If you have a sweet tooth and an affinity for all things rich and indulgent, you are going to absolutely fall in love with this Chocolate Peanut Butter Candy Cheesecake Recipe. It’s that perfect marriage of silky peanut butter filling and luscious chocolate that’s elevated with crunchy candy pieces, all sitting on a chocolate cookie crust that adds just the right amount of texture. This dessert feels like a decadent treat but surprises with its straightforward approach, making it a winner for both special occasions and cozy nights in. Trust me, once you try this cheesecake, it will become your go-to showstopper dessert to impress friends and family!
Ingredients You’ll Need
Getting the ingredients right is half the magic of a fantastic cheesecake, and this recipe keeps it simple but absolutely essential. Each component works together to create layers of flavor and texture that make this dessert unforgettable. From the chocolate cookie crumbs that give a rich base to the creamy peanut butter filling, every ingredient plays its part.
- Chocolate cookie crumbs (1 ½ cups): These form a sturdy and chocolatey crust, use something like Oreos for the best flavor and texture.
- Granulated sugar (¼ cup): Adds a touch of sweetness and helps balance the chocolate intensity in the crust.
- Melted butter (5 tablespoons): Binds the crust crumbs together, making it firm and easy to slice.
- Cream cheese, softened (24 ounces): The creamy base of the filling, providing that classic cheesecake tang and body.
- Creamy peanut butter (1 cup): Brings a rich, nutty flavor that pairs beautifully with chocolate.
- Powdered sugar (1 cup): Keeps the filling smooth and sweet without any gritty texture.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a subtle warmth and depth.
- Heavy cream (¾ cup for filling + ¼ cup for ganache): Whipped into the filling for lightness and melted to make a glossy chocolate ganache topping.
- Semi-sweet chocolate chips (¾ cup): The star of the ganache, giving a silky, rich chocolate layer.
- Chopped peanut butter candies (1 cup): Adds crunchy bursts of peanut butter goodness and texture contrast.
- Optional whipped cream and extra candy: Perfect finishing touches that make presentation pop and elevate every bite.
How to Make Chocolate Peanut Butter Candy Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (160°C). Mix the chocolate cookie crumbs, granulated sugar, and melted butter until the mixture is evenly moistened and holds together when pressed. Press this firmly into the bottom of a 9-inch springform pan to create an even base. Bake for about 8 to 10 minutes. This step is key because baking the crust helps it hold its shape, so your cheesecake slices nicely. Let the crust cool completely before adding the filling.
Step 2: Make the Peanut Butter Cheesecake Filling
In a large bowl, beat the softened cream cheese and creamy peanut butter together until perfectly smooth. Then, add the powdered sugar and vanilla extract, mixing until everything is luscious and creamy. In a separate bowl, whip the ¾ cup of heavy cream until stiff peaks form. Gently fold this whipped cream into the peanut butter mixture for a fluffy, airy texture that balances the richness of the filling perfectly.
Step 3: Assemble and Chill
Pour the smooth peanut butter filling over the cooled chocolate crust, spreading it evenly with a spatula for a clean, polished look. Cover the cheesecake and refrigerate it for at least 6 hours, though overnight chilling is best. This allows the flavors to meld and the filling to firm up just right, so when you cut into it, every slice holds together beautifully without crumbling.
Step 4: Make the Chocolate Ganache Topping and Add Candies
To create the ganache, gently heat ¼ cup of heavy cream in a small saucepan just until it starts to simmer. Pour this hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit undisturbed for about 2 minutes, then stir until silky smooth and glossy. Spread the ganache over the chilled cheesecake carefully. Immediately sprinkle the chopped peanut butter candies on top for a delightful crunch and flavor burst. Pop the cheesecake back into the fridge for another 20 to 30 minutes so the ganache sets.
How to Serve Chocolate Peanut Butter Candy Cheesecake Recipe
Garnishes
Nothing finishes this cheesecake like a dollop of fluffy whipped cream paired with a few extra peanut butter candies sprinkled on top. The whipped cream lends a light, creamy contrast to the dense filling and adds visual appeal. You can also drizzle a little melted peanut butter or chocolate on top to make each slice more visually stunning and irresistible.
Side Dishes
Because this cheesecake is rich and indulgent, pairing it with fresh berries or a fruit compote helps balance the flavors and refresh the palate. A simple mixed berry salad or lightly sweetened strawberries are ideal accompaniments. For an added treat, a scoop of vanilla ice cream alongside the slice can make your dessert experience even more decadent.
