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.