No Bake Cookie Peanut Butter Cup Cheesecake


Prep Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 15 minutes

8oz Cream Cheese
1 Cup Smooth Peanut Butter
1 Cup Golden Brown Sugar, Packed
10 Crème Filled Chocolate Cookies
10 Peanut Butter Cups
1 ½ Cups Cool Whip
1 Crème Filled Chocolate Cookie Pie Crust


In a large mixing bowl cream together the cream cheese, peanut butter, and brown sugar with an electric mixer until smooth.

Place the cookies into a Ziploc bag. Place the peanut butter cups into a separate Ziploc bag.

Use a heavy-bottomed pot or a rolling pin to break the cookies and peanut butter cups into pieces.

Pour half of the crumbled cookies and half of the crushed peanut butter cups into the bowl with the cream cheese mixture along with 1/2 a cup of the Cool Whip. Use a rubber spatula to mix it all together.

Pour the mixture into the pie crust and spread it out evenly.

Spread the remaining cup of Cool Whip over the cream cheese mixture.

Top the pie with the rest of the crushed cookies and peanut butter cups.

Refrigerate for at least two hours before slicing and serving.