Do Share Recipe

I have to admit, the first time I made this Reeses Cheesecake Recipe, I felt like I had hit dessert heaven. The combination of chocolate and peanut butter is already irresistible, but turning it into a creamy cheesecake was pure magic.

Each bite is rich, decadent, and perfectly balanced. I love making it for parties because it always disappears fast. Let me walk you through how to make this indulgent dessert step by step. If you enjoy creative twists on classic dishes, you might also like the Cheddar Pierogies with Caramelized Onions and Bacon recipe.

Ingredients

Here’s everything you need to make this creamy, chocolatey cheesecake. I’ll also give some tips for best results.

Brownie mix – I used a milk chocolate boxed mix; it makes a perfectly fudgy crust.
Vegetable oil – helps the brownie crust stay moist.
Water – needed for mixing with the brownie base.
Egg – binds the brownie crust together.
Semi-sweet chocolate chips – adds extra chocolate richness.
Peanut butter chips – gives that peanut butter punch.
Cream cheese – make sure it’s at room temperature for smooth mixing.
Sugar – sweetens the cheesecake filling evenly.
Vanilla extract – enhances all flavors in the filling.
Creamy peanut butter – smooth and mixes easily, giving a rich peanut butter flavor.
Heavy cream – adds creaminess to the filling.
Miniature peanut butter cups – chopped, for folding into the cheesecake or topping.

Note: Serves 16

Variations

I love experimenting with this recipe, and there are some fun ways to change it up:

Use a sugar-free brownie mix for a lighter version.
Swap cream cheese for a dairy-free alternative to make it vegan-friendly.
Add chocolate ganache on top for extra indulgence.
Mix in crushed pretzels for a salty-sweet twist. You can also enjoy a hearty comfort dish like the Philly Cheesesteak Meatloaf recipe alongside it for an amazing savory-sweet combo.

Cooking Time

This dessert does take a bit of patience, but it’s worth every minute:

Prep Time: 25 minutes
Cooking Time: 1 hour 35 minutes
Total Time: 2 hours

Equipment You Need

Here’s what I use when making this cheesecake:

Springform pan – keeps the cheesecake intact while baking.
Mixing bowls – for combining ingredients smoothly.
Electric mixer – makes blending the cheesecake filling easy.
Roasting pan – holds water for the water bath to prevent cracking.
Foil – wraps the springform pan to avoid water leaks.

How to Make Reeses Cheesecake

Prepare the Brownie Crust

First, mix the brownie mix with egg, vegetable oil, and water until smooth. Pour into a greased springform pan and bake at 350°F for 35 minutes. Immediately sprinkle with chocolate and peanut butter chips, then let it cool completely.

Make the Cheesecake Filling

Beat cream cheese until smooth, then add sugar and vanilla extract. Mix in eggs one at a time on low speed, followed by peanut butter and heavy cream until fully combined. Make sure not to overmix, or the cheesecake could crack.

Add Peanut Butter Cups

Fold in quartered mini peanut butter cups for a surprise bite of chocolate and peanut butter in every slice. Spoon the filling over the cooled brownie crust.

Bake in Water Bath

Wrap the pan tightly in foil and place in a roasting pan with 1 inch of hot water. Bake at 325°F for 1 hour. Allow the cheesecake to cool and chill in the fridge for at least 4 hours before serving.

Additional Tips for Making This Recipe Better

From my experience, a few tweaks make this cheesecake even better:

I always make sure all ingredients are at room temperature for a smooth filling.
Wrapping the pan tightly in foil is key to avoid water seeping in.
Don’t rush the chilling time; it helps the cheesecake set perfectly.
For extra flavor, I sometimes swirl in chocolate ganache before chilling.

How to Serve Reeses Cheesecake

I like to make this dessert visually stunning. Top with extra chopped peanut butter cups, drizzle melted chocolate, or sprinkle crushed nuts. Serve chilled with a dollop of whipped cream on the side. Slicing with a hot knife ensures clean cuts.

Nutritional Information

Here’s a rough estimate per serving, so you can enjoy without surprises:

Calories: 420 kcal
Protein: 7 g
Carbohydrates: 34 g
Fat: 28 g

Make Ahead and Storage

Refrigeration: The cheesecake keeps well in the fridge for up to 5 days, tightly covered.
Freezing: Wrap slices individually in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: Best served cold, but if needed, let slices sit at room temperature for 15–20 minutes for easier cutting.

Why You’ll Love This Recipe

If you need reasons to try this cheesecake, here are a few:

Easy to make with boxed brownie mix as the base. I love the simplicity.
Decadent chocolate and peanut butter flavor, perfect for parties.
Can be made ahead and frozen for convenience.
Unique dessert twist, not your standard cheesecake.
Versatile for dietary swaps like sugar-free or dairy-free options.

This Reeses Cheesecake is rich, creamy, and packed with chocolate-peanut butter goodness in every bite. Whether for a holiday, party, or just a treat-yourself moment, it’s guaranteed to be a crowd-pleaser.

Ben Carraoli