Peanut Butter Reese’s Cheesecake {in a jar}

With the taller jars, you can see the layers and know you are getting awesome peanut butter cheesecake with chunks of Reese’s Peanut Butter Cups in between a light fluffy layer of whipped cream that is sitting on a yummy Oreo crust. Plus, it’s a big portion and indulging people is kinda a specialty of mine.

But! It was just too much.  Each tall jar is almost the equivalent of three pieces of pie!  This is not a bad thing if you spread it out over the course of the day~ so maybe write your name on the jar with a Sharpie and then you can head back to the fridge to snack whenever you want! (That is if you have that kind of restraint.) I prefer having a smaller snack ready to grab and eat when I am craving it.

Assembling Peanut Butter Reese’s Cheesecake in a Jar

Once you have decided on jar size, it’s time to layer all the sweetness into each jar. 

Take 2 tablespoons of Oreo® crust and press into the bottom of each jar; using a spoon helps to press them in evenly.Carefully spoon peanut butter cheesecake into each jar, about 3/4 way up.Spoon (or a piping bag also works great here) whipped topping on top of cheesecake.Add 1-2 tablespoons of chopped Reese’s® Peanut Butter Cups.Add covers to the jars and chill for at least 3 hours.Enjoy!

This dessert can be stored for up to 2 weeks in the refrigerator, so you don’t need to eat them all at once unless you want to😉.

Ingredients

CHEESECAKE

▢8 ounces cream cheese, room temperature▢1 cup creamy peanut butter▢1 cup confectioners' sugar▢12 ounces whipped topping, divided

OREO CRUST

▢1 1/2 cups (about 24) Oreo cookies, filling removed▢6 tablespoons butter, melted

TOPPING

▢16 mini Reese's® Peanut Butter Cups, unwrapped and chopped

Instructions

CHEESECAKE

In a stand mixer combine cream cheese, peanut butter, and confectioners' sugar on low speed for 30 seconds using the whisk attachment.

Turn mixer to medium-high and mix for 1-2 more minutes, or until ingredients are smooth and fully incorporated.

Remove bowl from mixer and fold in 2/3 of whipped topping by hand. (The remaining will be added in the jars.)

Optional: if you want peanut butter cups in the cheesecake now is when to add them. Make sure they have been finely chopped. Reserve 1/3 of the cups for garnish.

OREO CRUST

Add 24 Oreos (filling removed and set aside) to a food processor and process until the Oreos are finely crushed.

In a large bowl, add the processed cookies and the melted butter. Stir to combine.

ASSEMBLING THE DESSERT

Take 2 tablespoons of Oreo® crust and press into the bottom of each jar; using a spoon helps to press them in evenly.

Carefully spoon peanut butter cheesecake into each jar, about 3/4 way up.

Carefully spoon (a piping bag also works great here) whipped topping on top of cheesecake.

Add 1-2 tablespoons of chopped Reese's® Peanut Butter Cups.

Add covers to the jars and chill for at least 3 hours.

Store for up to 2 weeks in the refrigerator.