Reese’s Peanut Butter Cup Mini Cheesecakes
A soft, buttery graham cracker crust, baked with a classic cream cheese filling, stuffed with a Reese’s surprise, topped with ribbons of peanut butter and chocolate chips over top chunks of Reese’s.
The perfect combination when peanut butter meets chocolate then add in mini and cheesecake and you have a heavenly dessert! Raise your hand if you love Easy Reese’s Ice Box Cake or Reese’s Spreads Snack Sushi.
If you have been following my blog at all, you may or may not have realized at this point that I am a big fan of peanut butter. I love Peanut Butter Banana Oat Muffins, and Peanut Butter filled Monster Cookies, and so combining peanut butter and cheesecake was a no-brainer. And what better way to add peanut butter to cheesecake than with Reese’s?
I made my crust, added a peanut butter cup, topped with cheesecake batter, cooked for 22 minutes, then stuck it in the fridge for 2 hours. Then topped it with even more peanut butter cups, melted chocolate (or you could use chocolate ganache, if I had cream on hand I would have), then drizzled peanut butter. It is a recipe for peanut butter + cheesecake HEAVEN!
Reeses Mini CheesecakesPrint Pin Rate
- 4 graham crackers
- 1 Tbs Sugar
- 2 Tbs melted butter
- a pinch of salt
- 8 Reese’s Peanut Butter Cups
- 7 ounces of whipped cream cheese
- 1 large egg
- 1/4 cup Ricotta cheese
- 2 Tbs Flour
- 1/2 cup white sugar
- 1/2 tsp vanilla
- 3-4 Resse’s Peanut Butter Cups
- 1/2 cup chocolate chips melted
- 1/2 cup peanut butter melted
- Start by taking your graham crackers and use your blender or food processor, or a good old fashioned plastic bag with a mallet to crush up the graham crackers into almost a flour.
- Stir sugar in to the graham crackers, and add melted butter, use a fork to mix it all together, then stir in just a pinch of salt.
- In a separate bowl cream together the (whipped) cream cheese, ricotta, and sugar.
- Add in egg, and blend with hand mixer until fully incorporated.
- Mix in 2 Tbs flour until fully incorporated
- Use a muffin tin, and line with cupcake liners.
- Spoon about a tablespoon of graham cracker crust mixture into the bottom of each liner. Press it down with the back of a spoon. Use more for thicker crust, or less if you want a thin crust on your cheesecake.
- Unwrap a Reese’s Peanut Butter Cup, and place one in the center of each liner.
- Fill the cup with cheesecake mixture.
- You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly.
- Bake at 350 for 20-22 minutes, until just set in center. Do not overcook.
- Remove from oven.
- Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.
- Put in fridge for minimum of 2 hours.
- Remove from fridge and top with cut up peanut butter cups.
- Melt chocolate in microwave in 20 second intervals, stirring between (should take 2-3 times)
- Melt peanut butter in microwave in 10 second intervals, stir between (should take 2-3 times)
- Drizzle melted chocolate and peanut butter over top of cheesecake and Reese’s
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
I love that you do not need a spring form pan, a special water bath, or to tie up your oven for hours and hours to make this cheesecake. I also love that these are mini. You may have noticed how much I love mini cheesecakes. Creme de Menthe and Citrus Berry Mini Cheesecakes have both made an appearance recently.
My love of Reese’s, and my obsession with all things cheesecake were totally satisfied today! And hopefully you can enjoy some soon.