Reese’s Peanut Butter Mini Cheesecakes
These Reese’s Peanut Butter Mini Cheesecakes are so easy! The crust is made from a full size Reese’s peanut butter cup.
REESE’S PEANUT BUTTER MINI CHEESECAKES
It’s time to get your holiday baking on. To be able to work with Hershey’s and Reese’s to create a whole lot of goodies is pretty much a dream because I love everything about them. 
I love peanut butter. I love chocolate. Together is the only way to go. The crust of this cheesecake is made with a peanut butter cup. It’s topped with a creamy peanut butter-y cheesecake. These are easy, impressive, and can totally be made ahead of time.
As with any cheesecake, a dollop of whipped cream is essential if you ask me. It cuts the richness and brings out the best in the cheesecake.
To add a holiday flare just fold some sprinkles into the cheesecake batter. Nonpareils (round little hard sprinkles I used here) aren’t ideal because they’re crunchy and hard but it’s all I had on hand. You want a softer sprinkle. The ones folded into the batter ended up being okay and softened up but the ones on top obviously didn’t.
OTHER CHOCOLATE RECIPES:
- Molten Lava Cookies
- Chocolate Peanut Butter Souffle
- Easy Chocolate Bundt Cake
- Chocolate Eclair Cake
- S’mores Cake
Reese’s Peanut Butter Mini Cheesecakes
These Reese's Peanut Butter Mini Cheesecakes are so easy! The crust is made from a full size Reese's peanut butter cup.
Ingredients
- 16 Reese's peanut butter cups, , regular sized (and additional for topping if desired)
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 3/4 cup creamy peanut butter
Toppings:
- 1/4 cup semisweet chocolate chips
- 2 Tablespoons butter
- optional whipped cream
- optional additional chopped peanut butter cups
- optional sprinkles, preferably any sprinkle besides nonpareils
Instructions
- Preheat oven to 325 degrees.
- Place paper liners in a cupcake tin. Place one peanut butter cup in the bottom of each liner.
- In a large bowl beat the cream cheese and sugar until fluffy.
- Add the eggs, sour cream, and peanut butter and beat until combined. Fold in sprinkles if desired.
- Pour batter on top of each peanut butter cup filling each tin 3/4 of the way.
- Bake for 18-22 minutes or until set. Do not overbake or you will burn the bottom of the cheesecake.
- Cool in the pan and then chill in the refrigerator for 1-2 hours.
- Melt the chocolate chips and butter in the microwave and stir until creamy. Drizzle mixture on top of cheesecakes. You can either do this right before serving or ahead of time. If drizzled ahead of time place in the refrigerator to set. Serve with whipped cream and additional chopped peanut butter cups.
Nutrition Information:
Yield: 16 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Made these for my dad’s bday last night. He’s a huge Reese’s PB cup fan and they were a huge hit! What a great (and effective!) idea to make the PB cup the base of the cheesecake!
Ha thanks!
If I cut the recipe in half, do I still bake at 325, 18-22 minutes?
Yes, that shouldn’t affect the bake time.
These were delicious. I topped with chocolate ganache instead of whipped cream.
Ooh I bet that was fantastic!
Hi there,
If I made these ahead for a party and stored in the fridge for a day or so, do you think storing in an airtight container (without wrapping them in saran) would be ok? Thanks so much…..I look so forward to making them! Perfect for us older folks who only want a small portion on dessert!
Yes, I’ve stored them like that many times.
Should I freeze these with the chocolate topping and the mini Reece pieces or wait until serving? They will not be served until sat. Night for my son’s wedding. They will be taken to the hall on Friday. Not sure what to do, I would really appreciate your help. Thanks!
HOw many does this serve? The recipe isn’t clear on that.
Sorry if it wasn’t clear Melody. It makes 16 cheesecakes.
Hi christy!! These look amazing!! If I want to make this into a regular size cheesecake how long would you cook it for???
I have not tried it but with most cheesecakes it needs to bake for about 50 minutes give or take.
These look delicious but I think Reese’s cups have shrunk in the last three years! They are definitely smaller than the bottom of a regular cupcake tin. Have you made these recently? If so, did you smash the Reese’s cup to fit the bottom?
Nope. It also depends on the size of your muffin tin. There’s a little room on the edges but it’s okay if a little filling gets around it. The Reese’s kind of sinks down.
Thanks so much!
I epic failed on attempting to melt chocolate for topping, but I chopped up reese’s and placed it on top. Got the seal of approval from a slightly picky 10 year old. Can’t wait to eat them on Christmas Eve.
Do u use a regular cupcake tin or mini? They look small and cute but I’m just not sure.. Also are u using the regular flater reese’s or the bite size individual wrapped ones? Last question 🙂 I want to make as a part of my Christmas cookie baking.. How long do they keep or is this more of a make and eat same day kind of thing? If they freeze would i put the chocolate topping on them and just skip the whipped cream? Sorry for all the questions Thank you!!
I would love to answer them. They are made in a regular muffin tin with a regular sized Reeses. They definitely can be made ahead of time. Like any cheesecake they get better as they chill and freeze great without the whipped cream.
I made these for a co-worker’s birthday treat. I mixed Reese’s Pieces banking candy in the filling, topped with a chocolate ganache and more Reese’s Pieces banking candy as she is a peanut butter junkie. She loved them and everyone else did too!
I got 24 out of this recipe using regular size cupcake cups.
I plan to make them a lot more often too!
They’re great!
Should you wait until serving for the whipped cream?
I made these delicious bites for a bridal shower using a mini cupcake pan and the individual Reese’s peanute butter cups. All I can say is that I spent an additional hour on the treadmill yesterday!!
Hahaha. Hope they were worth it.
How many does this make?
It makes 16!
If I were to freeze these for a couple of days would you take the cupcake liners off before freezing? And if not, do you think they would come off easily after being frozen? Also would you wrap them individually in Saran Wrap? Sorry for all the questions, thanks in advanced! They look so good and I am making a ton of desserts for a party on Thursday. Trying to save time and see what can be frozen, I don’t usually freeze things!! I’m planning on making your mini Oreo cheesecakes and lemon bars too!!
Britlyn,
I haven’t tried it but I think the wrappers would come off easily after freezing. That’s how I would do it. Then I would probably wrap them in saran so they don’t get freezer burnt. Good luck!
Thank you!!!