If you love chocolate and peanut butter, you will love these 15 Reese's cheesecake recipes. I can't get enough of the combination.
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Here you will find no-bake desserts all the way to fancy, show-stopping cheesecakes. These desserts are so good you'll definitely need your stretchy pants. One slice is never enough.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
Try to stick to Reese's peanut butter cups. They are definitely the best out there. I'm such a fan.
1) Classic Reese's Peanut Butter Cheesecake
This is the classic Reese's peanut butter cheesecake, perfect for grabbing attention and being the centerpiece of the table. This is one of the first cheesecakes I ever made, especially when looking to get the attention of guests. Most people love peanut butter, and I love to incorporate it into desserts. This has become one of my signature desserts.
Sometimes it is best to just stick with the classics instead of inventing something completely new, especially when entertaining.
Ingredients
Method
- Preheat oven to 325 degrees F; foil-wrap springform pan.
- Mix crushed cookies and melted butter; press into pan bottom.
- Beat cream cheese, peanut butter, and sugar smooth; add eggs individually.
- Fold in half the chopped Reese’s; pour batter over crust.
- Bake 55 to 65 minutes until center just sets. Turn oven off; crack door for 1 hour.
- Refrigerate cheesecake at least 4 hours; top with remaining chopped Reese’s before serving.
Notes
2) No-Bake Reese's Cheesecake
I love having no-bake cheesecakes in my repertoire, and this Reese's cheesecake is no different. No oven is needed, and the effort-to-payoff ratio is super high. It looks so impressive on the dinner table.
I make recipes like these; they don't use the oven, especially in the summer, when you just don't need the extra heat. Keep this zero-stress recipe in your back pocket for when you need to make this out quickly but impress.
Ingredients
Method
- Mix graham crumbs and melted butter; press into springform pan.
- Beat cream cheese, peanut butter, and powdered sugar smooth and fluffy.
- Gently fold in whipped topping until streak-free.
- Spread filling over crust; smooth top.
- Scatter chopped Reese’s cups on top.
- Chill at least 6 hours or overnight until firmly set before slicing.
Notes
3) Reese's Cheesecake Bars
These Reese's cheesecake bars are cute, in small portions, and always tend to vanish quickly from the dessert tree. Desserts like these are quite handy at parties and easier to eat for guests, rather than the traditional slice. It's always a hit at my parties and one of the first things to disappear from the dessert tree
Ingredients
Method
- Preheat oven to 325 degrees F; parchment-line 9x13 pan.
- Mix cookie crumbs and melted butter; press into pan bottom.
- Beat cream cheese, peanut butter, and sugar smooth; beat in eggs.
- Pour batter over crust; scatter mini Reese’s on top.
- Bake 30 to 35 minutes until center sets.
- Cool; chill at least 3 hours before lifting out and cutting bars.
Notes
4) Reese's Cheesecake Brownies
These cheesecake brownies incorporate that Reese's flavor with a fudgy brownie base swirled with cheesecake; this one is super rich. When making brownies, I opt for a fudgy-style brownie, although cakey brownies have their place too.
Making swirl desserts is more about the visuals, ideal for when you need to make an impression. Just remember to tell your guests how rich this dessert can be; some people might find it too rich. I love using brownies in my desserts, my favorite brownie recipe is caramel popcorn, it's so good.
Ingredients
Method
- Preheat oven to 350 degrees F; grease 9x13 pan.
- Prepare brownie batter; spread three-quarters in pan.
- Beat cream cheese, peanut butter, sugar, and egg smooth.
- Dollop cheesecake mixture and remaining brownie batter on top; swirl with knife.
- Scatter Reese’s pieces and chocolate chips on top.
- Bake 35 to 40 minutes until set. Cool completely; chill 1 hour before cutting.
Notes
5) Peanut Butter Cup Swirl Cheesecake
You'll love this peanut butter cups swirl with a gooey peanut butter ribbon running through every slice; that's the whole point of desserts like these.
I like to use chunky peanut butter for the texture, but you can also use smooth and gooey if that's your preference.
Peanut butter cups I am terrible, I will eat them whole, I love them that much.
Ingredients
Method
- Preheat oven to 325 degrees F; foil-wrap springform pan.
- Press graham crumbs and butter into pan for crust.
- Beat cream cheese, sugar, and vanilla smooth; add eggs individually.
- Pour batter over crust; drizzle warm peanut butter on top and swirl with knife.
