No-Bake Peanut Butter Cup Cheesecake

• Vegetarian

• Condiments

  • 3 tbsp Chocolate syrup
  • 1 1/2 cups Peanut butter, creamy
  • 25 Reese's peanut butter cups, mini

• Baking & Spices

  • 1 (8 ounce tub Topping, whipped
  • 1 1/2 tsp Vanilla extract
  • 1/2 cup White sugar

• Snacks

  • 1 (15.25 ounce package Peanut butter oreo cookies

• Dairy

  • 5 tbsp Butter, unsalted
  • 24 oz Cream cheese

Found on pumpkinnspice.com

Description

Ingredients

• 1 (15.25 ounce) package Peanut Butter Oreo Cookies, ground into crumbs
• 5 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1/2 cup white sugar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups creamy peanut butter
• 1 (8 ounce) tub whipped topping, such as Cool Whip
• 25 mini Reeses Peanut Butter Cups, roughly chopped
• 3 tablespoons chocolate syrup

Directions

• In a medium bowl, combine the Oreo crumbs and melted butter.
• Press crumb mixture into the bottom and up the sides of a 9 inch spring form pan. Place in refrigerator to firm up while preparing filling.
• In a large bowl, beat cream cheese, sugar, vanilla extract, and peanut butter until smooth.
• Fold in whipped topping until completely combined.
• Spread filling evenly into prepared cookie crust. Cover and refrigerate for at least 4 hours, or overnight.
• Before serving, remove cheesecake from spring form pan and top with chopped peanut butter cups and chocolate syrup.
• Serve immediately.
• Enjoy!