This non-bake cheesecake is smooth, creamy and full of peanut butter!!!! Peanut butter lovers- this one's for you!
- 2 1/2 cups Oreo crumbs
- 75g butter, melted
- 680g cream cheese, room temperature
- 1/2 cup sugar
- 1 tsp vanilla extract
- 315g peanut butter
- 30 mini Reese's chopped, divided
- 1 cup double cream
- 1/2 cup icing sugar
- Chocolate sauce for drizzle
Combine Oreo crumbs with melted butter. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
Mix cream cheese, sugar, vanilla and peanut butter together in a large bowl until smooth and well combined.
Pour double cream & icing sugar in another bowl & whipped until soft peak. Gently stir in the whip cream.
Add about half of the chopped Reese's and stir until combined. Pour filling into crust and smooth the top.
Refrigerared for about 4-6 hours or until firm. Remove cheesecake from springform pan and top with the remaining chopped Reese's and chocolate sauce.
Refrigerate until ready to serve.