Happy new year!!! Now Christmas is over I feel like I’m beginning to come out of the “cake haze” that has been my world for the majority of December. Before I forget what a blissful place that it was, I thought I would mention some of the highlights of the month. Top of that list was the opportunity to get into the kitchen (without toddler), and create this little beauty for Christmas….a No-Bake Reese’s Peanut Butter Cup Cheesecake inspired by an article from my Sister In-Law and another cake blog. I tweaked the recipe as some ingredients weren’t readily available in the UK, however it tasted as good as it looks. If you’re Reese’s Peanut Butter Cup fan, try this recipe:
No-Bake Reese’s Peanut Butter Cup Cheesecake
Prep time: 20 mins
Total time: 2 hours 30 mins
Serves: 8-10 slices
- 2 Pks Oreo Cookie Crumbs
- 100g Unsalted butter, melted
- 360g Cream cheese
- ¾ of a tub Creamy Peanut Butter
- 1 tsp Pure vanilla extract
- 2 tbsp Heavy whipping cream
- 50g Icing Sugar (Optional)
- 10 Reese’s Peanut Butter Cups (chopped)
- 6 Reese’s Peanut Butter Cups (chopped)
- Chocolate sauce (optional)
- Remove the filling from your Oreos and discard. Use a food processor to crush the Oreos cookies into a fine crumb.
- Melt butter in a microwave-safe bowl and pour melted butter over Oreo crumbs. Stir to combine until all crumbs are moistened.
- Press into a 9” spring form pan using a spoon or measuring cup to compress crust. Set aside in refrigerator while you make the filling.
- Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add peanut butter spread and continue to beat until well mixed.
- Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter.
- Once all ingredients are mixed together, add icing sugar to sweeten and beat into batter. Scrape the bottom of the bowl with a spatula and mix together.
- Chop Reese’s Peanut Butter Cups into small pieces and drop into batter. Stir to combine. Empty filling into prepared biscuit base.
- Chill in the refrigerator for at least two hours (if time allows). Serve chilled.
- Chop Reese’s Peanut Butter Cups into halves spread over the top of the cheesecake.
- Heat chocolate sauce in the microwave in 10 second increments. Caution, chocolate will be hot! Stir until smooth and drizzle over cheesecake.
As well as eating “Santa’s” body weight in cake over Christmas, I also got to bake a Red Velvet Cake and Chocolate & Banana Cake (see above) for our house-warming!
I think I’m going to avoid the scales in January, and start working on a new cake adventure: “The Cake Club” More details to follow…:-)