- Bake 55 to 65 minutes until center just sets; cool slowly with oven door cracked.
- Chill at least 4 hours before slicing and serving.
Notes
6) Chocolate Reese's Cheesecake
This chocolate Reese's cheesecake- for those with serious chocolate cravings- is definitely an over-the-top, maximum-chocolate dessert. I'm a huge chocolate lover, so chocolate on chocolate on chocolate is never too much. I love it if there are any leftovers after making this, as I can often be found in the fridge eating a slice when I have my midnight chocolate cravings.
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Ingredients
Method
- Preheat oven to 325 degrees F; foil-wrap springform pan.
- Press cookie crumbs and butter into pan for crust.
- Beat cream cheese, sugar, and cocoa smooth; add eggs individually.
- Fold in most of chopped Reese’s; pour batter over crust.
- Bake 55 to 65 minutes until set; cool gradually with oven door cracked.
- Chill at least 4 hours; top with ganache drizzle and remaining Reese’s before serving.
Notes
7) Reese's Stuffed Cheesecake
This Reese's stuffed cheesecake uses whole peanut butter cups hidden inside the center, giving your diners a tasty surprise. So these are a little bit gimmicky, but they are all good fun, and I enjoy them. I love incorporating candy into my cookies. They always go down well with my family.
I wake up, incorporate little surprises, and add my lid. If I can, I make this surprise element. My favorite is chocolate lava cake, but with a cherry beauty in the center. People don't expect it, and the contrasting color is always a hit.
Ingredients
Method
- Preheat oven to 325 degrees F; foil-wrap springform pan.
- Press graham crumbs and butter into pan for crust.
- Beat cream cheese, sugar, and peanut butter smooth; add eggs individually.
- Pour half the batter over crust; layer whole Reese’s cups, then remaining batter.
- Bake 60 to 70 minutes until center just sets; cool slowly with oven door cracked.
- Chill at least 4 hours before slicing to reveal layer.
Notes
8) Mini Reese's Cheesecakes
These mini Reese's cheesecakes are perfect for a single serving and great to reduce the guilt of a second helping. Personally, I am terrible with mini desserts, as I will just keep eating them anyway because I am terrible at portion control and always go back for a second. Visually, they are stunning though, and people love the cute appearance.
Ingredients
Method
- Preheat oven to 325 degrees F; paper-line muffin tin.
- Mix graham crumbs and butter; press a spoonful into each liner.
- Place one mini Reese’s cup on each crust.
- Beat cream cheese, peanut butter, and sugar smooth; beat in eggs and spoon over cups.
- Bake 18 to 20 minutes until set; cool to room temperature.
- Chill at least 2 hours; serve topped with extra chopped Reese’s.
Notes
9) Reese's Cheesecake Mousse
You will love this Reese's cheesecake mousse. Not only is it super quick to prepare, but it is gorgeous and fluffy, ideal for when you don't have time to bake. This version is much wider for mousse texture compared to the standard cheesecake texture. I enjoy both.
If I am working for something after a heavy meal, I always opt for a fluffy dessert, but if I have space in my belly, I'm a huge fan of dense desserts.
Ingredients
Method
- Beat cream cheese, peanut butter, powdered sugar, and vanilla smooth.
- Separately whip heavy cream to stiff peaks.
- Gently fold whipped cream into peanut butter mixture.
- Layer mousse, chopped Reese’s, then more mousse in serving cups.
- Top with remaining chopped Reese’s.
- Chill at least 1 hour before serving.
Notes
10) Frozen Reese's Peanut Butter Cheesecake
This frozen Reese's peanut butter cheesecake is like a cross between cheesecake and an ice cream cake. Sometimes I'll opt for a regular cake when celebrating something like a birthday, but ice cream cakes are a nice way to mix it up, especially in summer.
Dessert mashups are brilliant for entertaining and always bring a smile to people's faces, and you get to have fun by incorporating ingredients you wouldn't normally associate with dessert. One of my favorite tricks is to add salty potato chips to cookies for that sweet-and-salty contrast.
Ingredients
Method
- Mix cookie crumbs and butter; press into springform pan.
- Beat cream cheese, peanut butter, and powdered sugar smooth.
- Fold in whipped topping and half the chopped Reese’s.
- Spread filling over crust; top with remaining Reese’s.
- Freeze at least 6 hours or until firm.
- Let sit at room temperature 10 minutes before slicing and serving.
