy.  Mama insists that they want to make lunch for us, so I’m bringing dessert.  Daddy isn’t picky – as long as it isn’t pudding.  He hates pudding of any kind.  So I came up with this dessert for him.

I love the combination of chocolate and peanut butter and I love cheesecake, so this is a real winner around here!  You could certainly make it as a pie – or two! – but since we’ll be travelling with it, I chose to make it in little half-pint jars.  This recipe makes 12 jars of deliciousness.

No-Bake Peanut Butter Cup Cheesecake


  • 36 Oreos
  • 1 stick of salted butter, melted


  • 1 14.8-ounce bag of Reese’s Minis, chopped and frozen
  • 3 8-ounce packages of cream cheese, softened to room temperature
  • 2 cups of creamy peanut butter
  • 1 1/2 cups of powdered sugar
  • 1 teaspoon of vanilla
  • 1 16-ounce tub of Cool Whip, thawed

Chop Reese’s minis and place in the freezer.

Finely crush Oreos in a food processor.  Drizzle melted butter in while processing.  Stop and scrape down the sides, if necessary.  Process again until butter and crumbs are combined.  Put 2 heaping spoonfuls of the mixture into each of 12 half-pint jars.  Press crumbs firmly into the bottom.  Set aside.

Use a mixer to combine cream cheese and peanut butter.  Add vanilla and then add powdered sugar a half cup at a time, blending until combined.  Add Cool Whip a little at a time until mixed.  Add the frozen Reese’s and mix in.

Carefully spoon the mixture into jars, leaving an inch at the top. Screw on lids and refrigerate for at least 3 hours.  Top with whipped cream and more Reese’s before serving.

Well Duh #1:  You can use any size of Reese’s you like as long as you end up with about 2 cups.  I just like the way the Minis look and I like that I don’t have to spend time unwrapping them.  I bought a bag like this:


Well Duh #2:  I use the top of a seasoning container to press the crumbs into the bottom of the jars.  I wish I hadn’t used garlic salt because when I was done, I licked the lid and, let me tell you, Oreos and garlic salt do not mix!


Well Duh #3:  You really do need to freeze the chopped Reese’s.  It will help ensure that they don’t fall apart when you’re mixing them into the filling.

Well Duh #4:  You can use any kind of Oreos you like.  I use Double-Stuffed because the extra cream filling makes the crust a little sweeter.

The kids were all too happy to taste this mixture.  They loved it!  They each got to lick a beater, but were very unhappy to learn that these will remain in their jars until Saturday!  I can’t wait either!  A perfect combination of chocolate, peanut butter, tangy cream cheese, creamy filling…

Daddy’s gonna love this!



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