Reese’s Peanut Butter Cup Mini Cheesecakes

Mini cheesecakes stuffed with a miniature Reese’s Peanut Butter Cup and drizzled with chocolate and peanut butter – AMAZING recipe!

Reeses Mini Cheesecakes Recipe! Reese's Peanut Butter Cups are enveloped in a rich, luscious mini cheesecake -perfect for potlucks, picnics, and parties! Easy and delicious! |

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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 ;)


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.

Store the cheesecakes in the fridge if you don’t eat them all in one sitting.


Reese’s Peanut Butter Cup Mini Cheesecakes
  • ¾ c graham cracker crumbs
  • 3 Tbls sugar
  • 3 Tbls butter, melted
  • 12 Miniature Reese's Peanut Butter Cups
  • 16 oz (2 8 oz packages) of light cream cheese
  • 1 c sugar
  • ¼ c all-purpose flour
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • ½ c Reese's Peanut Butter chips
  • ½ c chocolate chips
  • 2 tsp shortening, divided
  1. 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.
  2. 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.
  3. 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.
  4. 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 :)
  5. 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.
  6. 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.
  7. 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!
  8. Makes 12 cheesecakes. Store in refrigerator.

Calling all Reees'e lovers! Mini cheesecakes stuffed with a miniature Reese's Peanut Butter Cup and drizzled with chocolate and peanut butter - no one can resist this easy dessert recipe!

This recipe is my very favorite Reese’s recipe but make sure to check out these too!:


50+ Reese’s Recipes


Reese’s Chocolate Peanut Butter Cup Cookies

Reese's Banana Bread

 Reese’s Banana Bread

Reese's Freezer Oatmeal Cookies

Reese’s {Freezer-Friendly} Oatmeal Cookies

chocolate-bread-pudding-recipe-with-reeses-candy Reese’s Chocolate Bread Pudding

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  1. Those look delicious……pinned ya:)

  2. Portion control? What’s that? I’d be having about 4 of these in one sitting Trish. LOL What are you doing to me? These look absolutely to die for! (I’m thinking of changing my name to Reese! I love them that much too.)

    Anne xx

  3. Hi! I’m your newest follower and co-host of this month’s blog hop. Thanks so much for joining in on the fun :) I’m looking forward to getting you know you better!

    Oh my goodness. These look delicious!

  4. Those look amazing! I am your newest follower from the Networking Blog Hop! I would love if you would check out my blog and if you like what you see please follow back :)
    Modern Modest Beauty

  5. Wow, these look delicious! I might have to try them!

  6. These look amazing! I’d better not make them when I’m alone in the house or I might eat them all!

  7. I will definitely be trying these out sometime soon! I will also be pinning these for later:) I just made some cupcakes and I’ve been wanting to try some different flavors! I will give this one a try:)

  8. Oh my oh my. Looks like my new addiction er’ great love. lol I have a thing for Reese’s also. I wonder what I would substitute for graham crackers to make this gluten free. Mmmmm!
    Would love for you to visit and say howdy. :)

  9. Mm. Mm. Mm. These look absolutely delish! Well done!

  10. I go a little bit crazy for Reeses too!!! These. Look. Awesome!!! And since they are little I can eat like 4-5 at a time, right? :-)

  11. These look like they could very possible become one of my very favorites–Mmmm! Can’t wait to try them, thanks for the recipe!

  12. Another winner!! :) I love all things Reese’s. Thanks for sharing at oopsey daisy!

  13. Those look super fabulous!! I would love for you to share this (and any other creations) at Pin It and Win It Wednesday @!

  14. O my goodness those look so good. My afternoon pick me up is usually a peanut butter cup. Love them! Thanks so much for sharing at Whimsy Wednesdays!

  15. Oh, wow. These look AMAZING. I must have one.

  16. Oh wow this is such a great idea! I am now thinking of other kinds of candy bars I can stick into cupcakes :)


  17. Mmmm! Looks SO, SO good!

  18. If I made these, I would not share, and I would be the size of an elephant! None the less, I am pinning because these MUST be enjoyed in life, I will just need to make them for sharing purposes (potluck??) That way I can at least save a few thousand calories…just a few ;)

  19. Consider these pinned! I’d love it if you shared these at my link party.

  20. Wow. Pinned and tweeted. Here from Whipperberry

  21. This looks soo good!! :) I would love for you to share this over at my linky, Unveil Your Genius…

    Happy Friday!

