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.
For all s’mores recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Have a great day
Elise says
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.:)
Trish - Mom On Timeout says
That should be fine Elise! Just be careful when you’re taking them out 🙂
Mariah says
How many eggs do you put in since the recipe doesn’t tell you?
Britney says
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.
Faddy says
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
Faddy says
…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!
mary says
Hi Trish — these are in a mini muffin pan — correct? Just wondering how they would do in a regular size 🙂
Thanks – Mary
Trish - Mom On Timeout says
These are actually in a regular size muffin pan Mary! Enjoy!
mary says
I will enjoy immensely Trish — thank you for your lightning fast response! Mary
Trish - Mom On Timeout says
You are so welcome Mary! Thanks for visiting!
Gappy says
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!
Nancy Farnin says
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!
Trish - Mom On Timeout says
So glad you gave them a try Nancy! Thanks for stopping by!
Lydia says
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!
Jessy says
Has anyone tried using box cheesecake? Would that work?
Trish - Mom On Timeout says
I sure haven’t Jessy but there’s no reason why it wouldn’t work. Give it a try and let me know!
Jay says
Dude… Well I know what my baking project for this weekend is. These are going to F#$*@ING 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?
Trish - Mom On Timeout says
I sure hope you enjoyed the cheesecakes Jay!
rebecca at thisfineday says
Oh my goodness- I want to make 2 batches of these and eat one entire batch all by myself!! Yummy. Thanks. 🙂
Trish - Mom On Timeout says
Do it! No, don’t. But do have more than one 🙂 They are hard to resist. Thanks for the sweet comment Rebecca and have a great weekend!
Sandra Frey says
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?
Trish - Mom On Timeout says
All my recipes are on my site and I can’t think of any recipes offhand that are lactose-free but I must have some 🙂 Are you looking for anything specific?
Krissy says
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!
Anna says
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??
Alicia says
Nope, The first sugar amount is for the crust and the second sugar amount is to add with the cheesecake filling. Both are white sugar.
Trish - Mom On Timeout says
Thanks for helping out ALicia!
Trish - Mom On Timeout says
I saw Alicia replied back to you but I just wanted to confirm what she said – both white sugar and the 3 Tbls is for the crust and the 1 cup is for the filling. Thanks!
Patti says
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
Trish - Mom On Timeout says
Hi Patti! The recipe makes 12 mini cheesecake – hence the 12 mini Reese’s 🙂 These can stay out for 1-2 hours at a time and then should be returned to the fridge. Thanks for stopping by!