Reese’s Cheesecake cravings tend to show up right when you want something wildly indulgent that will still be simple to pull off. I get it. Maybe you promised dessert for a party, or you just want a feel good weekend bake that tastes like a chocolate peanut butter hug. This is the exact recipe I use when I want big wow with low stress. The texture is creamy, the flavors are familiar, and the steps are easy to follow. If you can stir and press, you can make it.
Why Youll Love This Reeses Cheesecake Recipe
I’m a firm believer that dessert should feel fun, not fussy. This recipe checks all the boxes. The crust is chocolatey, the filling is silky, and you get mini peanut butter cups in every bite. No water bath needed, and no complicated techniques. If your kitchen skills are basic, you’re still good to go.
What I love most is how forgiving it is. The recipe uses low heat and a gentle cool down, which keeps cracks in check. It slices like a dream after a chill in the fridge, and it holds up well on a dessert table. This is the kind of treat that earns texts the next day asking for the recipe. Bonus, it’s easy to scale into minis if you want individual servings.
If you’ve never made cheesecake, this is the one to start with. It’s straightforward, and it tastes like a big candy bar turned into a creamy pie. It’s also an excellent make ahead dessert, since it needs time to chill. That means more breathing room on your hosting day. And when you tell people you made Reese’s Cheesecake, eyes light up and forks come out fast.
For flavor and texture, here’s what you can expect: a crisp, buttery chocolate crust; a velvet smooth cream cheese filling with a swirl of peanut butter; and a topping that can be as simple as chopped cups or a quick chocolate ganache. Each component is beginner friendly, and the whole thing is just plain joyful.
Pro move for presentation: add a ring of halved mini cups around the edge and a sprinkle of crushed peanuts down the center. It looks bakery level with very little effort.
How to Make Reeses Cheesecake
Ingredients
- 24 chocolate sandwich cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
- Pinch of salt
- 24 ounces cream cheese, softened to room temp
- 1 cup granulated sugar
- 1 cup sour cream, room temp
- 1 teaspoon vanilla extract
- 3 large eggs, room temp
- 1/2 cup creamy peanut butter
- 1 and 1/2 cups chopped mini peanut butter cups, plus extra for topping
- Optional topping: 1/2 cup heavy cream + 1 cup chocolate chips for ganache
Directions
- Prep the pan. Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides. Preheat the oven to 325°F.
- Make the crust. Stir cookie crumbs with melted butter and a pinch of salt until it looks like wet sand. Press firmly into the pan bottom using the flat bottom of a glass for an even layer. Bake for 8 minutes, then cool while you make the filling.
- Beat the filling. In a large bowl, beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes. Mix in sour cream and vanilla until just combined. Scrape the bowl well. Add eggs one at a time on low speed, mixing just until blended.
- Add peanut butter. Warm peanut butter in the microwave for 10 to 15 seconds so it loosens a bit. Stir into the batter until streaks are gone. Gently fold in the chopped mini cups.
- Fill and bake. Pour batter over the crust. Tap the pan a few times on the counter to release bubbles. Bake at 325°F for 50 to 60 minutes. The edges should be set and the center should jiggle slightly like Jell O.
- Cool like a pro. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Remove, run a thin knife around the edge to loosen, then cool on the counter another 1 hour.
- Chill. Cover the pan and refrigerate for at least 6 hours, preferably overnight. This sets the texture and makes slicing clean and easy.
- Finish with topping. For ganache, heat cream until just simmering, pour over chocolate chips, let sit 2 minutes, then stir until smooth. Spread on top and decorate with more chopped cups or a drizzle of peanut butter.
That’s it. This Reese’s Cheesecake is reliable, rich, and ridiculously good. Take your time with the chilling step, and the payoff is huge.
Tips For The Best Cheesecake
Start with room temp dairy. Cold cream cheese can leave lumps. Set out the cream cheese, sour cream, and eggs ahead of time. If you forgot, you can cube the cream cheese and microwave it in 10 second bursts just to take the chill off.
Do not overmix once you add eggs. Overmixing traps too much air, which can cause cracks. Mix on low and scrape the bowl so everything blends without whipping.
Make the crust sturdy. Press it down firmly so it slices cleanly. If your crumbs are dry, add another tablespoon of butter. You want that wet sand feel so it holds together.
Skip the water bath with a low and slow bake. A gentle bake at 325°F and a slow cool keeps the texture soft and helps avoid deep cracks. That crack in the door step is key.
Run a knife around the edge right after baking. This little move prevents the sides from sticking as the cake shrinks while cooling. Small detail, big difference.
Let it chill completely. Rushing the chill leads to soft slices and messy edges. Overnight is best. A cold, rested cheesecake tastes better and cuts like a dream.
Decorate right before serving. If you’re topping with ganache and more candies, add them toward the end for a fresher look and texture.
