You have come to the right place. I have got you covered today.

This super EASY recipe is perfect for those holiday parties when you really want to bring something impressive interesting, but only have time for easy.

That’s me all the time.

I figure you can find all the “from scratch,” super complicated, and “involved” recipes on all the other blogs out there, so I might as well share my tricks being a short-cut cook. I am all about what steps I can skip and what ingredients I can do without. :)

My cooking skills have definitely greatly increased in the last few years, but I am still excited about EASY!

We celebrated Thanksgiving with my side of the family about a week late, and I decided to bring this dessert to share. One thing that’s pretty awesome about this one is how impressive it looks. Show up with this baby, and people just assume you’ve got some culinary skills.

I ran across this recipe on pinterest and loved the idea of using Peanut Butter cups mixed in with the cheesecake, especially when I realized I could just use a regular no bake box mix like I normally do and still incorporate the cups!

So that’s what I did. Cuz I’m in charge. And I can.

I know some of you are gasping with disgust right now that I would deign to use a cheesecake box mix, and that’s okay.  I make this often and always get lots of good reviews.  If you don’t like easy, then you can always scroll up and use my original inspiration link. :)

You need a box of Jello No Bake Cheesecake mix and a package of Peanut Butter Cups. {I used 12.}

First you mix melted butter & sugar & graham cracker crumbs to make the yummo crust.

After you have it stirred, use your fingers to spread it out in your pan. If you want, you can spread it up the sides of the pan as well.

Now beat your filling mix with cold milk for 3.5 minutes.  Filling will be thick.

Don’t forget to clean your beaters asap. That wasn’t a problem for me.

My little man was sure to get right in the midst of all the action when he spotted the yummy treats on the counter. :)

Now, we need to chop up our peanut butter cups into teeny, bite sized morsels.

If you’re thinking ahead, put your cups in the fridge, so they won’t smoosh and melt as you’re slicing them.

My little helper was front and center at the peanut butter cups, and it was excruciating torture for him.

He stared at those cups and kept saying, “I waitin’. I waitin’.”

Finally, he had clearly waited all he could, and he reached right out, grabbed one quick, and stuffed that baby in.

Self control at age two can only take one so far.

Next up, we need to mix in our morsels with our nice and thick filling. I apparently was distracted by my cutie pie helper because I forgot to mix them in before I poured the filling on the crust.

Whoops.

So, I had to kind of lightly mix them in while not destroying the crust.

Uh, yeah. So don’t do that, K?

Once it’s all mixed together, spread evenly in pan.

Then, for the crowning, shining moment… sprinkle the remaining half of the peanut butter cup morsels on top!

Glorious, isn’t it?

Refrigerate for one hour and serve!

It seemed to be a hit, too!

When you are scrambling for the PERFECT holiday dessert, impress everyone with this BIG HIT! Are you a cheesecake fan? Ever tried a peanut butter version?

*Sometimes I link up at these parties… Weekend Bloggy Link up, Tatertots & Jello, House of Hepworths,  Thrifty Décor Chick, Home Stories A-Z, Five Days Five Ways, How to Nest for Less, and Positively Splendid. You should check ‘em out!!