Reese’s Peanut Butter Cup Cheesecake

This Mediterranean Reese’s Peanut Butter Cup Cheesecake has a rich and indulgent texture. We prepare this cheesecake with almond flour, rolled oats, butter, honey, cream cheese, natural peanut butter, Greek yogurt, eggs, dark chocolate, and Reese’s Peanut Butter Cups. This cheesecake has approximately 540 calories and 30 g of net carbs per slice. We make this cheesecake in about 25 minutes of preparation and 55–60 minutes of baking, followed by chilling. This Mediterranean-inspired Reese’s Peanut Butter Cup Cheesecake is ideal for family gatherings, holidays, dinner parties, birthdays, special occasions, cozy evenings, and sweet cravings. You can prepare this cheesecake earlier because it refrigerates well for several days and can be frozen for two months. Serve it with Fresh Strawberries, Fresh Figs, Raspberries, Pistachios, or Orange Zest.

STATS:

• Course: Dessert
• No. of Calories: 540 kcal
• Diet: Mediterranean
• Prep time: 25 minutes
• Cuisine: Mediterranean, American
• Cook time: 55 minutes
• Portion size: 1 slice
• Cooking mode: Oven-baked
• Total servings: 10
• Difficulty level: Moderate
• Total time: About 5 hours

TOOLS:

• Springform pan
• Bowls
• Electric mixer
• Food processor
• Spatula
• Measuring cups and spoons
• Tray
• Refrigerator

INGREDIENTS:

CRUST:

• 1 cup almond flour
• ½ cup rolled oats
• 3 tbsp butter
• 2 tbsp honey
• ½ tsp vanilla extract
• ¼ tsp salt

CHEESECAKE FILLING:

• 24 oz cream cheese
• 1 cup natural creamy peanut butter
• ½ cup sugar
• ¼ cup honey
• 3 eggs
• ½ cup Greek yogurt
• 1 tsp vanilla extract
• ¼ tsp salt
• 8 Reese’s Peanut Butter Cups

TOPPING:

• Half cup dark chocolate chips
• Two tbsp. heavy cream
• 2 Reese’s Peanut Butter Cups
• 1 tbsp roasted peanuts

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

ALMOND FLOUR:

• We use almond flour to create a tender, nutty crust with a Mediterranean-inspired touch. As a different choice, you might utilize finely ground walnuts or hazelnuts.

ROLLED OATS:

• Rolled oats provide texture and a wholesome base for the crust. You can replace them with additional almond flour for a grain-free crust.

CREAM CHEESE:

• Cream cheese creates the rich and creamy cheesecake filling.

HONEY:

• Honey naturally sweetens the crust and cheesecake mixture.

DARK CHOCOLATE:

• Dark chocolate provides a rich chocolate flavor and helps balance the sweetness of the Reese’s Peanut Butter Cups. You can use semi-sweet chocolate instead.

REESE’S PEANUT BUTTER CUPS:

• We use Reese’s Peanut Butter Cups for the classic chocolate-peanut butter flavor. You can replace them with homemade peanut butter cups or chopped dark chocolate and roasted peanuts.

INSTRUCTIONS:

1. Warm the oven to 165° Celcius and coat a springform pan.
2. Stir the salt, almond flour, vanilla, rolled oats, honey, and melted butter.
3. Firmly blend the mixture in a pan, bake the crust for almost twelve minutes, and cool gently.
4. Whip the softened cream cheese till get smoother.
5. Whisk the salt, peanut butter, vanilla, sugar, Greek yogurt, and honey till creamy.
6. One by one, include the eggs, & then gently mix everything together.
7. Mix the cheesecake mixture into the chopped Reese’s Peanut Butter Cups.
8. Spread the filling on the crust and smooth the surface.
9. Bake till the middle has a slight jiggle and the corners are set, for almost sixty minutes.
10. Cool the cheesecake carefully and chill for almost four hours.
11. Heat the heavy cream and dark chocolate, mix them, and drizzle it on the Refrigerated cheesecake.
12. Put the roasted peanuts and chopped Reese’s Peanut Butter Cups on the surface as a garnish.
13. Make slices and then serve this cheesecake refrigerated.

TIPS:

• We utilize a neutral-temperature cream cheese to prepare a smooth filling.
• Avoid mixing the batter too much after including the eggs.
• Chill for a night to get a perfect texture.
• We utilize a hot knife to cut clean slices.
• Utilize the good-quality dark chocolate to counterbalance the sweetness.

SERVING SUGGESTIONS:

FRESH & FRUITY:

• Fresh Strawberries
• Fresh Figs
• Raspberries
• Blueberries
• Banana Slices

MEDITERRANEAN PAIRINGS:

• Roasted Pistachios
• Chopped Almonds
• Fresh Mint
• Orange Zest
• Honey-Roasted Pears

STORAGE INFORMATION:

FRIDGE:

• Store the cheesecake in the refrigerator for three to five days in a covered box.

FREEZING:

• Tightly cover the cheesecake and store for more than 30 to 60 days.

FAQs:

May we decrease the sweetness?

• Yes, you can decrease the honey and sugar lightly and utilize dark chocolate with a higher cocoa percentage.

Could we prepare this cheesecake without Reese’s Peanut Butter Cups?

• Yes, you can alternate these Reese’s Peanut Butter Cups with roasted peanuts and chopped dark chocolate.

Will we prepare the crust without oats?

• Yes, you can alternate the oats with finely ground walnuts or extra almond flour.

NUTRITIONAL INFORMATION:

Proteins: 13 g

Caloric Content: 540 kcal

Net carbs: 30 g

Sodium: 430 mg

Fiber: 3 g

Sugar: 22 g

Fats: 38 g

Portion Size: 1/10 of recipe

Total carbs: 33 g