Reese’s Peanut Butter Cup Mini Cheesecakes

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!

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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.

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5 from 1 vote

Reese’s Peanut Butter Cup Mini Cheesecakes

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!

Course Dessert

Cuisine American

Keyword dessert

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12

Calories 340kcal

Author Trish - Mom On Timeout

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

Calories: 340kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 292mg | Potassium: 136mg | Fiber: 1g | Sugar: 34g | Vitamin A: 7.1% | Calcium: 7.9% | Iron: 4.9%

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 {Freezer-Friendly} Oatmeal Cookies

 Reese’s Chocolate Bread Pudding

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