Description
This Giant Reese’s Peanut Butter Cup Pie is a decadent, no-bake dessert that combines a crunchy chocolate cookie crust with a creamy peanut butter cheesecake filling and loads of chopped Reese’s. It’s rich, indulgent, and perfect for sharing—or not.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 4 large Reese’s Peanut Butter Cups, chopped
- 1/2 cup mini Reese’s Peanut Butter Cups, halved (for topping)
- 1/4 cup chocolate syrup (for drizzling)
Instructions
- Preheat oven to 350°F (175°C). Mix cookie crumbs with melted butter until combined like wet sand.
- Press mixture into a 9-inch pie pan to form crust. Bake for 8 minutes, then cool completely.
- In a bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla; mix until creamy.
- In another bowl, whip heavy cream to stiff peaks. Gently fold into peanut butter mixture.
- Stir in chopped large Reese’s. Pour filling into cooled crust and smooth the top.
- Refrigerate for at least 4 hours (or overnight) until set.
- Before serving, top with mini Reese’s halves and drizzle with chocolate syrup.
Notes
- Use an Oreo crust or pre-made chocolate graham crust for ease.
- Add crushed pretzels or sea salt for a sweet-salty twist.
- Crunchy peanut butter adds texture to the filling.
- Swirl in melted chocolate or Nutella for extra richness.
- For clean slices, use a hot, wiped knife between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 32g
- Sodium: 310mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
