Reese’s Peanut Butter Cup Mini Cheesecakes are sure to be a new favorite! Reese’s Peanut Butter Cups are enveloped in a rich, luscious mini cheesecake and drizzled with chocolate and peanut butter. An amazing recipe and one of the most frequently requested in our home. Perfect for potlucks, picnics, and parties! Easy and delicious! If you’re a big Reese’s fan like we are, make sure to check out these Reese’s Peanut Butter Oatmeal Cookie Bars and Reese’s Muddy Buddies – so good!
Mini Cheesecakes
If you’ve been reading my blog for any length of time you might have discovered that I have a thing for Reese’s Peanut Butter Cups. A big thing. I named my son after them. You get it now right? So another one of my addictions great loves is cheesecake. Combine the two and you have Reese’s Peanut Butter Cup Mini Cheesecakes.
What Are Mini Cheesecakes
Mini Cheesecakes are just like a regular cheesecake – except smaller. They are great for parties because they are single serving size and can be hand-held. Just pick up and go!
This mini cheesecake recipe uses a muffin tin. It’s really the perfect size for mini cheesecakes and they look so cute! I have served these many times at various parties – especially for Reece’s birthday parties! You can imagine I go a little Reese’s crazy for Reece 😉
If Reese’s aren’t your thing, you can easily substitute your favorite candy in place of the Reese’s. Maybe Snickers, Milky Ways, etc. Just buy the mini size and you’re good to go!
What Do I Need To Make Mini Cheesecakes?
This mini cheesecake recipes use the same ingredients that a traditional cheesecake recipe would use – you just need a mini cheesecake pan, or muffin tin, to make them. This brand here is the same brand that I recommended in my Must Have 25 Kitchen Gadgets collection. Excellent quality!
For the crust:
- graham cracker crumbs
- sugar
- butter
For the Cheesecake Filling:
- miniature Reese’s Peanut Butter Cups
- cream cheese
- sugar
- all-purpose flour
- eggs
- vanilla extract
For the topping:
- Reese’s Peanut Butter chips
- chocolate chips
- shortening
How To Make Mini Cheesecakes
- Place a cup liner in each cup of your muffin pan.
- Make the graham cracker crust.
- Press the crust into the bottom of each cup.
- Place a Reese’s in the center of the crust in each cup.
- Prepare the cheesecake filling.
- Spoon the cream cheese mixture over the Reese’s and bake.
- Let the cheesecakes cool before serving.
If you simply can’t wait – been there, done that – these mini cheesecakes are sensational when the chocolate is all ooey-gooey and melted but they really are better after they’ve cooled and chilled for awhile.
Mini Cheesecake Topping
The topping is really optional but what I do is so simple and I love that it gives a kind of sneak peek into what’s inside the cheesecake.
I simply melt peanut butter chips in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips and voila! Magical!
More Reese’s Treats
- Easy Reese’s Peanut Butter Fluff
- Reese’s Peanut Butter Granola Bars
- Reese’s Marshmallow Brownie Bars
- Peanut Butter Chocolate Chip Pound Cake
- Reese’s Stuffed Giant Chewy Chocolate Chip Cookies
How To Make Mini Cheesecakes
Reese’s Peanut Butter Cup Mini Cheesecakes
Ingredients
- ¾ cup graham cracker crumbs
- 3 tbsp sugar
- 3 tbsp butter melted
- 12 miniature Reese's Peanut Butter Cups
- 16 oz ight cream cheese
- 1 cup sugar
- ¼ cup all-purpose flour
- 2 eggs room temperature
- 2 tsp vanilla extract
- ½ cup Reese's Peanut Butter chips
- ½ cup chocolate chips
- 2 tsp shortening divided
Instructions
- Preheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
- Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the bottom of my ice cream scoop to flatten the crust down.
- Remove the wrappers from the Reese's. You will want to unwrap 14 total. 12 for the cheesecakes and two for a quick snack. Place a Reese's in the center of the crust in each cup.
- Beat the cream cheese until nice and fluffy. I use the light cream cheese so I can have two cheesecakes but you could use regular cream cheese if you would like ?
- Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
- Spoon the cream cheese mixture over the Reese's, evenly dividing the mixture among the 12 cups. I use about ¼ c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.
- Let the cheesecakes cool - or don't! They are so good when the chocolate is all ooey-gooey and melted but they really are better after they've cooled and chilled for a while. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips. Enjoy!
- Makes 12 cheesecakes. Store in refrigerator.
Nutrition
Originally published April 23, 2012.
