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Reeses 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.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Desserts
Cuisine: American, American Dessert
Keyword: reese's peanut butter, peanut butter, reese's, chocolate
Servings: 8
Calories: 377kcal

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

Calories: 377kcal | Carbohydrates: 41g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 228mg | Potassium: 191mg | Fiber: 2g | Sugar: 32g | Vitamin A: 185IU | Calcium: 58mg | Iron: 1.2mg