If you’re a fan of creamy cheesecakes and the iconic combo of chocolate and peanut butter, these Reese’s Peanut Butter Cup Cheesecakes will steal your heart. This dessert blends a rich peanut butter cheesecake filling with chopped miniature Reese’s cups, all nestled in a crunchy Oreo-peanut crust and topped with silky chocolate ganache. Whether you’re baking for the holidays, a party, or just treating yourself, this indulgent dessert checks all the boxes. And the best part? It’s surprisingly easy to make with just a few key tips. Looking for inspiration? Try our Vanilla Bean Brown Butter Cheesecake for another crave-worthy idea.
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Why These Cheesecakes Are a Must-Try for Chocolate Peanut Butter Lovers
These aren’t just any cheesecakes—they’re pure dessert bliss for anyone obsessed with the unbeatable combination of chocolate and peanut butter.
The Perfect Combo: Chocolate, Peanut Butter, and Cheesecake
Each bite layers the creamy tang of classic cheesecake with the salty sweetness of peanut butter and the bold richness of chocolate. The Oreo cookie crust delivers a delightful crunch, while mini Reese’s cups studded throughout the batter create little bursts of candy goodness. If you’re craving more chocolatey ideas, check out our Pumpkin Cheesecake Truffles next.
What Makes This Dessert Stand Out from Classic Cheesecake
Unlike plain cheesecakes, this recipe introduces flavor and texture in every layer. The cookie crust isn’t just crushed Oreos—it’s enhanced with roasted peanuts to amplify the peanut flavor. The cheesecake batter itself uses creamy peanut butter and light brown sugar, adding depth and a smoother finish. Plus, the chocolate ganache topping turns an already rich dessert into an unforgettable showstopper.
Occasions and Celebrations These Mini Cheesecakes Are Perfect For
Whether it’s a birthday, potluck, or a casual Friday night treat, these cheesecakes fit right in. They travel well when made into minis, and they freeze beautifully if you want to prep in advance. Don’t miss our Pumpkin Cheesecake Cookies—another festive cheesecake fusion you’ll love.
Ingredients Breakdown for Reese’s Peanut Butter Cup Cheesecakes
Great baking starts with great ingredients. Here’s a detailed look at everything you’ll need and why each one matters.
Cookie Crust Essentials: Oreo and Peanut Layers
The crust is more than a base—it’s the flavor foundation.
| Ingredient | Purpose |
|---|---|
| Oreo Cookies (28) | Provides a chocolatey, crunchy base |
| Roasted Unsalted Peanuts (½ cup) | Adds nutty flavor and balances sweetness |
| Light Brown Sugar (2 tbsp) | Boosts depth and complements peanut butter |
| Unsalted Butter (5 tbsp) | Binds the crust together |
| Salt (pinch) | Enhances chocolate and nutty tones |
You can swap Oreos with chocolate wafers, but don’t skip the peanuts—they help cut the sweetness and bring out the Reese’s magic.
Creamy Peanut Butter Cheesecake Filling
The rich filling is where the magic happens. Here’s what you need:
| Ingredient | Purpose |
|---|---|
| Cream Cheese (32 oz) | Forms the creamy base—must be at room temp |
| Light Brown Sugar (1½ cups) | Sweetens and adds a molasses undertone |
| Creamy Peanut Butter (½ cup) | Adds that signature peanut butter flavor |
| Vanilla Extract (1 tsp) | Balances and enhances sweetness |
| Heavy Cream (¼ cup) | Creates a smooth texture |
| Large Eggs (4) | Helps the cheesecake set properly |
| Mini Reese’s Cups (10.5 oz) | Adds pockets of chocolate-peanut candy goodness |
Avoid natural peanut butter for this—its oil content can mess with the texture. Stick to classic creamy styles like Jif or Skippy.
Optional Add-ons: Chocolate Ganache and Toppings
Want to go next-level? This ganache topping adds elegance and richness.
| Ingredient | Purpose |
|---|---|
| Semi-Sweet Chocolate Chips (4 oz) | The main chocolate base |
| Heavy Whipping Cream (⅓ cup) | Creates the silky texture |
Pour it over the cheesecake and add more chopped Reese’s cups for extra indulgence.
Don’t miss our Salted Caramel Apple Pie Bars if you love sweet-and-salty combinations.
How to Make Reese’s Peanut Butter Cup Cheesecakes (Step-by-Step)
These cheesecakes may look bakery-quality, but they’re surprisingly easy to make at home. All you need is a bit of patience and a few tools, and you’ll be rewarded with the most decadent, crowd-pleasing dessert ever.
Preparing the Oreo-Peanut Cookie Crust
- Crush the Oreos: Using a food processor, pulse 28 Oreo cookies (with filling) until finely ground.
- Add Peanuts: Toss in ½ cup roasted unsalted peanuts and pulse again until combined with the crumbs.
