No Bake Peanut Butter Cheesecake



8 oz cream cheese, softened

½ cup peanut butter

½ cup powdered sugar

8 oz whipped topping, divided use

24 mini Reese's Peanut Butter Cups, divided use


Add softened cream cheese, peanut butter and powdered sugar to a mixing bowl and beat until creamy, scraping down sides.

Add ¾ of the whipped topping and beat until combined.

Chop 18 of the mini peanut butter cups into fourths.

Spoon filling into a piping bag or zip top bag and pipe into individual glasses or bowls, layering with chopped peanut butter cups.

Top each dessert with remaining whipped topping and a whole mini peanut butter cup.

Refrigerate 4 hours or until ready to serve.

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