Reese’s Peanut Butter Cup Cheesecake Bars

Reeses Peanut Butter Cup Cheesecake Bars recipe

Reeses Peanut Butter Cup Cheesecake Bars recipe

Ugh. Do you hear that?

It’s the sound of my pant seams ripping apart.

My buttons popping.

My stretchmarks stretching.

Reeses Peanut Butter Cup Cheesecake Bars recipe

My…wait. What? That last one? It was too much for you? Okay. I’ll stop now.

The thing is, I ate a lot of cheesecake. But, not just any cheesecake. Peanut butterrrrrrrrr cheesecake. With peanut butter. And more peanut butter. And also, some peanut butter.

Reeses Peanut Butter Cup Cheesecake Bars recipe

We’re talking about a peanut butter crust, made from Nutter Butters, natch, a peanut butter cheeecake, stuffed with peanut butter cups. One can not have too much peanut butter. That’s a fact. Unless you’re allergic, in which case, I’m sorry and you should probably not come anywhere near me and my peanut butter fumes for the next little while.

Reeses Peanut Butter Cup Cheesecake Bars recipe

Reeses Peanut Butter Cup Cheesecake Bars recipe

Reeses Peanut Butter Cup Cheesecake Bars recipePrint Recipe

Reese's Peanut Butter Cheesecake

This recipe is full of peanut butter, from the crust, to the filling, to the peanut butter cups hiding inside!

Yield: 12 servings


For the crust:
15 Nutter Butter cookies
1/4 cup butter, melted
For the peanut butter cheesecake:
For the Peanut Butter Cheesecake:
2 8 ounce packages cream cheese, softened
1 cup white sugar
1/2 cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk (I used 1%, but 2% or whole milk would be great too)
12 full size Reese's peanut butter cups
For the topping:
1/2 cup chocolate chips
1 teaspoon shortening


To make the crust:
Combine the Nutter Butters and melted butter in the bowl of a food processor or blender and pulse until you have fine crumbs. Alternately. crush the cookies in a sealed baggie with a rolling pin and then mix with the butter.
Press the crust into the bottom of a greased 9x13 pan.
To make the cheesecake:
Preheat oven to 325 degrees.
Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.
Pour batter onto the prepared crust.
Place the 12 Reese's peanut butter cups in the batter, lined up so that there will be one cup in each piece of cheesecake when cut, and gently press them in to cover them in the batter.
Bake for 10 minutes at 325 degrees.
Reduce heat to 260 and bake for 40 minutes or until just the center is slightly jiggly.
Let cool on the counter top for 30 minutes before placing in the refrigerator to cool for another 4 hours.
To top the cheesecake:
Melt the chocolate chips and shortening together in a microwave safe bowl on low heat. Alternately, melt in a double broiler.
Place the melted chocolate in a piping bag (or baggie with the tip cut off) and pipe on the melted chocolate. You can also drizzle it on with a spoon, if preferred.
When serving, cut the bars so that each piece has a peanut butter cup in the center.

I created this recipe as part of my partnership with Hershey’s this holiday season.

linked up to Tidy Mom’s I’m Lovin’ It Link Party & Taste & Tell Thursday


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21 Responses to “Reese’s Peanut Butter Cup Cheesecake Bars”

  1. Katrina @ Warm Vanilla Sugar December 20, 2012 @ 11:03 am (#

    Mmm what a fabulous idea!


  2. tijuana (po' man meals) December 20, 2012 @ 11:12 am (#

    yum. i have to make this for my daughter. as she would say, ‘my most favorite in the world is reese’s cup!’ lol! of course, i wouldn’t mind tasting a piece either. :)


  3. Aimee @ ShugarySweets December 20, 2012 @ 11:33 am (#

    I’ve totally stretched my stretch marks out and am working on a new set! This looks delicious Karly!!!


  4. Averie @ Averie Cooks December 20, 2012 @ 11:35 am (#

    I’m in love with these! Nutter Butters are such a great base to work with and of course, PB + cream cheese. Amazing!

    The choc drizzle on top is professional beyond all. It’s spot.on.perfect. I wish my hands were that steady! And the choc is glossy and gorgeous and mmm, so good!



  5. Katherine R. December 20, 2012 @ 11:46 am (#

    I think this cheesecake is what my dreams are made of. I sure hope I’m not the only one who dreams of peanut butter….


  6. Katrina @ In Katrina's Kitchen December 20, 2012 @ 11:51 am (#

    lol I love your little arrow :) Mmmmmm feed me!!!


  7. Ashton @ Something Swanky December 20, 2012 @ 12:08 pm (#

    I wannnnnnnnt!


  8. Cookin' Canuck December 20, 2012 @ 4:51 pm (#

    Oh yes, peanut butter and cheesecake are a match made in heaven! These looks fantastic, Karly.


  9. Dorothy @ Crazy for Crust December 20, 2012 @ 6:45 pm (#

    Holy. COW. I seem to say that a lot around here. BUT OHMYGAWD you put a Reese’s in there.


  10. Kiersten @ Oh My Veggies December 20, 2012 @ 7:21 pm (#

    I can’t with this–it is too much deliciousness! More than I can handle! I have just given up any attempt at eating healthy until after Christmas, so I might as well throw in some cheesecake bars…


  11. Joanne December 20, 2012 @ 8:46 pm (#

    Having your pants be able to button is totally overrated in the face of this cheesecake!


  12. GLORIA RICHARDS December 21, 2012 @ 8:18 am (#



  13. Bailey @ Bailey Bakes December 21, 2012 @ 8:22 am (#

    Ohhhh my gosh. What more can I say?! This is beyond amazing. Thank you for this glorious gift of peanut butter and chocolate! Pinned!


  14. Elizabeth @Food Ramblings December 21, 2012 @ 11:12 am (#

    yum- the drizzle on top is great!


  15. Erin @ The Spiffy Cookie December 21, 2012 @ 3:59 pm (#

    I’ve made peanut butter cheesecake in large form but it never occurred to make it in bar form!


  16. melissa {persnickety plates} January 14, 2013 @ 6:33 pm (#

    I made (& blogged!) these for my husband’s birthday. They were awesome – thanks! =)


  17. Deborah January 16, 2013 @ 9:54 pm (#

    Seriously – I’m trying to lose the baby weight, but looking at these just makes me want to dive right in! Thanks so much for linking up to Taste and Tell Thursdays!


  18. Gabrielle Pritt October 9, 2014 @ 3:40 pm (#

    Would this be good using butterfingers instead of Reese cups do you think?


    • Karly replied: — October 10th, 2014 @ 11:05 am

      @Gabrielle Pritt,



      • Gabrielle Pritt replied: — October 11th, 2014 @ 10:34 am


        Question, I’m doubling this recipe for a thicker cheesecake, do I double the cook and cool time also? Making it for my husbands birthday today.

        • Karly replied: — October 11th, 2014 @ 1:23 pm

          @Gabrielle Pritt,

          I haven’t tried doubling this recipe, so I don’t know how long you’ll need to bake it. Definitely longer than called for, but I’m not sure how much longer.

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