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!
Step by step…
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.
How do I 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 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!
Recommended Equipment and Ingredients*
|23cm Springform tin||Electric hand mixer||Food processor|
|Wilton 2D Piping nozzle||Reese’s Eggs||Piping bags|
*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||Chocolate & Peanut Butter Cheesecake Bundt Cake||Reese’s Peanut Butter Cupcakes|
|Chocolate & Peanut Butter Baked Donuts||Reese’s Peanut Butter Cup Cookies||Reese’s Peanut Butter Cake|
Reese's Peanut Butter Egg Cheesecake (No Bake)
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
- 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 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!
If you like this, check out more of my Cheesecake recipes!
Or you can check out my Easter recipes!
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