Reese’s are absolutely my favorite candy. If you want to make me happy, gift me with peanut butter and chocolate and we can be besties forever. Literally forever! That love of peanut butter and chocolate is definitely extended to peanut butter cheesecake. There is something so mouthwatering and delicious about a creamy peanut butter cheesecake that it just takes my breath away. I guess you could say I went a little nutty over this recipe!
I am an avid lover of cheesecake, in all of its different forms, but sometimes I don’t have the time or energy to make it from scratch. I knew I wanted to make this recipe because of four powerful words: Cheesecake. With. No. Oven. Wham! Bam drop the mike! (is that still a thing?) For weeks we didn’t have air conditioner and to say it was miserable would be a complete understatement. Whimper, whimper, cry, sad face! Okay… now that I’m done being dramatic once again on the internet I’ll just tell you about this recipe.
One very hot Saturday morning I was inspired to create this recipe from watching Damaris Phillips on Food Network. Her recipe used Honey Roasted Peanut Butter instead of the original flavor because the sweetness doesn’t require any added sugar. I instantly loved that idea and knew I wanted to try it too.
I added the cool whip because I knew the filling would be thick and a little dense as a cheesecake and I wanted it to be a little lighter and fluffier. I ate this cheesecake over a week and I did not regret it one bit (yes, I ate an entire cheesecake by myself, no judgments please). This recipe is perfect if you want a delicious and decadent dessert but are completely strapped on time and maybe patience too. Hopefully you and your family will enjoy this quick and easy cheesecake recipe as much as a did!