These Reese’s Peanut Butter Cup Mini Cheesecakes are the ultimate indulgence for peanut butter and chocolate lovers. With a rich Oreo cookie crust, creamy peanut butter cheesecake filling, and a luxurious chocolate ganache topping, these mini cheesecakes are packed with Reese’s peanut butter cups for an irresistible treat. Perfect for parties, special occasions, or a decadent dessert at home, each mini cheesecake is individually sized and topped with a dollop of whipped cream and a Reese’s garnish!
Ingredients
For the Cookie Crust
- 2 cups Oreo cookie crumbs (from about 20 Oreo cookies)
- ¼ cup unsalted butter, melted and cooled
For the Cheesecake Filling
- 16 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- ⅓ cup creamy peanut butter (Reese’s brand recommended)
- ¼ cup heavy whipping cream
- 1 cup Reese’s cup minis, unwrapped and cut into quarters (reserve 12 pieces for garnish)
For the Chocolate Ganache & Whipped Topping
- 4 ounces semi-sweet chocolate bar, broken into small pieces (Ghirardelli brand recommended)
- ½ cup heavy whipping cream, divided
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Oreo Crust:
- Preheat your oven to 325°F (160°C).
- Place paper liners into the cups of a 12-slot muffin tin.
- In a medium bowl, combine the Oreo cookie crumbs and melted butter, mixing until the crumbs are evenly moistened.
- Press about a tablespoon of the mixture into the bottom of each cupcake liner to create a compact crust.
- Bake the crusts for 5 minutes, then remove from the oven and let cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Then add the vanilla extract and creamy peanut butter, mixing until fully incorporated.
- Slowly add the heavy whipping cream, continuing to beat until the filling is smooth and creamy.
- Gently fold in the quartered Reese’s cup minis, reserving 12 pieces for garnish.
- Assemble and Bake the Mini Cheesecakes:
- Divide the cheesecake filling evenly among the muffin cups, filling each almost to the top.
- Bake for 18-22 minutes, or until the centers are just set and slightly jiggly.
- Remove the cheesecakes from the oven and let them cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours or until firm.
- Prepare the Chocolate Ganache:
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat ¼ cup of heavy whipping cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and glossy.
- Allow the ganache to cool slightly, then spoon a little over each chilled cheesecake, spreading it evenly. Return the cheesecakes to the fridge to set the ganache.
- Make the Whipped Topping:
- In a mixing bowl, beat the remaining ¼ cup of heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Spoon or pipe a small dollop of whipped cream onto each cheesecake.
- Garnish and Serve:
- Top each cheesecake with a piece of the reserved Reese’s cup minis.
- Serve chilled and enjoy!
Conclusion
These Reese’s Peanut Butter Cup Mini Cheesecakes are a decadent, bite-sized dessert that’s sure to impress! The combination of Oreo crust, creamy peanut butter cheesecake, and smooth chocolate ganache topped with whipped cream and Reese’s pieces is an absolute delight for any chocolate and peanut butter lover. Make these mini cheesecakes for your next gathering or just as a special treat for yourself—you won’t be disappointed!