No Bake Reese’s Peanut Butter Cheesecake
By: Hayley Peck
INGREDIENTS
Crust: 24 Oreo Cookies and 5 tbsp melted Butter
Filling:
24 oz softened Cream Cheese
8 oz Whipped Topping (like Cool Whip)
1 tsp Vanilla
1 cup Powdered Sugar
1 1/2 cup Peanut Butter
30 Reese’s Miniatures cut in quarters
DIRECTIONS
Put cut Reese’s cups in freezer for 30 minutes to harden.
Crush Oreos in food processor and add melted butter.
Press mixture into bottom and partway up sides of springform pan.
Refrigerate at least 30 minutes to firm.
Beat together cream cheese, powdered sugar, vanilla and peanut butter until well mixed.
Fold in whipped topping until uniformly blended.
Fold in half of frozen Reese’s.
Pour/spread into pan and refrigerate for at least 4 hours or until firm.
Remove from springform pan and top with remaining Reese’s.
You can also drizzle with chocolate syrup if desired.
