Our Reese's Peanut Butter Cheesecake Brownies are the ultimate dessert. A rich brownie base, creamy peanut butter cheesecake filling, and lots of Reese's candies will have everyone asking for seconds.
Brownies and cheesecake are two of my favorite desserts. One night, I couldn't decide which treat I wanted more, so I combined them in a baking pan.
Then, I added my favorite candy and created the best cheesecake bars. My chocolate and peanut butter-loving family couldn't get enough of it. Plus, it completely satisfied all my cravings!
Whether you're a peanut butter fan or just looking for a delicious snack, this recipe will surely hit the spot.
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Why You'll Love Reese's Cheesecake Brownies
The best part about these brownies is that they are so easy to make. They begin by using a brownie mix, then you add a homemade peanut butter cheesecake.
- Easy to make. A box brownie mix keeps the crust on these peanut butter cheesecake brownies super simple.
- Peanut butter lovers dream. The peanut butter flavor paired with the fudgy brownies will have everyone craving more. Reese's candies and a melted chocolate topping make these so dreamy.
- Perfect for parties. These cheesecake bars travel well and are great for picnics, potlucks, or holiday parties. Trust me, you will come home with an empty pan every time.
Looking for more cheesecake brownies? You must try our cherry cheesecake brownies or these coconut cheesecake brownies.
Main Ingredients
Make this delicious peanut butter cheesecake brownies recipe in minutes! With only a handful of simple ingredients, this recipe is a breeze to make.
- Brownie Mix - Use a 9x13 brownie mix and follow our instructions instead of the box. Feel free to make a double batch of our chocolate chip brownies if you prefer homemade instead.
- Cream Cheese - Full-fat cream cheese gives these bars the best taste and texture.
- Creamy Peanut Butter - Regular peanut butter like Jif or Skippy works best for this recipe. Natural peanut butter tends to separate and to be oily, so it isn't a good choice here.
- Sweetened Condensed Milk - Sweetens the cheesecake filling and gives it a rich, creamy texture.
- Cornstarch - Thickens the cheesecake batter. Flour can also be used.
- Reese's Peanut Butter Cups - Use one bag of Reese's minis cut in half. Although, you can use regular Reese's chopped up into quarters. Either one works.
- Toppings - Melted chocolate chips, peanut butter, and Reese's Pieces make the peanut butter cream cheese brownies look pretty.
How to Make Peanut Butter Cheesecake Brownies
The layers in the best peanut butter cheesecake brownies are so easy to make. Don't forget to allow the creamy cheesecake to chill in the fridge after baking.
- Prepare the brownie batter. Beat the brownie mix, water, oil, and eggs with an electric mixer in a large bowl. Spread in a greased pan.
- Make the cheesecake filling. Beat the cream cheese, butter, and peanut butter until creamy. Add a can of sweetened condensed milk, cornstarch, egg, and vanilla, and beat again until smooth.
- Add mix-ins. Stir in the chopped peanut butter cup candies gently. Gently spoon the cheesecake mixture evenly over the top until it covers the brownie batter.
- Bake and cool. Place the pan in the oven and bake for 45-50 minutes. Remove and place pan on a wire rack to cool.
- Add the topping. Spread melted chocolate on top of the chilled cream cheese layer. Drizzle with melted peanut butter, then use a butter knife to swirl it together. Sprinkle with mini Reese's Pieces and let it set.
Storage Recommendations
In the Refrigerator - Keep the leftover brownies in an airtight container in the fridge for the best results. They will stay fresh for up to 5 days.
In the Freezer - Let the cheesecake brownies cool completely, and then store them in a freezer-safe container. Thaw in the fridge overnight before serving.
Tips and Tricks
- Line your pan. Use aluminum foil or foil-lined parchment paper to lift the brownies out easily. Make sure to spray the foil with nonstick baking spray so they do not stick to the lining.
- Use room temperature ingredients. Bring the cream cheese and eggs to room temperature before mixing the batter to prevent lumps.
- Be gentle. Spoon the cheesecake onto the brownie batter very gently. Begin by adding it to the outside edges first, then spoon it into the center.
- Let it cool. Chilled brownies and cheesecake are much easier to cut, so cool them in the fridge for a few hours first.
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FAQs
You don't have to - but it's a faster and easier option! If you have a great homemade brownie recipe that you want to use, go for it!
Regular peanut butter such as Jif or Skippy works the best in this recipe. Natural peanut butter tends to be oily and will not work as well in these bars.
We have found that different brownie mixes tend to bake differently with this recipe. Follow our tips and the exact recipe so your brownies bake properly.
Another option is to pre-bake the brownie layer for 20 minutes. Then, pour the cheesecake batter on top and bake for another 30 minutes.
More Peanut Butter Recipes
- Reese's Peanut Butter Cookies
- Peanut Butter Truffle Brownies
- Peanut Butter Blondies
- Peanut Butter Balls
- Peanut Butter Rice Krispie Treats
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Recipe
Peanut Butter Cheesecake Brownies
Swirls of chocolate and peanut butter make these Peanut Butter Cheesecake Brownies absolutely irresistible. These brownies always disappear in a hurry at parties and events.
Ingredients
For the Brownies
- 1 - 9x13 package box brownie mix
- 3 tablespoons water
- ½ cup canola oil
- 2 large eggs
For the Cheesecake
- 1 - 8 ounce package cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ¼ cup creamy peanut butter
- 1 - 14 ounce can sweetened condensed milk
- 1 tablespoon cornstarch
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups Reese's peanut butter minis, halved (1 family sized bag)
For the Topping
- 1 ¾ cups milk chocolate chips
- ½ cup creamy peanut butter, divided
- ½ cup mini Reese's Pieces
Instructions
- Preheat oven to 350°. Line a 9x13 pan with foil-lined parchment paper.
