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Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake


  • 1 Sara Lee Original Cheesecake
  • 1 8oz Cool Whip Whipped Topping
  • 2 Tbsp creamy peanut butter
  • 1 c. heavy whipping cream
  • 1 1/3 c. semi-sweet chocolate chips
  • 1 12oz bag peanut butter cups


  • Place whipping cream in a saucepan and heat over medium-high heat until boiling. Place chocolate chips in a glass bowl and pour heavy cream over top. Allow to sit for 10 minutes.
  • While the chocolate chips are heating with the heavy cream, prepare the peanut butter whipped topping by placing half the Cool Whip Whipped Topping in a medium bowl. Add peanut butter and stir to combine. Remove half the peanut butter cups from the bag, unwrap them, and cut into quarter pieces.
  • Remove cheesecake from container and place on the cake stand or platter you plan to serve it on. Spread peanut butter whipped topping over the cheesecake. Stir chocolate chips with heavy cream till nice and smooth then pour half of it over cheesecake. Top with peanut butter cup pieces and serve.
  • Use remaining chocolate ganache, whipped topping, and peanut butter cups for another cheesecake.