Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
For the filling:
2 cups heavy cream
16 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
1 cup mini chocolate chips
1 cup Reese’s Pieces candy
For the topping:
1 cup heavy cream, whipped
1/4 cup powdered sugar
1/2 cup mini chocolate chips
1/2 cup Reese’s Pieces candy
1/2 cup assorted mini chocolate candies
Chocolate syrup for drizzling
Instructions:
Prepare the Crust:
In a medium bowl, mix melted butter, granulated sugar, and graham cracker crumbs. Blend well.
Fill a 9-inch springform pan to the brim with the ingredients.
Chill the crust in the refrigerator while preparing the filling.
Prepare the Filling:
Whip heavy cream in a large mixing bowl until stiff peaks form. Set aside.
Cream cheese, peanut butter, powdered sugar, and vanilla extract should all be beaten together until smooth and creamy in a separate big basin.
Till thoroughly blended, gently fold the whipped cream into the peanut butter mixture.
Stir in the Reese’s Pieces candy and micro chocolate chips.
Evenly distribute the filling after pouring it over the cold crust.
Add the Topping:
Whip heavy cream with powdered sugar in a medium bowl until stiff peaks form.
The whipped cream should be piped or spread over the cheesecake filling.
Top with Reese’s Pieces candies, small chocolate chips, and other mini chocolate candies.
Drizzle with chocolate syrup.
Chill and Serve:
To set, place the cheesecake in the refrigerator for at least 4 hours or overnight.
Take off the spring form’s sides before serving.
Slice and enjoy this delightful No-Bake Peanut Butter Cheesecake!