No Bake Reese’s Peanut Butter Oreo Cheesecake
2 + ½ cups chocolate graham cracker crumbs (16 – 18 crackers)
¾ cup butter, melted
2 + ¼ cup heavy cream
2 (8 oz.) bricks cream cheese, room temperature
2 cups granulated sugar
1 + ¾ cups smooth peanut butter
2 tsp. vanilla extract
1 + ½ cups Reese’s Mini Oreos, coarsely chopped
2 T. smooth peanut butter
¼ cup Mini peanut butter cups
1/2 cup semi sweet chocolate +2 tbsp shortening
For the Crust:
In a large bowl, add in the chocolate graham crackers and butter. Stir until the butter has coated all the graham crackers.
Press the cracker crumbs into a 9.5 inch spring form pan. Press it up the sides of the pan as well as on the bottom. Set aside.
For the Cheesecake:
Place the heavy cream in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.
In a separate mixing bowl, add in the cream cheese and sugar. Mix until incorporated. Scrape down the sides and give it an additional mix.
Add in the peanut butter and vanilla extract and mix until combined.
Stir in the chopped mini Oreos with a spatula.
Fold in the whipped cream in thirds with a spatula. Don’t overmix.
Pour the cheesecake filling into the crust and smooth out with the spatula.
Place in the fridge to set up overnight.
Heat the the semi sweet chocolate, 2 tbsp peanut butter and shortening in the microwave for 30 seconds or just until melted. Let it cool and set aside
Then pour the melted chocolate on top of the chilled cheesecake. Let it set.
Garnish center of the cheesecake with peanut butter cups.
Cut and serve. Enjoy!
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Photo by: Shiela Oshea Dara