I am totally obsessed with Reese’s Peanut Butter Cups (the mini ones are my favourite!) so when I found out there was a Reese’s Peanut Butter Egg… Well I was pretty damn excited! I really love them because the chocolate on the egg is nice and thick, so there is the perfect chocolate to peanut butter ratio for me. This Reese’s Peanut Butter Egg Cheesecake is filled with peanut butter, drizzled in milk chocolate and topped with whipped cream and of course the Reese’s PB eggs! Every slice gets half an egg each! The cheesecake is super creamy and has plenty of peanut butter flavour. I tasted it as I went along and added more peanut butter than I planned to, as I wanted that flavour to be noticeable. It really is such a delicious cheesecake, and if it’s not Easter time don’t let that stop you! You can put Reese’s Peanut Butter Cups on it as decoration instead of the eggs!
To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, icing sugar and peanut butter.
Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.
To decorate, I melted the milk chocolate and piped it all over the cheesecake. Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the Reese’s Peanut Butter eggs, cut in half, on top of the cream, then added some sprinkles.
This Reese’s Peanut Butter Egg Cheesecake disappeared in minutes when I had some hungry peanut butter loving friends over! The room fell silent while everyone tucked in. I absolutely loved the cheesecake, it has to be one of my favourites as I love chocolate and peanut butter together so much.
The filling of the Reese’s Peanut Butter Egg Cheesecake is so creamy and the peanut butter flavour is there without a doubt! To me this is the perfect way to enjoy Reese’s Peanut Butter Eggs, or the regular Peanut Butter Cups if it’s not Easter time.
I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, We Should Cocoa hosted by Tin and Thyme, and Fiesta Fridays hosted by Life Diet Health and Turks Who Eat.
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Reese's Peanut Butter Egg Cheesecake
For the biscuit base
- 300 g Digestive biscuits
- 125 g Butter melted
For the cheesecake
- 750 g Full fat cream cheese
- 220 g Icing Sugar
- 340 g Peanut Butter
- 300 ml Double cream
For the decoration
- 75 g Milk chocolate
- 300 ml Double cream
- 1 tsp Vanilla extract
- 2 tbsp Icing sugar
- 6 Reese's Peanut Butter Eggs cut in half
- Sprinkles optional
To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl
Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and peanut butter
Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape
Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake
Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
Place the Reese's Peanut Butter eggs, cut in half, on top of the cream, then added some sprinkles if you like
Serve immediately, store any leftovers in the fridge and eat within 2 days
NB. This post is not in any way sponsored by Reese’s – I just love their product!
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