No Bake Reese's Peanut Butter Cup Pie
No Bake Peanut Butter Cup Pie - this easy no bake peanut butter cup cheesecake filling is creamy, fluffy, chocolaty and a peanut butter lovers dream.
Servings: 10 slices
Ingredients
Homemade Oreo Cookie Crust
- 24 Oreo cookies (with filling)
- 4 tablespoons butter melted
Pie Filling
- 8 ounces cream cheese softened to room temperature
- ½ cup peanut butter creamy
- ¾ cup powdered sugar
- 1 tsp vanilla
- 8 ounces frozen whipped topping thawed
- 12 - 14 ounces mini reese's peanut butter cups divided, you can use 6 to 7.8 ounces (a whole bag) for the filling, or to taste
Garnish
- 8 ounces whipped topping (or homemade whipped cream)
- mini reese's peanut butter cups use the remaining mini peanut butter cups (leave a few whole)
- hot fudge topping
- melted peanut butter
Instructions
No-bake Oreo Pie Crust
- Pulse the Oreos (filling included) in a food processor until you get fine crumbs, about 30 to 45 seconds. Add the crumbs to a large bowl. Add the melted butter and stir until the crumbs are well coated (this can also be done by pulsing the butter into the crumbs in the processor).
- Press the mixture into the bottom of an ungreased and of an ungreased of a 9-inch pie dish. I use a 1/4 cup dry measuring cup to press it flat.
- To set the crust, place it in the freezer for 30 minutes before adding the filling.
Pie Filling
- In a stand mixer or with electric beaters, beat together very softened cream cheese, peanut butter, and powdered sugar until creamy, smooth and fluffy. Add vanilla and mix until combined. Fold in 8 ounces of whipped topping and chopped mini peanut butter cups.
- Refrigerate until completely chilled, for at least 4 hours to overnight before cutting to serve.
Topping
- Top with additional whipped topping or homemade whipped cream and some chopped up and whole mini Recee's Peanut Butter Cups
- Slice. Then, drizzle slices with hot fudge topping and melted peanut butter, if desired.
- Can be refrigerated for 4-5 days or frozen for 1 month.
Notes
Notes for the Pie Crust:
- This recipe works best with classic Oreo cookies. I suggest not using the Thins, Double Stuff, or Mega Stuff cookies.
- You can use unsalted or salted butter. I use salted butter to balance the sweetness.
- For a Baked Oreo Pie Crust: Preheat the oven to 350°F. Make the pie crust as directed above (without freezing). Bake for 10 minutes, then cool completely before using.
- I buy the unwrapped mini peanut butter cups. I like the ratio of chocolate to peanut butter in them for this pie. You will need two 7-ounce bags for this recipe if you top the pie as pictured, but you can get by with 1 bag. Over the years, the package has gotten smaller, so if you want to use regular chopped Reece's Cup in the filling, you can. The mini ones are prettier (IMO) for the topping.
- Room Temp Cream Cheese – Don’t skip this step! Cold cream cheese won’t blend smoothly and could leave lumps in your filling.
- Use a Measuring Cup to Press the Crust – A flat-bottomed ¼ cup works perfectly to press the crust evenly into the pie dish, making it look nice and polished.
- Freeze the Crust – This helps it firm up and stay together in place of baking the crust.
- Whipped Topping - I like to use extra creamy or Cool Whip brand. Lately I have found my store brand to be a little looser and not as firm and thick. Homemade Whipped Cream can be whipped a little firmer, adding a delicious texture and a homemade taste.
- Chill Time Is Key – Give the pie enough time to chill—at least 4 hours. I prefer all day or overnight. This helps everything set up beautifully and slice cleanly.
- Want those nice, clean bakery-style slices? After topping with whipped topping, place the pie in the freezer for about an hour before serving. It firms up just enough to cut beautifully. Use a sharp knife, and wipe it clean between slices for the prettiest presentation!
Nutrition
Serving: 1serving | Calories: 575kcal | Carbohydrates: 58g | Protein: 10g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 412mg | Potassium: 313mg | Fiber: 3g | Sugar: 42g | Vitamin A: 504IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 4mg
Find it online:
www.soulfullymade.com/no-bake-peanut-butter-cup-pie/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/no-bake-peanut-butter-cup-pie/