Thursday, May 5, 2016

No Bake Peanut Butter Cheesecake

When your husband graduates from law school, you just have to celebrate with something big. I knew that I wanted to make a peanut butter cheesecake, but I couldn't find a recipe that I thought fit the bill. So I did some research and came up with a recipe of my own. I generally have a rule that I won't try new recipes for special occasions, but I decided to have a little confidence in myself and give it a go. And I am so glad that I did! This was the most delicious, richly perfect cheesecake. And Brad loved it, so that's what really matters! Poor guy had to wait an extra 10 minutes for me to click a few photos before I let him dig in. Worth the wait.

No Bake Peanut Butter Cheesecake

Crust:
25 Oreos
5 Tbsp Butter

Filling:
3 pkg Cream Cheese, softened (24 oz total)
1 1/2 c. Powdered Sugar
1 3/4 c. Creamy Peanut Butter
1 tsp Vanilla
8 oz Cool Whip minus 1/2 cup (reserve for frosting)
25 Mini Reese's cut into small chunks

Frosting:
1/2 c. Creamy Peanut Butter
1/4 c. Butter, softened
1 c. Powdered Sugar
1/2 tsp Vanilla
3 T Milk
1/2 c. Cool Whip (reserved from the filling)

1/4 c. Chocolate Chips, Melted (optional)

Using a food processor, crush Oreos until there are no large chunks. Melt Butter.
Add melted butter and press mixture into the bottom and partway up the sides of an 8 inch springform pan.
Refrigerate 45+ minutes to set.


Beat cream cheese for about 1 minute. (I find that it is less likely to clump if I beat it alone first). Add in powdered sugar, peanut butter, and vanilla until well mixed.
Fold in cool whip.
Fold in Reeses.
Spoon into the spring form.
Smooth out using a rubber spatula.



Refrigerate at least 4 hours until firm.

In the meantime, make the frosting:
Mix peanut butter, butter, powdered sugar, vanilla, and milk until well blended. Fold in the cool whip until well blended. Refrigerate at least 30 min. until firm.  

To frost:
Remove Cheesecake from springform. 
If desired, drizzle with melted chocolate.
Using an open star tip, form rosettes of frosting around the edges of the cheesecake. Start with a small dot of frosting and circle out from there until you reach your desired size. Find a video tutorial on making frosting rosettes HERE. Return to the fridge for at least 30 minutes. 


Cut using the rosettes as guides and enjoy!





And seriously, if you make this, I want to hear all about it! Tell me how it turned out for you. I promise you will love it just as much as we did! And with Mother's Day coming up this weekend, let me tell you: this would be the perfect dessert to celebrate mom! Yes, it's a bit time intensive (the waiting game while it sets up), but the steps themselves are super easy. 


No Bake Peanut Butter Cheesecake

Crust:
25 Oreos
5 Tbsp Butter

Filling:
3 pkg Cream Cheese, softened (24 oz total)
1 c. Powdered Sugar
1 3/4 c. Creamy Peanut Butter
1 tsp Vanilla
8 oz Cool Whip minus 1/2 cup (reserve for frosting)
25 Mini Reese's cut into small chunks

Frosting:
1/2 c. Creamy Peanut Butter
1/4 c. Butter, softened
1 c. Powdered Sugar
1/2 tsp Vanilla
3 T Milk
1/2 c. Cool Whip (reserved from the filling)

1/4 c. Chocolate Chips, Melted (optional)



Using a food processor, crush Oreos until there are no large chunks. Melt Butter.
Add melted butter and press mixture into the bottom and partway up the sides of a springform pan.
Refrigerate 45+ minutes to set.

Beat cream cheese for about 1 minute. (I find that it is less likely to clump if I beat it alone first). Add in powdered sugar, peanut butter, and vanilla until well mixed.
Fold in cool whip.
Fold in Reeses.
Spoon into the spring form.
Smooth out using a rubber spatula.

Refrigerate at least 4 hours until firm.

In the meantime, make the frosting:
Mix peanut butter, butter, powdered sugar, vanilla, and milk until well blended. Fold in the cool whip until well blended. Refrigerate 30 min. 

To frost:
Remove Cheesecake from springform. 
If desired, drizzle with melted chocolate.
Using an open star tip, form rosettes of frosting around the edges of the cheesecake. Start with a small dot of frosting and circle out from there until you reach your desired size. Find a video tutorial on making frosting rosettes HERE. Return to the fridge for at least 30 minutes. Cut and enjoy!


5 comments:

  1. I can NOT wait to make this!!!!!!!! YUM!!!!!!!!!!!

    ReplyDelete
  2. If you have no springform pan (and are moving soon and don't want to buy one) could you use a pin tin? Could you use a premade Oreo crust if you are particularly lazy? :)

    ReplyDelete
    Replies
    1. Yes, you absolutely could! It would just take two or three crusts because the center of this is very thick.

      Delete
  3. How big is the pan?

    ReplyDelete
    Replies
    1. Good question! Thank you for pointing that out. It's an 8 inch. I will update this.

      Delete

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