No-Bake Peanut Butter Cheesecake

For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
For the filling:
2 cups heavy cream
16 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
1 cup mini chocolate chips
1 cup Reese’s Pieces candy
For the topping:
1 cup heavy cream, whipped
1/4 cup powdered sugar
1/2 cup mini chocolate chips
1/2 cup Reese’s Pieces candy
1/2 cup assorted mini chocolate candies
Chocolate syrup for drizzling
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Place the crust in the refrigerator to chill while you prepare the filling.
Prepare the Filling:
In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Gently fold the whipped cream into the peanut butter mixture until well combined.
Fold in the mini chocolate chips and Reese’s Pieces candy.
Pour the filling over the chilled crust and spread evenly.
Add the Topping:
In a medium bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
Spread or pipe the whipped cream over the top of the cheesecake filling.
Sprinkle the mini chocolate chips, Reese’s Pieces candy, and assorted mini chocolate candies on top.
Drizzle with chocolate syrup.
Chill and Serve:
Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
Before serving, remove the sides of the springform pan.
Slice and enjoy!

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