Reese’s Style Dessert is a no-bake layered dessert with an Oreo crust, a peanut butter cheesecake layer, chocolate pudding, and a fluffy whipped topping finish. It’s rich, cold, and the peanut butter-chocolate combo really does remind me of a Reese’s cup in a slice.
I like this one because the layers stay clean and distinct, but it still eats like a soft, creamy dessert. The peanut butter layer is thick and cheesecake-like, the pudding adds that classic chocolatey middle, and the Oreo crust gives you a little crunch so it’s not all soft.
For me, this is a go-to when I need a make-ahead dessert for holidays, potlucks, or weekend dinners. It slices best when it’s been chilled for a while, so it’s also nice when I want something that’s ready to serve straight from the fridge.
Why You’ll Love This Recipe
No-bake friendly: Aside from the optional quick bake for the crust, this is a fridge dessert. It’s nice when you don’t want to keep the oven on.
Classic Reese’s flavors: Peanut butter, chocolate, and a little cookie crunch is a combo that never disappoints.
Easy to slice and serve: Once it’s chilled, you can cut neat squares and put them right on a platter. It’s one of those desserts that looks “done” with almost no effort.
Great for making ahead: This holds up really well overnight, which makes it my preference for parties and holidays.
Flexible crust and pudding options: You can swap the crust or the pudding flavor and still get a dessert that works. It’s forgiving.
Ingredients You’ll Need
Oreo crust
- Oreo cookies: I use classic Oreos here, scraped or not scraped, both work. The fine crush helps the crust hold together.
- Unsalted butter: Melted butter is what binds the crumbs so you can press them into a firm layer. If your crust seems dry, it usually just needs a more even mix.
Peanut butter cream layer
- Cream cheese: Softened is important so you don’t get little lumps in the filling. Full-fat gives the nicest texture, but reduced-fat works if that’s what you keep around.
- Creamy peanut butter: The regular jarred kind works best here. Natural peanut butter can separate and make the layer a little oily.
- Powdered sugar: This sweetens and thickens the layer without feeling gritty. It’s also what helps it set up once chilled.
- Whipped topping: Thawed whipped topping keeps this layer light and spreadable. You can use homemade whipped cream, but it won’t set quite as firmly.
Chocolate pudding layer
- Instant chocolate pudding mix: Make sure it’s instant, not cook-and-serve. I like chocolate fudge style too if you want it a little deeper.
- Cold milk: Cold milk helps the pudding set quickly and thick. Whole milk makes a thicker pudding than lower-fat milk, but any will work.
Topping and garnish
- Whipped topping: This is the simple finish that makes the top look clean and fluffy. I spread it on gently so it doesn’t pull the pudding layer up.
- Reese’s peanut butter cups: Chop them into small pieces so you get a little in every bite and the slices cut more cleanly. If they’re very soft, chill them first so they cut easier.
- Mini chocolate chips: These add a little texture and make the top look finished. Regular chips work too, but minis sprinkle more evenly.
- Peanut butter drizzle (optional): I warm a little peanut butter just until it loosens up, then drizzle lightly. It’s optional, but it does make it look extra nice.
Recipe Instructions
- Heat the oven: If you want to bake the crust, heat the oven to 350°F. If you’re skipping the bake, you can go straight to mixing the crust and chill it instead.
- Mix the crust: Mix the crushed Oreo cookies with melted butter until the crumbs are evenly moistened.
- Press the crust: Press the crumb mixture firmly into a 9×13-inch dish, making an even layer. Use the bottom of a measuring cup to pack it down well.
- Bake the crust: Bake for 8 to 10 minutes, then cool completely. If you didn’t bake it, chill the crust for about 20 minutes so it firms up before you add the filling.
- Beat the filling: Beat the softened cream cheese, peanut butter, and powdered sugar until smooth and fully combined.
- Fold in topping: Fold the thawed whipped topping into the peanut butter mixture until it’s light and no streaks remain.
- Spread the peanut butter layer: Spread the peanut butter cream mixture evenly over the cooled crust.
- Whisk the pudding: Whisk the instant pudding mix with cold milk for about 2 minutes, then let it sit for about 5 minutes to thicken.
- Spread the pudding: Spread the thickened pudding over the peanut butter layer in an even layer.
- Add the top layer: Spread the whipped topping over the pudding layer, then sprinkle on the chopped Reese’s cups and mini chocolate chips. Drizzle with peanut butter if you want.
- Chill: Refrigerate for at least 4 hours, or overnight if you want the cleanest slices, then slice and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Let the cream cheese soften first. If it’s still cool and firm, you’ll fight lumps in the peanut butter layer. I usually leave it out until it’s soft to the touch.
Press the crust in firmly. The tighter you pack it, the less it crumbles when you slice. The bottom of a flat measuring cup works well.
Give the pudding a few minutes to thicken. If you spread it too soon, it can seep into the peanut butter layer. Waiting those few minutes makes it much easier to layer.
Chill overnight for cleaner slices. It’s not required, but the layers set up more and the pieces look sharper. Wipe the knife between cuts if you want really neat squares.
Keep the candy pieces small. Big chunks can drag through the topping when you slice. Smaller pieces also spread out better across the top.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Cold milk: A cold glass of milk is classic with this one. It’s especially good if you go heavy on the Reese’s on top.
- Coffee: I like this with hot coffee or iced coffee, depending on the season. The bitterness helps a bit with the sweetness.
- Fresh berries: Strawberries or raspberries are nice on the side if you want something fresh on the plate. I keep it simple and don’t sweeten them.
- Extra drizzle: Add a quick drizzle of warm peanut butter or chocolate syrup right before serving. It’s a nice touch if you’re putting it out for guests.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge. This dessert is meant to be served cold, and it holds up well in the pan as long as it’s covered.
You can make this recipe ahead the day before you need it. I actually prefer it that way because the layers set up and slice more cleanly.
If you want to freeze it, you can freeze individual portions in an airtight container. Thaw in the fridge overnight before serving, and expect the whipped topping to be a little softer.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to bake the Oreo crust?
No. Baking helps it set a little more firmly, but chilling works too. If I’m short on time or it’s a hot day, I usually skip the bake and just chill it well before adding the layers.
Can I use chocolate graham crackers or pretzels instead of Oreos?
Yes. Chocolate graham crackers make a slightly lighter, less sweet crust. Pretzels give you a salty crunch, which is really good with the peanut butter layer.
Can I swap the pudding flavor?
You can use vanilla pudding for more of a peanut butter-forward dessert, or peanut butter pudding if you want it extra nutty. Just stick with instant pudding so it sets up properly.
Why is my peanut butter layer a little loose?
That usually happens if the cream cheese was too warm or the whipped topping got very soft. It will still firm up after chilling, but next time keep everything cool and chill the dessert a bit longer before slicing.
How do I get cleaner slices?
Chill overnight if you can, and wipe the knife between cuts. A long knife makes it easier to cut straight down through the crust without dragging the layers.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Reese's Style Dessert
INGREDIENTS
Oreo crust
- 24 Oreo cookies crushed
- 6 tbsp unsalted butter melted.
Peanut butter cream layer
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz whipped topping thawed.
Chocolate pudding layer
- 2 packages 3.9 oz instant chocolate pudding mix
- 3 cups cold milk.
Topping and garnish
- 8 oz whipped topping thawed
- 1 cup Reese's peanut butter cups chopped
- 2 tbsp mini chocolate chips
- peanut butter for drizzle optional.
INSTRUCTIONS
Crust
- heat oven to 350 F optional
- mix crushed cookies with melted butter until evenly moistened
- press firmly into a 9x13 inch dish
- bake 8 to 10 minutes then cool completely or chill 20 minutes if not baking.
Layers and chill
- beat cream cheese
- peanut butter
- and powdered sugar until smooth
- fold in whipped topping and spread over cooled crust
- whisk pudding mix with cold milk for 2 minutes then rest 5 minutes to thicken and spread over peanut butter layer
- spread whipped topping over pudding then sprinkle chopped Reese's and mini chocolate chips and drizzle with peanut butter if using
- refrigerate at least 4 hours or overnight before slicing.
