Reese's Peanut Butter Egg Cheesecake (No Bake)
Creamy peanut butter no bake cheesecake with whipped cream and Reese's Peanut Butter Eggs
Nutrition Facts
Ingredients
Instructions
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl or a ziploc bag
Mix the melted butter into the biscuit crumbs and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge while you make the filling
For the cheesecake filling use an electric mixer to mix together the cream cheese, icing sugar and peanut butter until smooth
Add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Thebakingexplorer →Chef's Notes
It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
I used Reese's Peanut Butter Eggs to decorate the top, but if it's not Easter or they're not available if your area, you can use Reese's Peanut Butter Cups instead.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Another amazing cheesecake, I did swap the digestive base for lotus biscuits but again easy recipe to follow with an epic end result x
This looks amazing! Might have to make this my next bake
Now, that is some cheesecake!!!! I soo need those reese's eggs in my life, and this cheesecake... Beautiful!
Did you make this recipe?
Leave a Comment