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but first, dessert!

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White Chocolate Peanut Butter Blondie Cheesecake

May 13, 2016

white chocolate peanut butter blondie cheesecake pin

No-bake white chocolate peanut butter cheesecake with a thick peanut butter blondie crust that just won’t quit. This one is a show-stopper!

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How many pounds of Reese’s cups can you fit into one dessert?? Let’s find out.

This recipe is one of several pride and joy recipes for me! I love all the recipes that I share, but I do end up having personal favorites, and ones that I love a teeeeeny bit more than others.

white chocolate peanut butter blondie cheesecake 35

I wouldn’t share anything that wasn’t stupendous in the first place. It has to be a winner or it doesn’t make the cut and it ends up in the annual recounting of my recipe fails. It has to be great according to my own opinion, and the opinion of the friends, family, co-workers, and sometimes neighbors.

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One of my neighbors brings over fresh eggs from their chickens, and so I return the favor with baked goods, often using said eggs. The other neighbor drops off tomatoes or grapefruit here and there, and also cooking magazines. It’s a pretty good set-up on either side of the house.

white chocolate peanut butter blondie cheesecake 4

Among my usual test subjects, it was unanimous: this White Chocolate Peanut Butter Blondie Cheesecake is as decadent as it gets. It would be hard to top this. And it’s totally amazing.

To me, the only other recipe that it rivals in terms of decadence is my Peanut Butter Cup Brownie Torte recipe. That is still one of my absolute favorite recipes of all-time. Of course, it’s no coincidence that some of the most decadent recipes I have are based around peanut butter. That incredible torte is stacked high with layers of fudgy brownies, peanut butter buttercream, chocolate ganache, and whole, full-size Reese’s cups. It’s truly spectacular.

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This White Chocolate Peanut Butter Blondie Cheesecake recipe is nothing short of spectacular either.

The crust is basically a massively thick and soft peanut butter cookie. It’s technically a double batch of my Easy Peanut Butter Cookies recipe (only 3 ingredients to those cookies!). Baked to perfection, still soft and chewy in the center and crisp on the edges, this super thick peanut butter blondie is unreal all on its own. But we aren’t gonna stop there.

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Once the crust cools, I covered it with an entire layer of white chocolate Reese’s peanut butter cups. Then I loaded it high (really high!) with a no-bake white chocolate peanut butter cheesecake. All in all, the cheesecake layer is nearly two inches thick.

white chocolate peanut butter blondie cheesecake 46

To top it off, I sprinkled it generously with chopped white chocolate Reese’s peanut butter cups, a drizzle of melted peanut butter, and a drizzle of melted white chocolate.

Let’s put it this way – if you’re unsure about this dessert, besides the nearly two-inch thick layer of cheesecake and the inch-thick layer of peanut butter cookie crust, it has a pound and a half of white chocolate Reese’s cups in it!!!

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Filed Under: Cakes & Cupcakes, Cheesecakes, Desserts, Peanut Butter, Recipes 47 Comments

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Lovely comments

  1. Morgan @ Morgan Manages Mommyhood says

    May 15, 2016 at 6:55 am

    Oh my goodness. White chocolate Reeses are my favorite! This looks like a dream.

    Reply
    • Sarah says

      May 19, 2016 at 7:03 pm

      Mine too!

      Reply
  2. Helen Fern says

    May 15, 2016 at 11:00 am

    Thanks for sharing at the “What’s for Dinner” party!

    Reply
  3. Winnie says

    May 15, 2016 at 2:00 pm

    This cheesecake looks absolutely HEAVENLY !!
    PB and white chocolate – wowwwww, the best combination ever 🙂

    Reply
    • Sarah says

      May 19, 2016 at 3:51 pm

      Right???

      Reply
  4. Laurie says

    May 16, 2016 at 11:30 pm

    This cheesecake is calling my name! It really looks delicious! Thanks for sharing your recipe with us this week at Snickerdoodle Sunday! Pinned to share 🙂

    Reply
  5. Teresa says

    May 17, 2016 at 1:20 pm

    It sounds absolutely divine! Added to my “recipes to try” list, though I’m pretty I’ll never be able to make it as pretty as yours..

    If you have time, I would love for you to come and share this post over at the Really Crafty link party that is live right now!

    Reply
    • Sarah says

      May 19, 2016 at 7:09 pm

      I’ll try to join the party. Thanks, Teresa!!

      Reply
  6. Tanya says

    May 18, 2016 at 12:46 am

    Wow, Sarah! This looks amazing! I discovered your site while researching recipes for chocolate bark, and I’m so glad I did. This is absolutely going to be my next creation! 🙂 Thank you so much for sharing your great recipes!!