  22. These look sooooooooooo delicious!
    I’d love to have one right now :)

  23. Holy cow, I want one NOW! That looks so yummy I love the peanut butter and chocolate cheese cake at the Cheesecake Factory, I need to try this… Pinning it for future reference. THanks for showing off!


  24. Seriously?!?! I am drooling over here! These look sooooo yummy! Would love for you to share at the Pomp Party!

    Jill @ Create.Craft.Love.

  25. Oh no, now I want one soooo bad! lol. They look DELICIOUS!

  26. Cheesecake AND peanut butter cups?! WOW

    We’d love to see this at our Beautify it Monday link party open now!

    -Four Sisters

  27. Holy amazing! These look soooooo yummy!! Thanks so much for sharing these!

  28. Now THAT is what I call a surprise on the inside. Yeah.


  29. Yummy!! My husband would love this!!

  30. Oh my goodness…amazing!

  31. These look so good! Definitely a keeper! Thanks for coming to our “Strut Your Stuff Saturday.” We hope you’ll be back soon! -The Sisters

  32. OMGosh!! Those look amazing!! I love Reese’s Peanut Butter Cups and I will definitely be making these. I found you on Oopsey Daisy and I am a new follower.

  33. Yummy! These look amazing! Thanks for linking to Things I’ve Done Thursday!

  34. Those look so good!

  35. Oh my! Definitely pinning this!

  36. Awesomeness! I have to try this. Delicious!

  37. 350 for the temp? I’m making right now!

  38. I baked at 350 and they came out great. I topped with some chopped Reese’s cups as well as the chocolate and peanutbutter. They were a big hit. Next time I will put a little less sugar in the crust as it is really sweet. Thanks for the great recipe!

  39. YUMMM!!! These look scrumptious! Sharing w/ our readers @ this weekends party! Yay!

  40. These look so yummy! Thanks for sharing at Terrific Tuesdays.

  41. Tracey L. says:

    Would love to see a print button on your recipes so I can print them easily. Am I just dumb and missing it?
    Anyway, look forward to making these. Thanks!

  42. This comment has been removed by the author.

  43. Wow! These look incredible! I love cheesecake & peanut butter cups… I have a monday linky & would love to have you stop in and share if you have the chance. Thanks!

  44. These could be a weakness. Oh my!I am hosting my 3rd blog hop and would love you to link up. Have a wonderful afternoon. Diane @

  45. Anonymous says:

    Turn the peanut butter cup upside down – big side down and cheesecake goes nicely around the peanut butter cup

  46. And this, my friend, is why I have a PB and Chocolate pin board nthanks fr sharing at Must Try Monday!

  47. Yum! Great idea! I’d love for you to add it on my link party at: Thanks!

  48. Yes PLEASE! Those look great! Thanks for linking uP!

  49.! You had me at cheesecake, then took it over the top when I read Reese’s. Excuse me, I have Major drool factor going on. Just beautiful! I know for a fact I wouldn’t be able to eat just one, it would be more like 10. I would love to invite you to come party with us over on our Fabulous Friday link party. If you can make it, I’d love to have you. xoxox

  50. I’m featuring you today! For these scrumptious treats! Please stop by to see and let all your friends know!!

    Kaitlin-The NOt So Simple Housewife

  51. Featuring these on tomorrow’s Must Try Monday features post!

  52. Oh my!! How delicious do those look??? I won’t even begin to think of the calories…
    Thanks so much for linking up to The Creative Spark. I’ll be featuring these on Sunday. Have a fabulous weekend!
    Jenn :)

  53. These look scrumptious, but can I use a hand mixer since I don’t own a stand mixer?

  54. These look scrumptious, but can I use a hand mixer since I don’t own a stand mixer?

  55. These look delicious!!! I love peanut butter cheesecake, and these look so yummy!!!

  56. Great post. I found you via the Tuesday Talent Show from Chef in Training
    I have linked a pizza I did with leftover roast chicken. Have a good week.

