White Chocolate Reese’s Cup Cheesecake

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Indulge in the ultimate dessert fusion with this White Chocolate Reese’s Cup Cheesecake. Creamy, rich, and packed with peanut butter and white chocolate flavor, this baked cheesecake is the perfect showstopper for birthdays, holidays, or whenever your sweet tooth calls. Whether you’re a peanut butter fanatic or just love decadent treats, this cheesecake delivers on flavor and texture

Why You’ll Love This Cheesecake

• Combines two irresistible flavors: white chocolate and peanut butter

• Loaded with chopped Reese’s cups in every bite

• Creamy, velvety texture with a buttery graham cracker crust

• Perfect for special occasions or indulgent weekends

• Easy to make ahead for entertaining

Ingredients Breakdown

For the Crust:

• 200g crushed graham crackers – Forms the crisp, sweet base.

• 100g melted butter – Binds the crumbs and adds richness.

For the Cheesecake Filling:

• 300g white chocolate chips – Adds sweet, creamy flavor and a silky texture.

• 500g cream cheese – The creamy, tangy foundation of the cheesecake.

• 200ml heavy cream – Lightens the texture while keeping it rich.

• 100g sugar – Sweetens the filling to balance the chocolate.

• 1 tsp vanilla extract – Adds warm, aromatic depth.

• 200g Reese’s Peanut Butter Cups, chopped – Brings in that irresistible chocolate-peanut butter combo.

Tips and Tricks

• Use room temperature cream cheese for the smoothest filling

• Avoid overbaking—slightly jiggly centers are normal

• Line the springform pan base with parchment paper for easier removal

• A warm knife makes slicing easier and cleaner

Variations and Customizations

• Use dark or milk chocolate chips instead of white chocolate

• Add a peanut butter swirl before baking for extra richness

• Swap the graham crackers with crushed Oreos for a chocolate crust

• Add chopped nuts or crushed pretzels on top for a salty crunch

Pairing Suggestions

This cheesecake goes perfectly with:

• Hot coffee or espresso

• Cold brew with sweet cream

• Chocolate milk or milkshakes

• Vanilla or caramel ice cream on the side

Storage Instructions

• Store leftovers covered in the refrigerator for up to 5 days

• For longer storage, freeze individual slices tightly wrapped in plastic and foil for up to 1 month

• Thaw frozen slices in the fridge overnight before serving

Popular Questions

Can I make this no-bake?

Yes, skip the baking step and refrigerate the cheesecake for at least 6 hours or until firm. However, the texture will be softer and creamier.

Can I use natural peanut butter cups?

Absolutely! Just ensure they’re chopped and evenly distributed to avoid clumping.

How can I make this less sweet?

Reduce the white chocolate to 200g and sugar to 75g for a more balanced flavor.

White Chocolate Reese’s Cup Cheesecake

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• Author: easysweetmeal
• Total Time: 1 hour
• Yield: 10–12 servings 1x

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Description

Indulge in the ultimate dessert fusion—this rich, creamy cheesecake combines smooth white chocolate, velvety cream cheese, and chunks of Reese’s Peanut Butter Cups on a buttery graham cracker crust. Perfect for peanut butter and chocolate lovers alike!

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Ingredients

Scale 1x2x3x

• 200g crushed graham crackers (about 2 cups)

• 100g melted butter (about 7 tablespoons)

• 300g white chocolate chips (melted and slightly cooled)

• 500g cream cheese (softened)

• 200ml heavy cream (chilled)

• 100g granulated sugar

• 1 tsp vanilla extract

• 200g Reese’s Peanut Butter Cups, chopped (reserve some for topping if desired)

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Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• In a medium bowl, mix the crushed graham crackers with the melted butter.

• Press the mixture firmly into the bottom of a 9-inch springform pan.

• Bake for 8 minutes, then remove and let cool.

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2. Make the Cheesecake Filling

• Melt the white chocolate chips in a double boiler or microwave in 30-second intervals. Stir until smooth and let it cool slightly.

• In a large bowl, beat the cream cheese with the sugar and vanilla extract until smooth.

• Slowly mix in the melted white chocolate.

• Whip the heavy cream separately until soft peaks form, then gently fold it into the cream cheese mixture.

• Fold in the chopped Reese’s Peanut Butter Cups.

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3. Bake the Cheesecake

• Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.

• Bake in the preheated oven for 40 minutes, or until the center is just set.

• Let the cheesecake cool at room temperature for 30 minutes, then transfer to the refrigerator.

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4. Chill and Serve

• Refrigerate the cheesecake for at least 4 hours, or preferably overnight.

• Before serving, garnish with additional chopped Reese’s cups or a drizzle of melted white chocolate (optional).

• Slice with a warm knife for clean cuts and serve chilled.

Notes

• Let cheesecake come to room temperature for 10–15 minutes before slicing

• Use full-fat cream cheese for best texture and flavor

• This dessert is rich—small slices go a long way

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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