- Mix together the dry brownie mix, water, oil, and eggs. Spread in the bottom of the prepared pan.
- Beat cream cheese, butter, and peanut butter until smooth and creamy. Add the condensed milk, cornstarch, egg, and vanilla and beat again until smooth.
- Stir in the halved Reese's minis. Gently spoon the cheesecake batter on top of the brownie layer. Bake for 45-50 minutes. Remove and cool on a wire rack for an hour, then refrigerate until chilled completely.
- Place the chocolate chips and ¼ cup peanut butter in a microwave-safe bowl. Heat for 30 seconds. Stir until creamy. Heat again for 15 seconds if needed.
- Heat the remaining peanut butter in a separate bowl for 20 seconds and stir until creamy.
- Spread the chocolate chip mixture on top of the chilled cheesecake brownies. Spoon the melted peanut butter in lines across the chocolate. Use a butter knife to swirl the mixture.
- Sprinkle the top with the mini Reese's Pieces. Let set before cutting squares. Store in the refrigerator.
Notes
- Line your pan. Use aluminum foil or foil-lined parchment paper to lift the brownies out easily. Make sure to spray the foil with nonstick baking spray so they do not stick to the lining.
- Use room temperature ingredients. Bring the cream cheese and eggs to room temperature before mixing the batter to prevent lumps.
- Be gentle. Spoon the cheesecake onto the brownie batter very gently. Begin by adding it to the outside edges first, then spoon it into the center.
- Let it cool. Chilled brownies and cheesecake are much easier to cut, so cool them in the fridge for a few hours first.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 47mgSodium: 283mgCarbohydrates: 55gFiber: 2gSugar: 31gProtein: 10g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was originally published in November 2010. The photos were updated in September 2018, then it was republished in October 2023.
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Paige
I made these for my brother-in-law for his birthday because he is obsessed with Reese’s and he loved them soooo much! He literally ate half of the pan in one sitting lol. Great recipe, thank you!
Susan
I made these to take on vacation. My family was so excited, as they all love chocolate and peanut butter things! I made them Thursday afternoon. I went to cut them on Friday afternoon to put in a different container & the brownie part was not even cooked half way! I baked them for the 42 minutes as per recipe.
Have no idea what went wrong. If you have any ideas please let me know. Thanks
Jocelyn
I am so sorry to hear this. Can I ask what brownie mix you used? We actually just made these again this weekend for our church group, and ours were fine. A tiny bit of gooey but that's normal. I really think brownie mixes vary and that's what is happening with the recipe. I usually use an Aldi brand brownie mix. I compared it to a Pillsbury mix, and I'm seeing that the Aldi one calls for less water and oil. That might be one reason for the gooey texture. I will be adding more detail to the recipe card to help everyone as they make these.
Nikkii
I made these yesterday and they were a hit. No issues with the recipe and they were super easy to make. 🥰
Doris
Is this a 4 ounce can of sweetened condensed milk?? Or is that a 14 ounce can??
Jocelyn
Oh, my goodness. Yes, that should be 14 ounces. Thank you so much for pointing out my mistake. I went in and fixed it asap!
Doris
Thanks for answering my question!
Kell
I can see this would be great if the brownie bottom was cooked through. I used Ghiradelli box mix double bag for 11x9 but it must have been too much. Next time I will bake the brownie first or use a drier brownie mix. This was definitely raw batter throughout 70% so I am disappointed I cant share it.
Jocelyn
I have found that different brownie mixes tend to bake slightly different. Are they raw or just gooey? There is actually a difference and it's totally ok to eat and serve gooey brownies.
Caroline
Can you freeze these?
Jocelyn
Yes, these should be able to be frozen. I would recommend adding the chocolate topping and candies after you thaw it though as those can change colors after defrosting. I hope you enjoy the brownies!
Snoopy
Why are the instructions for the cheesecake portion different between this recipe and the peanut butter cheesecake cookie bars? This recipe calls for sweetened condensed milk, vanilla, and cornstarch, while the other does not include these ingredients. How come?
Jocelyn
They are two different recipes with two different types of cheesecake batter. I hope that helps and you are able to enjoy one of them.
TF
I made these and the brownie was raw 🙁 delicious, but too embarrassed to give it to anyone.
Jocelyn
Oh, no. I am so sorry to hear that. How long did you bake the cheesecake brownies? I have found that different brownie mixes tend to bake a little differently, with some being a little gooier than others. Mine were gooey but I wouldn't say it was raw.
Jan
Everyone at my workplace hates me...and LOVES me at the same time! I just made these for our annual Thanksgiving Luncheon, and they were devoured! Is it a problem that the center brownie part was still gooey??? I think not! No one seemed to care or notice, so I guess you could say they were a big hit!
Luke
I'm so gonna make these they look yummy.
Sarah
Please disregard my question emailed a few minutes ago. I just realized I need to bake the brownies and do the cheesecake layer both the day before, then finish with topping tomorrow. Thanks
Sarah
1st time making these!! My husband loves reeses everything! I'm making brownies today 9/29/2020, as you suggest to the day before. After making the cheesecake part tomorrow, how long would I need to bake the 2 together or do I just refrigerate at that point? Thanks, hope they turn out right.