  57. Found you from Chef in Training and these look de-freaking-licious! Consider me your newest follower :)

  58. Anonymous says:

    What can i use if i don’t have shortening?

  59. Anonymous says:

    How much shortening?

  60. is there any way to make this in just a normal cheesecake pan? cause I want this for my birthday :) thanks for the recipe

    • I haven’t but you absolutely should be able to. Just make sure you put it in a water bath to avoid the cheesecake cracking on top.

  61. Anonymous says:

    Could i use whole wheat flour instead of all purpose white flour ?? (:

    • I never have but there is so little called for in the recipe that I’d just give it a try. I usually substitute half wheat and half white for AP White Flour in recipes with no problem. Good luck!

  62. 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!!!

  63. 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!

  64. wish i could print this out without all the pic lol would love to try this

    • 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!

  65. Anonymous says:

    Printable version of this so I don’t have to use all my ink? :-\*

  66. 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?

    • 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 ;)

  67. 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?

    • 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.

  68. 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

  69. as soon as i saw this i went and got the ingredients YUMM

  70. 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.

    • 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!

  71. 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.

    • 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 :)

    • 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 :)

    • 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!

  72. 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. :)

    • 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 ;)

  73. 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! (:

  74. 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.

  75. Anonymous says:

    What is shortening? I’m new to baking :) And when yu say a heaping tbls do yu mean 1 tbls?

    • 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!

  76. 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. :P

  77. Anonymous says:

    This recipe is awesome.

  78. Please tell me what size muffin pans work best?

  79. 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! :)

  80. 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?

  81. 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.

    • 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.

  82. wow! these look amazing. I foresee a new addiction :d xXx

  83. Anything with Reese’s gets my vote! These look amazing!! Megan

  84. Anonymous says:

    If you want to save these for another day, do they need to be refrigerated?

  85. OMG – those look amazing, now I want to go to the store and buy resse’s cups ;op

  86. 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. :)

  87. Anonymous says:

    baked them for 16 min and the tops expanded and cracked on me :( still tasted good but didn’t quite as pretty

    • 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 :)

  88. 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!!

  89. I made these tonight, and they were absolutely amazing!! They were also very simple to make ;)

  90. These look totally delish! I would love for your to think this up at my weekly link party! You can find it here:

  91. 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.?

  92. I made this recipe for my daughter’s birthday. It was indeed delicious. Next time I will use the full-fat cream cheese. :-)

  93. I am about to try this recipe today! I am going to try to make it as one large cheesecake. I’m going to line the bottom of the pan and then I’m going to roughly chop the Reese’s cups and spread them on the graham cracker crumbs instead of leaving them whole. Wish me luck!!

  94. Just pinned these from the Pinfest—these look amazing! Thanks for sharing!

  95. I have a thing for Reese’s too. I didn’t name any of my kids after them, but I did have a dog once named Reece :-)

  96. Stopping by from MamaBuzz’s Wednesday link up.

    You had me at Reese’s!

    I am reading this post late at night and my stomach is growling. Reese’s Peanut Butter Cups and Cheesecake are two of my favorite things as well in the world. This is too much to handle so late at night! LOL. Should have come here on the weekend when I actually have time to bake!!!

  97. Holy cow, these look so decadent… I love Reese’s and cheesecake, definitely pinning for future creation.:)

  98. Made these last week and they were FANTASTIC! They were gone in 2 days. :) The only change I made was to use the standard size reese cups. They fit perfectly! :) Thank you for sharing this recipe, it is now one of my favorites!

  99. Hi, thanks for sharing an amazing and delicious recipe…I’ll definitely try this recipe soon…hope it’ll turn out well.

  100. Has anyone tried to freeze these? I made them a few weeks ago and they were loved but some people I will not see for 2 weeks and do not want to make another batch.

  101. paula huie says:

    OMG fantastic!! I have those exact same cupcake liners! GO IKEA lol
    Added you, Facebook, twitter and pinterest!
    *Love direction #3 unwrap 14 total, 12 for the cheese cakes and 2 for a quick snack!”
    fabulous… almost like you know me… creepy :)

  102. Holy Yum!! Pinning this too … thanks for another incredible recipe, Trish! :)

  103. These are in the oven as I am typing this! :) Eek! I am making them for a birthday party so I really hope they turn out! How do I know when they are set for sure? Can you insert a toothpick or no?

  104. If I refridgerate these for 24 hours will they still be okay?
    I know most cheesecakes you can do this but I just want to make sure!
    Thanks for the great idea!! :)

  105. love your site, but one thing..well two i noticed on some of the recipes. Not saying how many they make, and 2 if they have to stay ref. or not. Like going to a pot luck dinner can they stay out maybe a hour or two? thanks

  106. I have a question– you list sugar as an ingredient twice, and I’m assuming one of those is supposed to be brown sugar, and one regular white? Which is which??

  107. Oh my goodness! I would not tell anyone else I made those just so I could eat them all myself. I am definitely going to add these to my list of things to make! Thanks for sharing!

  108. Everything looks so delicious…. Do you have a store or can I get the recipes on your site? Plus do you have any products that are lactose intolerant?

  109. Oh my goodness- I want to make 2 batches of these and eat one entire batch all by myself!! Yummy. Thanks. :-)
    rebecca at thisfineday recently posted..Easy recipe photobook starring your kids

  110. Dude… Well I know what my baking project for this weekend is. These are going to [email protected] rock! I think I am going to try and make some with some Canna-butter. Who says straight guys can’t enjoy stuff like this?

  111. Has anyone tried using box cheesecake? Would that work?

  112. Any idea if these will freeze? I ask as I’d like to make them for my reese’s obsessed hubby but he’ll eat the lot in one sitting if I don’t freeze some!

  113. I made these little treasures and sold them at a bake sale for work. They went like hot cakes. People actually were coming back looking for them but they had sold out. They are delicious. I also made some without the reese cup and they are to-die-for too. Thank you!

  114. Made these last night for a birthday party on Sat. AM. On half I used the graham cracker crust and an Oreo crust on the others. I refrigerated them for an hour and then the husband and I sampled one (really, just one!) I must tell you that this is a keeper of a recipe and I can foresee making them many times over. Btw, cheesecakes of most any kind freeze very well. That’s where the other 11 are now, not only so I won’t be tempted but also because there is a few hours travel time involved to get them to the birthday girl!

  115. Hi Trish — these are in a mini muffin pan — correct? Just wondering how they would do in a regular size :-)

    Thanks – Mary

  116. Hi :)
    I’m planning to make these this Thursday for a food tech lesson and I just wanted to know how long these took to make. Hopefully I’ll have enough time in my lesson.
    Please reply asap as I NEED to know by at least Tuesday
    Thanks x

    • …Well never mind now lol, I made them anyway hahah
      They were quite good, only problem was that they were hard to remove from the muffin case.
      Other then that, it’s a thumbs up from me!

  117. I got this recipe from you years ago and I make them all the time. I use the mini muffin tins and the unwrapped mini Reeses so I can get away with eating more hahaha. Always a huge hit.

  118. How many eggs do you put in since the recipe doesn’t tell you?

  119. Hello!

    I was wondering how you think these might turn out if you used silicone baking cups? My muffin tin rusted and I had to throw it out :( have yet to get a replacement!

    These look delicious.:)

  120. Kelly Russell says:

    This recipe made 18 for me?! My cups were even fuller than the picture. I had to make more graham cracker base which was easy enough but yes 1 1/2 doz.

  121. Made these for my mom for mother’s day. She loved them and they tasted wonderful

  122. I made these last night and they were a HUGE hit – my family devoured them in a matter of hours. I left out the flour because I didn’t think it was necessary and the cheesecakes puffed up prematurely, I was wondering if the flour is to compensate for the higher baking temp? I ended up lowering the oven to 325 and they started baking more evenly then.

    The only thing I’ll do differently next time is use maybe 3/4s of a cup of sugar instead of a full cup, it was a little sweet for my taste but still delicious and I’ll definitely be making them again.

  123. Arianna Thomas says:

    Currently making these for my boyfriend and the batter makes more than 12. I had bought fun size REESES because they were on sale, hoping they turn out okay as its my first time making cheesecake

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