Reese's Peanut Butter Cheesecake in a Jar with Oreo crust!

Peanut Butter Reese’s Cheesecake {in a jar}

Seriously delicious and so fun to share!

Course Dessert
Cuisine American
Keyword Peanut Butter Reese’s Cheesecake
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 jars
Author Amanda Rettke


  • 8 ounces cream cheese, room temperature
  • 1 cup creamy peanut butter
  • 1 cup confectioners sugar
  • 12 ounces whipped topping, thawed
  • 1 9-inch prepared Oreo® cookie crumb crust
  • 2 tbsp. melted butter
  • 16 mini Reese's® Peanut Butter Cups, unwrapped and chopped


  1. In a stand mixer combine cream cheese, peanut butter and confectioners sugar on low speed for 30 seconds using the whisk attachment.

  2. Turn mixer to medium-high and mix for 1-2 more minutes, or until ingredients smooth and fully incorporated.

  3. Remove bowl from mixer and fold in 2/3 of whipped topping by hand. (the remaining will be added in the jars)

  4. (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.)

  5. Take pre-made Oreo® crust and crumble into medium bowl. Add in melted butter.
  6. Take 2 tablespoons of Oreo® crumbs and press into the bottom of jar; using a spoon helps to press them in evenly.

  7. Carefully spoon peanut butter cheesecake into car, about 3/4 way up.
  8. Carefully spoon (a piping bag also works great here) whipped topping on top of cheesecake.
  9. Add 1-2 tablespoons of chopped Reese's® Peanut Butter Cups.
  10. Add cover to jar and chill for at least 3 hours.

  11. Can be stored for 2 weeks in the refrigerator.

  12. Recipe is for 5 pint jars.