Calling all peanut butter and chocolate fans! I'm bringing you the only dessert you'll want to cool off with for the rest of the summer... Don't you hate it when you're craving homemade cheesecake but you don't want to go through all the hassle of baking it for an hour in a water bath and waiting for it to cool overnight? It's torture! Plus, sometimes a giant slice of cheesecake is just a wee bit too much when you're still trying to show off that summer bod for a couple more months...

I've got the ultimate solution for y'all right here. These no bake mini peanut butter cheesecakes are so simple to pull together and only need a few hours in the fridge to set. No baking required! You might think they won't taste like creamy, fluffy traditional cheesecake, but these mini cups of joy taste just as good, if not BETTER.

They are perfect for bringing to a BBQ party or for hoarding them to yourself as a midnight snack (especially when you don't have AC and sleeping in an 85 degree house is slowly killing you one night at a time)! If you need a peanut butter, chocolate and cheesecake fix, this is all you need in life.

INSTRUCTIONS: Line 2 cupcake tins with cupcake liners.

In a medium bowl, stir together crust ingredients. Press 1 to 2 Tbsp of the crust mixture into cupcake liners and chill for 2 hours.

In a large bowl, beat together heavy cream, peanut butter, and vanilla until stiff peaks form. Add in the cream cheese and sugar, beating until completely combined. <imgsrc="http://sauceandstyle.com/wp-content/uploads/2016/07/No-Bake-PB-Cup-Mini-Cheesecakes-Prep-4.jpg" alt="No Bake Mini Peanut Butter Cheesecakes | Sauce + Style" /> Fold the chopped Reese’s cups into the cream cheese mixture.

Pour mixture into the prepared pie crust smoothing over the top with a rubber spatula. Cover and refrigerate at least 4 hours before serving. Top with mini Reese’s cups & drizzle with chocolate sauce when ready to serve.

Recipe & photos by Meghan Bassett