Peanut Butter Cheesecake | Reese's Cup | EASY & SIMPLE

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers health benefits, while cocoa powder can be more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

Mix 2 cups of chocolate cookie crumbs, 1 tablespoon of granulated sugar, and a pinch of salt in a bowl.

Melt about 1/2 cup of butter and add it to the cookie crumb mixture until it resembles wet sand.

Press the mixture into a 9-inch pie dish to form the crust.

Chill the crust in the fridge for 5-10 minutes while preparing the filling.

Soften 1 brick of cream cheese in the microwave in 10-second intervals until it's soft but not melted.

In a bowl, combine the softened cream cheese, 1 cup of smooth peanut butter, 1 can of sweetened condensed milk, 1/4 cup of fresh squeezed lemon juice, and a splash of vanilla extract.

Using a handheld electric mixer, beat the mixture on high until smooth, scraping down the sides as needed.

Taste the filling and add a little salt if desired for balance.

On low speed, mix in the lemon juice until fully incorporated.

Pour the filling over the chilled crust and smooth it out with an offset spatula.

Refrigerate the cheesecake for about 4 hours to set.

Prepare whipped cream by whipping heavy whipping cream with icing sugar and a little instant milk powder for stability.

Pipe the whipped cream onto the set cheesecake using a piping bag with an open star tip.

Top the cheesecake with Reese's pieces before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens