White Chocolate Peanut Butter Blondie Cheesecake Recipe

If you’re searching for a showstopping dessert that blends sweet, salty, creamy, and absolutely decadent flavors, the White Chocolate Peanut Butter Blondie Cheesecake is your ticket to dessert nirvana. This dreamy treat pairs the chewy, rich texture of a peanut butter blondie base with a luscious white chocolate cheesecake filling and loads of miniature white chocolate peanut butter cups dotted throughout. Each bite is an adventure, brimming with irresistible layers that melt with every forkful. Whether it’s a festive gathering, a special birthday, or just a night when you want to make life extra-yummy, this cheesecake will take center stage and have everyone swooning.

Ingredients You’ll Need

The beauty of White Chocolate Peanut Butter Blondie Cheesecake is that every ingredient plays an essential part in creating the harmony of flavors and textures. Nothing complicated here – just a handful of thoughtful elements working their magic, from creamy nut butter to silky white chocolate, bringing both classic comfort and serious wow factor.

• Creamy Peanut Butter: Go for a classic, smooth peanut butter for both the blondie base and the airy cheesecake filling – it’s the heart and soul of this recipe.
• Granulated Sugar: Lends essential sweetness and helps keep the blondie layer wonderfully chewy.
• Egg: Binds the blondie base and gives it a rich, just-chewy-enough texture.
• Reduced Fat Cream Cheese, Softened: Softened cream cheese whips up ultra-smooth and supports a lighter, velvety cheesecake layer.
• Powdered Sugar: Lighter than regular sugar, this makes the cheesecake filling fluffy and easy to blend.
• Whipped Topping, Thawed: Adds an airy lift, making the cheesecake layer fluffy instead of dense.
• White Baking Chocolate, Melted (not chips!): Choose high-quality baking chocolate for luscious smoothness—chips won’t melt the same way.
• Miniature Reese’s White Chocolate Peanut Butter Cups, Whole & Chopped: You’ll need both whole for that surprise middle layer and chopped for plenty of pizazz on top.
• Creamy Peanut Butter (for drizzling): Melting a bit for a finishing drizzle brings out extra peanutty aroma.
• White Baking Chocolate, Melted (for drizzling): This final touch not only looks gorgeous but adds creamy richness.

How to Make White Chocolate Peanut Butter Blondie Cheesecake

Step 1: Prep the Blondie Base

Start by preheating your oven to 325°F and greasing an 8-inch springform pan generously (don’t skimp—this keeps the crust from sticking). In a large bowl, mix together the peanut butter, granulated sugar, and eggs until the batter looks glossy and smooth. Scoop it into the prepared pan, smoothing it out evenly across the bottom. Bake for 30–35 minutes until the edges are golden, and a toothpick near the center comes out almost clean—the center will finish setting as it cools.

Step 2: Cool and Release

Set the baked blondie base on a wire rack. Let it cool completely inside the pan so it holds together, then carefully run a knife around the edge, pop the springform sides off, and set aside. Meanwhile, it’s time to whip up that cheesecake layer that’ll sit on top like a fluffy cloud.

Step 3: Whip the Cheesecake Layer

In a big mixing bowl, beat the softened cream cheese until smooth. Add more creamy peanut butter, powdered sugar, and whipped topping, then beat until everything is dreamy and fluffy. Drizzle in the melted white chocolate slowly as you keep whipping, and watch the mixture turn ultra-luxurious. This is where the magic really happens!

Step 4: Build the Delicious Layers

Spoon about half a cup of the cheesecake mixture onto the cooled blondie crust. Spread it in a thin, even layer—think of it as the glue that’ll lock down the surprise layer of Reese’s cups. Arrange the whole peanut butter cups in a snug single layer, pressing them gently into the cheesecake base so they don’t shift around. Place the pan and the remaining cheesecake filling in the fridge for 20 minutes so it all has time to set and firm up.

Step 5: Pile It High

After chilling, pull everything out of the fridge. Take the rest of the cheesecake mixture and mound it right on top of the Reese’s cup layer. Use an offset spatula or a butter knife to smooth the cheesecake layer as evenly as you can, going all the way to the edges so every slice is loaded.

