Peanut Butter Cup Brownie Cheesecake

Peanut Butter Cup Brownie Cheesecake |

This Peanut Butter Cup Brownie Cheesecake is a show stopper! And what’s so fantastic is it’s remarkably easy!

How was your holiday??

I’m back after a 2 week break. It was really fantastic, I have to say…I baked for my family and didn’t take ONE. SINGLE. PICTURE. And while that might not seem like a huge deal to most of you…to me, it’s everything.

As you can imagine why.



BUT after all that time off I am ready.

SO ready.


Which is why we’re starting the year off with this bad boy.

I could go the way of all the rest and serve you up some skinny-alternate version of dessert…but seriously.  What’s the point?  It’s like non-alcoholic beer.

So we’re hitting it hard this January with a cake that weighs 14 pounds and is guaranteed not to make your jeans fit any better.

But it will make you happy, I can guarantee that.


It’s Peanut Butter Cup Brownie Cheesecake.

And it’s essentially a no-bake cheesecake, layered with brownies and hot fudge and topped with a squigillion peanut butter cups.



I actually made this to take to a New Year’s Eve Party, which is good in theory…except, I didn’t allow for the chill time and couldn’t take “staged” pictures of the final product.

So the first and last photo were taken in the middle of my friend’s kitchen, while seventy hundred children almost ate my face waiting to get a piece.

Kids and dessert are no joke.

I thought about making this again to take better “slice” pictures, but I’m lazy.  That’s me.


Let’s talk how…(and please enjoy the pretty process pictures)

Peanut Butter Cup Brownie Cheesecake |

Bake some brownies.  I used a box mix, but if you want to use a “from scratch recipe” go right ahead.  My fudgy brownies are delicious!


Allow them to cool completely and then cut them into bars.

Peanut Butter Cup Brownie Cheesecake |

Remove 3/4 of the brownies from the pan and press into the bottom of a 9″ springform pan.  This will serve as your base.


Next up beat some peanut butter and cream cheese together.  Oh yeah and some sweetened condensed milk.


Peanut Butter Cup Brownie Cheesecake |

Then make some whipped cream.  YES…MAKE WHIPPED CREAM.  Don’t you even think of subbing in Cool Whip here peeps. Do it up proper.


Also, this stinker always shows up right around the time my stiff peaks are formin’.  He’s got whipped cream Spidey senses.

Peanut Butter Cup Brownie Cheesecake |

Fold all but 1 cup of that whipped cream into the peanut butter mixture…

Peanut Butter Cup Brownie Cheesecake | www.cookiesandcups.comIt will be a light pretty color…

Peanut Butter Cup Brownie Cheesecake |

Then grab your hot fudge sauce…

Peanut Butter Cup Brownie Cheesecake |

Heat it up if necessary and pour about 3/4 cup on top of your brownie base…

Peanut Butter Cup Brownie Cheesecake |

Top that with half of your peanut butter mixture…

Peanut Butter Cup Brownie Cheesecake |

Then grab the remaining brownies.

Peanut Butter Cup Brownie Cheesecake |

Cut them into pieces.

Peanut Butter Cup Brownie Cheesecake |

And sprinkle them all over the layer of peanut butter cheesecakey-ness…Peanut Butter Cup Brownie Cheesecake |

Almost there.

Top that with the last of the peanut butter stuff…

Peanut Butter Cup Brownie Cheesecake |

And then top that with the remaining whipped cream.Peanut Butter Cup Brownie Cheesecake | www.cookiesandcups.comIt just keeps getting better.

Grab your peanut butter cups and choppity chop chop them.

Peanut Butter Cup Brownie Cheesecake | www.cookiesandcups.comAdd those to the top.

Peanut Butter Cup Brownie Cheesecake | www.cookiesandcups.comAnd then FINALLY drizzle the last of the hot fudge sauce on…

Peanut Butter Cup Brownie Cheesecake |

Waiting is the hardest part, isn’t it?