My family swore I bought this from a bakery. When I told them it was homemade, my sister demanded the recipe and made it the next weekend with zero baking drama.
Variations / Options / Add-ins
Choose your crust vibe
Want something different from standard chocolate cookies? Use chocolate graham crackers or even a brownie base. If choosing brownie, par bake the brownie layer until just set, cool slightly, then add the cheesecake batter and bake as directed.
Gluten free friends can swap in gluten free chocolate cookies. Use the same butter amount and you’re set.
For a lighter peanut butter note, swirl 3 tablespoons of warmed peanut butter over the poured batter and drag a knife through for a marbled top. It looks fancy and it’s easy.
If you prefer a no bake route, keep the crust the same but toss in an extra tablespoon of butter. For the filling, skip the eggs, beat cream cheese with sugar, vanilla, and 3/4 cup peanut butter, then fold in 1 and 1/2 cups of whipped cream. Chill at least 6 hours. Different texture, same candy shop joy.
Try minis in a muffin tin for parties. Line the cups, press in a spoonful of crust, add batter, and bake at 300°F for about 18 to 20 minutes. Cool and chill as usual. They’re adorable and easy to serve.
If you like a little crunch, finish with chopped roasted peanuts and a pinch of flaky salt on top. It balances the sweetness beautifully.
Proper Storage
- Cool completely before chilling. Warm cheesecake traps condensation, which can make your crust soggy.
- Refrigerate covered for up to 5 days. A cake keeper or an inverted bowl over the pan works great to prevent fridge odors from sneaking in.
- Freeze slices. Wrap each slice tightly in plastic, then foil, and freeze up to 2 months. Thaw in the fridge overnight or on the counter for about 30 minutes.
- Hold the topping if freezing the whole cake. Add ganache and candy after thawing for the best texture and shine.
- Transport tips. Keep it cold in a cooler bag with ice packs if you’re taking it to a party. It’s a dairy heavy dessert, so chill time matters.
To keep that first day freshness, store the cheesecake on the springform base and only transfer slices as needed. It stays neat and protected that way.
Common Questions
Q: Do I have to use a water bath?
A: Nope. This recipe uses a low oven temperature and a slow cool to help prevent cracks. It turns out smooth without the extra step.
Q: Can I make Reese’s Cheesecake ahead?
A: Yes. It actually tastes better the next day. Make it the day before and chill overnight. Add toppings before serving.
Q: How do I know when it’s done?
A: The edges should be set and the center should wobble slightly when you gently nudge the pan. If it looks soupy, give it another 5 to 10 minutes.
Q: What if my cheesecake cracks?
A: It still tastes amazing. Cover with ganache or whipped cream and add more chopped cups. No one will know or care.
Q: Can I reduce the sweetness?
A: You can cut the sugar in the filling to 3/4 cup and use dark chocolate for the topping. It keeps the balance without losing the classic flavor.
Let’s Get You Baking
You’re set with everything you need to pull off a creamy, crowd pleasing dessert without stress. Follow the easy steps, chill it well, and decorate however you like. Reese’s Cheesecake is the kind of treat that makes people grin the moment they see it, and the taste absolutely seals the deal. If you try it today, you’ll have dessert bragging rights by tonight. Save a slice for breakfast tomorrow. 
Reese’s Cheesecake
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 405 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a rich, creamy Reese’s Cheesecake topped with mini peanut butter cups, a velvety filling, and a chocolate crust, perfect for any dessert table.
Ingredients
- 24 chocolate sandwich cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
- Pinch of salt
- 24 ounces cream cheese, softened to room temp
- 1 cup granulated sugar
- 1 cup sour cream, room temp
- 1 teaspoon vanilla extract
- 3 large eggs, room temp
- 1/2 cup creamy peanut butter
- 1 and 1/2 cups chopped mini peanut butter cups, plus extra for topping
- Optional topping: 1/2 cup heavy cream + 1 cup chocolate chips for ganache
Instructions
- Prep the pan by lining the bottom of a 9-inch springform pan with parchment and greasing the sides. Preheat the oven to 325°F.
- Make the crust by stirring cookie crumbs with melted butter and a pinch of salt until it looks like wet sand. Press into the pan bottom and bake for 8 minutes. Cool.
- In a large bowl, beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes. Mix in sour cream and vanilla until just combined. Add eggs one at a time on low speed.
- Warm peanut butter in the microwave, stir into the batter, and fold in chopped mini cups.
- Pour the batter over the crust, tap the pan to release bubbles, and bake for 50 to 60 minutes until edges are set and center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then cool on the counter for 1 hour.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- For the ganache, heat cream until simmering, pour it over chocolate chips, let sit for 2 minutes, then stir until smooth. Spread on top before serving.
Notes
Letting the cheesecake chill completely ensures better texture and easier slicing. Decorate with toppings just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg