Reese’s Peanut Butter Cup Mini Cheesecakes
Reese’s peanut butter cup mini cheesecakes are 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.
These are so decadent and dreamy! I love how they turned out! So mini and cute!
Peanut butter, chocolate and a cheesecake all in one equals pure perfection and heavenly bliss!
All the goods in one mini cupcake!
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.
My love of Reese’s, and my obsession with all things cheesecake were totally satisfied with this recipe! And hopefully you can enjoy some soon too.
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!
What you need to make peanut butter mini cheesecakes:
Let’s start with the base! The crust is the most important part…well sort of!
You will want to pack the bottom of your cupcake paper or sprayed muffin tin.
The cheesecake may be the most important part after all, but then that chocolaty peanut butter topping…MMMM!
Okay, focus! Back to the middle… you will love this sweet, creamy filling that is whipped to perfection.
Then, last but not least, drizzle the heavenly chocolate and peanut butter over top, leaving everyone speechless.
Crust:
- Graham crackers– smooth and fine grain texture.
- Sugar
- Butter- melted all the way. This will ensure smooth and evenly distributed texture when mixed together.
- Salt- just a pinch is all you need.
- Reese’s peanut butter cups- unwrap each of them and try not to eat too many.
Cheesecake:
- Whipped cream cheese- this helps keep the whipped consistency of the cheesecake layer.
- Egg-large
- Ricotta cheese
- Flour
- White sugar
- Vanilla
Toppings:
- Reese’s peanut butter cups
- Chocolate chips- melted for a nice smooth drizzle on top.
- Peanut butter
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, Chocolate Ganache Cheesecake Bites, have all made an appearance recently.
Doesn’t this just look amazing? Trust me it is!
The day I made these, my sister stopped by, swiped one, and later texted me saying they were “Bomb”.
I will take that as a compliment!
How to make Reese’s Peanut Butter Cup Mini Cheesecakes
Mini Cheesecakes:
Who doesn’t love a cute, adorable and mini dessert that happens to be a cheesecake?!
Everything little and fun. But don’t let that fool you. These are full of flavor and deliciousness in every bite.
Are you planning a sweet treat party or have a shower you are putting together?!
These are perfect to prepare ahead of time and still be presentable for the big day.
Just remember, they won’t last long!
- Almond Joy Mini Cheesecake
- Toasted Coconut Mini Cheesecake
- White Chocolate Strawberry Mini Cheesecake
- Campfire Smore’s Mini Cheesecakes
- Crustless Lemon Strawberry Slow Cooker Cheesecake
Toppings for cheesecake:
You can have a classic topping to a crazy fun topping with all the chocolate and caramel
- Cherry pie filling- simple and so delicious!
- Fresh berries: strawberries, blackberries, blueberries or raspberries
- Lemon curd with blueberries- a great combination plus the colors are beautiful together.
- Crushed cookies: animal crackers, ginger snaps, chocolate chip cookies.
- Crushed candy bars: almond joy, snickers, m & m’s
- Chocolate chips
- Butterscotch
- Chopped nuts
- Chocolate Hazelnut Hot Fudge Sauce
- Whipped cream topping
- Caramel sauce
- Hot fudge
How long do mini cheesecakes last?
Well, in our house and when I have shared them with others, these mini cheesecakes don’t last long.
They are gone in minutes and asking for more.
If you are wanting to make these ahead of time or have any left over these mini cheesecakes will last about 3 to 5 days stored in an airtight container stored in the refrigerator.
Can you freeze mini cheesecake? Yes!
These are a great dessert to freeze os best in a ziplock baggie and frozen up to 1 month.
When ready to enjoy, thaw your cheesecake bites at room temperature for about 5 minutes or until they are soft.
Want more cheesecake recipes to try?! Enjoy these!
Cheesecake is one of our favorite desserts! You can mix and match with several options.
- Instant Pot Cheesecake
- Raspberry Cheesecake Trifle
- Cherry Cheesecake Butter Tarts
- No Bake Cherry Cheesecake
- Brownie Lover’s Cheesecake with Ultimate Hot Fudge Sauce
- Lemon Raspberry Cheesecake
Reeses Mini Cheesecakes
Ingredients
Crust
- 4 graham crackers
- 1 Tbs Sugar
- 2 Tbs melted butter
- a pinch of salt
- 8 Reese’s Peanut Butter Cups
Cheesecake
- 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
Topping
- 3-4 Resse’s Peanut Butter Cups
- 1/2 cup chocolate chips melted
- 1/2 cup peanut butter melted
Instructions
- 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
Nutrition
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.
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Leslie Stewart @ House on the Way says
Wow! Yummy! Thanks for sharing!
Rachael says
My pleasure!
Beverly says
Wow, these look so yummy. How can you go wrong with cheesecake and Reese’s peanut butter cups?
Hugs,
Bev
Rachael says
Thanks Bev, definitely one of my favorite combos!
Sur says
Could I make this with miniature Reese’s cups and a mini muffin pan? How would the bake time be affected?
Rachael says
I have never tried it before. I would say just keep an eye on the cakes, and give them a shake to see if they are very set up. I don’t see why it wouldn’t work. Maybe cut the baking time down a few minutes, but check on them as I am just not sure.