Peanut Butter Cup Brownie Cheesecake |



Peanut Butter Cup Brownie Cheesecake

  • Author: Cookies & Cups


  • 1 19 1/2 oz brownie mix (prepared in 9×13 pan according to package directions)
  • 1 cup hot fudge sauce, divided
  • 2 (8 oz) packages cream cheese, room temperature
  • 1 1/2 cups creamy peanut butter
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 12 peanut butter cups, chopped


  1. Bake brownies according to package directions, allow to cool completely.
  2. When brownies are cooled cut into bars. Remove 3/4 of the bars from the pan and press into the base of a 9″ Springform pan. Set the remaining 1/4 of the brownies aside.
  3. Heat hot fudge sauce for 30 seconds and then spread 3/4 cup onto brownie base. Set aside.
  4. In bowl of stand mixer beat cream cheese and peanut butter until smooth and combined. Add in sweetened condensed milk and mix until evenly incorporated.
  5. In another bowl combine heavy cream and powdered sugar and beat on high until stiff peaks form. Reserve 1 cup of whipped cream and set aside. Fold remaining whipped cream into peanut butter mixture until smooth and evenly combined.
  6. Spread half of peanut butter mixture on top of brownie base. Crumble remaining brownies and sprinkle them on top of peanut butter mixture. Top with remaining peanut butter mixture and finally remaining whipped cream.
  7. Sprinkle chopped peanut butter cups on top and drizzle with remaining hot fudge sauce.
  8. Chill for at least 4 hours. Overnight is best.
  9. Remove sides of Springform pan when ready to serve.


Store airtight in refrigerator for up to 3 days.

Recipe adapted from Midwest Living



60 Responses

  1. And you are back with a BANG!! It sure must have been really nice to bake and NOT take pictures. Oh I need to do this more! I am really happy you are back though!! This cheesecake is pretty darn epic. Brownies, peanut cups and fudge sauce!! Nothing better! 🙂

  2. Dawn Moore

    I’ve been following your blog for awhile and could not believe my eyes when I saw my recipe feature today. Awesomeness!!! I created this recipe for a Midwest Living recipe contest and won a trip to Branson, MO for a cook-off. Ultimately, I didn’t win…but it is fantastic recipe, isn’t it! So honored to have it featured on your fantastic blog!!!!

    1. Shelly

      That is so fantastic! I wish there was an online link to the recipe, so I could link back! I bought the whole magazine based on that recipe alone. It was absolutely fantastic!

  3. Crystal

    I never made myself a birthday cake this year9or I guess last, now) because I had a procedure done the day before that put me out for a week (and I don’t trust my husband to make something, I mean come on, if you want something done right, sometimes you just have to do it yourself!). I think I need to relive my birthday week and make this bad boy!

  4. oh my GOSH, woman!!! This looks AH-mazing!!! BROWNIE crust?!?

    I started 2014 with a cheesecake post, too. Should we just tell StitchFix to send only yoga pants from here on out? 😉

    Totally hear you on taking a break from the holidays. I went a WEEK without picking up my dSLR camera…I made things without documenting them at all. It may have been the best week of my life. 😉

  5. OMG! Now how does a girl stay on a diet with that decadent dessert. Again OMG!
    I’m always looking for recipes especially dessert recipes to revamp and make low calorie because I have a terrible sweet tooth and I’m definitely going to try this one and your brownie bottom ice cream cake. My biggest weaknesses are cheesecake, ice cream cake, brownies and reese’s cups.

    Thank you for the inspiration,

    Tonia Tee

  6. Cassie

    Do you know if this freezes? I made it for the second time and want to transport it tomorrow on a five hour drive…So good!

  7. marg olson

    Well, I made this cake and the peanut butter cream cheese layer looks nothing like yours – mine is so smooth and runny, I don’t know how it will stay put, once I remove the springform mold, even after chilling in fridge…..I guess we’ll see……but the texture is very strange…..any ideas on what I might have done differently to you??

  8. wendy

    This cake makes a beautiful presentation. Everyone agreed, though, that it was too much. Guests agreed that hot fudge sauce puts it over the edge. Next time would just layer brownies and peanut butter cheesecake and top with whipped cream. Maybe garnish with a just a piece of peanut butter cup.

  9. rachel

    Too sweet!! Loved the idea but it was too rich to enjoy. I might try again leaving out the condensed milk and fudge. It’s beautiful and easy but icky sweet.

  10. betsy

    made this for my boyfriend’s best friend’s birthday. they BOTH said it was the best thing they’d ever eaten. thank you for recipe! I didn’t even get a chance to try it because they demolished it!

  11. Joe

    My wife and I just made this and it is wonderful. If you love peanut butter and chocolate this is your dessert. You need to make this for a party or share with your family and friends, very filling. Definitely a winner.

  12. Emma

    Hi, an I ask how many you think this would feed. I’m making it for a birthday cake and need to feed 16. Should I double it?


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