Reese’s Cheesecake Recipe

Introduction

This Reese’s Cheesecake is a rich and creamy dessert that combines the classic tang of cheesecake with the irresistible flavor of Reese’s Peanut Butter Cups. Perfect for peanut butter lovers, it features a chocolate graham cracker crust and a luscious filling studded with chopped candy cups. Easy to make and sure to impress at any gathering.

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). In a bowl, combine the chocolate graham cracker crumbs, 0.5 cups sugar, and melted butter until the mixture resembles wet sand.
2. Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let it cool completely.
3. Step 3: In a large mixing bowl, beat the softened cream cheese and 1.5 cups sugar together until smooth and creamy. Add the vanilla extract and mix well.
4. Step 4: Gradually add the heavy cream while beating continuously until the mixture becomes light and fluffy.
5. Step 5: Gently fold in the chopped Reese’s Peanut Butter Cups, distributing them evenly throughout the filling.
6. Step 6: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
7. Step 7: Refrigerate the cheesecake for at least 4 hours, or until fully set, before removing from the pan and serving.

Tips & Variations

• For a firmer texture, chill the cheesecake overnight instead of just 4 hours.
• You can substitute peanut butter cups with chopped Reese’s Pieces for a different texture and flavor.
• Use full-fat cream cheese and heavy cream for the richest taste and smoothest texture.
• To avoid overmixing, fold the candy pieces in by hand using a spatula.
• Serve with a drizzle of chocolate or peanut butter sauce for an extra indulgent touch.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 1 month; thaw overnight in the fridge before serving. When reheating, it’s best served cold or at room temperature rather than warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cheesecake’s edges. If you don’t have one, use a regular 9-inch pan lined with parchment paper for easier release.

Do I have to bake the crust?

Baking the crust helps it set firmly and enhances the flavor. You can skip baking if short on time, but the crust may be softer and less stable.

Reese’s Cheesecake Recipe

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★★★★★

4.4 from 52 reviews

• Author: Zoe
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x

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Description

This decadent Reese’s Cheesecake combines a rich, creamy cream cheese filling with chunks of Reese’s Peanut Butter Cups on a chocolate graham cracker crust. Perfect for peanut butter and chocolate lovers, this no-bake cheesecake requires minimal oven time to prepare the crust and sets in the refrigerator for a luscious, indulgent dessert.

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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

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Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. Prepare crust: In a bowl, combine the chocolate graham cracker crumbs, 0.5 cups granulated sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
3. Bake crust: Bake the crust in the preheated oven for 10 minutes. After baking, remove from oven and let it cool completely to ensure the filling won’t melt or become runny.
4. Make filling: In a large mixing bowl, beat the softened cream cheese and 1.5 cups granulated sugar together until the mixture is smooth and creamy. Add in the vanilla extract and continue beating.
5. Whip cream: Gradually add the heavy cream to the cream cheese mixture while beating continuously until the filling is light, fluffy, and well combined.
6. Fold in peanut butter cups: Gently fold the chopped Reese’s Peanut Butter Cups into the cream cheese filling, distributing them evenly without overmixing.
7. Assemble cheesecake: Pour the filling mixture over the cooled crust in the springform pan, smoothing the top to create an even surface.
8. Chill: Refrigerate the cheesecake for at least 4 hours, or until fully set. This chilling step is essential to achieve the perfect creamy texture.
9. Serve: Once set, remove the sides of the springform pan, slice, and enjoy your homemade Reese’s Cheesecake.

Notes

• Make sure the cream cheese is completely softened to avoid lumps in the filling.
• Chilling time can be extended overnight for best results and ease of slicing.
• You can substitute regular heavy cream with whipping cream if preferred.
• For a more intense chocolate flavor, use dark chocolate graham cracker crumbs.
• If you prefer a firmer cheesecake, add a tablespoon of gelatin dissolved in water to the filling before chilling.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Reese’s Cheesecake, Peanut Butter Cup Cheesecake, Chocolate graham cracker crust, Cream cheese dessert, No-bake cheesecake with baking crust