Description
Indulge in this delicious Reese’s No-Bake Pink Chocolate Cheesecake, featuring a rich peanut butter filling and a creamy pink chocolate ganache. Perfect for any occasion!
Ingredients
Scale
- Crust:
- 1 1/2 cups chocolate cookie crumbs (about 20 cookies)
- 1/4 cup unsalted butter, melted
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1 cup chopped Reese’s peanut butter cups
- Pink Chocolate Ganache:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- Pink food coloring (optional)
Instructions
- In a medium bowl, mix together chocolate cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- For the cheesecake filling, beat softened cream cheese and peanut butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until smooth. Fold in chopped Reese’s peanut butter cups.
- Spread the filling evenly over the prepared crust. Smooth the top with a spatula. Refrigerate while preparing the ganache.
- For the pink chocolate ganache, place white chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream until just simmering (not boiling). Pour hot cream over the white chocolate chips. Let sit for 2-3 minutes, then stir until smooth. Add pink food coloring, if desired.
- Let ganache cool slightly, then pour over the chilled cheesecake, spreading evenly with a spatula.
- Refrigerate cheesecake for at least 4 hours, or overnight, until set.
- Before serving, garnish with additional chopped Reese’s peanut butter cups, if desired.
Notes
Enjoy this delightful treat that’s perfect for any special occasion!
- Prep Time: 30 minutes
- Cook Time: 4 hours
