NO BAKE Reese's Peanut Butter Cup Cheesecake | The Recipe Rebel

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers health benefits, while cocoa powder can be more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.

Press into the bottom of a 9" Springform pan and top with a layer of chopped peanut butter cups and set aside.

In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.

In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Stir in the melted chocolate.

In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.

Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.

Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.

Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.

Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens