Reese’s Cheesecake Recipe

Introduction

This Reese’s Cheesecake is a delightful twist on a classic dessert, combining creamy cheesecake with the irresistible flavor of peanut butter cups. Perfect for chocolate and peanut butter lovers, it’s rich, smooth, and easy to make at home.

Ingredients

• 1.5 cups chocolate graham cracker crumbs
• 0.5 cups granulated sugar
• 0.25 cups unsalted butter, melted
• 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. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, mix the chocolate graham cracker crumbs, 0.5 cups sugar, and melted butter until combined. 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 smooth and creamy. Add the vanilla extract and mix well.
5. Step 5: Gradually add the heavy cream, beating the mixture until it becomes light and fluffy.
6. Step 6: Gently fold in the chopped Reese’s Peanut Butter Cups, ensuring they are evenly distributed throughout the batter.
7. Step 7: Pour the cheesecake filling over the cooled crust and spread it evenly.
8. Step 8: Refrigerate the cheesecake for at least 4 hours, or until fully set, before serving.

Tips & Variations

• For extra peanut butter flavor, swirl some peanut butter into the cheesecake batter before folding in the chopped cups.
• You can substitute the chocolate graham cracker crust with a traditional graham cracker crust if preferred.
• Allow the chopped Reese’s cups to chill briefly before folding in to prevent them from melting into the filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, you can enjoy it cold straight from the fridge or let it sit at room temperature for 10–15 minutes for a creamier texture. Avoid freezing, as the texture of the cheesecake and candy pieces may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of peanut butter cup?

Yes, you can use any brand or homemade peanut butter cups. Just chop them into small pieces and fold them into the cheesecake filling.

Do I need to bake the cheesecake after assembling?

No, this recipe uses a no-bake cheesecake filling. The crust is baked to set it, but the filling sets in the refrigerator.

Reese’s Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

A rich and creamy Reese’s Cheesecake featuring a chocolate graham cracker crust, smooth cream cheese filling, and generous chunks of Reese’s Peanut Butter Cups folded throughout. Perfectly chilled to set into a decadent dessert that combines classic cheesecake with the irresistible flavor of peanut butter and chocolate.

• Author: Ria
• 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

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Crust

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

Filling

• 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. Make the Crust: In a mixing bowl, combine the chocolate graham cracker crumbs, 0.5 cups of granulated sugar, and the melted unsalted butter. Mix until the crumbs are evenly coated and hold together when pressed.
3. Press and Bake Crust: Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake in the preheated oven for 10 minutes. Remove and allow to cool completely while preparing the filling.
4. Prepare Cheesecake Filling: Using a mixer, beat the softened cream cheese and 1.5 cups granulated sugar together until the mixture becomes smooth and creamy. Add the vanilla extract and beat briefly to incorporate.
5. Whip Heavy Cream: Gradually add the heavy cream to the cream cheese mixture, continuing to beat until the filling is light, fluffy, and well combined.
6. Add Reese’s Cups: Gently fold in the chopped Reese’s Peanut Butter Cups, evenly distributing them throughout the filling.
7. Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
8. Chill to Set: Refrigerate the cheesecake for at least 4 hours, or until fully set and chilled before serving to allow the flavors to meld and texture to firm up.

Notes

• Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
• Chilling time can be extended overnight for best texture and flavor.
• Use a springform pan for easy removal of the cheesecake without damaging the crust or sides.
• For a firmer texture, you can lightly press down chopped Reese’s Cups into the filling after pouring it on the crust.

Keywords: Reese’s cheesecake, peanut butter dessert, chocolate graham cracker crust, no-bake cheesecake filling, creamy cheesecake, easy cheesecake recipe