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!

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.

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.

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*

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