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Reese’s Peanut Butter Cup Cheesecake

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  • Prep Time: 45 minutes

  • Chill Time: 6 hours (minimum), preferably overnight

  • Total Time: 6 hours 45 minutes (plus chilling)

  • Skill Level: Intermediate

  • Yield: One 9-inch cheesecake (12 servings)

  • Recipe Category: Dessert

  • Recipe Cuisine: American

There are few culinary pairings as perfect and beloved as peanut butter and chocolate. The salty, nutty creaminess of peanut butter melding with the rich, profound depth of chocolate is a match made in heaven. Now, imagine that iconic combination transformed into the creamiest, most decadent dessert imaginable: a No-Bake Reese’s Peanut Butter Cup Cheesecake. This recipe is a celebration of that classic candy, deconstructed and elevated into a stunning centerpiece that requires no oven.

The beauty of this dessert lies in its layers and textures. It starts with a crisp, buttery chocolate cookie crust that mimics the chocolate cup of a Reese’s. The filling is a dreamy, cloud-like amalgamation of cream cheese, smooth peanut butter, and whipped cream, punctuated by chunks of the very candy that inspires it. Finally, a glossy, silky chocolate ganache is poured over the top, creating a final layer that is both visually stunning and incredibly delicious. While the recipe requires several hours of chilling to set perfectly, the active work is straightforward, making it an achievable project for bakers of intermediate skill. Prepare this cheesecake for your next gathering, and watch it disappear in minutes.

Ingredients

For the Chocolate Crust:

  • 24 chocolate sandwich cookies (like Oreos), filling included

  • 5 tablespoons (70g) unsalted butter, melted

  • Pinch of salt

For the Peanut Butter Cheesecake Filling:

  • 1 ½ cups (360g) heavy cream, cold

  • 3 (8-ounce) blocks (680g total) full-fat cream cheese, softened to room temperature

  • 1 cup (200g) granulated sugar

  • 1 ½ cups (375g) creamy peanut butter (not natural style)

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 12 miniature Reese’s Peanut Butter Cups, roughly chopped, plus more for garnish

For the Chocolate Ganache Topping:

  • 1 cup (170g) semi-sweet chocolate chips

  • ½ cup (120ml) heavy cream

  • 1 tablespoon light corn syrup (optional, for shine)

  • Flaky sea salt, for garnish (optional)

Instructions

Step 1: Prepare the Chocolate Crust

  1. Begin by processing the chocolate sandwich cookies in a food processor until they form fine, even crumbs. If you don’t have a food processor, place the cookies in a sturdy zip-top bag and crush them with a rolling pin until finely ground.

  2. In a medium bowl, combine the chocolate cookie crumbs, melted butter, and a pinch of salt. Mix with a fork until the crumbs are uniformly moist and resemble wet sand.

  3. Transfer the mixture into a 9-inch springform pan. Using the bottom of a measuring cup or a glass, press the crumbs firmly and evenly into the bottom and about halfway up the sides of the pan. This creates a sturdy vessel for the filling.

  4. Place the crust in the refrigerator to set while you prepare the filling.

Step 2: Make the Peanut Butter Cheesecake Filling

  1. In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip the 1 ½ cups of cold heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip it into butter. Scoop the whipped cream into a separate bowl and set aside.

  2. In the same mixer bowl (no need to clean it), switch to the paddle attachment. Beat the softened cream cheese and granulated sugar together on medium speed for 2-3 minutes, until completely smooth and free of lumps. Scrape down the sides and bottom of the bowl as needed.

  3. Add the creamy peanut butter, vanilla extract, and salt to the cream cheese mixture. Beat for another 1-2 minutes until everything is perfectly combined and smooth.

  4. Now, it’s time to gently fold. Add about one-third of the reserved whipped cream to the peanut butter mixture. Use a spatula to fold it in gently; this lightens the dense base. Once incorporated, carefully fold in the remaining whipped cream until no white streaks remain. The goal is to maintain as much air as possible for a light, mousse-like texture.

  5. Finally, gently fold in the roughly chopped miniature Reese’s Peanut Butter Cups.

Step 3: Assemble and Chill

  1. Retrieve the chilled crust from the refrigerator. Pour the peanut butter cheesecake filling into the crust, spreading it out evenly with an offset spatula.

  2. Gently tap the pan on the counter a few times to release any large air bubbles.

  3. Cover the top of the springform pan with plastic wrap and carefully transfer the cheesecake to the refrigerator. It needs to chill for a minimum of 6 hours, but for the best results and the cleanest slices, let it set overnight.

Step 4: Create the Chocolate Ganache Topping

  1. About 1-2 hours before you plan to serve the cheesecake, prepare the ganache. Place the semi-sweet chocolate chips in a heatproof bowl.

  2. In a small saucepan, heat the ½ cup of heavy cream over medium heat until it just begins to simmer; you should see small bubbles forming around the edges. Do not let it boil vigorously.

  3. Immediately pour the hot cream over the chocolate chips. Add the corn syrup, if using. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt.

  4. Starting in the center, slowly whisk the mixture until it becomes smooth, glossy, and uniform. Allow the ganache to cool for 10-15 minutes at room temperature, until it is still pourable but has thickened slightly.

Step 5: Final Assembly and Serving

  1. Remove the chilled cheesecake from the refrigerator. Carefully run a thin knife around the inner edge of the springform pan to loosen it, then unclamp and remove the ring.

  2. Pour the slightly cooled ganache onto the center of the cheesecake. Using an offset spatula, gently guide the ganache to the edges, allowing it to drip down the sides decoratively.

  3. While the ganache is still wet, garnish with additional chopped Reese’s Peanut Butter Cups and a light sprinkle of flaky sea salt, if desired, to enhance the sweet and salty profile.

  4. Allow the ganache to set at room temperature for about 30 minutes before slicing, or return the whole cheesecake to the refrigerator for 15 minutes to set the ganache completely.

  5. For the cleanest slices, dip a sharp knife in hot water, wipe it dry, and then make a cut. Repeat this process for each slice. Serve cold and enjoy the symphony of textures and flavors.

Notes

  • Peanut Butter: Using a standard, shelf-stable peanut butter (like Jif or Skippy) is crucial for the right consistency and sweetness. Natural peanut butters can separate and make the filling oily.

  • Softening Cream Cheese: Ensure your cream cheese is truly at room temperature. Cold cream cheese will result in a lumpy filling. Leave it out on the counter for at least 2 hours before you begin.

  • Make-Ahead: This is an excellent make-ahead dessert. It can be made up to 2 days in advance, stored covered in the refrigerator.

  • Storage: Store any leftovers tightly covered in the refrigerator for up to 5 days.

Nutrition Information (Per Serving – 1 slice)

  • Calories: ~850

  • Total Fat: 62g

  • Saturated Fat: 28g

  • Cholesterol: 115mg

  • Sodium: 520mg

  • Total Carbohydrates: 65g

  • Dietary Fiber: 4g

  • Sugars: 50g

  • Protein: 16g

Please note: Nutritional information is an estimate and can vary significantly based on the specific brands of ingredients used. This is a rich, decadent dessert best enjoyed in moderation

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