If you’re a fan of Reese’s, this pie is guaranteed to satisfy your sweet tooth. The no-fuss preparation makes it ideal for both beginner and experienced bakers. It delivers creamy, chocolatey, peanut-buttery goodness in every bite, making it great for birthdays, holidays, or just because. With a crunchy crust, soft filling, and candy topping, it’s a dessert that everyone will rave about.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate cookie pie crust (store-bought or homemade)
Cream cheese
Peanut butter
Granulated sugar
Eggs
Sour cream
Vanilla extract
Reese’s Peanut Butter Cups, chopped
Heavy cream
Semi-sweet chocolate chips
Additional Reese’s for topping
Directions
Preheat the Oven: Preheat your oven to 325°F (163°C). Place the chocolate cookie crust on a baking sheet.
Make the Cheesecake Filling: Beat cream cheese until smooth. Add peanut butter and sugar, mixing until creamy. Blend in eggs one at a time, then stir in sour cream and vanilla.
Bake the Pie: Pour the cheesecake mixture into the crust. Bake for about 35–40 minutes, or until the center is nearly set. Turn off the oven and let the pie sit inside for an additional 10 minutes. Remove and let cool to room temperature.
Chill: Refrigerate the cheesecake pie for at least 4 hours or overnight to firm up.
Add Toppings: Once chilled, sprinkle chopped Reese’s over the top. Melt chocolate chips and heavy cream together, stirring until smooth, then drizzle over the pie. Add extra Reese’s pieces for decoration if desired.
Servings and timing
This pie serves 8 to 10 people. Prep time: 20 minutes Bake time: 40 minutes Chill time: 4 hours or overnight Total time: Approximately 5 hours
Variations
Oreo Crust: Swap the chocolate cookie crust for an Oreo crust for added richness.
No-Bake Version: Use a no-bake peanut butter filling with whipped topping for a quicker version.
Mini Pies: Make this recipe in mini tart pans or muffin tins for individual servings.
Extra Crunch: Add chopped peanuts or peanut butter chips into the filling for texture.
Chocolate Ganache Layer: Spread a thin layer of ganache over the crust before adding the filling.
Storage/Reheating
Store the pie in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Do not reheat; this pie is best enjoyed chilled or at room temperature.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, but the texture will be less smooth. Creamy is recommended for a classic cheesecake feel.
Can I make this pie ahead of time?
Absolutely. It’s actually best made a day ahead so it can chill completely.
Can I use a homemade crust?
Yes, a homemade chocolate cookie crust or Oreo crust works perfectly.
How do I know when the cheesecake is done?
It should be set on the edges with a slight jiggle in the center. It will firm up as it cools.
What’s the best way to drizzle the topping?
Use a spoon or piping bag to control the drizzle. Make sure the pie is chilled first.
Can I make this gluten-free?
Yes, just use a gluten-free cookie crust and double-check that all ingredients are gluten-free.
Should the topping be added before or after chilling?
Add the chocolate drizzle and Reese’s after the pie has fully chilled for the best texture.
Can I use mini Reese’s instead?
Definitely. Mini Reese’s are great for both the filling and topping.
Can I skip the sour cream?
Sour cream adds creaminess and balance. You can substitute with Greek yogurt if needed.
Is it safe to freeze the whole pie?
Yes, freeze the entire pie well-wrapped. Let it thaw in the fridge before serving.
Conclusion
Reese’s Cheesecake Pie is a dream dessert for peanut butter and chocolate fans. With its creamy filling, crunchy crust, and candy-packed topping, this pie is both impressive and easy to make. Whether for a special occasion or a weeknight treat, it delivers the ultimate in sweet satisfaction.
Reese’s Cheesecake Pie is a creamy peanut butter cheesecake baked into a chocolate cookie crust and topped with chopped Reese’s and a rich chocolate-peanut butter drizzle. This easy-to-make dessert is perfect for fans of the classic chocolate-peanut butter combo.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:5 hours (including chilling)
Yield:8 to 10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 chocolate cookie pie crust (store-bought or homemade)
2 (8 oz) packages cream cheese, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1 cup chopped Reese’s Peanut Butter Cups (plus more for topping)
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Instructions
Preheat the oven to 325°F (163°C). Place the chocolate cookie crust on a baking sheet.
In a large bowl, beat cream cheese until smooth. Add peanut butter and sugar, and mix until creamy and well combined.
Blend in the eggs one at a time, then stir in sour cream and vanilla extract.
Pour the cheesecake mixture into the prepared crust and smooth the top.
Bake for 35–40 minutes, or until edges are set and the center is slightly jiggly. Turn off oven and let pie rest inside for 10 minutes. Then remove and cool to room temperature.
Refrigerate for at least 4 hours or overnight until fully chilled and set.
Sprinkle chopped Reese’s over the top of the chilled pie.
In a small saucepan or microwave, melt chocolate chips with heavy cream, stirring until smooth. Drizzle over the pie.
Garnish with additional Reese’s pieces if desired. Serve chilled.
Notes
Use creamy peanut butter for the smoothest cheesecake texture.Chill the pie fully before adding the drizzle and slicing.Mini Reese’s are perfect for topping and mixing into the filling.For a no-bake version, substitute the filling with a whipped peanut butter mixture.
