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Reese's Peanut Butter Egg Cheesecake

Reese's Peanut Butter Egg Cheesecake (No Bake)

Creamy peanut cheesecake with whipped cream and Reese's Peanut Butter Eggs

Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 45 minutes
Total Time 45 minutes
Servings 16
Author thebakingexplorer


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


  1. 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

  2. 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

  3. 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

  4. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  5. 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

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. To decorate, melt the milk chocolate and pipe or drizzle it all over the cheesecake

  8. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  9. Place the Reese's Peanut Butter eggs, cut in half, on top of the cream, then added some sprinkles if you like

  10. Serve immediately, store any leftovers in the fridge and eat within 2 days