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 | The Girl Who Ate Everything

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.  Reese's Peanut Butter Mini Cheesecakes | The Girl Who Ate Everything
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.Reese's Peanut Butter Mini Cheesecakes | The Girl Who Ate Everything

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.

Reese's Peanut Butter Mini Cheesecakes | The Girl Who Ate Everything
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Reese’s Peanut Butter Mini Cheesecakes

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

  1. Preheat oven to 325 degrees.
  2. Place paper liners in a cupcake tin. Place one peanut butter cup in the bottom of each liner.
  3. In a large bowl beat the cream cheese and sugar until fluffy.
  4. Add the eggs, sour cream, and peanut butter and beat until combined. Fold in sprinkles if desired.
  5. Pour batter on top of each peanut butter cup filling each tin 3/4 of the way.
  6. Bake for 18-22 minutes or until set. Do not overbake or you will burn the bottom of the cheesecake.
  7. Cool in the pan and then chill in the refrigerator for 1-2 hours.
  8. 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.
Reese's Peanut Butter Mini Cheesecakes | The Girl Who Ate Everything