Notes
11) Reese's Cookie Dough Cheesecake
Reese's cookie dough cheesecake uses edible cookie dough chunks folded throughout. I've always been a fan of cookie dough and can never get enough of it. When the whole edible cookie dough craze started, I couldn't wait to try it. I've been making it ever since; it's just so good.
We don't use mix-ins enough in desserts. Things like crushed cookies, freeze-dried fruit, or even fresh herbs could be used to create something amazing. When I tried a classic of olive oil and sea salt on my vanilla ice cream, I was amazed but also shocked, as it seemed so obvious in hindsight.
Ingredients
Method
- Preheat oven to 325 degrees F; foil-wrap springform pan.
- Press graham crumbs and butter into pan for crust.
- Beat cream cheese, peanut butter, and sugar smooth; add eggs individually.
- Fold in half the cookie dough pieces; pour batter over crust.
- Bake 55 to 65 minutes until just set; cool slowly with oven door cracked.
- Chill at least 4 hours; top with remaining cookie dough and chopped Reese’s before serving.
Notes
12) Reese's Pretzel Cheesecake
This Reese's pretzel cheesecake uses pretzels for the crust, for that gorgeous salty-sweet contrast. This is dream dessert territory. I'm a huge fan of salty and sweet; my favorite is maple and bacon.
I often try to incorporate underutilized ingredients into my food, so I love the idea of pretzels being used for the crust and not just a snack. Don't be afraid to try it, although graham crackers are still perfectly good and acceptable.
Ingredients
Method
- Preheat oven to 325 degrees F; foil-wrap springform pan.
- Mix crushed pretzels and melted butter; press firmly into pan.
- Beat cream cheese, peanut butter, and sugar smooth; add eggs individually.
- Pour batter over pretzel crust.
- Bake 55 to 65 minutes until just set; cool slowly with oven door cracked.
- Chill at least 4 hours; top with chopped Reese’s and a few crushed pretzels before serving.
Notes
13) Reese's Oreo Cheesecake
This Reese's Oreo cheesecake takes two of your favorite treats and combines them into one super sweet slice. If I had to pick between Oreos or Reese's, it's the latter for me. One of my favorite ways to combine desserts is by making carrot cake cookies. There's so much fun in combining two desserts in this; it's unique and over the top.
Ingredients
Method
- Preheat oven to 325 degrees F; foil-wrap springform pan.
- Press cookie crumbs and butter into pan for crust.
- Beat cream cheese, peanut butter, and sugar smooth; add eggs individually.
- Fold in chopped Oreos; pour batter over crust.
- Bake 55 to 65 minutes until just set; cool slowly with oven door cracked.
- Chill at least 4 hours; top with chopped Reese’s and extra Oreo crumbs before serving.
Notes
14) Layered Reese's Cheesecake
This cheesecake is definitely one of those dessert recipes that will get you invited back to more dinner parties. Layering your dessert always makes it visually stunning and definitely worth the extra effort. When I try to make an impressive dessert, I always go for fillings or impressive garnishes and decorations. Even things like adding an accompanying sauce or flavored cream can make a standard cake recipe much more impressive.
Ingredients
Method
- Preheat oven to 325 degrees F; foil-wrap springform pan.
- Press cookie crumbs and butter into pan for crust.
- Beat cream cheese and sugar smooth; add eggs individually and halve batter.
- Stir peanut butter into half and cocoa into other half.
- Pour chocolate layer over crust; freeze 10 minutes, then gently add peanut butter layer.
- Bake 65 to 75 minutes until just set. Cool slowly; chill at least 6 hours before slicing.
Notes
15) Reese's Peanut Butter Cheesecake Dip
If you're hosting a party, this Reese's peanut butter cheesecake dip is ideal for the dessert table, bringing all the cheesecake flavors without needing to cut slices. All you need is Graham crackers to use to scoop the dip.
I love to make these kinds of dips, as they are a fun and easy way to incorporate these flavors into parties, perfect for getting classic flavors into an easy-to-make dessert. These always go down well at my dinner parties; give them a try.
Ingredients
Method
- Beat cream cheese, peanut butter, powdered sugar, and vanilla smooth and fluffy.
- Gently fold in whipped topping.
- Stir in half the chopped mini Reese’s.
- Spread dip in serving bowl; top with remaining Reese’s.
- Chill at least 30 minutes to firm.
- Serve with graham crackers, pretzels, and apple slices for dipping.
