Reese’s peanut butter cups are one of my guilty pleasures. So when I had the idea to turn those flavors into an easy dessert dip, I couldn’t pass this Reese’s Peanut Butter Cup Dip up.
Sweet dips have been all the rage lately. They’re super easy to whip up and great for taking to parties or serving at your own. With the endless options for dippers, they are desserts that are crowd pleasers for all.
An easy dip recipe is the perfect treat to have in your arsenal- especially when it’s a no bake dessert. I know I don’t like heating up my kitchen with a hot oven in the summer if I don’t have to.
My love for peanut butter desserts (like my Peanut Butter Oatmeal Cookies) led me to make one of my new favorite dessert recipes. If you’re a Reese’s lover, it will quickly become one of your favorites too!
Reese’s Peanut Butter Cup Dip Ingredients
Table of Contents
- Cream cheese – This will be the perfect base for this sweet dessert dip. Make sure it is softened to room temperature so that you don’t get lumps of cream cheese throughout.
- Creamy peanut butter – You can’t have peanut butter desserts without peanut butter! I like a creamy, classic peanut butter for this easy recipe, but you could use crunchy peanut butter for added texture.
- Vanilla instant pudding mix – I like the way the vanilla complements the peanut butter flavor, but chocolate lovers feel free to use a chocolate pudding mix.
- Heavy cream – This helps to thin out the texture of our peanut butter cup cheesecake dip. The thinner texture allows for easier dipping.
- Marshmallow fluff – To help make this dip light and airy, we use marshmallow fluff. It also adds a nice marshmallow-y flavor.
- Powdered sugar – We need an element of sweet, and using powdered sugar helps to keep this reese’s peanut butter dip really smooth.
- Reese’s Unwrapped Mini Peanut Butter Cups -These are used for topping the dip, but you could certainly mix chunks of peanut butter cups throughout the dip for added texture.
How to Make Reese’s Peanut Butter Cup Dip
- Beat cream cheese and peanut butter. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, cream together the cream cheese and peanut butter until smooth.
- Add pudding mix and heavy cream. Add the instant pudding mix, blending again, then pour in the heavy cream. The mixture will start out globby, but as the cream whips, it will turn into a dip form.
- Add marshmallow fluff and powdered sugar. Blend in the marshmallow fluff and powdered sugar until fully combined.
- Fold in Reese’s. By hand, fold in the mini Reese’s mini peanut butter cups, reserving a few to garnish the top.
I chose to top my dip with mini reese’s cups, however you could top yours with just about anything. Mini chocolate chips, mini chocolate bars, reese’s pieces or even mini marshmallows would be great alternatives.
If you have a peanut allergy, chances are you aren’t looking at this dessert to begin with. However, you could substitute almond butter if needed. Just be aware the flavor will greatly change.
I used chocolate teddy grahams, strawberries and peanut butter covered pretzels as my dippers, but here are some other great options:
- chocolate graham crackers
- animal cracker
- other fresh fruit like apple slices
- vanilla wafers
- peanut butter cookies
Storage and Freezing
Reese’s Peanut Butter Cup Dip can be made ahead and stored in an airtight container in the refrigerator for up to three days. If you aren’t using it right away, you can keep the serving bowl in the refrigerator and cover with plastic wrap until ready to use.
Freezing it is not recommended, bit don’t worry- it’s such a delicious dip, there are hardly ever leftovers.
More dessert dip recipes:
Reese’s Peanut Butter Cup Dip
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 3.9 ounces vanilla instant pudding mix
- 1 1/2 cups heavy cream
- 1 cup marshmallow fluff
- 1/4 cup powdered sugar
- 14 ounces Reese’s Unwrapped Mini Peanut Butter Cups
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric hand mixer, cream together the cream cheese and peanut butter until smooth.
- Add the instant pudding mix, blending again, then pour in the heavy cream. The mixture will start out globby, but as the cream whips, will come together.
- Blend in the marshmallow fluff and powdered sugar.
- By hand, fold in the mini Reese’s mini peanut butter cups, reserving a few to garnish the top.
- Serve with your favorite dippers.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.