If you love Reese’s Peanut Butter Cups and creamy cheesecake, you’re in for a treat! Reese’s Peanut Butter Cup Mini Cheesecakes are the perfect blend of tangy cheesecake, smooth peanut butter, and rich chocolate. With a crunchy Oreo cookie crust, a creamy peanut butter cheesecake filling, and a glossy chocolate ganache topping, these mini desserts are as decadent as they are adorable.

Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, these bite-sized desserts are guaranteed to impress. Plus, they’re super easy to make! Ready to dive in? Let’s get started.

Why You’ll Love Reese’s Peanut Butter Cup Mini Cheesecakes

Here are just a few reasons why these mini cheesecakes will become your go-to dessert:

• Perfectly Portable: Individual portions make them ideal for parties or potlucks.
• Unbeatable Flavor Combo: The combination of peanut butter, chocolate, and creamy cheesecake is irresistible.
• Fun and Festive: You can easily decorate these cheesecakes for holidays or special events.
• Beginner-Friendly: You don’t need to be an expert baker to nail this recipe!

Ingredients for Reese’s Peanut Butter Cup Mini Cheesecakes

Here’s what you’ll need to create this indulgent dessert:

For the Cookie Crust

Ingredient	Quantity
Oreo cookie crumbs	2 cups (from about 20 Oreo cookies)
Unsalted butter	¼ cup, melted and cooled

For the Cheesecake Filling

Ingredient	Quantity
Cream cheese	16 ounces, at room temperature
Granulated sugar	¾ cup
Large eggs	2, at room temperature
Vanilla extract	1½ teaspoons
Creamy peanut butter	⅓ cup (Reese’s brand recommended)
Heavy whipping cream	¼ cup
Reese’s cup minis	1 cup, unwrapped and quartered (reserve 12 pieces for garnish)

For the Chocolate Ganache & Whipped Topping

Ingredient	Quantity
Semi-sweet chocolate bar	4 ounces, broken into small pieces (Ghirardelli brand recommended)
Heavy whipping cream	½ cup, divided
Powdered sugar	2 tablespoons
Vanilla extract	½ teaspoon

Step-by-Step Instructions to Make Reese’s Peanut Butter Cup Mini Cheesecakes

Follow these easy steps to make Reese’s Peanut Butter Cup Mini Cheesecakes that are both delicious and impressive.

1. Prepare the Oreo Cookie Crust

1. Preheat your oven to 325°F (160°C).
2. Place paper liners into a 12-slot muffin tin.
3. In a medium bowl, mix the Oreo cookie crumbs and melted butter until the crumbs are evenly moistened.
4. Spoon about 1 tablespoon of the mixture into the bottom of each cupcake liner and press it down firmly to form a compact crust.
5. Bake the crusts for 5 minutes, then remove from the oven and let them cool while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the vanilla extract and creamy peanut butter until fully combined.
4. Gradually add the heavy whipping cream while mixing until the batter is smooth and creamy.
5. Gently fold in the quartered Reese’s cup minis, saving 12 pieces for garnish.

3. Assemble and Bake the Mini Cheesecakes

1. Divide the cheesecake filling evenly among the muffin cups, filling each almost to the top.
2. Bake for 18-22 minutes, or until the centers are just set and slightly jiggly.
3. Remove the cheesecakes from the oven and let them cool in the pan for 10-15 minutes.
4. Transfer the cheesecakes to a wire rack to cool completely, then refrigerate for at least 2 hours or until firm.

4. Prepare the Chocolate Ganache

1. Place the chopped semi-sweet chocolate in a heatproof bowl.
2. In a small saucepan, heat ¼ cup of heavy whipping cream until it just begins to simmer.
3. Pour the hot cream over the chocolate and let it sit for 1 minute, then stir until smooth and glossy.
4. Allow the ganache to cool slightly, then spoon a small amount over each chilled cheesecake, spreading it evenly.
5. Return the cheesecakes to the fridge to set the ganache.

5. Make the Whipped Topping

1. In a mixing bowl, combine the remaining ¼ cup of heavy whipping cream, powdered sugar, and vanilla extract.
2. Beat the mixture until soft peaks form.
3. Spoon or pipe a small dollop of whipped cream onto each cheesecake.

6. Garnish and Serve

1. Top each mini cheesecake with a reserved piece of Reese’s cup for garnish.
2. Serve the cheesecakes chilled and enjoy the rich, creamy goodness!

Tips for the Best Mini Cheesecakes

• Room Temperature Ingredients: Bring the cream cheese and eggs to room temperature for a smoother filling.
• Avoid Overbaking: Bake just until the centers are set and slightly jiggly to avoid cracks.
• Chill Properly: Refrigerate the cheesecakes for at least 2 hours before serving to ensure they’re firm.
• Experiment with Toppings: Add sprinkles, crushed peanuts, or caramel drizzle for a fun twist.

Storage Instructions

• Refrigerator: Store the mini cheesecakes in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze the cheesecakes in a single layer for up to 1 month. Let them thaw in the refrigerator before serving.

Nutritional Information (Per Mini Cheesecake)

Nutrient	Amount
Calories	~380
Total Fat	28g
Saturated Fat	15g
Carbohydrates	28g
Sugar	22g
Protein	6g

Note: Nutritional values may vary depending on the exact brands and quantities used.

Frequently Asked Questions (FAQs)

1. Can I make these cheesecakes ahead of time?

Yes, you can prepare these mini cheesecakes up to 2 days in advance. Store them in the fridge and add the ganache and whipped topping before serving for the best results.

2. What can I use instead of Reese’s?

If you don’t have Reese’s, you can use chopped peanut butter cups from another brand, or even other chocolate candies like Snickers or Kit Kat.

3. Can I make this recipe gluten-free?

Absolutely! Use gluten-free sandwich cookies for the crust, and ensure all other ingredients are certified gluten-free.

4. What if I don’t have a muffin tin?

If you don’t have a muffin tin, you can use silicone cupcake molds or ramekins instead. Adjust the baking time slightly as needed.

5. Can I use milk chocolate for the ganache?

Yes, you can substitute semi-sweet chocolate with milk chocolate if you prefer a sweeter ganache.

6. How do I prevent cracks in the cheesecake?

To prevent cracks, avoid overmixing the batter and don’t overbake. The cheesecakes should still have a slight jiggle in the center when they’re done baking.

Conclusion: Treat Yourself to Reese’s Peanut Butter Cup Mini Cheesecakes

Reese’s Peanut Butter Cup Mini Cheesecakes are the perfect dessert for any occasion. From their crunchy Oreo crust to the creamy peanut butter filling and decadent ganache topping, these little treats are bursting with flavor. Whether you’re entertaining guests or indulging yourself, they’re sure to be a crowd-pleaser.

Ready to create these irresistible mini cheesecakes? Gather your ingredients, follow the steps, and enjoy the rich, chocolatey goodness of this indulgent dessert!

Print