Frozen (No-Bake) Peanut Butter Cup Cheesecake

By srumbel

A delicious and extremely simple no-bake peanut butter cup cheesecake. Oreo crust, creamy peanut butter filling, and a “magic shell” chocolate topping.
from chelseasmessyapron.com

Ingredients

• Crust
• 25 oreos or chocolate sandwich cookies
• 6-7 tablespoons unsalted butter
• 1/4 cup white sugar
• Cheesecake Filling
• 1 package (8 ounces) full-fat cream cheese, room temperature
• 2/3 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip, or Truwhip, OR homemade whipped topping
• Topping
• 1 cup + 2 tablespoons milk chocolate chips
• 2 tablespoons coconut oil
• Optional: chopped reese's cups, miniature reese's

Details

Preparation time 15mins
Cooking time 495mins

Preparation

Step 1

Blend or pulse the oreos (no need to remove the filling) until they resemble fine crumbs.
Mix the crumbs with the sugar and melted butter (start with 6 tablespoons and add 1 more tablespoon ONLY if it isn't coming together enough).
Spray a springform pan (I use a 9-inch) with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides.

Cheesecake Filling

Beat the room temperature cream cheese until smooth.
Add in the peanut butter and vanilla and beat until smooth. Add in the sweetened condensed milk and beat to smooth.
Gently fold in the completely thawed whipped topping until all ingredients are combined and then spoon over the crust.
Freeze overnight or at least 6-8 hours.

Topping

Combine the chocolate chips and coconut oil (measure when melted). Microwave in bursts of 15 seconds stirring in between each burst for 10-15 seconds until the mixture is completely melted. Top with peanut butter cups (chopped) or mini reese's cups if desired.
Pour over the frozen pie and return to the freezer for 5-10 minutes.
Remove from the freezer and using a VERY sharp knife, cut into slices. Enjoy immediately and return any leftovers to the freezer.

Notes
Cook time refers to chilling time.

Serves: 1 9-inch springform pan