- Mix with Sugar, Salt & Butter: Add 2 tbsp brown sugar, a pinch of salt, and 5 tbsp melted butter. Pulse until the mixture clumps slightly.
- Press into Pan: Firmly press the mixture into the bottom of a greased 9-inch springform pan. Use the bottom of a measuring cup or glass for a smooth, compact finish.
- Pre-Bake the Crust: Bake at 350°F for 8–10 minutes. Once baked, reduce the oven temp to 325°F and let the crust cool.
Don’t miss our Apple Crumb Cake Recipe for another crust-and-crumb masterpiece.
Mixing the Cheesecake Batter with Peanut Butter Cups
- Beat the Cream Cheese: Using a stand or hand mixer, beat 32 oz softened cream cheese for 4–5 minutes until light and fluffy.
- Add Sugar, Peanut Butter & Vanilla: Mix in 1½ cups brown sugar, ½ cup creamy peanut butter, and 1 tsp vanilla extract. Mix on medium speed until smooth.
- Incorporate Eggs & Cream: Reduce speed and add 4 large, slightly whisked eggs and ¼ cup heavy cream. Mix until just combined—avoid overmixing!
- Fold in Chopped Reese’s: Gently fold in 10.5 oz chopped Reese’s Miniature Cups using a spatula.
Baking, Cooling, and Chilling the Cheesecakes for Best Results
- Prepare the Water Bath: Wrap the springform pan with 5–6 layers of foil to prevent leaks. Boil water in a large measuring cup.
- Fill & Bake: Pour the batter into the cooled crust. Optionally, top with more chopped Reese’s. Place the pan in a roasting pan, pour boiling water halfway up the side, and bake at 325°F for 50–55 minutes.
- Cool Gradually: Turn the oven off and let the cheesecake cool inside for 45 minutes (door closed).
- Cool at Room Temp: After removing from the oven and water bath, let the cheesecake sit at room temp for 1–2 hours.
- Chill Overnight: Wrap the top loosely in foil and chill for at least 4 hours, preferably overnight.
Discover great ideas like No Bake Pumpkin Cheesecake Balls for quicker cheesecake-style desserts.
Pro Tips for Perfect Cheesecakes Every Time
Even the best bakers run into trouble with cheesecakes. Avoid common mishaps with these proven tips.
Avoiding Common Mistakes (Cracks, Overmixing, Undercooked Centers)
- Don’t overbeat: Too much air in the batter = big cracks.
- Use room-temperature ingredients: Cream cheese and eggs blend better and avoid clumping.
- Let it set: The center will jiggle slightly when done—resist the urge to overbake.
Water Bath Instructions and Why It Matters
A water bath creates steam that keeps the cheesecake moist and prevents cracks.
- Always wrap your pan in multiple layers of foil.
- Use boiling water to fill the roasting pan halfway up the springform pan.
- Never open the oven during baking—this releases all that helpful steam.
Chilling and Storage Tips for Long-Lasting Flavor
- Chill time is essential. Four hours is the bare minimum, but overnight is ideal.
- To freeze: Wrap the cheesecake (whole or sliced) tightly in plastic and foil. Freeze up to 2 months.
- To serve from frozen: Thaw in the fridge overnight.
Check out our Apple Crisp Mini Cheesecakes for more bite-sized treats that store beautifully.
Creative Toppings and Variations to Elevate Your Cheesecakes
Looking to put your own twist on Reese’s Peanut Butter Cup Cheesecakes? These ideas will help you customize for the season, your mood, or just for fun.
Drizzling with Chocolate Ganache and Peanut Butter
Ganache is optional, but who can resist a glossy, luscious topping?
Make it by pouring hot cream over chocolate chips, covering for 2 minutes, then whisking. For a bolder finish, melt peanut butter and swirl it into the ganache for a marbled look before it sets.
Adding Crunch: Peanuts, Pretzels, or Toffee
Add texture and contrast by topping with crushed salted pretzels, toffee bits, or chopped roasted peanuts. These additions balance the sweetness and give each bite a little extra “wow.”
Turning the Cheesecake into Bars, Minis, or a No-Bake Version
- Mini Cheesecakes: Use a muffin tin with liners—no slicing required.
- Bars: Bake in a square pan for easy cutting and sharing.
- No-Bake Hack: Swap the baked crust for a chilled, butter-bound crumb crust and freeze the filling instead of baking.
If you love a no-bake vibe, don’t miss our Strawberry Eclair Cake for more chilled dessert fun.
Pairing Ideas and Serving Suggestions
These rich, creamy cheesecakes deserve the perfect pairing to elevate your dessert game.
Drinks That Pair Well with These Rich Cheesecakes
- Coffee with cream – balances sweetness with a bit of bitterness.
