The ultimate no bake Reece’s Cheesecake – with a crumbly, peanut butter Oreo cookie base, stuffed with peanut butter cups and Reece’s pieces and topped with lashings of peanut butter sauce and chocolate.
Why is it, that just when I’m trying to eat a little bit more healthily and cut down on sugar, genius ideas for deliciously decadent desserts come to me? Sometimes whilst I’m on the treadmill, how cruel is that?!
My peanut butter loving Mum came to stay recently and I wanted to make a bit of a showstopper to say thanks for coming to help us for the weekend. (We have been Marie Kondo-ing, that’s a whole blog post in itself) So this Reece’s cheesecake was born.
It’s based on my most popular recipe ever (over a million views – eek!) my Creme Egg Cheesecake recipe. Clearly, this is not diet food, and is not part of my Slimming World plan. Also, I’m not the biggest fan of Reece’s peanut butter cups, the ingredients list is a bit suspect, sometimes they do just hit the spot though and everything in moderation is all good am I right?
Oh and, PEANUT BUTTER and OREOS and CHOCOLATE though. Be still my heart.
Watch the video here:
- When whipping the cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too running and the cheesecake will be sloppy, too stiff and it will be too dense.
- You could add 150g of smooth peanut butter to the cheesecake mixture itself, I think this would add a deeper flavour to it and be a great addition. Annoyingly, I’d run out when I made this!
- Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
- I would stick to Philadelphia creme cheese for this Reece’s Cheesecake (and full fat) it seems more stable than supermarket own brands.
- Add more lemon juice if you’d prefer a slightly sharper tang.
- Allow the chocolate to cool slightly before drizzling to avoid ‘melting’ the cheesecake. You’ll also get neater lines as slightly cooled chocolate doesn’t spread so easily.
- For a neater chocolate drizzle, use disposable piping bags. Just snip the end off to pipe. I use these: Savoy Disposable Icing Piping Bag
- Use a tin with either a springform (the type where the side unclips) or a removable base.
- Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
- The recipe is for a 7″ wide and very DEEP tin (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter.
Hope you enjoy making this as much as I did. Please tweet me a photo if you do make it! You can find me on twitter @tamingtwins and Instagram @tamingtwins. Say hello! Follow me on Facebook if you’d like to know as and when I post more cheesecake recipes.
The ultimate no bake Reece's Cheesecake - with a crumbly, peanut butter Oreo cookie base, stuffed with peanut butter cups and Reece's pieces and topped with lashings of peanut butter sauce and chocolate.
- 250 g Peanut Butter Oreos or normal Oreos if you can't find these
- 120 g Butter Unsalted, melted
- 560 ml Double cream lightly whipped until it forms soft peaks
- 140 g Icing Sugar sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese Full fat
- Juice of half a lemon
- 6 x Reece's Peanut Butter Cups
- 2 x 113g box of Reece's Pieces
- 2 x 226g bags of Reece's Mini Peanut Butter Cups
- Reece's Peanut Butter Topping approx half of a 198g bottle
- 75 g Milk Chocolate
- Crush the oreos until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
- Mix with the melted butter and press into your 7" tin.
- Unwrap Reece's Peanut Butter Cups and chop 4 of them into small pieces.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice, chopped Reece's, 1 bag of the Mini Reece's Peanut Butter Cups and one box of the Reece's Pieces. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 3 hours or even better, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Drizzle enough of the Reece's Topping over to cover the top and create some pretty drizzles down the sides.
- Top with the remaining 2 Peanut Butter Cups (cut into quarters), the second bag of the Reece's Mini Peanut Butter Cups and the Reece's Pieces. (You may not need all of that for decoration, if your cheesecake is looking a bit too overloaded, feel free to eat whatever you don't need of the chocolates!)
- Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cheesecake in zigzags.
Hope you enjoy the recipe, feel free to click the share buttons below to show it to any other peanut butter fans in your life!
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