Creative Ways to Present
For parties or special occasions, consider serving this cheesecake in individual mini jars or mason jars layered with extra whipped cream and chopped candies on top. Another fun idea is to create cheesecake pops by scooping the filling, rolling it in crushed cookie crumbs, and adding a stick for a bite-sized twist. Presentation is just as much fun as the eating!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and luscious for up to 3 to 4 days. Because of its rich ingredients, avoid leaving it out at room temperature for long to prevent any spoilage.
Freezing
This Chocolate Peanut Butter Candy Cheesecake Recipe freezes wonderfully. To freeze, cover it tightly with plastic wrap and then foil or place it in a freezer-safe container. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for the best texture and flavor.
Reheating
Since this cheesecake is best served cold, reheating is not recommended. Simply serve straight from the fridge or allow it to sit at room temperature for 10 to 15 minutes before slicing for smoother cuts and a softer bite.
FAQs
Can I use crunchy peanut butter instead of creamy in this recipe?
Absolutely! Using crunchy peanut butter will add little bursts of texture within the smooth filling, which some people really enjoy. Just be sure it’s well mixed with the cream cheese for consistency.
Do I have to bake the crust for this cheesecake?
Baking the crust is highly recommended as it helps the base hold together firmly and adds a slight toasted flavor. You can skip it if you’re in a hurry, but the texture might be softer and less stable.
Can I substitute other candies for the peanut butter candies?
Yes, you can get creative! Chopped chocolate bars, mini peanut butter cups, or even salted nuts will work well. Just choose something that complements the peanut butter and chocolate flavors.
Is this recipe gluten-free?
Traditional chocolate cookie crumbs like Oreos contain gluten. To make this recipe gluten-free, use certified gluten-free chocolate cookie crumbs for the crust, and double-check all other ingredients for gluten content.
How long does the cheesecake need to chill before serving?
For the best texture and flavor, chill the cheesecake for at least 6 hours. Overnight chilling is ideal because it allows the filling to set completely and flavors to marry beautifully.
Final Thoughts
This Chocolate Peanut Butter Candy Cheesecake Recipe is my absolute favorite when I want to impress with minimal fuss and maximum flavor impact. Its creamy peanut butter filling paired with rich chocolate and crunchy candy is just beyond delicious. Don’t hesitate to give it a try—you’ll find it becoming a well-loved staple for every celebration and special moment in your kitchen.
Print
Chocolate Peanut Butter Candy Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy Chocolate Peanut Butter Candy Cheesecake that features a chocolate cookie crust, a smooth peanut butter cream cheese filling, and a luscious chocolate ganache topping sprinkled with chopped peanut butter candies. This no-bake cheesecake is perfect for peanut butter lovers seeking a decadent, layered dessert.
Ingredients
Crust
- 1 ½ cups chocolate cookie crumbs (like Oreos)
- ¼ cup granulated sugar
- 5 tablespoons melted butter
Filling
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
Topping
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 cup chopped peanut butter candies (like Reese’s)
- Optional: whipped cream and extra candy for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8–10 minutes to help set the crust, then allow it to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully blended. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the peanut butter mixture until well combined and smooth.
- Assemble and chill: Pour the prepared filling over the cooled crust, smoothing the top with a spatula. Refrigerate the cheesecake for at least 6 hours, or preferably overnight, until the filling is firm and set.
- Prepare ganache topping: Heat ¼ cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the semi-sweet chocolate chips placed in a heatproof bowl. Let sit for 2 minutes to soften, then stir until the mixture is smooth and glossy.
- Add topping and final chill: Spread the chocolate ganache evenly over the chilled cheesecake. Sprinkle the chopped peanut butter candies on top. Return the cheesecake to the refrigerator for an additional 20–30 minutes to set the ganache.
- Garnish and serve: Before serving, optionally garnish with whipped cream and extra peanut butter candies for an extra festive look. Use a hot knife for cleaner slices and enjoy each decadent piece.
Notes
- The cheesecake filling is no-bake, but baking the crust helps it hold together better for easier slicing.
- For cleaner cheesecake slices, warm a knife under hot water and dry it before slicing between each cut.
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Refrigerate the cheesecake overnight if possible to develop the flavors fully and achieve the best firmness.
