All recipes, Baking, Dessert

Reese peanut butter cheesecake

April 30, 2016

Calling all cheesecake fans.. oh and peanut butter fans as well πŸ˜‰ Have I got a dessert for you.. This Reese peanut butter cheesecake is to die for.. okay well don’t die cause then you don’t get to eat this delicious creation πŸ˜‰ I really wanted to create a peanut butter cheesecake that was light on the points, but I still wanted it to be full of flavor.. I think I did pretty good, some may think its point heavy at 9 smart points per serving, but I promise its worth all 9, and hey don’t forget we all get weeklies for these kind of indulgences, and this cake won’t rob you of them all πŸ˜‰ I hope you enjoy it as much as I did!


4.0 from 1 reviews
Reese peanut butter cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
9SP blue, green & purple or 6pp per serving
  • 1 ready made graham crust
  • 6 oz softened light cream cheese
  • ¼ cup light peanut butter (I use Kraft)
  • 2 Tbsp brown sugar
  • 1 tsp vanilla
  • 1 cup fat free cool whip
  • 2 Tbsp mini reese's pieces
  1. Cream together your cream cheese, peanut butter, brown sugar and vanilla.
  2. Stir in your cool whip and mix well until nice and creamy.
  3. Use a spatula and spoon into your ready made crust.
  4. Top with mini reese pieces and refrigerate for at least 1.5 hours (store in fridge)
  5. Cut into 8 servings
  6. Nutritional info per serving.. Calories 228...Fat 9.9g..Saturated fat 4.3g...Carbs 28.2g...Fiber 0.8g...Sugars 14.2g..Protein 4.9g..
  7. *Note, can substitute PB2 in wet form and it will bring points down slightly.







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  • Avatar
    Reply Beth Keadle June 11, 2016 at 8:11 pm

    Made this today, GOOD yummy

    • Drizzle
      Reply Drizzle June 12, 2016 at 12:51 pm

      Glad you enjoyed it Beth πŸ™‚

  • Avatar
    Reply Peanut lover June 13, 2016 at 11:55 am

    Hi! Could you substitute the 1/4cup of peanut butter to mixed up powdered peanut butter?

    • Drizzle
      Reply Drizzle June 14, 2016 at 12:04 pm

      Hi, yes if you make it in to wet form, I don’t knwo the point difference though as I never use PB2 sorry

  • Avatar
    Reply Skeptical September 2, 2016 at 10:09 am

    I made this today but could not believe that it was only 9 smart points so I put it through the recipe builder and got 14!!!! That’s a major difference. It was good but not worth 14 points. The crust alone is 9 points!!!! I’m glad I was skeptical of the points and figured it out for myself.

    • Drizzle
      Reply Drizzle September 2, 2016 at 4:26 pm

      Please check your ingredients cause I can assure you the graham crust is not 9 points alone, if you go into the WW app you will see the reg is 6SP for 1/8 and 4SP for the reduced fat, where your getting 9 from is unknown to me!(I used the reg) people need to be not so quick to trust their recipe builders… I use my fitness pal where I can match the ingredients exactly and then I get the nutritional numbers which I then input into the WW calculator, your other ingredients might of been different than mine.. so try other alternatives like figuring the points out per ingredients and doing some math or using my fitness pal before just simply relying on your recipe builder and then getting upset with me..

    • Drizzle
      Reply Drizzle September 2, 2016 at 4:41 pm

      And perhaps your PB was a different brand and more points (I use a light Kraft brand here in Canada, plus I used fat free cool whip and light cream cheese, maybe yours were different?)

  • Avatar
    Reply plasterer bristol October 17, 2016 at 10:12 am

    This turned out just perfect. Thanks for putting this recipe up. Our fav.


    • Drizzle
      Reply Drizzle October 17, 2016 at 2:26 pm

      Glad you enjoyed it πŸ™‚

  • Avatar
    Reply Summer Abdulrazzak July 24, 2017 at 9:20 pm

    Made this last night for bf and it’s so yummy! Thank you so much for the recipe. I have fallen in love with your blog. Next recipe I want to try is your chicken parm lasagna rolls. πŸ˜„

    • Drizzle
      Reply Drizzle July 27, 2017 at 12:38 am

      Hi Summer, so glad you both enjoyed the cheesecake.. Hope you enjoy the lasagna rolls, love those πŸ™‚

  • Avatar
    Reply Tracie Hall August 6, 2018 at 2:25 pm

    This was fabulous!! I look forward to trying your other dessert recipes! 😁

    • Drizzle
      Reply Drizzle August 8, 2018 at 1:18 pm

      Yay, so glad you enjoyed it πŸ™‚

  • Avatar
    Reply Raesan Welch October 1, 2018 at 12:53 am

    Can this be frozen? There is just me and I don’t want to eat all of it right away. Thanks

    • Drizzle
      Reply Drizzle October 3, 2018 at 11:33 am

      Yes I think it will freeze well and you could even eat it slightly frozen for more of an ice cream type treat, or thaw it out

  • Avatar
    Reply Sheri October 1, 2018 at 2:14 pm

    What temperature do you bake this at ?

    • Drizzle
      Reply Drizzle October 3, 2018 at 11:35 am

      This is a no-bake cheesecake, it sets in the fridge

  • Avatar
    Reply Nancy L April 14, 2019 at 8:51 pm

    I am going to try substituting the brown sugar with stevia?? Points would go down as well. Not sure how to calculate the points to see how that changes the values . I am also going to use PB2. Thanks for the recipe. And all of your others. Awesome site

    • Drizzle
      Reply Drizzle April 16, 2019 at 12:38 pm

      Hi Nancy, you are very welcome, hope you enjoy it.. If you have the WW app you could build the recipe and see the new point value

  • Reply A Protein Shake for National Cheesecake Day | Natalie in the Northwest July 30, 2019 at 9:32 pm

    […] Reese’s Peanut Butter Cheesecake 9 SP per serving […]

  • Avatar
    Reply Rosalie April 5, 2020 at 7:41 pm

    This sounds delicious! Could you add cocoa powder to make it chocolate peanut butter pie? How much cocoa powder would you add?

    • Drizzle
      Reply Drizzle April 8, 2020 at 7:18 pm

      Hi Rosalie, I have only made it as recipe states because it is a no-bake I’m not sure how the cocoa powder would hold up, might not settle right

  • Avatar
    Reply Lori May 28, 2020 at 1:56 pm

    I used the smallest (6 oz) Keebler crust and this recipe didn’t even fill the crust. It’s only half way up. Is your picture deceiving or did I do something incorrectly?

    • Drizzle
      Reply Drizzle May 29, 2020 at 4:20 pm

      Hi Lori, I can assure you it is NOT deceiving, that is indeed my recipe as followed and photographed, not sure why I would ever consider deceiving anyone???
      It is hard for me to know what happened without being there, mine was not all the way to the top as you can see in the picture the crust is out a bit at top but it was a little more than 3/4 full

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