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

Peanut Butter Reese’s Cheesecake {in a jar}

Peanut Butter Reese's Cheesecake is a fun to eat treat packed in a jar.

Course Dessert
Cuisine American
Keyword Peanut Butter Reese’s Cheesecake
Prep Time 20 minutes
Chill 3 hours
Total Time 3 hours 20 minutes
Servings 5 jars
Calories 759 kcal
Author Amanda Rettke--iambaker.net

Ingredients

CHEESECAKE

  • 8 ounces cream cheese, room temperature
  • 1 cup creamy peanut butter
  • 1 cup confectioners' sugar
  • 12 ounces whipped topping, divided

OREO CRUST

  • 1 1/2 cups (about 24) Oreo cookies, filling removed
  • 6 tablespoons butter, melted

TOPPING

  • 16 mini Reese's® Peanut Butter Cups, unwrapped and chopped

Instructions

CHEESECAKE

  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 are 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.

OREO CRUST

  1. Add 24 Oreos (filling removed and set aside) to a food processor and process until the Oreos are finely crushed.

  2. In a large bowl, add the processed cookies and the melted butter. Stir to combine.

ASSEMBLING THE DESSERT

  1. Take 2 tablespoons of Oreo® crust and press into the bottom of each jar; using a spoon helps to press them in evenly.

  2. Carefully spoon peanut butter cheesecake into each jar, about 3/4 way up.

  3. Carefully spoon (a piping bag also works great here) whipped topping on top of cheesecake.

  4. Add 1-2 tablespoons of chopped Reese's® Peanut Butter Cups.

  5. Add covers to the jars and chill for at least 3 hours.

  6. Store for up to 2 weeks in the refrigerator.