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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Courtney says
do i have to wait until the cheesecake cools until i start putting the peanut and chocolate drizzle over the top or am i able to do it when it comes out of the oven.?
Lauren @ The Well Crafted Home says
These look totally delish! I would love for your to think this up at my weekly link party! You can find it here:
http://thewellcraftedhome.blogspot.com/2012/09/well-crafted-wednesday-19-link-party.html
Briana says
I made these tonight, and they were absolutely amazing!! They were also very simple to make 😉
Jamie M. says
These were so much fun to make and are DELICIOUS!!! I accidentally used a cupcake tin instead of a muffin tin so I had leftover batter, which I sadly threw away (I should’ve baked it, I know 🙁 ). My cakes also poofed up and then cracked on top but drizzling the peanut butter and chocolate on top covered everything! Thank you for sharing the recipe!!
Anonymous says
baked them for 16 min and the tops expanded and cracked on me 🙁 still tasted good but didn’t quite as pretty
Trish says
So sorry that happened! Next time try putting the muffin tin in a jelly roll pan or baking dish and fill it part way with water to make a water bath. If you don’t have a baking dish that large, put any container of water on the rack below the cheesecakes and that should eliminate the problem 🙂
Kari says
Mine are cooling now, can’t wait to try them!! They look so yummy. My hubby loves Reese’s and cheesecake, so I have a feeling this won’t be the last time we make these. Thanks for the recipe. 🙂
Suzanne Winter says
OMG – those look amazing, now I want to go to the store and buy resse’s cups ;op
Anonymous says
If you want to save these for another day, do they need to be refrigerated?
Our Pinteresting Family says
Anything with Reese’s gets my vote! These look amazing!! Megan
hugsandkissesclothing says
wow! these look amazing. I foresee a new addiction :d xXx
Anonymous says
Thanks for the recipe and idea. I made mine in my mini-muffin pan so they are bite size and used the Reese’s minis in the bag that are already unwrapped. Wonderful.
Erika says
How long did you bake them using the mini muffin tin? I was thinking of using the unwrapped minis, too. I’m having a party & there will be multiple desserts.
Trish - Mom On Timeout says
I made these in a regular muffin tin. If you make them in the mini tin using the unwrapped minis I would estimate the baking time would be about 10-12 minutes – just keep your eye on them!
Anonymous says
This sounds great. I want to make them for my fiancé, but I would have to mail them and it would take a few days to get to him. Do you think it would be on to mail them or would they go bad?
Trish says
Sadly I don’t think these would make it in good condition 🙁
Jo and Sue says
A girlfriend made these for my and my twin sister’s birthday. They.Were.Awesome. Thank you for sharing the recipe. I did a blog about it if you want to have a peek! 🙂
http://joandsue.blogspot.ca/2012/08/reeses-peanut-butter-cup-mini.html
Rpni Johnson says
Please tell me what size muffin pans work best?
Trish says
Standard size muffin tin works best.
Anonymous says
This recipe is awesome.