All the goods in one mini cupcake!
These Reese’s Peanut Butter Mini Cheesecakes are incredibly simple to make. A full-size Reese’s peanut butter cup serves as the crust.
The mini desserts have a creamy peanut butter cheesecake filled with chopped Reese’s and topped with a peanut butter chocolate ganache and more! If you’re a fan of Chocolate and Peanut Butter, you will fall in love with these bite-sized treats!
When you bake peanut butter in sweets, it becomes som̾e̾t̾hing extraordinary. It pairs well with banana and honey in sandwiches. When you bake it into bars or a cheesecake, though, som̾e̾t̾hing magical happens.
These are so decadent and dreamy! I love how they turned out! So mini and cute! The perfect combination when peanut butter meets chocolate then add in mini and cheesecake and you have a heavenly dessert!
Peanut butter is one of my favorite things. Chocolate is also som̾e̾t̾hing I really enjoy. Only by working together can we succeed. All-in-one peanut butter, chocolate, and cheesecake means wonderful delight! A peanut butter cup forms the cheesecake’s crust. It’s topped with a peanut butter cheesecake that’s creamy and rich. These are simple to make, look great, and can be prepared in advance.
This recipe fulfilled both my love of Reese’s and my pa̾s̾sion with all things cheesecake! And hopefully you’ll be able to enjoy some soon as well.
Prep time: 15 MINUTES
Cook time: 15 MINUTES
Total time: 30 MINUTES
Yield: 12 MINI CHEESECAKES
OREO COOKIE CRUST
1 cup finely-crumbled Oreo cookies
2 Tbsp. melted butter
PEANUT BUTTER CHEESECAKE
16 oz. (2 bricks) cream cheese, softened
1/2 cup smooth peanut butter
3/4 cup light brown sugar, firmly packed
2 eggs, room temperature
1/4 cup heavy cream
1/2 tsp. vanilla extract
1 cup dark chocolate chips
3 Tbsp. heavy cream
1 Tbsp. powdered sugar (or more)
Reese’s Peanut Butter Cups, crumbled
TO MAKE THE OREO COOKIE CRUST:
Preheat the oven to 350 degrees Fahrenheit.
Whisk together the finely crumbled Oreo cookies and melted butter in a medium mixing bowl until well combined. Press the mixture into the mini cheesecake pan (or other baking pan) to the appropriate thickness, flatten, and bake for 5 minutes.
Each little cheesecake received 1/2 tablespoon of the crust, patted down with your spoon.
TO MAKE THE PEANUT BUTTER CHEESECAKE:
Combine the cream cheese and peanut butter in an electric mixer and beat on medium speed until creamy.
Mix in the sugar until it’s completely mixed. Blend in the eggs one at a time, then the cream and vanilla, scraping down the sides of the bowl between additions with a spatula.
Transfer the batter to the pan with the pre-baked crusts using a spoon or a cookie scoop. Fill each small cheesecake container almost to the top, smoothing the tops with a spoon.
Then bake for another 12-15 minutes, or until the cheesecakes are just set and don’t jiggle when you shake the pan. Allow 15 minutes for the cheesecakes to cool after turning off the oven and opening (just a little) the door.
Remove from the oven and set aside to cool to room temperature before refrigerating for at least 4 hours. Garnish with ganache and Reese’s pieces.
TO MAKE THE CHOCOLATE GANACHE:
Combine the chocolate chips and cream in a heatproof bowl. Stir constantly over a basin of hot water until all of the ingredíєnts are mixed and the chocolate is melted. Alternatively, melt the chocolate in 10-second intervals in the microwave, stirring after each interval.
Add a tablespoon of powdered sugar, or more, to achieve your preferred consistency. The ganache will then be spooned over the little cheesecakes.
*If using an 8-inch springform pan, the crust recipe may need to be doubled. It is entirely up to you!