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A piece of cake on a plate
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4.67 from 3 votes

Chocolate Peanut Butter Cheesecake

Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

Ingredients

Oreo Crust

  • 24 Peanut butter oreos or regular Oreos
  • 5 tablespoons Melted butter

Filling

  • 8 ounces Cream cheese
  • 3/4 cup Granulated sugar
  • 1/4 cup Cocoa powder
  • 2 tablespoons Milk
  • 1 teaspoon Pure vanilla extract
  • 10 ounces Non-dairy whipped topping
  • 16 Reese's peanut butter cups divided

Optional Garnish

Instructions

  • Pulse Oreo cookies in the work bowl of a food processor until they are fine crumbs. Transfer to a medium bowl, add the melted butter and mash together with a fork or spoon until well combined. Press mixture into the bottom and sides of a 9” springform pan or deep dish pie plate. Transfer to the fridge for at least 30 minutes to chill. You can also bake it at 350℉ for 8-10 minutes, then chill for a more stable crust.
  • Finely chop 9 of the Reese’s peanut butter cups, set aside.
  • To prepare the filling, beat the cream cheese, cold, for a full minute with hand mixer or in a stand mixer on medium high.
  • Add sugar and beat until sugar is melted and no longer grainy, about 2-3 minutes. Add cocoa, milk, and vanilla. Beat until well combined and creamy. Gently fold in the whipped topping.
  • Fold about 2/3 of the chopped Reese's peanut butter cups into the chocolate mixture. Pour half of the mixture into the prepared Oreo crust, smoothing the top with the back of a spoon or silicone spatula. Place about 7 Reese's peanut butter cups through the pie. Top with remaining mixture and gently smooth with the back of a metal spoon.
  • Sprinkle remaining chopped Reese's on top for garnish.
  • Refrigerate for at least 3 hours before serving. Garnish with any additional optional garnishes just before serving. This cheesecake is also delicious frozen. Just set out for 20 minutes before slicing.

Nutrition

Calories: 659kcal | Carbohydrates: 74g | Protein: 9g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 428mg | Potassium: 320mg | Fiber: 3g | Sugar: 59g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 5mg

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