Reeses Peanut Butter No Bake Cheesecake Recipe

No Bake Reese's Peanut Butter Cheesecake Life, Love …

WebJun 7, 2023 · To make the filling. In a large mixer bowl, add the cream cheese and sugar and mix until it’s well combined and smooth. Add the …

Rating: 4.6/5(11)
1. 1. In a small bowl, combine the Oreo cookie crumbs and melted butter and mix well.
2. 2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill. 3. In a large mixer bowl, add the cream cheese and sugar and mix until it’s well combined and smooth. 4. Add the peanut butter and vanilla extract and mix until well combined and smooth. 5. Add the sour cream and mix until well combined and smooth. 6. Gently stir in the chopped Reese’s. Set mixture aside. 7. Add the heavy whipping cream and powdered sugar to another mixing bowl and whip on high speed with the whisk attachment until stiff peaks form. 8. Gently fold about half of the whipped cream into the cream cheese mixture until mostly combined, then add the remainder of the whipped cream. Gently fold together until completely combined. 9. Add the filling to the crust and spread into an even layer. 10. Refrigerate cheesecake until firm, 5-6 hours or overnight, the remove from the springform pan and place on serving plate. 11. To make the chocolate ganache topping, put the cho
3. 2. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
4. 3. Pour the ganache onto the cheesecake and spread into an even layer. Top with the additional chopped Reese’s. 14. Allow topping to cool and firm up. Refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 3-4 days.

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Peanut Butter Cheesecake Drizzle Me Skinny!

WebJun 19, 2023 · How to make Peanut Butter Cheesecake (step by step): With a hand mixer, cream together the cream cheese, peanut butter, …

Rating: 4.6/5(7)
1. Cream together your cream cheese, peanut butter, brown sugar and vanilla.
2. Stir in your cool whip and mix well until nice and creamy.
3. Use a spatula and spoon into your ready made crust.
4. Top with mini reese pieces and refrigerate for at least 1.5 hours (store in fridge)

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Amazing Peanut Butter Cheesecake (NoBake Recipe)

WebAug 5, 2021 · Finish decorating with chopped peanut butter cups as desired. Melt peanut butter in a microwave-safe bowl for 30-60 …

1. Pepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
2. Grind the cookies into a fine crumb using a food processor or blender.
3. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
4. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust.

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NoBake Reese's Peanut Butter Cheesecake I Heart …

WebMar 7, 2024 · Whip the whipping cream until fluffy, then beat in 2 teaspoons of sugar. Set aside. In a separate large bowl, beat the cream cheese …

1. Crush the graham crackers using a food processor. Mix them with the melted butter and press the mixture into a 9-inch spring form pan or 9-inch pie plate. Place the crust in the freezer to firm while you make the filling.
2. Whip the whipping cream until light and fluffy, then beat in 2 teaspoons of sugar. Set aside. Add the cream cheese to a large bowl or the bowl of a stand mixer and beat until light and fluffy. Add 1/3 cup sugar, Reese’s spread and vanilla and mix until smooth. Using a spatula, fold in the whipped cream until combined. Add the Reese’s cups and fold in gently to distribute the candy throughout. Pour the filling mixture into the crust and spread evenly. Freeze 2+ hours or refrigerate 4+ hours, until firm.
3. When the cheesecake is firm, make the ganache topping by adding the chocolate chips to a heat-proof bowl. Heat the cream in a microwave safe bowl until boiling, then pour over the chocolate chips. Let sit for a few minutes, then stir until the chocolate is melted and the ganache is smooth. Allow to cool for a few minutes, then pour over the cheesecake, using an offset spatula or a knife to smooth. Sprinkle the chopped Reese’s cups on the top of the cheesecake. Return the cheesecake to the refrigerator or freezer for 30 minutes, or until the ganache has cooled and firmed.

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