Indulge in the ultimate dessert experience with this White Chocolate Peanut Butter Cheesecake.

Creamy layers of peanut butter and white chocolate, paired with Reese’s White Chocolate Peanut Butter Cups, rest on a peanut butter blondie crust.

This decadent treat is perfect for special occasions or any time you crave something truly indulgent.

Your guests will love every bite of this show-stopping dessert!

Ingredients

For the peanut butter blondie crust:

2 cups creamy peanut butter
2 cups granulated sugar
2 eggs

For the cheesecake layer:

12 oz reduced-fat cream cheese, softened
1 ½ cups creamy peanut butter
2 ½ cups powdered sugar
1 (8 oz) container whipped topping, thawed
2 (4 oz) packages white baking chocolate, melted and cooled
1 (12 oz) bag miniature Reese’s White Chocolate Peanut Butter Cups, unwrapped, whole

For the topping:

1 (12 oz) bag miniature Reese’s White Chocolate Peanut Butter Cups, unwrapped, coarsely chopped
¼ cup creamy peanut butter
2 oz white baking chocolate, melted

Instructions

Step 1: Preheat oven to 325°F (163°C). Mix peanut butter, sugar, and eggs in a bowl. Spread into a greased 8-inch springform pan.

Bake for 30–35 minutes, then cool completely.

Step 2: Beat cream cheese until smooth. Add peanut butter, powdered sugar, and whipped topping.

Mix in cooled white chocolate until smooth.

Step 3: Spread ½ cup cheesecake mixture over the cooled crust.

Arrange whole Reese’s cups on top in a single layer. Chill for 20 minutes.

Step 4: Spread remaining cheesecake mixture evenly over Reese’s layer. Smooth edges for a clean finish.

Step 5: Scatter chopped Reese’s on top. Drizzle melted peanut butter and white chocolate over the cheesecake.

Step 6: Chill for at least 2 hours or overnight before serving for best results.

Frequently Asked Questions (FAQs)

1. Can I use full-fat cream cheese instead?

Yes, for a richer texture. The flavor will be slightly more indulgent but equally delicious.

2. Can I use natural peanut butter?

Yes, but it may be oilier. Mix well and adjust sugar if needed for sweetness.

3. What can I substitute for Reese’s White Chocolate Peanut Butter Cups?

Use other candies like regular Reese’s, Snickers, or chopped peanut butter M&Ms.

4. Can I make this cheesecake ahead of time?

Yes, prepare it 1–2 days in advance. Add toppings just before serving.

5. How do I freeze this cheesecake?

Wrap tightly in plastic and foil. Freeze up to 2 months. Thaw in the refrigerator overnight before serving.