Reese's Slam Dunk No Bake Cheesecake

Reese's Slam Dunk No Bake Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • 1

    brick of cream cheese (room temperature)

  • ½

    can of sweetened condensed milk

  • 2

    tablespoons of peanut butter

  • cup of Reese's Pieces

  • 12

    REESE’S® Peanut Butter Cups

  • 1

    cup of semi-sweet chocolate chips

  • 1-2

    teaspoons grapeseed or vegetable oil

  • 12

    mini Reese's peanut butter cups, chopped

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1. Using a mixer, blend together the cream cheese, sweetened condensed milk and peanut butter until there are no lumps. 2. Put the Reese Pieces into a ziplock bag and crush using a rolling pin. Fold into cream cheese mixture, reserving about 2 tablespoons to use to decorate cheesecakes. 3. Insert each regular Reese cup into silicone mold, small cupcake pan (with cupcake liner) or small serving glass. I used a silicone mold. Tip: Keep your Reese's Peanut Butter Cups in the fridge until you are ready to use them. The firmer they are the easier they are to insert into cups and molds. 4. Spoon cream cheese mixture over the cups. Make sure the mixture is levelled at the top. 5. Put into the fridge and let it set overnight. 6. Melt chocolate chips in the microwave. Add oil, a little at time, until your melted chocolate has a runny consistency. 7. Remove cheesecakes from mold. Spoon melted chocolate over them. Top with crushed Reese's Pieces and chopped mini Reese's cups. 8. Return to fridge. Serve when chocolate has set. About 2 hours.


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