Print

White Chocolate Peanut Butter Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This White Chocolate Peanut Butter Cheesecake is the ultimate indulgence for peanut butter and chocolate lovers! With a chewy peanut butter blondie crust, a creamy peanut butter cheesecake filling, and layers of white chocolate and Reese’s White Chocolate Peanut Butter Cups, this no-bake cheesecake is rich, decadent, and perfect for special occasions.

Ingredients

For the Peanut Butter Blondie Crust:

  • 2 cups creamy peanut butter
  • 2 cups granulated sugar
  • 2 eggs

For the White Chocolate Peanut Butter Cheesecake Filling:

  • 12 ounces reduced-fat cream cheese, softened
  • 1 ½ cups creamy peanut butter
  • 2 ½ cups powdered sugar
  • 1 (8-ounce) container whipped topping, thawed
  • 2 (4-ounce) packages white baking chocolate, melted and cooled
  • 1 (12-ounce) bag miniature Reese’s White Chocolate Peanut Butter Cups, whole

For the Topping:

  • 1 (12-ounce) bag miniature Reese’s White Chocolate Peanut Butter Cups, coarsely chopped
  • ¼ cup creamy peanut butter, melted
  • 2 ounces white baking chocolate, melted

Instructions

Prepare the Peanut Butter Blondie Crust:

  • Preheat oven to 325°F (163°C).
  • In a large bowl, mix peanut butter, sugar, and eggs until smooth.
  • Spread mixture evenly into a well-greased 8-inch springform pan.
  • Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
  • Cool completely in the pan on a wire rack.

2️⃣ Make the White Chocolate Peanut Butter Cheesecake Filling:

  • In a large bowl, beat cream cheese until smooth.
  • Add peanut butter, powdered sugar, and whipped topping, beating until creamy.
  • Slowly beat in melted white chocolate until fully combined.

3️⃣ Assemble the Cheesecake:

  • Spread ½ cup of the cheesecake mixture evenly over the cooled crust.
  • Arrange whole Reese’s White Chocolate Peanut Butter Cups in a single layer over the crust.
  • Refrigerate for 20 minutes along with the remaining cheesecake mixture.
  • Remove from the fridge and spread the rest of the cheesecake mixture over the Reese’s cups. Smooth the edges with a knife.

4️⃣ Add the Toppings:

  • Scatter chopped Reese’s cups over the cheesecake.
  • Drizzle melted peanut butter over the top.
  • Drizzle melted white chocolate over the entire cheesecake.
  • Chill for at least 2 hours before serving.

Notes

  • Dark Chocolate Version: Swap white chocolate for dark chocolate for a richer contrast.
  • Nutty Crunch: Add chopped peanuts on top for extra texture.
  • Gluten-Free Option: Use gluten-free peanut butter cookies instead of the blondie crust

Find it online: https://avarecipe.com/white-chocolate-peanut-butter-cheesecake/