Reese’s Pieces No Bake Cheesecake

Make the crust. In the base of a food processor, combine the peanuts, cocoa powder, brown sugar and Reese’s Pieces. Pulse the ingredients together until they resemble coarse sand. Slowly add the maple syrup and continue to pulse until fully combined. (When the crust is pressed together, it should hold its shape slightly.) Line the bottom of an 8” springform pan with parchment paper and spray the insides with a light coating of baking spray. Transfer the peanut mixture into the pan. Pat the mixture down to form a uniform, compact crust layer. (The mixture might come up the sides a bit, which is completely fine. Continue to press the crumbs against the side.) Refrigerate until ready to fill. 

Make the filling. Place the cream cheese, salt, lemon juice, vanilla and sugar in the bowl of a stand mixer. With the paddle attachment, mix on low until fully combined, and then turn the speed up to medium and beat until light and smooth. Scrape down the sides. Switch to the whisk attachment. Starting on medium low, slowly drizzle in the cold, heavy cream allowing for each pour to be fully incorporated before adding more. (Be careful not to pour the heavy cream all at once, or else the mixture will become soupy.) Continue to whip on medium high until increased in volume, fluffy and the cream cheese mixture holds shape, about 2-3 minutes. Spoon and swirl over the base. 

In a food processor, pulse half of the remaining Reese’s Pieces until they resemble a fine, orange sand. Sprinkle on top of the cream cheese mixture. Wrap the cake tightly and chill for at least 6 hours until firm, up to 24 hours. Right before serving, top with the remaining, whole Reese’s Pieces.