If you love peanut butter and chocolate, this Peanut Butter Reese’s Cheesecake is a fantastic recipe to try! And serving it in a jar is just plain fun! Check out my perfect Cheesecake Recipe and Piggy Pie Dessert for other great options!
Peanut Butter Reese’s Cheesecake
There is a reason that Reese’s Peanut Butter Cups are so popular. It actually involves science. It’s called Dynamic Sensory Contrast. It has to do with our taste buds loving contrasting textures. But, I don’t need a scientific explanation as to why I love this combination so much. I just do! I can’t say no to any dessert or treat with this perfect combination. And, when cheesecake is added to the mix, that is just pure dessert perfection.
Peanut Butter Reese’s Cheesecake Recipe
Not only is this a fun dessert to serve and eat, but it is also pretty easy to put together. So, get out some jars and prepare all the parts to this yummy treat.
Cheesecake Ingredients (full recipe below)
- Cream cheese
- Creamy peanut butter
- Confectioners’ sugar
- Whipped topping
Oreo Crust Ingredients
- Oreo cookies (filling removed)
- Reese’s Peanut Butter Cups
How to Make Peanut Butter Reese’s Cheesecake in a Jar
To make this dessert, start with the peanut butter cheesecake. In a stand mixer with the whisk attachment, combine the cream cheese, peanut butter, and confectioners’ sugar for 30 seconds on low speed. Increase the speed to medium-high and mix for 1-2 more minutes. Then, remove the bowl from the mixer and add 2/3 of the whipped cream, mixing it in by hand. The rest of the whipped cream will be for the topping. I did add diced Reese’s Peanut Butter cups to one jar, actually in the peanut butter cheesecake. It was almost too much, but I think this would be amazing if it were finely chopped pieces, not the big chunks that you can see above.
To make the Oreo crust, remove the fillings of 24 Oreo cookies. Finely crush the cookies, using a food processor, and then add the melted butter to the crushed cookies. Stir to combine. You are almost ready to put the layers together!
What Size Jar Should I Use?
I made these in the mini jars and the taller jars. Both work, it’s just a matter of preference and how indulgent you want to be.
With the taller jars, you can see the layers and know you are getting awesome peanut butter cheesecake with chunks of Reese’s Peanut Butter Cups in between a light fluffy layer of whipped cream that is sitting on a yummy Oreo crust. Plus, it’s a big portion and indulging people is kinda a specialty of mine.
But! It was just too much. Each tall jar is almost the equivalent of three pieces of pie! This is not a bad thing if you spread it out over the course of the day~ so maybe write your name on the jar with a Sharpie and then you can head back to the fridge to snack whenever you want! (That is if you have that kind of restraint.) I prefer having a smaller snack ready to grab and eat when I am craving it.
Assembling Peanut Butter Reese’s Cheesecake in a Jar
Once you have decided on jar size, it’s time to layer all the sweetness into each jar.
- Take 2 tablespoons of Oreo® crust and press into the bottom of each jar; using a spoon helps to press them in evenly.
- Carefully spoon peanut butter cheesecake into each jar, about 3/4 way up.
- Spoon (or a piping bag also works great here) whipped topping on top of cheesecake.
- Add 1-2 tablespoons of chopped Reese’s® Peanut Butter Cups.
- Add covers to the jars and chill for at least 3 hours.
This dessert can be stored for up to 2 weeks in the refrigerator, so you don’t need to eat them all at once unless you want to😉.
Looking for More Peanut Butter Treats?
Peanut Butter Reese's Cheesecake is a fun to eat treat packed in a jar.
- 8 ounces cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup confectioners' sugar
- 12 ounces whipped topping, divided
- 1 1/2 cups (about 24) Oreo cookies, filling removed
- 6 tablespoons butter, melted
- 16 mini Reese's® Peanut Butter Cups, unwrapped and chopped
In a stand mixer combine cream cheese, peanut butter, and confectioners' sugar on low speed for 30 seconds using the whisk attachment.
Turn mixer to medium-high and mix for 1-2 more minutes, or until ingredients are smooth and fully incorporated.
Remove bowl from mixer and fold in 2/3 of whipped topping by hand. (The remaining will be added in the jars.)
Optional: if you want peanut butter cups in the cheesecake now is when to add them. Make sure they have been finely chopped. Reserve 1/3 of the cups for garnish.
Add 24 Oreos (filling removed and set aside) to a food processor and process until the Oreos are finely crushed.
In a large bowl, add the processed cookies and the melted butter. Stir to combine.
Take 2 tablespoons of Oreo® crust and press into the bottom of each jar; using a spoon helps to press them in evenly.
Carefully spoon peanut butter cheesecake into each jar, about 3/4 way up.
Carefully spoon (a piping bag also works great here) whipped topping on top of cheesecake.
Add 1-2 tablespoons of chopped Reese's® Peanut Butter Cups.
Add covers to the jars and chill for at least 3 hours.
Store for up to 2 weeks in the refrigerator.