You know how they say ” there’s no wrong way to eat a Reese’s?” Well, I beg to differ. There is a right way to eat a Reese’s and that’s as follows:
1. Unwrap Reese’s. (It had to be said.)
2. Vertically bite the edges off leaving a perfect disc of peanut butter with a chocolate top and bottom.
3. Peel off said chocolate top and bottom.
4. Eat chocolate top and bottom.
5. Eat the peanut butter disc.
To sum things up, nibble, peel, eat, repeat. I realize it’s complicated and in case you don’t want to have to think about all the intricacies, make my No-Bake Chocolate Peanut Butter Cheesecakes which are not only gluten-free and make-ahead, but taste exactly like an unwrapped Reese’s Peanut Butter Cup.
Get your milk ready, partner, you’re going to need it!
Gluten-free chocolate sandwich cookies (aka gluten-free Oreos,) are processed with sticky Medijool dates to form the chocolaty crust of these decadent, individual-sized desserts highlighting a rich peanut butter cheesecake filling and sinfully delicious hot fudge layer. This dessert is over. the. top!
Sweet, decadent, rich, and indulgent, this is my ideal dessert. Portion controlled and, since I don’t eat a lot of dessert these days, totally worth the splurge. I thought now would be the perfect time to share ’em because they’d be a hit for the holidays. Make-ahead then take a batch to a party, or display on a festive platter for dessert on Christmas Eve. Much easier than serving a whole pie, especially when licking your fingers between shaky slice transfers is generally frowned upon. Sad face.
I can’t think of any other sweet flavor combo that knocks it out of the park quite like chocolate and peanut butter, and this one’s reaching Babe Ruth status. Crush dessert this holiday season with No-Bake Chocolate Peanut Butter Cheesecakes!
Start by making the chocolaty crust. Add 4 pitted Medjool dates into a large food processor then pulse until the dates are chopped.
You can usually find pitted Medjool dates in the produce section (I found them by the bananas,) or check the bulk bins at the grocery store. There’s several types of dates sold in the dried fruit aisle, but you want the Medjool dates which are soft and sticky, and not usually stocked there.
To the chopped dates, add a 10.5oz package gluten-free chocolate sandwich cookies then process until the mixture is totally smooth.
I used Glutino brand gluten-free chocolate sandwich cookies but I hear Trader Joe’s carries GF Joe-Joe’s which you could also use. If you don’t need to worry about making a GF dessert, just use Oreos.
Scoop 2 Tablespoons cookie/date crumbs into 14, 5oz plastic wine cups then use another cup to press the crumbs into a crust. I found these cups at Party City (or Party America or whatever that place is called.) You can find them at Target or Walmart, etc, too!
See? No-bake, gluten-free chocolate crust! Place the cups on a large tray or platter then set aside for a bit.
Time for the decadent peanut butter cheesecake portion of the program, aka my favorite portion of the program. :) Start by making homemade whipped cream which – get ready for it – takes THREE MINUTES to make. You could use Cool Whip instead, but my golly is homemade whipped cream 4,000 times better (not to mention has 3 ingredients vs Cool Whip’s 14!)
Chill the bowl of an electric mixer, or a large glass bowl if using a hand-held mixer, for at least 15 minutes in the freezer then fit the mixer with a whisk attachment and add 1-1/2 cups heavy whipping cream into the bowl. Turn the mixer on low then add 1/2 teaspoon vanilla and slowly sprinkle in 2 Tablespoons powdered sugar. When the cream begins to thicken, turn the speed up then whip until the cream is light and fluffy (don’t over whip or you’ll end up with butter,) which should take 2-3 minutes.
Delectable! Now, scoop 3 cups whipped cream into a bowl then stash in the fridge. You’ll have a bit left over which I recommend dolloping on top of hot chocolate, or coffee mixed with Baileys. Just saying! :)
To the same mixing bowl add 1 cup peanut butter (I used Jif Natural’s, but don’t use “natural” peanut butter that separates,) 8oz 1/3-less fat cream cheese softened to room temperature, and 1/4 cup sugar then mix until smooth.
Add the 3 cups reserved whipped cream into the bowl then mix just until combined. The result is a creamy, light-as-air peanut butter cheesecake filling!
Scoop the filling into a large Ziplock bag then snip the corner off and pipe into the cups, coming about 3/4 of the way up. Tap the cups on the counter top to make sure the filling is flat on top.
Last layer is the hot fudge layer – oh baby! You’ll need a 12.8oz jar hot fudge (or somewhere close) – NOT chocolate syrup.
Heat according to jar instructions being careful not to set your timer to 11 minutes, let’s say, instead of 1 minute. Ay yi yi. Luckily I caught this one around the 2 minute mark and all was not lost (besides a few lickable chocolate cascades.)
Drizzle 1 Tablespoon hot fudge on top of the peanut butter cheesecake layer then cover the tray with Glad Press’n’Seal or saran wrap and refrigerate for 2 hours or up to 2 days ahead of time.
Garnish with chopped Reese’s Peanut Butter Cups then serve!
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No-Bake Chocolate Peanut Butter Cheesecakes
No-Bake Chocolate Peanut Butter Cheesecakes are rich, decadent, and gluten-free. Perfect for entertaining!
- 4 pitted Medjool dates
- 10.5oz gluten-free chocolate sandwich cookies (I used Glutino brand - could use Oreos)
- 1-1/2 cups heavy whipping cream
- 2 Tablespoons powdered sugar
- 1/2 teaspoon vanilla
- 1 cup peanut butter (not natural peanut butter)
- 8oz 1/3-less fat cream cheese, softened to room temperature
- 1/4 cup sugar
- 12.8oz jar hot fudge sauce (not chocolate syrup)
- 14, 5oz plastic cocktail cups
- Reese's Peanut Butter Cups, chopped (optional, for garnish)
- Place bowl of an electric mixer (or a large glass bowl if using a hand-held mixer) in the freezer to chill for at least 15 minutes. Meanwhile add Medjool dates to the bowl of a food processor then process until well chopped. Add chocolate sandwich cookies then process until mixture is completely smooth. Scoop 2 Tablespoons of the mixture into each cup then use a spare cup to press down and form a crust. Set cups aside.
- Fit electric mixer with the whipping attachment then add heavy whipping cream to the chilled bowl. Start whipping on low speed then add vanilla and gradually add powdered sugar. Turn speed up as cream begins to thicken then whip until mixture is thick and smooth (don't over-beat or mixture can start to turn into butter,) 2-3 minutes. Scoop 3 cups whipped cream into a bowl (may have a bit extra) then refrigerate.
- Fit electric mixer with paddle attachment then add peanut butter, cream cheese and sugar to the mixing bowl, and then mix until smooth. Add reserved whipped cream then mix just until combined. Scoop mixture into a large Ziplock bag then snip the corner off and pipe 3/4 of the way up the cup. Tap on the counter to make sure tops are even.
- Heat hot fudge sauce according to jar instructions then scoop 1 Tablespoon sauce on top of each cup, tapping gently to help spread evenly. Cover with plastic wrap then refrigerate for 2 hours or up to 2 days ahead of time. Top with chopped Reese's Peanut Butter Cups, if desired, then serve.
- Pitted medjool dates are commonly found in the produce section (I find them near the bananas,) or in the bulk bins.
- Make sure heavy whipping cream and bowl are well chilled before using.
- Substitute homemade whipped cream with 3 cups Cool Whip.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Like I said, these individual cheesecakes are rich and satisfying. Trust me – you won’t need a drop more than what’s in the cup. Indulge, and enjoy!