When it comes to desserts, I am all about making them as easy as possible. Traditional cheesecake has a long bake time and can be very tricky as you also need to steam it. My recipe for this cheesecake requires no baking, has no eggs, and is light and airy in texture!
For the base of the cake, you want to make a cookie layer. You can also use graham crackers, but I used peanut butter stuffed cookies for extra peanut butter taste. In a food processor or blender, combine your cookies and 1 stick of melted butter. This will create a wet, sandy texture for your bottom.
Next, in a separate bowl, 2 cups whip heavy cream until there are stiff peaks. This takes only a couple of minutes to do. I used a handheld mixer and it worked perfectly. This part is key because it is what gives the cake a very light and airy texture. It makes the cake less dense.
Set your whipped cream aside and in a separate bowl, add 2 blocks of softened cream cheese, 3/4 cups powdered sugar, 1 tbsp vanilla, and 2 heaping tbsps of peanut butter. Using the hand mixer, mix it on medium speed until it is all combined.
Carefully add your whipped cream mixture into the cream cheese, peanut butter bowl. You want to gently fold this together. Over mixing this will cause the cake to become flat. Once the cake mix is combined, put it in your cake pan with the cookie bottom and refrigerate for minimum 4 hours up to 8 hours.
For the chocolate layer, I used 1 cup warmed heavy cream to 1/2 cups of dark chocolate. Adding the chocolate into the warm cream makes it the perfect thick ganache like texture. The chocolate melts evenly and there is less chance for the chocolate to break.
For the toppings, I did the chocolate layer followed by a peanut butter drizzle. This was just made by microwaving a spoonful of peanut butter for about 20-30 seconds. Lastly, add mini Reese’s on top and enjoy!
Easy No-Bake Reese’s Mousse Cheesecake
Ingredients
Cookie Base
- 2 Cups Peanut Butter Cookies
- 1 Stick Butter
Cheesecake
- 2 Cups Heavy Cream
- 2 Blocks (16oz) Cream Cheese
- 3/4 Cups Powdered Sugar
- 2 Heaping Tbsp Peanut Butter
- 1 Tbsp Vanilla Extract
Toppings
- 1 Cup Heavy Cream (warmed)
- 1/2 Cup Dark Chocolate
- 2 Tbsp Peanut Butter
- Reese's Minis
Instructions
- Get a cake pan or cheese cake (spring form pan). Either work. Line the bottom with parchment paper.
- In a food processor or blender, blend 2 cups of cookies (peanut butter stuffed) and 1 stick of butter.
- Add the cookie crumble into the pan and press down. This will be the base of the cake. Once the base is evenly pressed down, set this aside.
- In a large mixing bowl, whip 2 cups of heavy cream until stiff peaks form. This takes just a couple of minutes. You need to use heavy cream only for this to work. Once the cream is whipped set aside.
- In a separate mixing bowl, add 2 blocks of cream cheese, 3/4 cup powdered sugar, 2 heaping tbsp of peanut butter, and 1 tbsp of vanilla. Mix until combined.
- Carefully fold in the whipped cream into the cream cheese mixture until it is all combined. Do not over whip as this will cause the cake to not be airy and it will be dense.
- Put this in your cake pan and refrigerate for 4-8 hours.
- Take the cake out and hat up 1 cup of heavy cream. Add 1/2 cup dark chocolate to the heavy cream and stir. This will evenly melt the chocolate. Pour over the cake.
- Microwave some peanut butter for 20-30 seconds until a drizzle consistency and decorate the top of the chocolate layer. Add Reese's Minis and enjoy!
Leave a Reply