Creamy, decadent, and unapologetically rich—this Reese’s Peanut Butter Cheesecake is a dessert lover’s dream come true. With a chocolate cookie crust, velvety peanut butter filling, glossy chocolate ganache, and a crown of chopped mini Reese’s cups, each bite delivers a knockout punch of flavor and texture.

Perfect for parties, birthdays, or any celebration that calls for a show-stopping dessert, this no-bake cheesecake is simple to make and absolutely irresistible. If you’re a fan of chocolate and peanut butter, this one is going straight to the top of your favorites list.

What Kind of Peanut Butter Should I Use?

For the best results, stick to creamy, shelf-stable peanut butter (like Jif or Skippy). Natural peanut butter tends to separate and doesn’t hold the structure of the filling as well. The sweetness and texture of classic peanut butter pair perfectly with cream cheese and chocolate.

Ingredients for the Reese’s Peanut Butter Cheesecake

Chocolate Cookie Crust: A crunchy base made with crushed chocolate cookies and butter forms the perfect contrast to the creamy filling.

Cream Cheese: The foundation of any good cheesecake. It brings that signature tang and smooth texture.

Creamy Peanut Butter: Adds rich, nutty flavor that blends beautifully with the cream cheese.

Powdered Sugar: Sweetens the filling without affecting the silky consistency.

Whipped Topping: Lightens the mixture and gives it a mousse-like finish.

Mini Reese’s Cups: Chopped and layered into the filling and piled high on top for texture and flavor bursts.

Semi-Sweet Chocolate & Heavy Cream: Combined to make the glossy ganache that gets poured over the top.

Vanilla Extract: Enhances and rounds out the flavor profile.

How To Make the Reese’s Peanut Butter Cheesecake

Step 1: Prep the Crust

Crush 24 chocolate sandwich cookies in a food processor until fine. Mix with 5 tablespoons melted butter and press firmly into a springform pan. Chill in the fridge while preparing the filling.

Step 2: Whip the Filling

Beat 16 oz cream cheese and 1 cup creamy peanut butter until smooth. Add 1 cup powdered sugar and 1 tsp vanilla extract, mixing until combined. Fold in 8 oz whipped topping until fluffy.

Step 3: Layer and Chill

Fold in half of the chopped mini Reese’s. Spoon the filling into the crust and smooth the top. Refrigerate for at least 4 hours, or until fully set.

Step 4: Make the Ganache

Heat 1/2 cup heavy cream until hot (but not boiling) and pour over 1 cup semi-sweet chocolate chips. Let sit 2 minutes, then stir until smooth. Pour over the chilled cheesecake.

Step 5: Decorate

Top with the remaining chopped mini Reese’s and drizzle with extra melted chocolate or caramel, if desired.

Serving and Storing This Cheesecake

For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts. Store any leftovers in the refrigerator in a covered container for up to 5 days. This cheesecake also freezes beautifully—just wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

What to Serve With Reese’s Peanut Butter Cheesecake?

Chocolate Milk

A rich glass of chocolate milk doubles the chocolatey fun.

Coffee

The boldness of coffee balances the sweetness of the cheesecake.

Salted Pretzels

A salty-crunchy side adds contrast to each creamy bite.

Vanilla Ice Cream

If you’re going all out, a scoop of vanilla ice cream makes it a dessert dream.

Fresh Strawberries

Adds a tart pop that cuts through the richness.

Whipped Cream

Because more cream is always a good idea!

Want More Cheesecake Ideas?

If you’re obsessed with rich and creamy cheesecake flavors, check out these Savor Queen favorites:

Double Crust Cheesecake for a two-layered texture surprise.
White Chocolate Strawberry Cheesecake to bring fruity balance to sweet decadence.
Pecan Pie Cheesecake for nutty, gooey goodness.
Strawberry Cheesecake Dump Cake for an easy, crowd-pleasing option.
Chocolate Cherry Cream Pie if you’re after another silky, chocolate twist.

Save This Pin For Later

Save this decadent dessert to your Pinterest board so it’s easy to find for your next birthday bash or chocolate craving.

Tried it with a twist? Maybe with dark chocolate drizzle or a cookie crust variation? I’d love to hear your take—drop your tips or tweaks in the comments!

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. You never know what sweet magic you’ll discover next!

Reese’s Peanut Butter Cheesecake

Author: Julia Walton
Total Time: 4 hours 25 minutes
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

If you’re craving a rich and indulgent dessert that blends creamy peanut butter and decadent chocolate, this Reese’s Peanut Butter Cheesecake will blow your mind. This no-bake cheesecake has a crunchy chocolate cookie crust, a light and fluffy peanut butter filling, silky chocolate ganache, and a crown of chopped mini Reese’s cups. It’s the ultimate treat for chocolate lovers, peanut butter fans, and dessert enthusiasts alike. Whether you’re looking for easy dessert ideas, sweet treats for parties, or something unique for a holiday spread, this cheesecake checks every box. Try it for your next celebration—it’s a showstopper!

Instructions

1. Crush the chocolate sandwich cookies into fine crumbs using a food processor. Mix with melted butter and press into a springform pan. Chill while making the filling.

2. In a large bowl, beat the cream cheese and peanut butter until smooth.

3. Add powdered sugar and vanilla extract, and continue mixing until fully combined.

4. Gently fold in the whipped topping until light and fluffy.

5. Stir in half of the chopped mini Reese’s.

6. Pour the mixture into the prepared crust and smooth the top. Refrigerate for at least 4 hours.

7. Heat heavy cream until hot (not boiling) and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.

8. Pour ganache over the chilled cheesecake.

9. Top with remaining chopped Reese’s and drizzle with additional chocolate or caramel if desired.