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.
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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.
Classic Reese's Peanut Butter Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F and wrap a springform pan in foil.
- Mix the crushed cookies with melted butter and press into the bottom of the pan.
- Beat the cream cheese, peanut butter, and sugar until smooth, then add the eggs one at a time.
- Fold in half the chopped Reese's cups and pour the batter over the crust.
- Bake 55 to 65 minutes until the center is just set, then turn off the oven and crack the door for 1 hour.
- Chill the cheesecake in the fridge at least 4 hours, then top with the 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.
No-Bake Reese's Cheesecake
Ingredients
Method
- Stir the graham crumbs with melted butter and press into a springform pan.
- Beat the cream cheese, peanut butter, and powdered sugar until smooth and fluffy.
- Gently fold in the whipped topping until no streaks remain.
- Spread the filling over the crust and smooth the top.
- Scatter the chopped Reese's cups across the surface.
- 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
Reese's Cheesecake Bars
Ingredients
Method
- Preheat the oven to 325 degrees F and line a 9x13 pan with parchment.
- Press the cookie crumbs mixed with melted butter into the bottom of the pan.
- Beat the cream cheese, peanut butter, and sugar until smooth, then beat in the eggs.
- Pour the batter over the crust and scatter the mini Reese's on top.
- Bake 30 to 35 minutes until set in the center.
- Cool, then chill at least 3 hours before lifting out and cutting into 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.
Reese's Cheesecake Brownies
Ingredients
Method
- Preheat the oven to 350 degrees F and grease a 9x13 pan.
- Prepare the brownie batter and spread three-quarters of it into the pan.
- Beat the cream cheese, peanut butter, sugar, and egg until smooth.
- Dollop the cheesecake mixture and remaining brownie batter over the top and swirl with a knife.
- Scatter the Reese's pieces and chocolate chips across the top.
- Bake 35 to 40 minutes until set, then cool completely and 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.
Peanut Butter Cup Swirl Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F and wrap a springform pan in foil.
- Press the graham crumbs and butter into the pan to form the crust.
- Beat the cream cheese, sugar, and vanilla until smooth, then add the eggs one at a time.
- Pour the batter over the crust, then drizzle the warmed peanut butter on top and swirl with a knife.
- Bake 55 to 65 minutes until the center is just set, then cool slowly with the 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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Chocolate Reese's Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F and wrap a springform pan in foil.
- Press the cookie crumbs and butter into the pan for the crust.
- Beat the cream cheese, sugar, and cocoa powder until smooth, then add the eggs one at a time.
- Fold in most of the chopped Reese's and pour the batter over the crust.
- Bake 55 to 65 minutes until set, then cool gradually with the oven door cracked.
- Chill at least 4 hours, then drizzle with ganache and the 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.
Reese's Stuffed Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F and wrap a springform pan in foil.
- Press the graham crumbs and butter into the pan to make the crust.
- Beat the cream cheese, sugar, and peanut butter until smooth, then add the eggs one at a time.
- Pour half the batter over the crust, arrange the whole Reese's cups in a layer, then top with the remaining batter.
- Bake 60 to 70 minutes until the center is just set, then cool slowly with the oven door cracked.
- Chill at least 4 hours before slicing to reveal the hidden 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.
Mini Reese's Cheesecakes
Ingredients
Method
- Preheat the oven to 325 degrees F and line a muffin tin with paper liners.
- Mix the graham crumbs and butter and press a spoonful into each liner.
- Place one mini Reese's cup on top of each crust.
- Beat the cream cheese, peanut butter, and sugar smooth, then beat in the eggs and spoon over the cups.
- Bake 18 to 20 minutes until set, then cool to room temperature.
- Chill at least 2 hours before serving 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.
Reese's Cheesecake Mousse
Ingredients
Method
- Beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the peanut butter mixture.
- Spoon a layer of mousse into serving cups, add a layer of chopped Reese's, then more mousse.
- Top with the 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.
Frozen Reese's Peanut Butter Cheesecake
Ingredients
Method
- Press the cookie crumbs mixed with butter into a springform pan.
- Beat the cream cheese, peanut butter, and powdered sugar until smooth.
- Fold in the whipped topping and half the chopped Reese's.
- Spread the filling over the crust and top with the remaining Reese's.
- Freeze at least 6 hours or until firm.
- Let it sit at room temperature for 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.
Reese's Cookie Dough Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F and wrap a springform pan in foil.
- Press the graham crumbs and butter into the pan to form the crust.
- Beat the cream cheese, peanut butter, and sugar until smooth, then add the eggs one at a time.
- Fold in half the cookie dough pieces and pour the batter over the crust.
- Bake 55 to 65 minutes until just set, then cool slowly with the oven door cracked.
- Chill at least 4 hours, then top with the 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.
Reese's Pretzel Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F and wrap a springform pan in foil.
- Mix the crushed pretzels with melted butter and press firmly into the pan.
- Beat the cream cheese, peanut butter, and sugar until smooth, then add the eggs one at a time.
- Pour the batter over the pretzel crust.
- Bake 55 to 65 minutes until just set, then cool slowly with the oven door cracked.
- Chill at least 4 hours, then 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.
Reese's Oreo Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F and wrap a springform pan in foil.
- Press the cookie crumbs and butter into the pan to form the crust.
- Beat the cream cheese, peanut butter, and sugar until smooth, then add the eggs one at a time.
- Fold in the chopped Oreos and pour the batter over the crust.
- Bake 55 to 65 minutes until just set, then cool slowly with the oven door cracked.
- Chill at least 4 hours, then 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.
Layered Reese's Cheesecake
Ingredients
Method
- Preheat the oven to 325 degrees F and wrap a springform pan in foil.
- Press the cookie crumbs and butter into the pan for the crust.
- Beat the cream cheese and sugar until smooth, then add the eggs one at a time and divide the batter in half.
- Stir the peanut butter into one half and the cocoa powder into the other.
- Pour the chocolate layer over the crust, freeze 10 minutes, then gently top with the peanut butter layer.
- Bake 65 to 75 minutes until just set, cool slowly, then chill at least 6 hours before slicing to show the layers.
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.
Reese's Peanut Butter Cheesecake Dip
Ingredients
Method
- Beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth and fluffy.
- Gently fold in the whipped topping.
- Stir in half the chopped mini Reese's.
- Spread the dip into a serving bowl and top with the remaining Reese's.
- Chill at least 30 minutes to firm up.
- Serve with graham crackers, pretzels, and apple slices for dipping.
