Delicious, no-bake chocolate cheesecake filled with Reeses peanut butter cups. Topped with some fun football decorations and you have yourself the perfect dessert for the big game.
Our team was in the championship game last year, but this year they are not. That doesn’t stop us from having a good time with family and friends watching the game and enjoying good food together. One fun dessert to take are these no-bake chocolate peanut butter cheesecakes. They are simple to put together and so much fun to decorate and eat.
I chose to serve them out of mini mason jars but you can serve them any way you would like. You can even make one large cheesecake. I decorated the tops with frosting and sprinkles to have them look like footballs and football stands.
I always use Philadelphia Cream Cheese for my cheesecakes (and anytime I use cream cheese), because it is the creamiest and makes your dishes so creamy and smooth.
I hope you enjoy this recipe as much as we do. Don’t forget to save the recipe to your PINTEREST board for future reference. Enjoy and best of luck to you if your team is at the SHIP.
| Prep Time | 10 minutes |
| Cook Time | 4 hours refrigeration |
| Servings |
servings
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- 13 OREO cookies original
- 2 TBS unsalted butter melted
- 1 8 ounces package Philadelphia Cream Cheese softened to room temperature, 8each
- 1/4 cup powdered sugar
- 3 TBS sour cream
- 1/2 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips melted and cooled to room temperature
- 8 mini REESE’S Peanut Butter Cups cut into quarters
- cup ¼white chocolate chips melted
- 3 oz. Rainbow sprinkles you’ll use 1 oz
- 8 oz Green decorating icing you will only use a little bit
- 4.25 oz Yellow decorating icing (you will use a small amount)
Ingredients
Football decoration (optional):
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- For the crust, add OREO cookies to food processor or blender and crush until a crumb texture. Transfer to a small bowl and add melted butter. Mix together until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom of mini mason jars or any other small dessert cups, 3-4 oz size works best.
- For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the paddle attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.
- Add the melted chocolate (make sure it is cooled to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling). Fold in REESE’S Peanut Butter Cups until incorporated.
- Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.
- Once chilled you can decorate if you would like. Melt white chocolate chips and place into a plastic bag with corner snipped off. Pipe decoration of football laces onto the center of the cheesecake. For the goal post cheesecake: Pipe green frosting with star attachment to make the ‘grass’ onto bottom half of the cheesecake. Add rainbow sprinkles to the top half. Pipe a goal post with yellow frosting into the center .
