Reese’s Mini Cheesecakes are made with a creamy peanut butter cheesecake filling on top of chocolate peanut butter cups! Decadently delicious! CHOCOLATE PEANUT BUTTER MINI DESSERTS These Reese’s Mini Cheesecakes are the perfect bite-sized treats for any chocolate and...
Reese’s Mini Cheesecakes are made with a creamy peanut butter cheesecake filling on top of chocolate peanut butter cups! Decadently delicious!
CHOCOLATE PEANUT BUTTER MINI DESSERTS
These Reese’s Mini Cheesecakes are the perfect bite-sized treats for any chocolate and peanut butter lover. They can be served as a fun after-dinner dessert or can be fancy enough for a special occasion. These are simple to make and the only hard part is waiting for them to cool!
FREQUENTLY ASKED QUESTIONS:
This usually happens if your oven wasn’t hot enough to bake the cheesecakes properly. Sometimes if you open the door while baking, it can do that as well. So resist the temptation to open that oven door while they are baking. If they still end up with a dip in the middle, it’s ok. You are going to top them with more Reese’s peanut butter cups so no one will know!
Super easy! That’s why we line the cupcake pan with the liners. If you forget to do that, you’ll find yourself probably struggling to get those little guys out easily.
Pop the mini cheesecakes in an airtight container and keep them in the fridge for 5-7 days.
Certainly! Feel free to freeze them in a freezer safe bag or container for up to 2-3 months. Then thaw them in the fridge overnight before enjoying again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
full size Reese’s peanut butter cups – you need the full size ones here because they will be lining the bottom of the cheesecakes. cream cheese -it’s really important that the cream cheese is fully softened to room temperature. If it isn’t, you’ll end up with a lumpy cheesecake batter and no amount of mixing will get them out. sour cream – you aren’t going to taste the sour cream. I have found that adding a bit to cheesecakes makes them so much creamier. Reese’s peanut butter – if you can’t find the Reese’s peanut butter, any brand of creamy peanut butter will work. eggs – if you have time, let the eggs come to room temperature. This will help them to incorporate into the batter much better and produces a better cheesecake. Reese’s miniature peanut butter cups – if you can’t find these, don’t worry, just use the full size cups and chop them up. Or you could even use those tiny Reese’s peanut butter cups that come already unwrapped in a bag.
HOW TO MAKE REESE’S MINI CHEESECAKES
Preheat oven to 350F and line a cupcake pan with cupcake liners. Place a full size Reese’s peanut butter cup in the bottom of each cupcake liner. Set aside while you make the cheesecake filling. In a bowl, add the cream cheese and sour cream, and with an electric mixer, mix until smooth.
Mix in the granulated sugar, peanut butter, flour, and vanilla extract. Add in the eggs to the cream cheese mixture, one at a time, until incorporated. Stir in half of the chopped Reese’s peanut butter cups.
Pour the cheesecake mixture into each lined well of the cupcake pan. Bake the cheesecakes for about 15 minutes. Once they have finished baking, turn the oven off and keep the door closed for 8 minutes. Then crack the door open and allow the cheesecakes to cool in the oven for 5 minutes (this helps to keep them from cracking.) Note: if they do crack, don’t worry since you’re adding a topping.
Transfer the cheesecakes to a wire rack and top each mini cheesecake with the remaining chopped Reese’s cups. Once the cheesecakes have come to room temperature transfer them to the refrigerator to chill for at least 1-2 hours before serving to set.
Drizzle with chocolate sauce before serving and enjoy!
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Reese’s Mini Cheesecakes
Ingredients
For the bottom:
12 full size Reese’s peanut butter cupsFor the cheesecake:
12 ounces (1 1/2 blocks) cream cheese, softened to room temperatures¼ cup sour cream? cup granulated sugar3 Tablespoons creamy peanut butter1 ½ Tablespoons all purpose flour1 teaspoon vanilla extract2 large eggs, room temperature2 cups chopped Reese’s miniature peanut butter cups, divided usechocolate syrup for drizzling (optional)Instructions
Notes
Nutrition