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 | 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
Prep Time
5 hrs 50 mins
Cook Time
5 hrs 50 mins
Servings: 16
  • 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
  • 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)
  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.
  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

Speak Your Mind



  1. These mini cheesecakes are definitely getting me in the holiday spirit!

  2. Oh my gosh! I am so drooling over everything! But the cheesecakes look out of this world!

  3. These mini cheescakes are definitely “Pin worthy”. Yumm!

  4. These look great! Definitely will be making them! Is there a link to see where I can find the recipes in the picture collage?

  5. Those mini cheesecakes look amazing! Chocolate and peanut butter is the best combination ever!

  6. Is is wrong that I wanted to lick my screen when I saw these?!?! YUM!

  7. What a delicious way to use the Reese’s. YUM.

  8. I love the idea of the crust part of the cheesecake being a peanut butter cup! I somehow still have a bunch left over from Halloween, and slapping some cheesecake on them sounds pretty darn amazing to me!

  9. You know how to do cheesecake right, my friend! Can’t go wrong with peanut butter and chocolate!

  10. Omg yum.. sounds amazing! Chocolate + PB = match made in heaven.

  11. Chocolate, peanut butter, and cheesecake…my three favorite food groups 🙂 I love those cute mini cheesecakes with the sprinkles!

  12. Mini cheesecakes are dangerous, cause I will end up eating 5

  13. Love the holiday peanut butter cheesecakes! I couldn’t ask for a better way to celebrate the holidays. 😉

  14. These look INSANELY good!!

  15. I love cheesecake & these look amazing, but have never been a fan of one’s with sour cream can it be omitted?

    • Christy {The Girl Who Ate Everything} says:

      You can definitely omit the sour cream. It gives it a lighter texture but I’ve had it without and it’s fine too.

  16. These are so cute especially with the sprinkles on top. I will take 1, 2… maybe 3. Love that you can make these in a muffin pan. Thanks for sharing 🙂

  17. Did you mix non-perils into the cheesecake (the red and green dots)? I didn’t see them in the recipe, just wanted to check because those would be festive.

    • Christy {The Girl Who Ate Everything} says:

      Yes, you can mix any sprinkles that you like into the batter as I described in the pics above the recipe. I’ll add that to the recipe just in case people don’t see it above.

  18. Oh my goodness! These look so heavenly! I need to try this recipe! Thanks for sharing. Mmmmmmm. Reeses peanut butter…

  19. OMG! I’d love to try that. I like chocolate peanut. Right now I’m thinking about a Choco chip cookie with the vanilla ice cream and a pitcher of creamy caramel to pour over it


  21. You had me at Reece’s

  22. Sorry if this has been asked, but do you think these would freeze ok? Before the whipped topping of course.

  23. I just made these and I’ve got to say that these are even better than the Reeses one from the Cheesecake Factory. They’re creamy and just perfect. I will definitely be making these again and again. Thank you so much for this incredible recipe!

  24. These look great! Do you think they would work without the muffin liner if I spray the pan? They look so pretty unwrapped for serving I figure why waste the liner unless needed. Thanks…can’t wait to try!

  25. these look amazing and I wanted to make them for my husbands birthday in a few weeks. Does the Reese’s at the bottom melt? I don’t know why, but I’m skeptical about it holding up in the oven?

  26. How many in total does this recipe make? Im going to a party of 20 and need to know cause im making these.

  27. I already have a cheesecake recipe that my family has been using for years, would this still work if I just seperated them into the cupcake pan?!?!

  28. made these today and they were out of this world! the only thing I changed was add a Tsp. of vanilla extract to the batter. they were so good. thanks again for sharing!

  29. Thanks for this post; your recipe of peanut butter cheesecake seems to be a perfect option for festivals and other special occasions. I am surely going to try this. Keep posting more of such stuff.

  30. The Reese’s bottom cheesecakes look immaculate! Should I butter the bottoms of the cupcake liners to prevent the Reese’s cup from sticking or will that not be an issue?

  31. 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!!

  32. Peggy Mothershed says:

    How many does this make?

  33. 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!!

  34. Should you wait until serving for the whipped cream?

  35. 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!

  36. 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.

  37. 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.

  38. 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?

  39. Hi christy!! These look amazing!! If I want to make this into a regular size cheesecake how long would you cook it for???

  40. HOw many does this serve? The recipe isn’t clear on that.

  41. 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!

  42. 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!