Reese’s Cheesecake Recipe

Introduction

This Reese’s Cheesecake combines creamy, rich cheesecake with the irresistible flavor of peanut butter cups. Perfect for chocolate and peanut butter lovers, it offers a decadent dessert that’s surprisingly easy to make at home.

Ingredients

• 1.5 cups chocolate graham cracker crumbs
• 0.5 cups granulated sugar (for crust)
• 0.25 cups unsalted butter, melted
• 32 ounces cream cheese, softened
• 1.5 cups granulated sugar (for filling)
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2 cups Reese’s Peanut Butter Cups, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, combine the chocolate graham cracker crumbs, 0.5 cups sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
3. Step 3: Bake the crust for 10 minutes, then remove it from the oven and let it cool completely.
4. Step 4: In a large bowl, beat the softened cream cheese and 1.5 cups sugar until the mixture is smooth and creamy.
5. Step 5: Add the vanilla extract and continue beating. Gradually pour in the heavy cream while beating until the filling is light and fluffy.
6. Step 6: Gently fold in the chopped Reese’s Peanut Butter Cups, distributing them evenly throughout the filling.
7. Step 7: Pour the filling over the cooled crust, smoothing the top with a spatula.
8. Step 8: Refrigerate the cheesecake for at least 4 hours, or until fully set.

Tips & Variations

• For an extra touch of decadence, garnish the cheesecake with additional mini Reese’s Peanut Butter Cups just before serving.
• You can substitute the chocolate graham cracker crumbs with crushed chocolate cookies for a different texture.
• Allow the cream cheese to soften at room temperature to ensure a perfectly smooth filling.

Storage

Store the cheesecake in an airtight container or cover the springform pan with plastic wrap. It will keep well in the refrigerator for up to 5 days. To serve, let it sit at room temperature for about 15 minutes for easier slicing. This cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter cups instead of Reese’s?

Yes, regular peanut butter cups work well too, but Reese’s are preferred for their classic flavor and perfect balance of chocolate and peanut butter.

Do I need to bake the cheesecake filling?

No, this cheesecake filling is no-bake. Baking the crust is only necessary to set it before adding the filling.

Reese’s Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 72 reviews

This rich and indulgent Reese’s Cheesecake recipe combines a chocolate graham cracker crust with a creamy, smooth cream cheese filling swirled with chunks of Reese’s Peanut Butter Cups. Perfectly baked and chilled to silky perfection, it’s a decadent dessert that peanut butter and chocolate lovers will adore.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust Ingredients

• 1.5 cups chocolate graham cracker crumbs
• 0.5 cups granulated sugar
• 0.25 cups unsalted butter, melted

Filling Ingredients

• 32 ounces cream cheese, softened
• 1.5 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream
• 2 cups Reese’s Peanut Butter Cups, chopped

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. Prepare the Crust: In a bowl, combine chocolate graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes until set. Remove and allow to cool completely before adding the filling to ensure it holds firm.
4. Mix the Filling: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add vanilla extract and continue mixing.
5. Add Heavy Cream: Gradually pour in the heavy cream while beating the mixture until it becomes light and fluffy, creating a smooth cheesecake filling.
6. Fold in Reese’s Cups: Gently fold chopped Reese’s Peanut Butter Cups into the batter, distributing them evenly without overmixing.
7. Assemble Cheesecake: Pour the prepared filling over the cooled crust in the springform pan, smoothing the top with a spatula.
8. Chill: Refrigerate the assembled cheesecake for at least 4 hours or until fully set. For best results, chill overnight.

Notes

• For an extra touch, garnish the cheesecake with additional mini Reese’s Peanut Butter Cups before serving to enhance presentation and flavor.
• Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
• You can use a hand mixer or stand mixer for the best smooth filling consistency.
• Use a springform pan to easily release the cheesecake after chilling.

Keywords: Reese’s Cheesecake, Peanut Butter Cup Cheesecake, Chocolate Cheesecake, No-Bake Style Cheesecake Filling, Holiday Dessert, Cream Cheese Dessert