Step 6: The Showstopping Toppings

Scatter the coarsely chopped Reese’s cups generously across the top. In a small microwave-safe bowl, warm up 1/4 cup of peanut butter until it’s runny, then drizzle it over the cheesecake for extra flair. Follow with a drizzle of melted white chocolate to bring that lovely sheen and rich flavor. Return the whole cheesecake to the fridge to chill for at least 2 hours—overnight is even better for the cleanest slices.

Step 7: Slice and Serve

Once chilled and set, unclip the springform pan and carefully transfer the cheesecake to a serving plate. Slice with a sharp knife (pro tip: wipe the knife between slices for picture-perfect pieces). Every forkful reveals those irresistible layers and pockets of Reese’s cups. It’s the ultimate payoff!

How to Serve White Chocolate Peanut Butter Blondie Cheesecake

Garnishes

Amp up the wow factor with a flurry of garnishes! A few extra Reese’s white chocolate peanut butter cups on each plate, a light dusting of powdered sugar, or even a swirl of whipped cream will make every slice of White Chocolate Peanut Butter Blondie Cheesecake feel like a celebration.

Side Dishes

Pair slices with an ice-cold glass of milk for a nostalgic treat, or brew up a cup of espresso for a grown-up twist. Fresh strawberries or a handful of tart raspberries served alongside will add a pop of color and help balance the cheesecake’s creamy sweetness beautifully.

Creative Ways to Present

Go fancy with individual mini cheesecakes by dividing the layers among small dessert glasses or mason jars—perfect for parties! You can also sprinkle chopped salted peanuts over the top for extra crunch, or swirl ribbons of dark chocolate into the white chocolate drizzle for contrast. There are endless ways to let your personality shine with White Chocolate Peanut Butter Blondie Cheesecake.

Make Ahead and Storage

Storing Leftovers

To keep your cheesecake tasting fresh, simply store any leftover slices in an airtight container in the refrigerator. It’ll stay luscious and flavorful for up to four days—just be sure to keep it tightly covered, so it doesn’t absorb fridge odors or dry out.

Freezing

If you want to save some for later (or just practice dessert portion control!), you absolutely can freeze this White Chocolate Peanut Butter Blondie Cheesecake. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to two months. Thaw slices overnight in the fridge before enjoying.

Reheating

For best taste and texture, serve this cheesecake cold or at cool room temperature—no need to reheat! If the blondie base seems a tad firm straight from the fridge, let your slice sit on the counter for 10–15 minutes before digging in.

FAQs

Can I use regular cream cheese instead of reduced fat?

Absolutely! Regular cream cheese will yield a richer and even creamier cheesecake layer, so feel free to swap if you prefer the classic version.

What’s the best way to melt white baking chocolate without burning it?

Melt white baking chocolate in short bursts in the microwave (about 20–30 seconds at a time), stirring after each interval. Alternatively, use a double boiler. White chocolate can scorch easily, so low and slow is the way to go.

Can I make White Chocolate Peanut Butter Blondie Cheesecake in advance?

Yes! This cheesecake actually tastes best when made a day ahead, since that gives the flavors time to meld and the layers to set up perfectly for slicing.

Can I substitute chocolate chips for baking chocolate?

For this recipe, you really want baking chocolate, not chips—the chips contain stabilizers that prevent smooth melting and won’t create the same silky finish for drizzling or mixing into the filling.

How do I get clean slices from my cheesecake?

Use a sharp knife dipped in hot water for each slice, wiping the blade clean between cuts. This helps you cut through the rich layers and Reese’s cups without dragging or making a mess.

Final Thoughts

If you’ve ever dreamed of the world’s best mashup between cheesecake and cookie bars, White Chocolate Peanut Butter Blondie Cheesecake is the ultimate answer. It’s playful, nostalgic, utterly unique, and guaranteed to spark joy in anyone who gets a taste. I can’t wait for you to try this recipe—trust me, your dessert game will never be the same!

Print