This No Bake Reese’s Peanut Butter Cheesecake is smooth, velvety and loaded with peanut butter! It’s a simple cheesecake to make, and it’s ideal for any peanut butter sweetheart.
Ingredients :
- CRUST :
- 3 cups ( about 35 Oreos) Oreo crumbs
- 6 tbsp butter, melted
- FILLING :
- 24 oz cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1 1/4 cups creamy peanut butter (not the natural kind)
- 1 tsp vanilla extract
- 1/4 cup (58g) sour cream
- 20 mini Reese’s, chopped
- 1 1/4 cups heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- CHOCOLATE GANACHE TOPPING :
- 4 oz (2/3 cup) chocolate chips
- 5 tbsp heavy whipping cream
- 15 mini Reese’s, chopped
Instructions :
Line a 9-inch (23cm) springform skillet with material paper in the base and oil the sides.
In a little bowl, join the Oreo treat morsels and liquefied margarine and blend well. Press the combination into the base and up the sides of the springform skillet. Set in the refrigerator to chill.
In an enormous blender bowl, add the cream cheddar and sugar and blend until it’s very much consolidated and smooth.
Add the peanut butter and vanilla concentrate and blend until very much consolidated and smooth.
Add the acrid cream and blend until all around joined and smooth.
Delicately mix in the hacked Reese’s. Put combination away.
Add the weighty whipping cream and powdered sugar to one more blending bowl and whip on rapid with the whisk connection until solid pinnacles structure.
Delicately overlay about portion of the whipped cream into the cream cheddar combination until generally joined, then add the rest of the whipped cream. Delicately overlap together until totally consolidated.
Add the filling to the covering and spread into an even layer.
Refrigerate cheesecake until firm, 5-6 hours or short-term, the eliminate from the springform container and put on serving plate.
To make the chocolate ganache beating, put the chocolate chips in an intensity confirmation bowl.
Microwave the weighty whipping cream until it simply starts to bubble, then pour it over the chocolate chips. Permit it to sit for 2-3 minutes, then speed until smooth.
Pour the ganache onto the cheesecake and spread into an even layer. Top with the extra hacked Reese’s.
Permit garnish to cool and solidify. Refrigerate cheesecake until prepared to serve. Cheesecake is ideal whenever eaten inside 3-4 days.