    Reply
    • Sarah says

      May 19, 2016 at 7:12 pm

      Oh, great! I’m so happy to have you here! Got lots of chocolate bark recipes. Haha! Let me know what you decided to make, I can always use more of them if you found a different one! Thanks so much, Tanya! 🙂

      Reply
  7. Anne Marie says

    May 19, 2016 at 7:47 am

    I am dying!! This looks absolutely amazing. I am adding this to desserts to try for big family events!

    Reply
    • Sarah says

      May 19, 2016 at 7:01 pm

      Yay! So glad you like it!

      Reply
  8. natalie says

    May 20, 2016 at 5:41 pm

    This is pure decadence. I made your peanut butter torte for Christmas to universal acclaim. This looks even more majestic. I think you could make it Christmas-y by saying it’s White Christmas. Unbelievable. Remind me this is there at Christmas time.

    Reply
  9. Lisa @ Fun Money Mom says

    May 20, 2016 at 8:41 pm

    This looks amazing but what I loved even more was when I clicked through to the recipe fails! Thank you so much for posting those! It makes me feel better about my own…LOL! Thanks so much for sharing with us at Share The Wealth Sunday! xoxo

    Reply
    • Sarah says

      May 29, 2016 at 12:04 pm

      Oh gosh… yes, I definitely fail a lot. I’m glad you felt better about your own kitchen adventures! Definitely happens to all of us. Lol!

      Reply
  10. Mother of 3 says

    May 21, 2016 at 8:13 pm

    This looks so amazing and then when i saw “No bake!” I was so excited. Pinned!!

    Reply
    • Sarah says

      May 29, 2016 at 12:00 pm

      Just the cheesecake part is no-bake!

      Reply
  11. Quinn Caudill says

    May 22, 2016 at 10:54 am

    Drool! All my favorites! Pinned and shared. Thanks for sharing with us at Throwback Thursday!

    Reply
  12. Karren Haller says

    May 23, 2016 at 2:11 pm

    Hi Sarah, I just wanted to stop by and let you know that your post has been chosen by one of our hostesses to be one of our features this week on #OMHGWW and will be in a Slideshow and is on Youtube. Stop by and linkup again this week.

    Hope you have a wonderful week.
    Karren
    Host~Oh My Heartsie Girl

    Reply
    • Sarah says

      May 29, 2016 at 12:03 pm

      Wow, that’s awesome news! Thank you so much, Karren!!

      Reply
  13. Theresa says

    May 23, 2016 at 8:42 pm

    This looks amazing! Oh, my yum! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.

    Reply
  14. Annitta Carter says

    July 7, 2016 at 11:44 pm

    This is great. Do not find very many white chocolate recipes and I love white Chocolate especially white chocolate ice cream

    Reply
    • Sarah says

      July 22, 2016 at 10:15 am

      Yay! So glad you like the recipe!

      Reply
  15. Colleen Doc says

    August 25, 2016 at 12:46 pm

    It looks divine! I want to make it for my Dads 92nd birthday but I can’t find the recipe! I’m technically challenged ?

    Reply
    • Sarah says

      August 27, 2016 at 8:46 am

      Hi Colleen: It’s right in the post! Did you view the post on mobile? You might need to click “Read more”. I can email it to you though. Thanks!

      Reply
  16. plasterers bristol says

    October 5, 2016 at 2:21 pm

    This really does osund so good. Can’t wait to give this a go. Thanks for sharing.

    Simon

    Reply
    • Sarah says

      October 8, 2016 at 4:35 pm

      Awesome! Let me know if you try it!!

      Reply
  17. Melike says

    October 21, 2016 at 3:08 pm

    I’m gonna try this one next week!!! IT LOOKS DELICIOUUUUS!!!! 🙂

    Reply
    • Sarah says

      October 22, 2016 at 9:52 am

      Sweet!! Let me know how you do!

      Reply
  18. Michelle says

    October 31, 2016 at 9:47 am

    Hello,

    I would like to make this, however, the ingredients list is a bit confusing. I’m an inexperienced ‘baker’.

    For example : 2 1/2 cups powdered sugar

    Do you mean 1 cup in total or 2 and a 1/2 cups?

    Thanks luv.

    Reply
    • Sarah says

      October 31, 2016 at 10:05 am

      Hi Michelle: It’s 2 and 1/2 cups, otherwise I’d just put 1 cup. Thank you for asking. I’ll try to make it more clear in other recipes! Good luck!! Thanks,

      Reply
      • Michelle says

        October 31, 2016 at 11:47 am

        Thanks luvvy.

        It is actually clear, lol. I just wanted to be certain.

        I will post my results!!!!

