No Bake Peanut Butter Cup Cheesecake

No Bake Peanut Butter Chocolate Chip Cheesecake - These are two ingredients that go absolutely perfectly together! Peanut Butter/chocolate - oh yes! This is an slap-together-last-minute easy dessert (do I make any other?) Delicious enough for company but easy enough for a sweet week-night treat for your family.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 321kcal

Author Deb Clark

Ingredients

8 ounce package cream cheese softened
1 cup creamy peanut butter
¾ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
8 ounce container Cool Whip thawed
1 cup chopped peanut butter cups divided
1 prepared chocolate cookie crust or pretzel crust
Warm hot fudge sauce for serving

Instructions

In a large mixing bowl, combine the softened cream cheese, peanut butter, powdered sugar, vanilla extract, and salt. Beat on medium speed until the mixture is completely smooth and creamy, about 3–4 minutes. Scrape down the sides of the bowl as needed.
Fold in the Cool Whip until fully combined and fluffy.
Stir in about ¾ cup of the chopped peanut butter cups, reserving the remaining candy for the top.
Spoon the filling into the prepared crust and smooth the top with a spatula.
Sprinkle the remaining peanut butter cups over the top of the pie.
Cover and refrigerate for at least 6 hours, preferably overnight, until fully chilled and set.
Drizzle each slice with warm hot fudge sauce just before serving.

Notes

A chocolate cookie crust gives this pie classic peanut butter cup flavor, while a pretzel crust adds a salty-sweet twist.
For cleaner slices, place the pie in the freezer for 20–30 minutes before serving.
A tiny sprinkle of flaky sea salt over the hot fudge makes the chocolate and peanut butter flavors pop.

Nutrition