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    Reese's Peanut Butter Egg Cheesecake (No Bake)

    16/03/2018 by thebakingexplorer 21 Comments

    Jump to Recipe Print Recipe

    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 darn 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 decorated with 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!

    Reese's Peanut Butter Egg Cheesecake

    Ingredient Tips & Equipment Information

    • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
    • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
    • I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
    • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
    • I used Reese's Peanut Butter Eggs to decorate the top, but if it's not Easter or they're not available if your area, you can use Reese's Peanut Butter Cups instead.
    • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Reese's Peanut Butter Egg Cheesecake

    To make the base, use a my food processor to whizz up the biscuits into crumbs. Mix in melted butter and press the mixture into the bottom of the tin. Put it in the fridge while you make the filling. For the cheesecake filling, use an electric whisk to mix together the cream cheese, icing sugar and peanut butter until smooth.

    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 for 4 hours, or ideally overnight, to set. To decorate, drizzle milk chocolate all over the cheesecake. Pipe whipped cream around the edges of the cheesecake, and place the Reese's Peanut Butter Eggs on top.

    Reese's Peanut Butter Egg Cheesecake

    How do you make sure the cheesecake sets?

    When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

    How long does the cheesecake last and can it be frozen?

    The cheesecake should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecake, however you do need to let it set in the fridge first. Setting it in the freezer will affect the texture and it won't be as nice. Once it's set in the fridge, you can remove it from the tin and put the cheesecake in a box or tupperware. You could also slice it up, and freeze in portions. Then you can easily defrost a few slices at a time depending on when you'd like some cheesecake!

    How do you remove a no bake cheesecake from the tin?

    To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

    Can this recipe be made in a different sized tin?

    This recipe is for a 23cm (9") springform tin, if you would like to convert this recipe for a smaller or larger tin, please check out my Conversion Guide.

    Can this cheesecake be made gluten free?

    Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination.

    More tips for making the Reese's Peanut Butter Egg Cheesecake:

    • I drizzled milk chocolate over the cheesecake, you can use dark or white chocolate instead, or even skip this step if you prefer.
    Reese's Peanut Butter Egg Cheesecake

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended Equipment and Ingredients*

    • 23cm Springform tin
    • Electric hand mixer
    • Mixing bowls
    • Angled palette knife
    • Kitchen scales
    • Food processor
    • Piping bags
    • Reese's Eggs

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More peanut butter recipes...

    • Reese's Peanut Butter Cup Fudge
      Reese's Peanut Butter Cup Fudge
    • Chocolate & Peanut Butter Cheesecake Bundt Cake
      Chocolate & Peanut Butter Cheesecake Bundt Cake
    • Reese's Peanut Butter Cupcakes
      Reese's Peanut Butter Cupcakes
    • Chocolate & Peanut Butter Baked Donuts
      Chocolate & Peanut Butter Baked Donuts
    • Reese's Peanut Butter Cup Cookies
      Reese's Peanut Butter Cup Cookies
    • Reese's Peanut Butter Cake
      Reese's Peanut Butter Cake
    Reese's Peanut Butter Egg Cheesecake

    Reese's Peanut Butter Egg Cheesecake (No Bake)

    Creamy peanut butter no bake cheesecake with whipped cream and Reese's Peanut Butter Eggs
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Cheesecake
    Prep Time: 45 minutes minutes
    Setting time: 4 hours hours
    Total Time: 4 hours hours 45 minutes minutes
    Servings: 16
    Author: thebakingexplorer

    Ingredients

    For the biscuit base

    • 300 g Digestive biscuits
    • 135 g Butter or baking spread 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
    • 200 ml Double cream
    • 1 tsp Vanilla extract
    • 2 tbsp Icing sugar
    • 6 Reese's Peanut Butter Eggs cut in half
    • Sprinkles optional
    Metric - US Customary

    Instructions

    • 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 or a ziploc bag
    • Mix the melted butter into the biscuit crumbs and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge while you make the filling
    • For the cheesecake filling use an electric mixer to mix together the cream cheese, icing sugar and peanut butter until smooth
    • 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
    • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
    • 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 Egg halves on top of the cream, then add some sprinkles if you like
    • Serve immediately, store any leftovers in the fridge and eat within 2 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
    • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
    • I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
    • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
    • I used Reese's Peanut Butter Eggs to decorate the top, but if it's not Easter or they're not available if your area, you can use Reese's Peanut Butter Cups instead.
    • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 696kcal | Carbohydrates: 39g | Protein: 10g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 409mg | Potassium: 272mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1376IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

    If you like this, check out more of my Cheesecake recipes!

    Or you can check out my Easter recipes!

    NB. This post is not in any way sponsored by Reese's - I just love their product!

    « Easter Nest Cupcakes
    Salted Caramel Egg Brownies »

    Reader Interactions

    Comments

    1. jenny paulin

      March 17, 2018 at 7:56 am

      5 stars
      oh my wooly Easter egg word! this looks awesome Kat. yep one I would most definitely love to dive straight into! I am heading over to yours! xx

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:26 am

        Awh thank you Jenny! You're welcome anytime!

        Reply
    2. Jhuls | The Not So Creative Cook

      March 17, 2018 at 1:17 pm

      This cake looks so pretty, Kat. I am not a huge PB fan, but I’d never turned down a cheesecake!? Happy Fiesta Friday!

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:27 am

        Yay for cheesecake!!

        Reply
    3. TurksWhoEat

      March 17, 2018 at 8:30 pm

      Oh my goodness I want a slice of this right now! This is mouthwatering 😀 Thanks for sharing at Fiesta Friday!

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:27 am

        I wish I could send you a slice!

        Reply
    4. Cat | Curly's Cooking

      March 17, 2018 at 9:38 pm

      Oh deary me this looks so tasty. I managed to sneak one of these eggs before I gave up chocolate and am now counting down the days until I can eat another!

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:27 am

        Not long to go Cat!

        Reply
    5. Jo Allison / Jo's Kitchen Larder

      March 17, 2018 at 9:49 pm

      5 stars
      Now, that is some cheesecake!!!! I soo need those reese's eggs in my life, and this cheesecake... Beautiful!

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:28 am

        Thank you Jo! Yes the PB eggs are pretty awesome!

        Reply
    6. Emmi

      March 18, 2018 at 10:48 am

      5 stars
      This looks amazing! Might have to make this my next bake

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:28 am

        Let me know what you think!

        Reply
    7. Kat @ Kat's 9 Lives

      March 19, 2018 at 1:32 pm

      I am drooling! Peanut butter, cheesecake, AND chocolate!!! I want to taste this right now!!

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:28 am

        Thanks Kat! It's such a yummy combo!

        Reply
    8. Monika Dabrowski

      March 22, 2018 at 8:53 pm

      My kids are huge fans of anything Reese's and anything with peanut butter, they would love this! Looks super gorgeous:)

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:28 am

        Thanks Monika!

        Reply
    9. [email protected]

      March 22, 2018 at 11:48 pm

      This is Easter egg heaven!!

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:29 am

        I know right?! Thank you!

        Reply
    10. Kate - gluten free alchemist

      March 24, 2018 at 9:22 pm

      Yes PLEASE! I need this! x

      Reply
      • thebakingexplorer

        March 25, 2018 at 12:29 am

        I wish I could send you some!!

        Reply
    11. Lauren Elliott

      January 12, 2021 at 8:27 pm

      5 stars
      Another amazing cheesecake, I did swap the digestive base for lotus biscuits but again easy recipe to follow with an epic end result x

      Reply

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