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!
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.
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.
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.
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.
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.
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.
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!!!
Oh my goodness. White chocolate Reeses are my favorite! This looks like a dream.
Mine too!
Thanks for sharing at the “What’s for Dinner” party!
This cheesecake looks absolutely HEAVENLY !!
PB and white chocolate – wowwwww, the best combination ever 🙂
Right???
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 🙂
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!
I’ll try to join the party. Thanks, Teresa!!
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!!
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! 🙂
I am dying!! This looks absolutely amazing. I am adding this to desserts to try for big family events!
Yay! So glad you like it!
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.
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
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!
This looks so amazing and then when i saw “No bake!” I was so excited. Pinned!!
Just the cheesecake part is no-bake!
Drool! All my favorites! Pinned and shared. Thanks for sharing with us at Throwback Thursday!
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
Wow, that’s awesome news! Thank you so much, Karren!!
This looks amazing! Oh, my yum! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
This is great. Do not find very many white chocolate recipes and I love white Chocolate especially white chocolate ice cream
Yay! So glad you like the recipe!
It looks divine! I want to make it for my Dads 92nd birthday but I can’t find the recipe! I’m technically challenged 😢
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!
This really does osund so good. Can’t wait to give this a go. Thanks for sharing.
Simon
Awesome! Let me know if you try it!!
I’m gonna try this one next week!!! IT LOOKS DELICIOUUUUS!!!! 🙂
Sweet!! Let me know how you do!
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.
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,
Thanks luvvy.
It is actually clear, lol. I just wanted to be certain.
I will post my results!!!!
Okay, awesome. I’m glad it makes sense. How did it turn out? Def let me know. I hope you love it!!!
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
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!!!
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?
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!
I really like cakes with peanut butter, a super recipe .. I save and use! 🙂
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!
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. 🙂
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
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.