- Cold brew or espresso martinis – especially for adult dessert nights.
- Milk or chocolate milk – a kid-friendly winner.
Turning It into a Party Platter or Dessert Table Centerpiece
Mini cheesecakes or sliced rounds displayed on a tiered platter look elegant at birthday parties, baby showers, or even weddings. Garnish with mini Reese’s cups, chocolate curls, or a drizzle of warm ganache for extra flair.
Leftover Hacks: Cheesecake Milkshakes, Parfaits, and More
Don’t let even a crumb go to waste:
- Cheesecake Milkshake: Blend a slice with ice cream and milk.
- Layered Parfait: Crumble leftovers with whipped cream and fudge sauce.
- Frozen Bites: Freeze cubes and dip in melted chocolate for snack-sized indulgence.
Don’t miss our Chocolate Strawberry Brownies if you’re planning a chocolate-lover’s party spread.
Frequently Asked Questions (FAQ)
Can I use natural peanut butter in this recipe?
It’s not recommended. Natural peanut butter tends to separate and can cause the filling to break or not set correctly. Stick with classic creamy styles.
What’s the best way to melt chocolate for the ganache topping?
Use a microwave-safe bowl: heat heavy cream until steaming, pour over chocolate chips, let sit covered for 2 minutes, then whisk smooth.
Can I make this recipe without a springform pan?
You can use a standard cake pan, but removing the cheesecake cleanly will be difficult. Springform pans make it easy to lift and serve without damage.
How long does this cheesecake stay fresh in the fridge?
Up to 5 days, tightly covered. Flavor and texture are best within the first 3 days.
Can I freeze Reese’s Peanut Butter Cup Cheesecakes?
Yes! Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Conclusion: Why You’ll Love These Cheesecakes Again and Again
Reese’s Peanut Butter Cup Cheesecakes are more than just a dessert—they’re a full-on experience. From the crunchy Oreo-peanut crust to the silky, peanut-buttery filling loaded with candy pieces, every bite hits all the right notes. They’re rich, nostalgic, and impressive enough to serve at any gathering. Whether you’re a novice baker or a seasoned pro, this is one treat you’ll want to bake on repeat.
Looking for your next sweet obsession? Check out our Copycat Starbucks Cake Pop Recipe to keep the dessert fun going.
PrintReese’s Peanut Butter Cup Cheesecakes
Reese’s Peanut Butter Cup Cheesecakes combine a crunchy Oreo-peanut crust with a creamy peanut butter cheesecake filling loaded with mini Reese’s cups, topped with a decadent chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 28 Oreo Cookies
- 1/2 cup Roasted Unsalted Peanuts (optional)
- 2 tbsp Light Brown Sugar
- 1/8 tsp Salt
- 5 tbsp Unsalted Butter, melted
- 32 oz Cream Cheese, softened
- 1 1/2 cups Light Brown Sugar
- 1/2 cup Creamy Peanut Butter
- 1 tsp Vanilla Extract
- 1/4 cup Heavy Whipping Cream
- 4 Large Eggs, room temperature, slightly whisked
- 10.5 oz Miniature Reese’s Peanut Butter Cups, chopped (plus extra for topping)
- 4 oz Semi-Sweet Chocolate Chips (optional, for ganache)
- 1/3 cup Heavy Whipping Cream (for ganache)
Instructions
- Preheat oven to 350°F and grease a 9-inch springform pan. Line the bottom with parchment paper.
- Crush Oreos in a food processor. Add peanuts and pulse until combined.
- Add brown sugar, salt, and melted butter. Pulse until the crust comes together.
- Press the crust firmly into the pan and bake for 8–10 minutes. Reduce oven temperature to 325°F and let crust cool.
- Wrap the pan in foil for a water bath. Boil water and set aside.
- Beat cream cheese until light and fluffy (4–5 minutes).
- Add brown sugar, peanut butter, and vanilla. Mix until smooth.
- Add eggs and cream. Mix until just combined.
- Fold in chopped Reese’s cups.
- Pour batter into crust. Optionally, top with more chopped Reese’s.
- Place pan in a roasting pan. Pour boiling water halfway up the sides of the springform pan.
- Bake at 325°F for 50–55 minutes. Turn off oven and let cheesecake cool inside for 45 minutes with door closed.
- Remove cheesecake and foil. Let cool at room temp for 1–2 hours, then chill in fridge for at least 4 hours or overnight.
- For ganache, pour heated cream over chocolate chips. Let sit 2 minutes, then whisk until smooth. Pour over cheesecake and top with more Reese’s cups if desired.
Notes
- Use creamy peanut butter, not natural, to avoid separation.
- Don’t overmix the batter to prevent cracks.
- Chill overnight for best texture and flavor.
- Cheesecake will be slightly jiggly when done baking—this is normal.
- Use a springform pan for easy removal.