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Have a great day
JD says
Did you know that Reeses posted the link to this post on their fb page? That’s how I got here. I saw your photo and immediately wanted the recipe so I clicked the link and it brought me here. Thanks for posting this awesome recipe, it never really crossed my mind until now. 😛
Trish says
You bet JD – it’s one of my faves!
Anonymous says
What is shortening? I’m new to baking 🙂 And when yu say a heaping tbls do yu mean 1 tbls?
Trish says
Shortening can be found next to the oil in your grocery store. A heaping tablespoon is slightly more than one tablespoon – just make sure the bottom of your liner is completely covered with the mixture. Good luck!
juli says
update-they are officially a hit. the mini snickers are bigger than the mini reese’s so the top sticks out but who cares how they look when they taste so AWESOME. decorated with peanut butter & melted choco. chips and oh my. everyone loves them , will be making this again.
Trish says
That’s so great! Thanks for the update Juli!
Anonymous says
I am 17 years old and I just made these like half an hour ago. Quick, simple, and delicious. You are right- they are to die for when they’re fresh out of the oven. (; thanks for sharing this incredible recipe! I think it’s my new favorite! (:
Trish says
Yay! So happy to hear that!
Marisa Fox says
Saw these & had to make them this weekend. They are in the oven right now – I followed the exact recipe, but because my husband was hovering, I unwrapped a few more than 14 peanut butter cups. 🙂
Trish says
LOL! That’s great! Trust me, when I’m making these with my boys, they “help” me unwrap quite a few more than we actually need 😉
juli says
just made these for my bff’s birthday as a surprise…they are sitting in the oven right now. in my country i couldn’t get reece’s pieces which is a shame cuz i love them but i substituted them with mini snickers..hope it turns out all right.
Trish says
Juli they will turn out amazing! You can substitute almost any candy in this recipe and it’s great! I hope your friend enjoys them 🙂
juli says
i’m sure she will. btw, you guys must have bigger cupcake tins in the U.S . i made 16 cucpackes and still had alot of left over batter and cracker crust! think i’ll make it into a cake 🙂
Trish says
The more the merrier! Sometimes I end up with a lot more too and I just keep on making them until it’s done. I totally want to try to make a full sized cheesecake with this recipe. I’m sure it would be delicious!
Barb says
I just made these and they are so good! YUMMY! I had to make a substitution tho. I couldn’t find my vanilla. As I had already started making this, so I substituted 2 tsp. hersheys chocolate syrup.It turned out great. I can’t wait to make these with the
vanilla as written.
Trish says
I love that you subbed in chocolate syrup – that’s awesome! I think I may have to try that variation 🙂 Thanks for stopping by Barb!
Moneeba Mahmood says
as soon as i saw this i went and got the ingredients YUMM
Marissa Hall says
JUST made them and the entire time I have been wanting one…lol…They look soo good! Thanks for the awesome PIN. 🙂 My husband will now love me forever and ever..lol..
Katy Whitehurst says
I really enjoyed these, but the crust stuck to the paper and got really hard. Does this happen to you and do you have any hints for getting it not to do this?
Trish says
Hi Katy 🙂 This hasn’t happened to me but an easy solution would be to add more butter to the crust mixture. That would make it release from the paper more easily.
Rachel Kline says
I am pinning this, these look DELICIOUS! Curious, though…for some reason my hubby cannot eat the mini reese’s cups, but he can eat the full sized ones. Do you think they could be substituted?
Trish says
Hi Rachel! I don’t think they would fit in the muffin tin 🙂 You could use a small biscuit cutter to cut out the center part of the full sized cups though (whatever will fit in your muffin tin) and snack on the leftovers 😉
Anonymous says
Printable version of this so I don’t have to use all my ink? :-\*
Trish says
Just added one to the bottom – thanks for your suggestion!
Niki says
wish i could print this out without all the pic lol would love to try this
Trish says
Hi Niki! If you leave me your email address I would be happy to send them to you. Otherwise you can copy and paste into Notepad and that will remove the images. You can also email me directly at trish @ mom on timeout dot com. Thanks for stopping by!
Heidi Schmuker says
The official Facebook page for Reese’s just linked to this page! Congrats! 🙂
Also, you are combining my two favorite desserts… I must try these! Yum!
Lesley says
OMG these look AMAZING and so easy to make! A must try on my baking bucket list!!! These will be perfect for my next Girl guide potluck! THANKS!
ps….if any of you like roasting marshmallows…try poking a mini reeses cup into the marshmallow b4 putting it over the open fire….sooooooooo good too!!!