This Reece's cheesecake features an Oreo base beneath a creamy peanut butter baked cheesecake, studded with Reece's mini peanut butter cups.
It also features a layer of milk chocolate ganache on top, along with lots more Reece's!
Making this Reece's cheesecake is incredibly easy. You'll start by crushing Oreo cookies, mixing them with melted butter and pressing them into the base of your tin. They need just 5 minutes to bake and firm up, then it's on to the filling.
For the filling, you'll combine cream cheese, cream, vanilla, peanut butter, eggs, sugar and a dash of flour to make the perfect peanut butter cheesecake custard.
You'll then dust your Reece's mini peanut butter cups with a touch of flour - a magical step that helps stop them sinking in the batter - then pour your batter into the tin, top with chopped Reece's peanut butter cups and bake low and slow for an hour.
Once your cheesecake is cooled, you'll make a quick ganache with melted milk chocolate and cream and smooth it over the top of the cheesecake before topping with more Reece's.
For the perfect cheesecake texture, you'll then chill your cheesecake overnight before serving. It is a true showstopper!
The combination of creamy cheesecake, crisp Oreo and irresistible Reece's peanut butter cups is just heaven in every bite.
It's wonderful served on its own, or with a drizzle of cream.
The full recipe for my Reece's cheesecake is below. I've included clear step-by-step instructions, each with photographs so you can see what to do at every stage.
Ingredients
For The Base
- 300 g (10.6 oz) oreo biscuits
- 85 g (3 oz) slight salted butter
For The Filling
- 350 g (12.3 oz) light cream cheese room temp
- 250 g (8.8 oz) normal cream cheese room temp
- 175 ml (5.9 floz) double cream (heavy cream) room temp
- 1 tsp vanilla extract
- 200 g (7.1 oz) smooth peanut butter not unprocessed
- 1 medium free range egg yolk
- 2 medium free range eggs
- 3 tbsp plain flour plus 1 tbsp to toss the pieces in
- 200 g (7.1 oz) caster sugar
- 130 g (4.6 oz) Reece's mini peanut butter cups chopped into quarters
- 5 Reese’s peanut butter cups chilled and roughly chopped
For the topping
- 100 g (3.5 oz) milk chocolate
- 100 g (3.5 oz) double cream (heavy cream)
- 20 g (0.7 oz) Reece's mini peanut butter cups chilled
- 5 Reese’s peanut butter cups chilled and roughly chopped
Equipment
Instructions
Make The Base
Preheat the oven to 170C (150C fan, 340F) .
Crush or blend the Oreos so they’re like coarse sand. I use a ziplock bag and a rolling pin, or put them in my food processor.
Add the melted butter.
Mix well.
Tip into the base of a large springform cake tin. Press down all over, flattening with a spoon or the flat base of a glass.
Bake for just 5 mins, then set aside to cool.
Make The Filling
Put the cream cheese, double cream, vanilla, peanut butter, sugar, eggs and flour in a bowl.
Whisk until smooth. Don't overmix as this can introduce air into the mix, which can affect the final texture and make it more likely to crack.
Toss the chopped Reece's Minis in the tablespoon of flour, shake off the excess and add to the bowl.
Briefly fold through.
Assemble And Bake
Pour the batter into the tin on top of the biscuit base.
Scatter the chopped Reese’s peanut butter cups on top.
Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.
Transfer to a wire rack and run a knife around the inside of the tin. This is important to stop the cheesecake cracking as it cools.
Allow the cheesecake to cool completely.
Make the ganache
Put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.
Add the cream.
Gently whisk until the whole mixture becomes glossy and smooth.
Spoon the ganache on top of the cheesecake in the centre, so that it doesn’t each the edges.
Scatter the whole chopped Reece’s peanut butter cups and whole Reese’s mini peanut butter cup on top.
Refrigerate overnight.
Serve
When you're ready to serve the cheesecake, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Enjoy your Reece's cheesecake and don't forget to send me pics!
Print this Reece's cheesecake recipe
Reece's Cheesecake
Ingredients
For The Base
- 300 g (10.6 oz) oreo biscuits
- 85 g (3 oz) slight salted butter
For The Filling
- 350 g (12.3 oz) light cream cheese room temp
- 250 g (8.8 oz) normal cream cheese room temp
- 175 ml (5.9 floz) double cream (heavy cream) room temp
- 1 tsp vanilla extract
- 200 g (7.1 oz) smooth peanut butter not unprocessed
- 1 medium free range egg yolk
- 2 medium free range eggs
- 3 tbsp plain flour plus 1 tbsp to toss the pieces in
- 200 g (7.1 oz) caster sugar
- 130 g (4.6 oz) Reece's mini peanut butter cups chopped into quarters
- 5 Reese’s peanut butter cups chilled and roughly chopped
For the topping
- 100 g (3.5 oz) milk chocolate
- 100 g (3.5 oz) double cream (heavy cream)
- 20 g (0.7 oz) Reece's mini peanut butter cups chilled
- 5 Reese’s peanut butter cups chilled and roughly chopped
Instructions
Make The Base
- Preheat the oven to 170C (150C fan, 340F) .
- Crush or blend the Oreos so they’re like coarse sand. I use a ziplock bag and a rolling pin, or put them in my food processor.
- Add the melted butter and mix well.
- Tip into the base of a large springform cake tin. Press down all over, flattening with a spoon or the flat base of a glass.
- Bake for just 5 mins, then set aside to cool.
Make The Filling
- Put the cream cheese, double cream, vanilla, peanut butter, sugar, eggs and flour in a bowl.
- Whisk until smooth. Don't overmix as this can introduce air into the mix, which can affect the final texture and make it more likely to crack.
- Toss the chopped Reece's Minis in the tablespoon of flour, shake off the excess and add to the bowl. Briefly fold through.
Assemble And Bake
- Pour the batter into the tin on top of the biscuit base.
- Scatter the chopped Reese’s peanut butter cups on top.
- Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken.
- Transfer to a wire rack and run a knife around the inside of the tin. This is important to stop the cheesecake cracking as it cools.
- Allow the cheesecake to cool completely.
Make the ganache
- Put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.
- Add the cream and gently whisk until the whole mixture becomes glossy and smooth.
- Spoon the ganache on top of the cheesecake in the centre, so that it doesn’t each the edges.
- Scatter the whole chopped Reece’s peanut butter cups and whole Reese’s mini peanut butter cup on top.
- Refrigerate overnight.
Serve
- When you're ready to serve the cheesecake, run a knife around the inside of the tin and unlock to release the sides. It should then lift onto a board cleanly.
- Slice with a sharp knife to serve, wiping between cuts for a neat finish.
Nutrition
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