Mini cheesecakes stuffed with a miniature Reese’s Peanut Butter Cup and drizzled with chocolate and peanut butter – AMAZING recipe!
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.
I love making them in a muffin tin because it aids in portion control (kind of) 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 ;)
- 3/4 c graham cracker crumbs
- 3 Tbls sugar
- 3 Tbls butter, melted
- Miniature Reese’s Peanut Butter Cups
- 16 oz (2 8 oz packages) of light cream cheese
- 1 c sugar
- 1/4 c all-purpose flour
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 c Reese’s Peanut Butter chips
- 1/2 c chocolate chips
- 2 tsp shortening, divided
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 1/4 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 awhile. 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.
More Reese’s recipes: