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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Autumn Brooke says
Well I just found yet another recipe I need to pin instantly. This looks so decadent and delicious. I can’t wait to make it.
LINDA l PAYNE says
This sounds like a fabulous recipe I can’t wait to make it for my Relay For Life team – peanut butter cheese cake is one of their favorite desserts
Thanks for the recipe
Sherrill says
Are you using a regular muffin tin or a mini muffin tin in this recipe?
Trish - Mom On Timeout says
Regular sized muffin tin!
Cindy Martin says
I wish there was a way to manipulate the recipe for 1/2ing the recipe. I am a FACS teacher and would love to be able to use the recipe and adapt for sizing of the ingredients. Is this possible? I also know sometimes when you 1/2 recipes they do not always come out the same. What do you think? Thanks. They look amazing. 🙂
Trish - Mom On Timeout says
This recipe should really be pretty easy to halve Cindy! No problem at all.
Vero and Melissa says
Trish!
This was a delight to make. Went for the 3/4 cups of sugar great choice for those that don’t have a huge sweet tooth. Also added a few Choco chips to the batter just to spice things up. Will def be making these for my next picnic this summer 🙂
Trish - Mom On Timeout says
Excellent! I keep meaning to make a video for this recipe because I love them so much. Thanks for stopping by!
Jackie says
Can’t wait to make the mini cheese cakes. Sounds wonderful.
Jacki Clark says
In the oven now. Can’t wait to see the beauty of them and taste these! <3
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
Jen says
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.
kay says
Made these for my mom for mother’s day. She loved them and they tasted wonderful
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.
Trish - Mom On Timeout says
Count yourself lucky Kelly 🙂 That’s awesome!