Description
Reese’s no-bake pink chocolate cheesecake delivers creamy indulgence with a playful twist. Chocolate lovers will savor rich peanut butter notes and silky pink-hued perfection in each delightful slice.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 1 cup (240 milliliters) creamy peanut butter
- 1 cup (150 grams) chopped Reeses peanut butter cups
Crust Ingredients:
- 1 1/2 cups (180 grams) chocolate cookie crumbs
- 1/4 cup (60 grams) unsalted butter, melted
Topping and Flavoring Ingredients:
- 1 cup (170 grams) white chocolate chips
- 1 cup (240 milliliters) powdered sugar
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
- 1/2 cup (120 milliliters) additional heavy cream
Instructions
- Crush chocolate cookies into fine crumbs and blend with melted butter. Press firmly into the bottom of a 9-inch springform pan, creating a compact base. Chill in refrigerator for 15 minutes to stabilize.
- In a mixing bowl, cream together softened cream cheese and peanut butter until silky and uniform in texture. Incorporate powdered sugar and vanilla extract, blending thoroughly until mixture becomes light and fluffy.
- Whip heavy cream separately until it develops sturdy, peaked consistency. Delicately integrate whipped cream into cream cheese mixture, ensuring gentle folding to maintain airiness. Gently fold in roughly chopped Reeses peanut butter cups.
- Transfer cheesecake filling onto chilled crust, spreading evenly and smoothing surface with an offset spatula. Return to refrigerator while preparing ganache.
- Melt white chocolate chips using double boiler method. Heat heavy cream until it reaches gentle simmering point, then pour over chocolate. Allow 2-3 minutes resting time, then stir until glossy and smooth. Add pink food coloring to achieve desired hue.
- Allow ganache to cool slightly, approximately 5-7 minutes. Carefully pour over chilled cheesecake, ensuring complete and even coverage.
- Refrigerate for minimum 4-6 hours, preferably overnight, to allow complete setting and flavor melding.
- Prior to serving, optionally embellish with additional chopped Reeses peanut butter cups for decorative and textural enhancement.
Notes
- Chill the crust thoroughly to prevent crumbling and create a solid base for the creamy filling.
- Use room temperature cream cheese and peanut butter to ensure a smooth, lump-free mixture that blends seamlessly.
- Fold whipped cream gently to maintain the light, airy texture of the cheesecake filling, preventing deflation of the delicate mixture.
- Cool ganache slightly before pouring to achieve the perfect drip effect without melting the chilled cheesecake surface.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 602 kcal
- Sugar: 36 g
- Sodium: 280 mg
- Fat: 49 g
- Saturated Fat: 22 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 95 mg