I’ll never forget the first time I made this Reese’s Peanut Butter Cup Cheesecake—it was for my best friend’s birthday, and she’s obsessed with peanut butter cups. I wanted to surprise her with something extra special, and let me tell you, this cheesecake did not disappoint. The moment she took that first bite, her eyes lit up, and she said, “This tastes like heaven!”
Since then, this has become my go-to dessert for celebrations and comfort cravings alike. Rich, creamy, and studded with chunks of Reese’s cups in every bite, it’s a true crowd-pleaser that’s surprisingly simple to make.
If you’re ready to create the most indulgent, impressive cheesecake ever, let’s dive in!
Table of Contents
Why You’ll Love This Cheesecake
- ✔ No fancy skills needed—just simple steps for a bakery-worthy dessert.
- ✔ Creamy peanut butter filling with melty Reese’s cups inside.
- ✔ Chocolate cookie crust that adds the perfect crunch.
- ✔ Make-ahead friendly—great for parties or gifting.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups crushed chocolate cookies (either Oreos or graham crackers will do the job!)
- 6 tbsp melted butter
- 1 tbsp sugar (you can skip this if you don’t want extra sweetness)
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup creamy peanut butter (not the natural kind—it’s too oily)
- 1 cup sugar
- 3 eggs (room temperature works best)
- 1 tsp vanilla extract
- ½ cup heavy cream (or full-fat sour cream for extra tang)
- 10 Reese’s peanut butter cups, chopped (plus more for topping)
For the Chocolate Drizzle:
- ½ cup chocolate chips
- ¼ cup heavy cream
- 1 tbsp butter
Step-by-Step Instructions
1. Make the Chocolate Crust
- Preheat your oven to 325°F (160°C).
- Crush the eyefuls into fine motes using a food processor or a zip-top bag and rolling leg.
- Mix the crumbs with melted butter and sugar (if using).
- Press the mixture firmly into a 9-inch springform pan, pushing it partially up the sides to form a sturdy border.
- Singe for 8- 10 minutes, also remove from roaster and allow to cool fully.
Tip: Use a flat-bottomed glass or measuring cup to press the crust down evenly for a solid base.
2. Prepare the Peanut Butter Cheesecake Filling
- In a spacious mixing bowl, blend together the cream cheese and peanut butter until achieving a completely uniform consistency without any clumps.
- Add the sugar and mix well until fully incorporated.
- Add the eggs, one at a time, mixing just until combined after each addition.
- Stir in the vanilla and heavy cream with a light touch to avoid overmixing.
- Gently fold in the chopped Reese’s cups, reserving some for the topping.
Pro Tip: Allow your cream cheese to reach room temperature before beginning—cold cream cheese will create a lumpy filling that’s difficult to smooth out.
3. Bake the Cheesecake
- Transfer the prepared filling onto the cooled crust, using a spatula to even out the surface.
- Bake for 50-55 minutes—the edges should be set, but the center should still have a slight jiggle when the pan is gently shaken.
- When done, turn off the roaster, crack the door open, and let the cheesecake cool gradationally outside for 1 hour ( this slow cooling process helps help face cracks).
4. Add the Chocolate Topping & Chill
- Heat the heavy cream until steaming (either in the microwave or on the stovetop).
- Pour over the chocolate chips and butter in a heat-safe bowl, let sit for 2 minutes, then stir until smooth and glossy.
- Spread the ganache over the cooled cheesecake in an even layer.
- Sprinkle with redundant Reese’s mugs and a light dusting of ocean swab for an enhanced flavor profile.
- Refrigerate for at least 4 hours (overnight chilling produces the best texture and ease of slicing).
Helpful Tips for Cheesecake Success
For Best Results:
- Use room temperature ingredients for a smoother, more homogeneous filling.
- Mix delicately after adding eggs to avoid incorporating excess air that can cause cracks.
- Create a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with hot water while baking (optional but effective for preventing cracks).
- Cool gradually to prevent the cheesecake surface from splitting or sinking in the center.
Easy Substitutions:
- Gluten-free option: Substitute regular cookies with certified gluten-free cookies for the crust.
- Dairy alternatives: Experiment with plant-based cream cheese and coconut cream for a dairy-free version.
- Reduced sugar: Replace standard sugar with monk fruit sweetener or another sugar substitute that measures like sugar.
Frequently Asked Questions
Is it okay to substitute crunchy peanut butter for creamy?
Absolutely! The crunchy variety will introduce an additional textural element, although creamy peanut butter generally incorporates more uniformly throughout the filling.
Why did my cheesecake develop cracks?
Cracks usually result from overbaking, overmixing, or rapid temperature changes. The slow cooling method in the oven significantly reduces this risk.
Is there a no-bake version of this recipe?
Absolutely! You can acclimatize this to a no- singe format by using a standard no- singe cheesecake base with gelatin and chilling for at least 6 hours or overnight.
What’s the secret to clean, picture-perfect slices?
Dip your cutter in hot water and wipe it clean between cuts. Use gentle pressure and pull the knife through rather than pushing down forcefully.
How long will this cheesecake keep?
When properly refrigerated, this cheesecake maintains its quality for up to 5 days. You can also freeze individual slices for up to 2 months in airtight containers.
Serving Suggestions
This cheesecake stands magnificently on its own, but if you want to elevate it further for special occasions, consider these serving ideas:
- Warm a spoonful of peanut adulation and dapple it acros the top just before serving
- Serve each portion with a dollop of vanilla bean ice cream on the side
- Sprinkle with chopped peanuts for additional texture
- Serve with fresh berries to balance the richness
- Brace with a glass of cold milk or hot coffee for the ultimate indulgence
Customize Your Creation
Once you’ve mastered the basic recipe, don’t be afraid to experiment with variations:
- Double Chocolate: Add ¼ cup cocoa powder to the filling for a chocolate-peanut butter experience
- Caramel Lover’s Dream: Layer caramel sauce between the crust and filling
- Nutella Swirl: Drop spoonfuls of Nutella on top of the filling and swirl with a knife before baking
- Holiday Special: Mix crushed peppermint candies into the topping during December
- Birthday Edition: Fold rainbow sprinkles into the filling for a celebration twist
Final Thoughts
If you’re a fan of the classic chocolate-peanut butter combination, this Reese’s Peanut Butter Cup Cheesecake represents the pinnacle of dessert perfection. The contrast between the crunchy chocolate base, creamy peanut butter filling, and the surprise bursts of Reese’s cups creates a sensory experience that’s truly unforgettable.
Whether you’re baking for a special celebration or simply treating yourself, this cheesecake promises to deliver smiles and requests for the recipe. The best desserts create memories, and this one has certainly created many for me and my friends.
Now it’s your turn! Gather your ingredients, set aside some time for baking, and prepare to impress everyone who takes a bite of this extraordinary creation.