        Reply
        • Sarah says

          November 2, 2016 at 8:53 pm

          Okay, awesome. I’m glad it makes sense. How did it turn out? Def let me know. I hope you love it!!!

          Reply
  19. Nickie says

    November 12, 2016 at 8:46 am

    Not sure if you can get back to me in time, Im making this today. I have looked all over for an 8 inch springform pan and the only size (besides minis) the stores have is 9 inch, will this make a big difference? Thank you

    Reply
    • Sarah says

      November 12, 2016 at 4:31 pm

      Hi Nickie! I’m sorry for the delay! 9-inch should be fine – just check the baking time on the crust a little earlier in the baking process since it will be thinner. I hope that helps! Let me know how it turns out!!!

      Reply
  20. Stephanie says

    March 16, 2017 at 6:32 pm

    How long should this sit unrefridgerated before serving? Straight out of the fridge the edges of mine were tough. Probably because I baked it in a 9″ ? Have to
    Bring it to work
    Tomorrow and hoping to
    Save it. Maybe it was just too
    Cold?

    Reply
    • Sarah says

      March 17, 2017 at 7:48 pm

      The pan size could’ve made the peanut butter crust a bit crustier! I would let it out for about 20 minutes before serving. That should get the crust softer, but not get the cheesecake TOO soft!

      Reply
  21. Maria William says

    October 22, 2018 at 10:06 am

    I really like cakes with peanut butter, a super recipe .. I save and use! ?

    Reply
  22. Yolanda Woody says

    December 6, 2018 at 7:24 pm

    Hello Sarah,

    I will be baking your White Chocolate Peanut Blondie Cheesecake for a office party potluck.
    However, I will most likely have to make it into a full size sheet cake to feed all of my staff.

    https://thegoldlininggirl.com/2016/05/white-chocolate-peanut-butter-blondie-cheesecake/

    Do I need to increase the increments for the ingredients in the recipe for a full size sheet cake?
    If so, do I double it, triple it?

    Any other instructions when transforming this into a sheet cake?

    Novice baker here…?

    Thank you!

    Reply
    • Sarah says

      December 7, 2018 at 8:43 am

      Hey there, Yolanda!! Hmmm… I LOVE this recipe, and it’s pretty simple overall, but I am a little worried about making it into a larger sheetcake! The blondie crust can get really crispy, and I am afraid that when made into larger proportions, it’ll end up overbaked. Trying to increase it in a larger pan, and I’m not sure what the baking time should look like, and it might risk overtaking – then it could be pretty crunchy and solid, instead of soft. What size sheet pan were you thinking? I wonder if there’s another similar dessert I could point you to that would be easier to make in bulk? Let me know what you’re thinking! Thanks so much for being a follower of the blog – so happy to have you here. 🙂

      Reply
  23. Samantha Rodriguez says

    December 17, 2018 at 11:02 pm

    I am attempting to make this recipe for my works christmas party and its turning out to be a fail for me ? IDK why but the crust on one side decided to crack with the weight of the topping so one side started to slump down…..like a cheesecake that had a stroke. Trying to blast chill in the freezer but we will see what will happen. Maybe I needed to Cooke it longer than the 35mins

    Reply
    • Sarah says

      December 18, 2018 at 7:55 am

      Oh, no… I’m sorry to hear that. I didn’t have any issues, and I’ve used that blondie base for other desserts in the past. It’s typically sturdy. I hope the freezer was able to save it for you.

      Reply
  24. Sarah says

    January 11, 2019 at 5:59 pm

    This is stunningly styled with the drizzles and candy on top!! I LOVE snickerdoodle bottomed cheesecakes. I have one on my blog that I repeatedly come back to! I will have to try yours! Looks so very yummy!

    Reply
  25. Michella Ford says

    May 7, 2019 at 6:14 am

    Hi Sarah, I just read your bio and I’m chuckling to myself ,I was like hey those words came from my head my web twin lol except u actually bake things people like to eat I experiment with things that sometimes accidentally turn out to be edible…can’t wait to experiment with this recipe will have to let u know if it turns out to be edible.lol..
    Michella.

    Reply
    • Sarah says

      May 9, 2019 at 4:27 pm

      Lol! That’s too funny. What was one of your best baking experiments?? I hope you play around with this recipe, let me know what you think when you try it!! 🙂

      Reply
  26. Catherine B. says

    October 19, 2019 at 8:49 pm

    My husband and I made this cheesecake for our one year anniversary at home dinner and as much as I like the idea and the flavor of the cheesecake, the light cream cheese is super clumpy and does not mix well with the rest of the ingredients. And we left it out at room temp and everything so I don’t know what happened! Regardless, we may just switch to full fat cream cheese next time we make this, I think that’ll fix the problem!

    Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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